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    HOME » Recipes » Pie & Tarts

    Published: Jun 17, 2012 · Modified: Oct 3, 2021· This website generates income via ads ·

    Fresh Fruit Tartlets

    Jump to Recipe Print Recipe Pin Recipe

    Yesterday my neighbor Nikki had her yard sale at my house. I bought a couple of items, Nikki gave me a few and I stole a couple more. It's ok. She's too busy packing to read this. One of the things I stole were two individual tart tins.  I decided to use them today before she finds out and makes me give them back. I had a pint of fresh raspberries and a couple of ripe peaches as well as a single pre-made pie crust. I used what I had and made the pastry cream filling.

    Fresh Fruit Tartlets

    Pie crust lined tart pans filled with pastry cream and topped with fresh, seasonal fruits.
    5 from 2 votes
    PRINT Pin
    Prep Time 15 mins
    Cook Time 20 mins
    Cooling time 30 mins
    Total Time 1 hr 5 mins
    Course Dessert
    Cuisine American, French
    Servings 6
    Calories 379 kcal

    Equipment

    • Tart shell pans
    • Heavy bottomed saucepan

    Ingredients
      

    • 1 Pie crust for a single pie
    • 1 cup Fresh fruit
    • 3 TBS apricot jam or orange marmalade thinned with a couple of drops of water
    • 2 tbs Powered sugar for dusting
    • 2-¾ cups whole milk
    • ⅔ cup sugar
    • ¼ cup cornstarch
    • ⅛ teaspoon salt
    • 5 egg yolks
    • 2 tablespoons butter room temperature
    • 1 teaspoon vanilla extract

    Instructions
     

    • Place the ring of the tartlet tin over the rolled out pie crust. Cut a circle about ½ inch larger than the tin. Gently lift the dough and drop it onto the tin. With your fingers gently press it into the tine with the extra crust hanging off the edges. Use your rolling pin to roll over the top of the tin and cut the extra dough off. Bake in a 400 degree oven until the shells are lightly golden. Remove from tins when cooled. Brush the inside of the crusts with the jam or marmalade to prevent the crust from becoming soggy.
    • To make the pastry cream add the milk, sugar, cornstarch, salt, and egg yolks to a blender or food processor. Blend until well mixed. Cook the pastry cream in a large, heavy bottomed pot over medium heat stirring constantly until thickened. When the pastry cream is the consistency of pudding, remove it from the heat and add the butter and vanilla stirring to mix completely. Allow the pastry cream to cool before spooning it into the prepared crusts. Arrange fresh fruit of your choice atop the tarts, sprinkle with powdered sugar, add a sprig of mint and chill in the refrigerator until ready to serve. Best enjoyed the day they are made.

    Nutrition

    Nutrition Facts
    Fresh Fruit Tartlets
    Amount per Serving
    Calories
    379
    % Daily Value*
    Fat
     
    16
    g
    25
    %
    Saturated Fat
     
    7
    g
    35
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    6
    g
    Cholesterol
     
    175
    mg
    58
    %
    Sodium
     
    220
    mg
    9
    %
    Potassium
     
    116
    mg
    3
    %
    Carbohydrates
     
    55
    g
    18
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    32
    g
    36
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    506
    IU
    10
    %
    Vitamin C
     
    2
    mg
    2
    %
    Calcium
     
    53
    mg
    5
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword fresh fruit, pastry cream, pie crust, Tart, tartlet
    Tried this recipe?Let us know how it was!

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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