Mini Fruit Tarts (Print Version)
# Ingredients:
→ Tart Dough
01 -
1 ½ cups all-purpose flour
02 -
4 tablespoons granulated sugar
03 -
½ teaspoon fine sea salt
04 -
12 tablespoons unsalted butter, cold, cut into pieces
05 -
3 tablespoons milk
→ Filling
06 -
Generous ½ cup homemade vanilla pudding
07 -
2 cups diced assorted fresh fruit, such as berries, kiwi, grapes, cherries, peaches, etc.
08 -
2 tablespoons apricot preserves (optional)
# Instructions:
01 -
In the bowl of a food processor, add the flour, sugar, salt, and butter. Pulse until the mixture resembles coarse meal. Pour in half of the milk and pulse until the dough comes together in a ball. Add additional milk as needed, a splash at a time, until the dough is pliable but not wet.
02 -
Use a small cookie scoop to portion 1-tablespoon amounts of dough into each well of a 24-cup mini muffin pan. Press the dough evenly across the bottoms and up the edges of the wells. Chill the pan in the refrigerator for at least 30 minutes.
03 -
Preheat the oven to 350°F. Prick the bottoms of the chilled tart shells with a fork and bake for 13-16 minutes, or until edges are golden. Cool completely on a rack.
04 -
Fill each cooled tart shell with a generous teaspoon of vanilla pudding and top with assorted fresh fruit.
05 -
To glaze, mix apricot preserves with 1 teaspoon of water in a microwave-safe bowl and heat for 15-30 seconds until melted. Brush over the fruit on the tarts.
06 -
Serve immediately, or refrigerate the assembled tarts until ready to serve.
# Notes:
01 -
Tarts are best served the same day they are assembled.
02 -
Store baked and cooled tart shells in an airtight container at room temperature for up to 2 days.
03 -
Cut fruits may release juices if stored for extended periods.