Fresh Fruit Tarts

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Fresh Fruit Tarts by Alicia of The Baker Upstairs for I Heart Naptime

Fresh Fruit Tarts on iheartnaptime.com

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.

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Fresh Fruit Tarts on iheartnaptime.com

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!

Fresh Fruit Tarts on iheartnaptime.com

These fresh fruit tarts will definitely make you feel like a fancy french pastry chef in the kitchen!

Fresh Fruit Tarts

Yield: 12 tarts

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours 30 minutes

Ingredients:

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

Directions:

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.

tarty pastry adapted from Honest Cooking, pastry cream adapted from Real Simple

Fresh Fruit Tarts on iheartnaptime.com

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Alicia

Hi! I’m Alicia and I blog at The Baker Upstairs. I am in love with all things food! I love to bake bread, cupcakes, cookies… you name it! When I’m not baking, I am running after my two adorable little girls, working as an RN, knitting, reading, and trying to squeeze in time with my husband every day. I’m also into photography and graphic design, and I love learning new things. I’d love for you to stop by The Baker Upstairs and say hi!

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Comments

  1. Teodora posted on March 12, 2015 at 7:35 am (#
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    )

    It looks so yummmy and delicious. :)

  2. Peggy posted on March 12, 2015 at 9:42 pm (#
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    I’m so excited to see a dessert using berries!! Spring is here. We are still buried in snow but it’s slowly melting…

  3. Michelle posted on March 13, 2015 at 7:02 pm (#
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    )

    These look so cute and delicious!

  4. Elizabeth at Pineapples and Polka Dots posted on March 14, 2015 at 7:52 pm (#
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    These are so pretty! Thanks so much for sharing this recipe. I can’t wait to try it! 

  5. Jennie @ The Diary of a Real Housewife posted on March 23, 2015 at 3:10 pm (#
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    )

    These look good! I love having fruit desserts like this! 

  6. Kim posted on January 28, 2016 at 3:23 pm (#
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    )

    Can u make a day ahead of time? 

    • I Heart Naptime posted on January 29, 2016 at 9:37 am (#
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      )

      I would make all the elements a day ahead, but assemble the day you’re serving them. :)

  7. erica posted on February 5, 2016 at 1:28 pm (#
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    Hi! I’ve had the cream in the fridge for over 2 hours and it still doesn’t have a thick consistency. Any suggestions?

    • I Heart Naptime posted on February 5, 2016 at 4:42 pm (#
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      )

      I’d let it chill some more. At this point, cooking it more might do more harm that good.

  8. Vicky posted on September 27, 2016 at 8:59 pm (#
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    I like this recipe

  9. Danielle posted on December 26, 2016 at 12:36 pm (#
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    )

    Can this recipe be used for a large tart pan?

    • I Heart Naptime posted on December 26, 2016 at 9:29 pm (#
      9.1
      )

      Absolutely! I would bake the crust for 20 minutes and check for doneness, it might be good or it might need a few more minutes. Otherwise everything will be the same!

  10. Shudalia posted on January 16, 2017 at 1:16 pm (#
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    Hi, I have a dinner function coming up soon and I may not have the time to make this the day before. Can I make the tarts about 4 days before and store them in an dry place and assemble the day of the dinner function?

    • I Heart Naptime posted on January 16, 2017 at 5:05 pm (#
      10.1
      )

      Hi Shudalia!

      The pastry can be made two days ahead, but the cream would be best to be made a day ahead, and then assemble before serving. Hope your dinner party is excellent! :)

  11. Donna posted on June 6, 2017 at 7:05 pm (#
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    I cant get the cream filling to firm up!  Ive chilled it all day!  How can I save it?

    • Jamielyn posted on June 7, 2017 at 3:10 pm (#
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      )

      I’m sorry you are having a hard time getting it to firm up! I’m not sure what to do to save it. Was it thick when you cooked it on the stove? I would try adding less milk next time!

  12. Michelle posted on August 10, 2017 at 10:27 pm (#
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    Hi! Can I use oil (vegetable or coconut) instead of butter? I completely ran out of butter?

    • Jamielyn posted on August 17, 2017 at 5:40 pm (#
      12.1
      )

      Hi Michelle! Unfortunately I don’t think it would be the same consistency without the butter!