RECIPE FOR MINI FRUIT TARTLETS 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 TARTLETS RECIPE | MYRECIPES
Mini Fruit Tartlets are a simple, figure-flattering way to satisfy your sweet tooth.
Provided by MyRecipes
Total Time 2 hours 42 minutes
Prep Time 30 minutes
Yield 48 tartlets
Number Of Ingredients 14
Steps:
- Make cookies: Mix flour, baking powder and salt. Beat butter and sugar until light, 2 minutes. Beat in egg, yolk and vanilla. Stir in flour mixture. Knead into a ball. Divide in half; form into disks. Wrap each in plastic; chill for 2 hours.
- Preheat oven to 350°F. Line 2 large baking sheets with parchment. Roll out dough on a lightly floured surface to 1/8-inch thickness. Cut into 2-inch rounds. Transfer to baking sheets; leave 1 inch between cookies. Gather scraps, re-roll and cut out more circles. Repeat with second disk. Bake cookies until edges are golden, 12 minutes. Let cool.
- Make topping: Beat cream with sugar until stiff peaks form. Stir 1/3 of whipped cream into lemon curd to lighten. Fold in remaining whipped cream. Keep chilled. Just before serving, top each cookie with a teaspoonful of lemon mixture. Divide fruit among tarts.
- Melt jam in a pan over medium heat. Add 1 Tbsp. water; stir until liquid. Strain. Dab apricot mixture over fruit.
- Note: Nutritional analysis is per tartlet.
Nutrition Facts : Calories 105 calories, CarbohydrateContent 17 g, CholesterolContent 21 mg, FatContent 4 g, FiberContent 1 g, ProteinContent 1 g, SaturatedFatContent 2 g, SodiumContent 21 mg
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