I rarely walk by a fruit tart. Pie crust? Check. Pastry cream? Check. Fruit? Check. There really is no losing. The balance between the buttery crust, sweet cream, and sharpness of the fruit is honestly the perfect equilibrium. Whoever invented this - my tastebuds are forever indebted to you.

These mini fruit tarts are made up of four elements: pastry crust, raspberry sauce, creme patisserie, and fresh fruit. As an optional add-on, you can paint the top with an apricot glaze to give your tarts a glossy finish. All in all, they are magic and the perfect treat for a party or just a solo weekend. 

Equipment:

• Large bowl

• Dough scraper

• Fork

• Parchment Paper

• Rolling pin

• Tart pans: two 4.5-inch pans or one 9-inch pan

• Pie weights or baking beans/rice*

• Muffin Pan

• Bowl

• Medium Pots

• Whisk

• Spatulas

• Digital Scale or Measuring Cups 

• Measuring Spoons

• Piping Bags

• Immersion blender

• Tall container, for blitzing

• Fine-mesh strainer

• Cutting board

• Knife

Yields: 15, 2-inch tarts

Ingredients:

• Pastry crust dough (one batch, not baked)

• Crème pâtissèrie (one batch)

• Raspberry sauce (one batch - you will have extra)

• 1 orange

• ½ - ¾ cup fresh blueberries

• Apricot glaze, for finishing (optional)

Directions:

• Make your crème pâtissèrie and place in the fridge to cool, this can be made a day in advance if desired. 

• Make your pastry crust dough and roll it into an 11-inch circle, place it into the fridge to set

• Wash and dry your blueberries, and set aside.

• Using a knife, slice your oranges. Cut off the top and the bottom of your orange, and place one flat side down on a cutting board. With your knife, carefully cut away the peel, from top to bottom, getting as much of the pith off as possible. Slice off any remaining pith, once finished. Holding the orange in one hand, cut out each wedge by slicing gently into the edge of a segment, and then the other side of it. Remove and place in a bowl.

• Remove your dough from the fridge and gently remove the parchment paper from both sides, placing one side back on (after removing) and placing the dough with the paper side down.

• Grease your 12-cup muffin tin

• With a circular cookie cutter with a rippled rim that is about the diameter of your muffin cup, cut out eight circles of dough. Reform and re-roll the dough as needed between the parchment paper.

• Gently press* your circles into the greased muffin cups. Return to the fridge for 10 minutes to reform your crust.

• Cut parchment paper into small squares, to fit inside each cup, and fill with rice or beans for your blind bake.

• Bake at 320F CONVECT, for 9 minutes, remove the parchment paper with the beans/rice and return to the oven for another 5-8 minutes, until edges are lightly golden. Keep a close eye on them at this stage and rotate your pan if needed!

• Remove from oven and allow to cool in muffin tins. Once cool, gently remove and place on a wire rack to cool completely.

• Place cold pastry cream into a piping bag.

• Spoon a teaspoon of raspberry sauce on the bottom of a cooled pastry cup then pipe your pastry cream on top.

• Top with a slice of orange and a few blueberries.

• Store in a sealed container in the fridge for 2-3 days. 

Notes:

• You want your crust set but if it is too firm it could break as you press it into your molds. If that’s the case, just let it sit for a minute or two on the counter before pressing it into your cups.

• You can choose whatever fruit you’d like to top your tarts with. I love a strawberry, raspberry, and kiwi combo as well!

Tag @accentgolden in your pastry cream posts. I want to see you master these basics!

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