INDIVIDUAL FRUIT TART RECIPES

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MINI FRUIT TARTS RECIPE | ALLRECIPES



Mini Fruit Tarts Recipe | Allrecipes image

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

1?¼ cups unbleached all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
1 stick cold unsalted butter, cut into 1/4-inch cubes
5 tablespoons very cold water
2 cups fresh raspberries
2 cups fresh blackberries
½ cup white sugar
2 tablespoons all-purpose flour, or more as needed
1 pinch salt

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

FRESH FRUIT TARTS RECIPE - PILLSBURY.COM



Fresh Fruit Tarts Recipe - Pillsbury.com image

These attractive individual tart shells are created with an ordinary muffin pan. Rounds of pie pastry are draped over the back of muffins cups and pinched to make the pleats.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Yield 10

Number Of Ingredients 4

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
5 cups fresh fruit (blueberries, sliced strawberries and/or bananas)
1 jar (16 oz) strawberry glaze
1/2 cup frozen (thawed) whipped topping

Steps:

  • Heat oven to 450°F. Remove pie crusts from pouches; place flat on work surface. With 4-inch round cutter, cut 5 rounds from each crust.
  • Fit rounds over backs of ungreased muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each generously with fork.
  • Bake 9 to 13 minutes or until light golden brown. Cool completely, about 30 minutes. Remove from muffin cups.
  • Meanwhile, in large bowl, gently mix fruit and strawberry glaze. Refrigerate until thoroughly chilled, about 30 minutes.
  • Just before serving, spoon 1/2 cup fruit mixture into each cooled tart shell. Top each with whipped topping.

Nutrition Facts : Calories 260 , CarbohydrateContent 39 g, CholesterolContent 5 mg, FatContent 2 , FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Tart, SodiumContent 210 mg, SugarContent 15 g, TransFatContent 0 g

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