Tarts Recipe
Make Tarts Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sweet Tart Shell (Makes 6 small tarts or one 9" tart)
Pastry Cream Filling
Fruit & Finish (suggested)
Method
Sweet Tart Shell (Make-Ahead or Same-Day)
- 1
Combine dry ingredients
Whisk together the flour, granulated sugar, and salt in a large bowl until evenly distributed.
- 2
Cut in butter
Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 3
Add yolk and water
Mix the egg yolk and vanilla (if using) with the ice water. Drizzle over the flour-butter mixture and gently fold with a spatula until the dough just comes together. If needed, add up to 1 more tablespoon of ice water — dough should hold together when pressed but not be sticky.
- 4
Chill and rest
Turn the dough out onto plastic wrap, press into a disk, wrap tightly, and chill in the refrigerator for at least 30 minutes (up to 2 days). This makes handling easier and prevents shrinking.
- 5
Roll and fit
On a lightly floured surface, roll the chilled dough to about 1/8" thickness. For six small tarts: cut rounds slightly larger than your tart tins and gently press into the molds, trimming edges. For a 9" tart: fit into tart pan and trim excess to leave a neat edge. Prick the bottom lightly with a fork to prevent large air pockets.
- 6
- 7
Bake blind
Preheat oven to 375°F (190°C). Line the tart shells with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and lining, and bake for another 8–10 minutes until the crust is golden and fully set. For a larger single tart, total bake time may be 25–30 minutes. Cool completely on a rack.
Pastry Cream Filling
- 8
- 9
Whisk yolks and sugar
In a bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth and pale. The mixture should be free of lumps.
- 10
- 11
Cook until thickened
Return the saucepan to medium-low heat and whisk continuously until the mixture thickens and comes to a gentle boil — about 2–4 minutes. Continue whisking for 30–60 seconds once it reaches a boil to cook out the starch taste.
- 12
Assemble & Finish
- 13
Fill shells
Spoon or pipe the chilled pastry cream into the cooled tart shells, filling to just below the rim. Smooth the tops with an offset spatula.
- 14
Arrange fruit
Arrange the mixed berries on top of the pastry cream in an attractive pattern. For strawberries, slice and fan; place blueberries and raspberries whole.
- 15
Glaze (optional)
Warm the apricot jam with the tablespoon of water in the microwave for 10–15 seconds or in a small saucepan until runny. Strain if desired. Using a pastry brush, lightly brush the fruit with the warmed jam to give a shiny finish and help preserve the fruit.
- 16
Chill before serving
Refrigerate the assembled tarts for 20–30 minutes to set the glaze and chill the filling. Dust with powdered sugar just before serving if desired.