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Mini fruit tarts are an exquisite dessert option that tantalizes the taste buds while providing a delightful visual experience. These petite pastries are perfect for various occasions, whether you're hosting a lavish party, celebrating a special milestone, or simply indulging in a sweet treat during the week. Their versatility allows them to be customized with a variety of fresh fruits and flavors, making them appealing to dessert lovers of all ages.

Mini Fruit Tarts

Indulge in the delightful world of mini fruit tarts with this easy-to-follow recipe! These elegant pastries feature a crispy tart shell, smooth pastry cream, and a colorful assortment of fresh fruits. Perfect for any occasion, from birthday parties to casual gatherings, these tarts are a feast for the eyes and the palate. Learn how to craft these charming desserts from scratch and impress your guests with your baking skills. Embrace creativity with fruit combinations and enjoy a sweet treat that’s both beautiful and delicious!
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Ingredients
  

1 cup all-purpose flour

1/3 cup powdered sugar

1/4 cup cold unsalted butter, cubed

1 large egg yolk

2-3 tablespoons ice water

1 cup vanilla pastry cream (store-bought or homemade)

1 cup assorted fresh fruits (e.g., strawberries, kiwi, blueberries, raspberries)

1/4 cup apricot jam (for glaze)

Mint leaves (for garnish, optional)

Instructions
 

Prepare the Tart Crust:

    - In a food processor, combine the flour and powdered sugar. Pulse until mixed.

      - Add the cold butter and pulse until the mixture resembles coarse crumbs.

        - Add the egg yolk and pulse to combine. Gradually add ice water, one tablespoon at a time, until the dough comes together.

          - Shape the dough into a disc, wrap in plastic wrap, and refrigerate for about 30 minutes.

            Preheat the Oven:

              - Preheat your oven to 350°F (175°C).

                Shape the Tarts:

                  - Roll out the chilled dough on a floured surface to approximately 1/8 inch thick.

                    - Cut out circles using a round cookie cutter and gently press them into a greased mini muffin tin, ensuring the dough covers the bottom and sides.

                      Bake the Tart Shells:

                        - Prick the bottom of each tart shell with a fork to prevent them from puffing up.

                          - Bake in the preheated oven for 12-15 minutes or until golden and crisp.

                            - Remove from the oven and allow to cool completely in the muffin tin before transferring to a wire rack.

                              Fill the Tarts:

                                - Once the tart shells are cool, fill each shell with pastry cream, smoothing the top with a small spatula.

                                  Top with Fresh Fruits:

                                    - Arrange your choice of fresh fruits beautifully on top of the pastry cream.

                                      Glaze the Tarts:

                                        - In a small saucepan, gently heat the apricot jam until melted. You can add a couple of tablespoons of water to thin it out if necessary.

                                          - Brush the warm glaze over the fruits to give them a shiny finish and help them stay fresh.

                                            Garnish and Serve:

                                              - If desired, garnish with fresh mint leaves. Serve immediately or chill in the refrigerator until ready to serve.

                                                Prep Time, Total Time, Servings: 30 mins | 1 hour | 12 mini tarts