Fresh Fruit Tarts by Alicia of The Baker Upstairs for I Heart Naptime
Who else is thrilled about spring being on the way? We’ve had a really mild winter in Utah this year, without a lot of snow, but I’m still feeling the lack of sunlight this year. I’m so looking forward to warm days, playing outside with the kiddos, and everything in bloom. One of my favorite things about spring is all the fresh produce that is available! I especially love all the fresh berries, and that I can finally get my berry fix without breaking the bank. These fresh fruit tarts are the perfect dessert for spring! They’re so elegant and would be beautiful for a baby or bridal shower, or for an Easter treat.
The best part is that you don’t even have to have a fancy tart pan to make them! I made mine using a biscuit cutter and a jumbo muffin tin, and they worked perfectly. If you don’t have a jumbo muffin tin, you could also use large mason jar lids with the same result.
These do take a little advance planning, since both the tart pastry and the pastry cream need time to chill in the refrigerator, but each step is pretty simple and straightforward. When it comes time to assemble the tarts, they are really quick to put together but still look very impressive. I love that each bite is a mix of crumbly sweet pastry, smooth and decadent pastry cream, and juicy fresh berries!
These fresh fruit tarts will definitely make you feel like a fancy french pastry chef in the kitchen!
Fresh Fruit Tarts
for the pastry:
- 2 cups flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup butter cut into 1 inch pieces
- 1 egg
- 2-3 teaspoons milk more as needed
for the pastry cream:
- 4 large egg yolks
- 1/2 cup sugar
- 1/4 cup corn starch
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 1 tablespoon vanilla
- 4 tablespoons butter cut into tablespoon sized pieces
- for assembling:
- fresh fruit of your choice
- To make the pastry cream, in a medium sauce pan whisk together the eggs, sugar, corn starch, and salt until well combined and with no lumps remaining. Whisk in the milk until well combined. Heat the mixture over medium high heat for 2-4 minutes, or until thickened. Remove from heat and whisk in the vanilla. Whisk in each piece of butter separately, whisking until completely melted before adding the next piece. Pour the mixture into a bowl and place a layer of plastic wrap or parchment paper directly on the top of the pastry cream. Refrigerate two hours, or until chilled through.
- To make the pastry dough, in a blender or food processor, pulse together the flour, sugar, salt, and butter, until the butter pieces are no bigger than pea size. Add the egg and pulse until the dough starts to clump together. Add milk as needed to help the dough come together. Shape into a disc and refrigerate 30 minutes.
- Preheat the oven to 350. Roll the dough out to about 1/4 inch thick and cut into circles that are slightly large than the wells of your muffin tin. Press the circles into the bottom of the muffin tin and pierce several times with a fork. Bake 18-20 minutes, or until lightly golden. Allow to cool completely.
- To assemble, spoon or pipe cooled pastry cream into the bottom of each pastry shell and top with fresh fruit. Refrigerate until ready to eat.