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Fresh Fruit Tarts

Often I will take a shortcut and skip the pastry cream and use 1 cup mascarpone with 2 tablespoons of sugar for my filling. It is an easy way to have these tarts fast!

Makes 4 (3-inch) tarts 




For the Shortbread Crust:

1 ½ cup all-purpose flour

¼ cup powdered sugar

¼ teaspoon salt

4 ounes cold unsalted butter, cut into cubes

For the Pastry Cream Filling:

1 cup milk

¼ cup granulated sugar

2 tablespoons cornstarch

2 large egg yolks

1 teaspoon vanilla extract

1 tablespoon unsalted butter

Fresh Fruit Topping:

½ cup sliced strawberries

½ cup blueberries

½ cup raspberries

For the Glaze (optional):

2 tablespoons apricot jam

1 teaspoon water


Heat the oven to 375°F (190°C).

For the Shortbread Crust:

  1. In a medium bowl, whisk together flour, powdered sugar, and salt. 

  2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. 

  3. Press the dough into the mini tart pans, ensuring an even layer on the bottom and sides.

  4. Bake for 12-15 minutes, or until golden brown. Remove from the oven and allow to cool completely.

For the Pastry Cream:

  1. In a saucepan, whisk together milk, sugar, cornstarch and egg yolks. Bring to a simmer over medium heat, stirring constantly.

  2. Continue cooking over medium heat, stirring constantly, for another minute or until the pastry cream is very thick. 

  3. Remove from heat, stir in vanilla and butter. Let cool completely, covering the surface with plastic wrap to prevent a skin from forming.

  4. Once the crusts and pastry cream are cool, fill each tart shell with the pastry cream.

  5. Arrange the fresh fruit over the pastry cream.

For the Glaze (if using):

  1. In a small saucepan, heat apricot jam and water over low heat. Stir until smooth.

  2. Brush the warm glaze over the fruit.



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