![]() ![]() Mini Pie or Tart Shells: You can use store-bought prepared tart shells that don’t require any preparation or you can use mini pie shells that just require baking.I’m also skipping the kiwi, oranges, and grapes and going all in with the berry medley – bring on the blackberries, raspberries, and blueberries! Fruit tartlets are festive enough for the 4th of July and yet easy and pretty enough to serve at a Mother’s Day brunch or a shower! I do find that this makes the fruit tarts significantly sweeter than using shortcrust pastry tart shells or mini pie crusts, so I usually prefer to stick with the other options. You could also make sugar cookie cups made from store-bought sugar cookie dough and just press it into your muffin pan and bake. ![]() It also makes homemade mini-tarts a lot more accessible for those of us that aren’t big on baking! But you could certainly use your own recipe to make the crust as well. This cuts down on the prep work for this recipe quite a bit. Today I’m showing you my quick and easy mini fruit tarts where I’ve gone ahead and used mini store-bought tart shells instead of making the shortbread crust from scratch. And the whole thing together was a harmonious bite of buttery pastry, smooth vanilla creme patisserie, and tart fresh fruit segments. The shortcrust pastry was always buttery and lightly sweetened. Sweet and tart topped with fresh berries, kiwi slices, mandarin oranges, and slivers of red grapes. Well, that’s what the La Madeline Fruit Tart was for me.Ĭreamy and delicious vanilla pastry cream speckled with vanilla bean paste. Arrange the raspberries on top and brush the jam liberally over the fruits to glaze.You know how sometimes you have a favorite dessert that just has a choke hold on you and no matter what you do you can’t stop thinking about it? To serve, spoon a little filling into each tartlet case. To make the filling, whip the cream, sugar and vanilla until it forms soft peaks when the whisk is removed. Remove the paper and lentils/rice, and leave to cool completely. Allow to cool for a few minutes in the tin, then turn them out onto a wire rack. Fill each pastry case with uncooked lentils or rice (baking beans will be too large for the tins).īake the pastry cases for about 15 minutes, or until golden-brown. Cut twelve 10cm/4in square pieces of baking parchment and use them to line each pastry case (you will find the parchment sits better if you screw it up first). Any leftover pastry can be re-rolled once only.Įase the pastry rounds into the bun tin and prick the bases lightly using a fork. Roll out the chilled pastry onto a lightly floured work surface and cut out about 12 rounds using a 7.5cm/3in round pastry cutter (preferably with smooth, rather than crimped edges). Add a splash of water if needed to make the glaze runny. Warm the apricot jam in a saucepan, then pass through a sieve into a bowl. Meanwhile, make the glaze to finish the tarts later. Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes. Stir in the sugar, then add the egg yolks and mix until the ingredients come together to form a dough. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. To make the pâte sucrée, measure the flour into a bowl.
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