Mini Fruit Tarts Recipe

Make Dough

In a medium bowl, whisk together 1.5 cups flour, 0.25 cup confectioners' sugar and 1/8 tsp salt. Add 0.5 cup cold cubed unsalted butter. Using a pastry cutter or fingertips, cut butter into flour until mixture resembles coarse crumbs with pea-sized pieces.

Bind Dough

Whisk the egg yolk with 0.5 tsp vanilla and 1 tbsp cold water. Drizzle into the flour-butter mixture and gently mix with a fork until dough just comes together. If dry, add up to 1 tsp more cold water. Do not overwork the dough.

Chill and Roll

Form dough into a disk, wrap tightly in plastic, and chill at least 30 minutes (up to 2 hours). Preheat oven to 350°F (175°C). On a lightly floured surface, roll dough to about 1/8-inch thickness. Using a 3-inch round cutter, cut rounds and gently press into a standard 12-cup mini muffin pan (or 24 mini tart pans), trimming excess. Prick bottoms lightly with a fork.

Blind Bake

Line each shell with a small circle of parchment and fill with pie weights or dried beans. Bake 12–14 minutes until edges are lightly golden. Remove weights and parchment, then bake 3–4 more minutes to dry the bottoms. Let shells cool in pan 5 minutes, then transfer to a rack to cool completely.

Heat Milk

In a medium saucepan, heat 2 cups whole milk with 0.5 cup granulated sugar and 1/8 tsp salt over medium heat until it just begins to steam and small bubbles form at the edges (do not boil).

Mix Yolks and Starch

In a bowl, whisk together 3 egg yolks and 0.25 cup cornstarch until smooth and pale. Temper the egg mixture by slowly whisking in about 1/3 of the hot milk until combined.

Cook Pastry Cream

Pour the tempered egg mixture back into the saucepan with the remaining milk, whisking constantly. Cook over medium heat, whisking continuously, until the mixture thickens and comes to a gentle boil (about 2 minutes). Continue cooking and whisking for 30–60 seconds to remove any starchy taste.

Finish and Chill

Remove from heat and stir in 2 tbsp unsalted butter and 1 tsp vanilla until smooth. Transfer pastry cream to a bowl, press plastic wrap directly on the surface to prevent a skin, and chill at least 2 hours until fully set.

In a small saucepan or microwave-safe bowl, combine 0.25 cup apricot jam and 1 tbsp water. Heat gently until jam melts and thins. Strain if desired to remove chunks. Keep warm for glazing.

Fill Shells

Using a small spoon or pastry bag, fill each cooled pastry shell with chilled pastry cream, smoothing the tops so the cream is level with the shell rim (about 1 to 1.5 tablespoons per mini tart depending on shell size).

Arrange Fruit

Arrange sliced strawberries, kiwi, blueberries and raspberries attractively on top of each filled tart. Use 1–3 small pieces of fruit per tart so they sit neatly without crowding.

Glaze Fruit

Lightly brush the warm apricot glaze over the fruit with a pastry brush to give shine and preserve freshness. If glaze has cooled and thickened, reheat briefly to thin to brushing consistency.

Chill and Serve

Place finished tarts in the refrigerator for 20–30 minutes to set the glaze. Serve within 24 hours for best texture. Store refrigerated in an airtight container up to 2 days.