FRUIT TART MINI RECIPE RECIPES
MINI FRUIT TARTS RECIPE | ALLRECIPES
I use the crust in these mini tarts for just about everything! So yummy and flaky!
Provided by aly britton
Categories Desserts Pies Tarts Fruit Tart Recipes
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 14 mini tarts
Number Of Ingredients 10
Steps:
- Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.
- Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.
- Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.
- Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.
- Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.
Nutrition Facts : Calories 151.3 calories, CarbohydrateContent 21.4 g, CholesterolContent 17.4 mg, FatContent 6.9 g, FiberContent 2.6 g, ProteinContent 1.8 g, SaturatedFatContent 4.2 g, SodiumContent 54.1 mg, SugarContent 9.8 g
MINI FRUIT TARTS RECIPE - RECIPES.NET
Try on these mini fruits for a simple summer dessert that looks as good as it tastes. The filling is made of mascarpone, cream, and fresh fruit.
Provided by Marcia Soto
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Spray a mini muffin pan with non-stick cooking spray.
- In a food processor pulse together the flour and powdered sugar, add butter gradually and pulse util the dough begins to hold together.
- Scoop into 1 Tbsp size balls, flatten into a disc, and then press firmly into the muffin tins (dough will come up the sides).
- Repeat with the remaining dough. Bake tart shells for 15 minutes. (Half way through press centers down with back end of measuring spoon). Cool in pan for 5 minutes and then move to a rack.
- Make the filling by beating the cream, mascarpone, sugar, and vanilla until you have stiff peaks.
- Spoon or pipe filling into the cooled shells. Refrigerate until ready to serve and top with fruit right before. ENJOY!
Nutrition Facts : CarbohydrateContent 13.98g, CholesterolContent 40.90mg, FatContent 13.92g, FiberContent 0.26g, ProteinContent 1.67g, SaturatedFatContent 8.57g, ServingSize 16.00 Piece, SodiumContent 30.34mg, SugarContent 0.00, UnsaturatedFatContent 3.65g
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