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Mini Fruit Tartlets Recipe

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3.9 from 79 reviews

These Mini Fruit Tartlets feature delicate buttery tart shells filled with a smooth mascarpone cream and topped with a vibrant assortment of fresh fruit, finished with a glossy apricot glaze. Perfect for elegant entertaining or a delightful dessert, these tartlets combine crisp pastry with creamy filling and fresh flavors in every bite.

Ingredients

Tart Shells

  • 1 cup (120 grams) all-purpose flour, plus more for work surface
  • 1/2 cup (50 grams) almond flour
  • ⅓ cup (40 grams) powdered sugar
  • ½ teaspoon coarse kosher salt
  • 8 tablespoons (110 grams) unsalted butter, softened
  • 1 large egg, beaten

Mascarpone Cream

  • 4 tablespoons (4 ounces) mascarpone cheese
  • ½ cup (60 grams) powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup (226 grams) heavy cream

Apricot Glaze and Fruit Topping

  • ¼ cup apricot preserves
  • 1-2 tablespoons water
  • Assorted fresh fruit, washed, completely dried, and sliced if desired

Instructions

  1. Make and Bake the Mini Tart Shells: In a food processor bowl, pulse together all-purpose flour, almond flour, powdered sugar, and salt until combined. Add softened butter and pulse 5 to 7 times until the mixture resembles tiny pebbles. With the motor running, add the beaten egg and process until a cohesive dough ball forms around the blade, about 1 minute.
  2. Chill the Dough: Remove the dough, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes or up to two days.
  3. Roll and Cut Dough: On a lightly floured surface, roll out the chilled dough to ⅛ to ¼-inch thickness. Using a circle cutter 1½ inches larger than your mini tartlet pans, cut out rounds of dough.
  4. Line Tart Pans and Chill: Press each dough round firmly into the mini tartlet pans, covering bottoms and sides evenly. Chill the shells in the refrigerator for 15 minutes to prevent shrinking during baking.
  5. Preheat Oven and Prepare for Blind Baking: Preheat the oven to 375ºF (190ºC) with the rack placed in the lower-middle position. Line each chilled tart shell with a small piece of parchment paper or a muffin liner, then fill with pie weights such as dry rice, beans, or lentils, ensuring the weights press against the edges.
  6. Bake Tart Shells: Bake shells with weights for 12 minutes, then carefully remove the parchment paper and weights. Return shells to the oven and bake an additional 5 to 8 minutes until fully cooked and golden. Transfer the tart shells to a wire rack and let cool completely. This step can be done up to one day in advance.
  7. Prepare Mascarpone Cream: Using an electric mixer with a whisk attachment, whip mascarpone cheese, powdered sugar, and vanilla extract on medium speed until smooth, about 2 minutes. With the mixer running, slowly add the heavy cream. Stop occasionally to scrape down the sides. Continue whipping until the mixture thickens to stiff peaks.
  8. Optional: Transfer Cream: For neat assembly, transfer the mascarpone cream to a piping bag.
  9. Assemble Tartlets: Pipe or spoon the mascarpone cream evenly into the cooled tart shells.
  10. Add Fresh Fruit: Arrange an assortment of fresh, washed, and dried fruit on top of the mascarpone cream as desired.
  11. Make Apricot Glaze: In a small saucepan over low heat, combine apricot preserves and 1 tablespoon water. Cook until melted, about 2 to 3 minutes. Strain through a fine mesh sieve into a small bowl, discarding solids or saving for later use. If glaze is thick, add additional water, 1 tablespoon at a time, until it reaches the consistency of heavy cream.
  12. Glaze the Fruit: Using a pastry brush, gently brush the apricot glaze over the arranged fruit to give a shiny finish.
  13. Chill and Serve: Refrigerate the assembled tartlets until ready to serve. Consume within 1 day for best freshness and texture.

Notes

  • Use mini tartlet pans ideally about 3 inches in diameter for perfect-sized tartlets.
  • Blind baking the tart shells with pie weights prevents the dough from puffing or shrinking.
  • The tart shells can be baked a day ahead and stored in an airtight container at room temperature.
  • Adjust the amount of water in the apricot glaze to achieve the desired shine and coating consistency.
  • For a dairy-free variation, consider substituting mascarpone and heavy cream with suitable vegan alternatives.
  • Ensure fresh fruit is completely dried to avoid soggy tartlets.

Find it online: https://justsosavory.com/mini-fruit-tartlets-recipe/