Fruit Tartlets
Recipe: Fruit Tartlets
Fruit tartlets are finger food pastries as the baked tarts are small. They are filled with cream cheese, fresh cream, lemon curd or custard and lots of fresh fruit. These tartlets are ideal as dessert for parties or even as a tea time treat. Fruit tartlets never fail to wow my guests. And what I love about them is that you can fill them with any seasonal fruit. For kids I’ve filled them with jelly and fruits.
If you are a bit apprehensive about making the sweet shortcrust pastry at home, by all means use ready made one. I try and avoid using ready made ones as I am not sure what kind of fat might be used to make the dough. I love the buttery, crumbly taste of home baked ones.
Can I Bake The Tartlets Ahead?
Yes you can, they stay fresh for at least 7-10 days in an airtight container. I’ve baked the tartlets for a pre- wedding party. Baked about 60 over 3 days.
Can The Sweet Pastry Dough Be Frozen?
Yes it can. Best to divide the dough into batches, the size you need, flatten it. Wrap it with cling film and store in an ziplock bag. This way even if by mistake the bag opens up, the dough will not dry up. Remove the dough from the freezer when you need it. Allow it to thaw at room temperature till it is cold and manageable. Do not allow the dough to become warm.
Memories
I stay in Kenya and most of my family is in the UK. Though I travel to UK to visit them, it never seems enough. I miss out on family and festival events. As a result, get a sense of FOMO (fear of missing out) whenever they get together to celebrate birthdays, Diwali, Raksha Bandhan, etc. Unfortunately, I will be missing out little sister’s 50th birthday party.
To get into the celebratory mode I usually prepare something sweet either Indian sweet or desserts. To celebrate my sister’s 50th birthday I made fruit tartlets. Shared them with my bestie and neighbours. Sharing food especially on occasions gives me joy. As we get lots of tropical fruits, I filled them with mango, banana and pineapple and custard.
I first posted this recipe on 19/04/2015. Republishing it on 03/09/2023 with better photos and write up to share with the following group.
Sunday Funday Group
Sunday Funday is a group where foodies come together to prepare a dish according to the theme. We then share the recipes on Sunday. This time round I suggested we use berries/ cherries or both as they are in full season at the moment. Having said that, I don’t much blackberries around this time. Initial plan was to make Strawberry Sorbet. The plan changed as we were meeting up with friends for a picnic at the park in front of my home. I baked the tartlets and packed them in an airtight container. Just before we left for the picnic whisked the cream cheese with sugar and washed the berries and cherries. It was fun for everyone to fill their own tartlets.
Some More Recipes With Berries/Cherries
Individual Cheesecake served with cherry sauce is perfect as dinner party dessert.
Sunday Funday Members Made
- Cherry Clafoutis by Amy’s Cooking Adventures
- Coconut Dried Cherry Overnight Coffee Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Egg White Crêpe/Tortillas & A Chicken Strawberry Wrap by Sneha’s Recipes
- Fruit Tartlets by Mayuri’s Jikoni
- Grilled Chicken Salad with Raspberry Vinaigrette by A Day In The Life On The Farm
- Lemon Raspberry Coconut Cake by Cook with Renu
- Real Maraschino Cherries by Culinary Cam
- MINT POSSET WITH STRAWBERRY SAUCE
by PANDEMONIUM NOSHERY
Ingredients Required For Fruit Tartlets
For The Tartlets:
All purpose flour – plain flour, maida.
Sugar – as this shortcrust is for dessert, I like the tartlets to be a little sweet.
Butter – cold butter, cut into small pieces. I have used salted butter. If you use unsalted butter then you may need to add ¼ tsp salt to the flour.
Cold |Chilled Water – straight out of the fridge.
For The Filling:
Cream Cheese – I have used cream cheese. You can use fresh cream or custard. Whip the fresh cream with little powdered sugar. Make sure it is medium or stiff peak. If you want to use custard, make the custard and allow it to cool down completely. I prefer to use it chilled. As for the cream cheese, add little bit of powdered sugar and whisk it till it reaches a smooth texture. Fill the tartlets with cream cheese using a spoon or a piping bag.
Powdered Sugar – icing sugar, confectioners sugar. To add to the cream cheese. Adjust the amount required according to your taste.
Vanilla Extract – to add to the cream cheese.
Fresh Fruits – any of your choice. I have used raspberries, strawberries, blueberries and cherries.
Watch How To Make Fruit Tartlets
FRUIT TARTLETS
Ingredients
FOR THE SWEET SHORTCRUST PASTRY
- 2 cups all purpose flour
- 3 tbsp sugar
- 150 g cold butter
- 2-3 tbsp ice cold water
FOR THE FILLING:
- ¾ cup cream cheese
- 2-4 tbsp powdered sugar
- 1 tsp vanilla extract
- berries and cherries
Instructions
PREPARATION OF THE SWEET SHORTCRUST PASTRY
- Mix flour and sugar together into a bowl. Add salt if you are using any.
- Cut the cold butter into tiny cubes or grate it and add to the flour mixture.
- Using your finger tips, rub the butter into the flour till it resembles breadcrumbs.Or you can process it in your food processor.
- Add ice cold water tbsp at a time to form a dough. Do not knead too much. Just bring the dough together.
- Wrap the dough in a cling film.
- Chill the dough in the fridge for 30 minutes.
- Dust the worktop with little flour.
- Roll out the dough into a rough circle that is about
- Using cling film or plastic sheets roll out the dough into a circle with a ¼" thickness.
- Lightly grease the cups or molds with butter.
- Use a cookie cutter which should be bigger than the diameter of the muffin or tart cups. Cut the dough with the cookie cutter. Place the cut shapes in the cups or molds.
- Press the dough gently against the wall of the mold or cup. Cut off any excess dough.
- Gather up the remaining dough and roll again. Cut into shapes and line the cups or molds.
- Prick the pastry with a fork.
- Place the tartlets in the freezer for 30 minutes.
- Preheat the oven to 200°C.
- Cut small squares from the aluminum foil.
- Press the aluminum foil gently into the frozen pastry.
- Put the tartlets into the oven to bake for 10 minutes.
- After 10 minutes, remove the aluminum pieces from the tartlets and put them back in the oven to bake for further 3-4 minutes.
- Remove the tartlets from the oven. After 3-4 minutes gently remove the tartlets from the cups or molds gently.
- Let them cool on a wire rack.
- Store the tartlets in an airtight container till required.
PREPARATION OF THE FILLING:
- Wash the fresh fruits you will be using. Pat them dry with a kitchen towel.
- Whisk the cream cheese, vanilla extract and powdered sugar till it becomes smooth.
- Chill the cream cheese till required.
TO SERVE:
- Fill the tartlets with the cream cheese. You can use a spoon or a piping bag.
- Top the cream cheese with fresh fruits.
- Dust the tartlets with some powdered sugar and serve.
Notes
- Do not knead the dough too much otherwise it will make the pastry tough.
- Its important to freeze the tartlets before baking because if you don't the pastry will shrink on baking.
- I used a cookie cutter but you can roll out smaller circles and line the muffin or tart moulds.
- I find using aluminum foil pieces so much easier than rice or beans. I find beans sometimes get stuck to the dough on baking. Use what suits you best.
- When rolling the dough don't use too much flour to dust the worktop.
- You can use any filling of your choice... lemon curd, fresh whipped cream,cream cheese, jelly etc.
- Can add about 2 tbsp desiccated coconut to the flour mixture. Remove 2 tbsp flour if you are using coconut.
- Fill the tartlets with the filling just before required. You don't want the tartlets to get soggy.
Pin For Later:
A Little Request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
34 Comments
Maha Gadde
April 19, 2015 at 6:46 pm
Very tempitng n delicious tarts…love d all images.
Dannii Martin
April 19, 2015 at 8:26 pm
They are so cute! They look really easy to make too.
Shobha
April 19, 2015 at 8:54 pm
Flower shaped tartlets are looking so cute.
Gloria
April 20, 2015 at 9:30 am
these tarlets look so cute…very nicely made
Shweta Agrawal
April 21, 2015 at 10:51 am
this is so tempting and refreshing. Thank god summer is here 🙂 Lovely recipe
Happy birthday to ur sis 🙂
Tanu sree
April 21, 2015 at 11:33 am
These tartlets look so cute.. and fruits in desserts is always a great idea.
Mayuri Patel
April 21, 2015 at 5:39 pm
thank you Maha.
Mayuri Patel
April 21, 2015 at 5:40 pm
Thanks Dannii, they are pretty easy to make.
Mayuri Patel
April 21, 2015 at 5:40 pm
Thanks Shweta. You can treat your friends to a refreshing different dessert and you get lovely berries there.
Mayuri Patel
April 21, 2015 at 5:42 pm
Thank you Tanu sree
Delectable Flavours
April 22, 2015 at 9:31 am
Cute and fruity tartlets!!!
Archana
August 26, 2020 at 2:30 pm
Love the flower shape of this tart. I have been planning a custard tart for ages so this is a gtreat start for me.
mayurisjikoni
August 26, 2020 at 3:37 pm
Thanks Archana.
Wendy Klik
September 3, 2023 at 8:24 am
I love desserts with built-in quantity control. These bite-sized treats are perfect.
mayurisjikoni
September 5, 2023 at 11:04 pm
Thank you so much Wendy.
Coconut Dried Cherry Overnight Coffee Cake
September 3, 2023 at 8:55 am
[…] Fruit Tartlets by Mayuri’s Jikoni […]
Colleen – Faith, Hope, Love, & Luck
September 3, 2023 at 9:03 am
These wee tarts are just gorgeous! I’d definitely eat one or two to help you celebrate almost any occasion!!!
mayurisjikoni
September 5, 2023 at 11:03 pm
Thank you so much Colleen.
Renu
September 3, 2023 at 12:22 pm
Love these fruit tartlets. Made this recently for a kid’s party and they were an Instant hit. Thanks for the different filling suggestions.
mayurisjikoni
September 5, 2023 at 11:03 pm
Thank you so much Renu. Am so happy that the kids enjoyed the tartlets.
Amy’s Cooking Adventures
September 3, 2023 at 10:03 pm
These look so amazing – perfect for summer!
mayurisjikoni
September 5, 2023 at 11:02 pm
Thank you so much Amy
Sneha Datar
September 6, 2023 at 5:47 am
Perfect party delight, love these!
mayurisjikoni
September 8, 2023 at 2:09 pm
Thank you so much
Camilla M Mann
September 6, 2023 at 11:00 am
These are so cute and, I’m sure, delicious! Thanks for sharing this.
mayurisjikoni
September 8, 2023 at 2:08 pm
Thanks Camilla and you’re welcome.
Neha
September 12, 2023 at 9:36 pm
These tartlets look so dainty, and the fruits topping is very appealing. They are not overloaded with sugary stuff also. Will save this recipe. I love to include such make-ahead desserts where there is little to be done towards the end.
mayurisjikoni
September 13, 2023 at 2:02 pm
Thanks Neha. The only sugar is a bit in the pastry and the cream cheese. And you’re right perfect make ahead dessert.
Priya Srinivasan
September 13, 2023 at 2:10 pm
These fruit tartlets look gorgeous mayuriji! An amazing dessert for get togethers ! Love the freshness in the tartlets, simple and versatile recipe!
mayurisjikoni
September 13, 2023 at 4:31 pm
Thank you so much Priya.
Kalyani
September 13, 2023 at 11:49 pm
The pics of these tartlets look they are from a classy magazine.. Loved everything about it including the styling, the pics, the tips to freeze the shortcrust dough. I will hopefully try a small batch for my munchkin who would love such a dainty treat !
mayurisjikoni
September 27, 2023 at 9:37 pm
Thank you so much Kalyani.As you know baking and desserts are my passion.. and perhaps it shows in the photography.
Seema
September 14, 2023 at 2:18 am
These tartlets look gorgeous, I am going to bake some and keep so I can quickly put a plate together.
mayurisjikoni
September 27, 2023 at 9:35 pm
Thanks Seema. Enjoy when you bake them. Share with me what you use as a filling.