Easy Mini Fruit Tarts Recipe: A Sweet Bite of Summer
There’s something undeniably delightful about mini fruit tarts. They’re small, individual servings of sweet perfection, perfect for a light dessert, afternoon tea, or even a fancy breakfast treat. And the best part? They’re surprisingly easy to make at home!
During a recent trip to Bormio, Italy, we were treated to these delightful mini fruit tarts at the charming Eden Hotel. Nestled amidst the stunning Italian Alps, the hotel offered not only breathtaking views but also incredible culinary experiences. With their buttery shortbread crust and vibrant fresh berry fillings, these tarts were a true highlight. I knew I had to recreate these mini fruit tarts in my own kitchen.
Mini Fruit Tarts with Shortbread Crust and Apricot Glaze
This easy mini fruit tarts recipe is perfect for showcasing fresh summer berries! It features a crumbly shortbread crust, a sweet and tangy filling, and a shiny apricot glaze.
It requires minimal ingredients and comes together in under an hour. Plus, it’s incredibly versatile! You can use any type of fresh berry you have on hand, or even get creative with your favorite fruits. At the Eden Hotel, the tarts were made with alpine blueberries, strawberries, raspberries and red currants, the latter which added a unique tartness that I absolutely loved.
So, are you ready to whip up a batch of these delightful mini fruit tarts? Let’s get started!
Elements of a Fresh Berry Tart
Easy Shortbread Crust
The base of these mini tarts is a classic shortbread crust. It’s buttery, crumbly, and pairs perfectly with the sweetness of the fruit filling.
Luscious Fruit Filling
The fruit filling for these mini tarts is simple yet incredibly flavorful. You can use any type of fresh berry you like, or even a combination of different fruits.
Sweet and Shiny Apricot Glaze
This apricot glaze adds a touch of sweetness and shine to the finished tarts. You can also buy packaged clear fruit glaze for a glassier look.
Easy Fresh Berry Tart with Shortbread Crust and Apricot Glaze
This delightful Italian fruit tart, also known as a “crostata di frutta,” is a simple and elegant breakfast or dessert bursting with fresh seasonal fruit. Unlike many fruit tarts, this recipe skips the pastry cream filling, opting for an apricot jam or lemon curd as the base.
Ingredients:
- For the Shortbread Crust:
- 1 cup all-purpose flour
- ⅛ teaspoon salt
- ⅓ cup powdered sugar
- ½ cup unsalted butter, cold and cubed
- 1-2 tablespoons ice water
- For the Fruit Layer:
- 10 ounces lemon curd or apricot jam
- 3 cups fresh berries (strawberries, blueberries, raspberries, etc.), rinsed and dried
- For the Apricot Glaze:
- ½ cup apricot jam
- ½ teaspoon water
Instructions:
- Make the Crust: Combine flour, salt, powdered sugar, and cubed butter in a food processor. Pulse until the mixture resembles coarse crumbs but begins holding together. Slowly drizzle in the ice water, pulsing in between each addition, until you have a soft dough. Don’t overmix!
- Fill the Pans and Chill the Dough: Lightly spray the tart pans. Pat the dough into the bottom and up the sides of your 4-inch mini tart pans (or one 10-inch tart pan). Freeze for 15 minutes.
- Preheat the Oven: Preheat your oven to 425°F (190°C).
- Bake the Tarts: After 15 minutes in the freezer, remove the tarts. Make small holes across the crust with a fork. Bake for 6-7 minutes (13-15 minutes for the larger 10-inch tart), or until lightly browned and evenly baked. Baking time may vary depending on your oven, so keep a close watch.
- Assemble the Tart: Spread the lemon curd or apricot jam evenly over the cooled crust. Use the amount that appeals to you; you may not use it all. Arrange the fresh berries on top.
- Make the Glaze: Next in a small saucepan, heat the apricot jam and water over low heat until melted and smooth. Strain the glaze through a fine-mesh sieve to remove any lumps. Brush a thin layer of the glaze over the berries.
- Chill and Serve: Refrigerate the tart for at least 30 minutes to allow the glaze to set. Serve chilled.
Tips for Perfect Mini Fruit Tarts
Here are a few additional tips to ensure your mini fruit tarts turn out perfectly:
- Use cold butter for the crust. This helps to create that crumbly texture we all love.
- Removable bottoms: I recommend eight 4-inch mini tart pans with removable bottoms or one 10-inch tart pan for this recipe.
- Don’t overmix the dough. You want the dough to be just combined, with some visible flecks of butter.
- Get creative with your fruit! Use a combination of your favorite seasonal berries, or even pistachios as show above.
- Make it your own. You can adjust the amount of apricot jam or lemon curd filling depending on your preference.
- Fresh is best. Fresh, uncooked berries results in a slightly firmer texture compared to cooked berries that soften and release their juices.
- Play with your toppings! You can add a dollop of whipped cream, a sprinkle of powdered sugar, or even a fresh mint leaf for an extra touch of elegance.
A Simple Yet Exquisite Treat
These mini fruit tarts are a delightful way to celebrate the bounty of summer fruits. They’re easy to make, customizable, and perfect for any occasion.
🍽️ Ready for more Chef Tips?
If you make this recipe, please leave me a comment and rating with a ❤️ or ⭐️⭐️⭐️⭐️⭐️. You can also find me on Instagram, X, Facebook or Tik Tok. Finally, be sure to subscribe to my YouTube channel for video demonstrations of more than 300 recipes! I’ll guide you through each step, sharing tips and tricks, and insider secrets gleaned from the chefs around the world. Let’s embark on more delicious adventures together!
Mini Fruit Tarts with Apricot Glaze
Recipe by Jason Hill – CookingSessions.comIngredients
Shortbread Crust
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1/3 cup powdered sugar
- 1/2 cup unsalted butter cold and cubed
- 1-2 tablespoons ice water
Fruit Layer
- 10 ounces apricot jam or lemon curd
- 3 cups fresh berries strawberries, blueberries, raspberries, etc., rinsed and dried
Apricot Glaze
- 1/2 cup apricot jam
- 1/2 teaspoon water
Instructions
Make the Crust
- Combine flour, salt, powdered sugar, and cubed butter in a food processor. Pulse until the mixture resembles coarse crumbs but begins holding together. Slowly drizzle in the ice water, pulsing in between each addition, until you have a soft dough. Don't overmix!
Fill the Pans and Chill the Dough
- Lightly spray the tart pans. Pat the dough into the bottom and up the sides of your 4-inch mini tart pans (or one 10-inch tart pan). Freeze for 15 minutes.
Preheat the Oven
- While the dough chills, preheat your oven to 425°F (190°C).
Bake the Tarts
- After 15 minutes in the freezer, remove the tarts. Use the tines of a fork to make small holes across the crust, then bake for 6-7 minutes (13-15 minutes for the larger 10-inch tart), or until lightly browned and evenly baked. Baking time may vary depending on your oven, so keep a close watch.
Assemble the Tart
- Spread the lemon curd or apricot jam evenly over the cooled crust. Use the amount that appeals to you; you may not use it all. Arrange the fresh berries on top.
Make the Glaze
- In a small saucepan, heat the apricot jam and water over low heat until melted and smooth. Strain the glaze through a fine-mesh sieve to remove any lumps. Brush a thin layer of the glaze over the berries.
Chill and Serve
- Refrigerate the tart for at least 30 minutes to allow the glaze to set. Serve chilled.
Notes
- Get creative with your fruit! Use a combination of your favorite seasonal berries.
- You can adjust the amount of apricot jam or lemon curd filling depending on your preference.
- Instead of the apricot glaze, you can use a packaged Clear Fruit Glaze.
CookingSessions.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and links to Amazon.com. There is no additional cost to you.
