Mini Summer Fruit Tarts

Summer is a season synonymous with vibrant colors and mouthwatering flavors, especially when it comes to fresh fruits. As the sun shines and gardens flourish, there's no better way to celebrate the bounty of nature than with a batch of delightful mini summer fruit tarts. These charming little desserts are not only a feast for the eyes but also a delightful treat for your taste buds, combining a buttery tart shell, a creamy pastry filling, and an array of seasonal fruits that burst with flavor.

Dive into the sweet essence of summer with delightful mini fruit tarts! These charming desserts feature a buttery tart shell, a rich creamy pastry filling, and a colorful assortment of fresh seasonal fruits. Perfect for gatherings and picnics, each bite offers a burst of flavor and an eye-catching presentation. Follow our step-by-step guide to create these exquisite treats that will impress everyone and add joy to your summer celebrations. Indulge in the joys of baking and sharing these lovely tarts with friends and family!

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Ingredients

For the Tart Shells:

1 ½ cups all-purpose flour

½ teaspoon salt

½ cup powdered sugar

½ cup unsalted butter, softened

1 large egg yolk

1 tablespoon ice water (if needed)

For the Pastry Cream:

1 cup whole milk

2 tablespoons granulated sugar

1 tablespoon cornstarch

2 large egg yolks

1 teaspoon vanilla extract

2 tablespoons unsalted butter

For the Fruit Topping:

1 cup mixed summer fruits, such as strawberries, blueberries, raspberries, and sliced peaches

1 tablespoon honey or agave syrup (optional)

Fresh mint leaves for garnish (optional)

For the Glaze (optional):

1 tablespoon apricot jam

1 tablespoon water

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Instructions

Prepare the Tart Shells:

- In a large mixing bowl, whisk together the flour, salt, and powdered sugar.

- Add the softened butter and mix until the mixture resembles coarse crumbs.

- Mix in the egg yolk until the dough comes together. If the dough feels too dry, add the ice water, a teaspoon at a time.

- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat and Roll Out:

- Preheat your oven to 350°F (175°C).

- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Cut out circles to fit into your mini tart pans, pressing the dough into the bottom and up the sides.

Blind Bake the Tart Shells:

- Place parchment paper over the crusts and fill with pie weights or dried beans.

- Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 5-7 minutes until the crusts are golden brown. Allow cooling completely.

Make the Pastry Cream:

- In a medium saucepan, heat the milk and sugar over medium heat until warm.

- In a separate bowl, whisk together the cornstarch and egg yolks until smooth. Gradually add a cup of the warm milk to the egg mixture, whisking constantly.

- Pour the egg mixture back into the saucepan with the remaining milk, whisking until thickened (about 2-3 minutes). Stir in vanilla extract and butter until smooth.

- Transfer to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and let cool.

Assemble the Tarts:

- Once the tart shells and pastry cream are cool, fill each tart shell with a generous spoonful of pastry cream.

- Arrange the mixed summer fruits beautifully on top of the cream.

Make Glaze (optional):

- In a small saucepan, heat apricot jam and water over low heat until smooth. Brush the glaze over the fresh fruit for a lovely shine.

Garnish and Serve:

- Garnish with fresh mint leaves if desired. Serve the mini summer fruit tarts chilled or at room temperature.

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Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 12 mini tarts