Fruit Tartlets



When I reach for dessert, it's generally a pie or something else fruity. But I usually want a few bites, so what's a girl to do? I decided to make a bunch of bite-sized pies, and Fruit Tartlets were born. They turned out great and were a snap to prepare. I started by using premade pie dough and filled them with all different kinds of fruit. These are incredibly delicious and look great. They're perfect for entertaining since your guests can try a few, and they taste so good. I like to serve them with a little whipped cream on the side for a bit of dipping.


Ingredients for Fruit Tartlets:

yields 24

1 box refrigerated pie dough, I use Pillsbury

1/2 cups apricot preserves, warmed in the microwave

1 1/2 tablespoons of cold unsalted butter, diced into 1/16" pieces


Apple Filling:

1 Honeycrisp apple, peeled, cored and diced into 1/4" pieces

1 tablespoon sugar

1 tablespoon flour

1/8 teaspoon cinnamon

pinch of kosher salt

pinch of nutmeg


Plum Filling:

1 large red or black plum, halved and thinly sliced

1 teaspoon flour

1/2 teaspoon sugar

dash of each cinnamon, nutmeg, and kosher salt


Blueberry-Strawberry Filling:

1 cup blueberries

1 cup strawberries, diced into 1/4" pieces

2 tablespoons flour

1 tablespoon sugar

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon kosher salt


Raspberry-Blackberry Filling:

1 cup raspberries

1 cup blackberries

1 tablespoon flour

1 1/2 teaspoons sugar

1/8 teaspoons cinnamon

pinch of salt, nutmeg, and cinnamon


You will also need two standard-sized muffin tins and a 3 1/4" round cutter for this recipe.


Feel free to make more or less of any fruit filling or substitute your favorite fruit.


Depending on the fruit, if it is very tart, some or all of the fillings might need a little more sugar.


Time-Saving Tip: Cut the pie crust and insert the discs into the muffin pans a few hours in advance and refrigerate until you're ready to use them.


Let's see what we need.

We're ready to bake.

Line a flat surface with parchment paper. Place the pie crust on top. Cover each one with another piece of parchment and roll into a 12-inch circle. Using the ring cutter, cut each crust into 12 circles. Transfer the mini crust to the cupcake pans and set aside in a cool place or refrigerate.


Mix the apples and seasonings in a bowl and set aside.


Mix the strawberries and blueberries along with the flour, salt, and spices.


Now combine the blackberries and raspberries with the seasonings and set a side.


And finely prepare the plum filling


Fill the pie crust with the filling. Top each tartlet with a few cubes of butter. Transfer the pans to a preheated 450-degree oven.


Bake for 20 minutes until the crust is a light golden color. Let cool a few minutes and then carefully remove the tartlets from the pan and transfer to a rack. You might need a butter knife to help you with this task. Then brush some of the warm apricot preserves on top of each tart, leave the chunks of apricots behind.


They're ready! Fruit Tartlets are so pretty and delicious. If you're a fruit lover like me and want an easy and fun dessert, this is the way to go.


Enjoy!


Ingredients for Fruit Tartlets:

yields 24

  • 1 box refrigerated pie dough, I use Pillsbury

  • 1/2 cups apricot preserves, warmed in the microwave

  • 1 1/2 tablespoons of cold unsalted butter, diced into 1/16" pieces


Apple Filling:

  • 1 Honeycrisp apple, peeled, cored and diced into 1/4" pieces

  • 1 tablespoon sugar

  • 1 tablespoon flour

  • 1/8 teaspoon cinnamon

  • pinch of kosher salt

  • pinch of nutmeg


Plum Filling:

  • 1 large red or black plum, halved and thinly sliced

  • 1 teaspoon flour

  • 1/2 teaspoon sugar

  • dash of each cinnamon, nutmeg, and kosher salt


Blueberry-Strawberry Filling:

  • 1 cup blueberries

  • 1 cup strawberries, diced into 1/4" pieces

  • 2 tablespoons flour

  • 1 tablespoon sugar

  • 1/4 teaspoon cinnamon

  • 1/8 teaspoon nutmeg

  • 1/8 teaspoon kosher salt


Raspberry-Blackberry Filling:

  • 1 cup raspberries

  • 1 cup blackberries

  • 1 tablespoon flour

  • 1 1/2 teaspoons sugar

  • 1/8 teaspoons cinnamon

  • pinch of salt, nutmeg, and cinnamon


  • You will also need two standard-sized muffin tins and a 3 1/4" round cutter for this recipe.

  • Feel free to make more or less of any fruit filling or substitute your favorite fruit.

  • Depending on the fruit, if it is very tart, some or all of the fillings might need a little more sugar.

  • Line a flat surface with parchment paper. Place the pie crust on top. Cover each one with another piece of parchment and roll into a 12-inch circle. Using the ring cutter, cut each crust into 12 circles. Transfer the mini crust to the cupcake pans and set aside in a cool place or refrigerate.

  • Line a flat surface with parchment paper. Place the pie crust on top. Cover each one with another piece of parchment and roll into a 12-inch circle. Using the ring cutter, cut each crust into 12 circles. Transfer the mini crust to the cupcake pans and set aside in a cool place or refrigerate.

  • Mix the apples and seasonings in a bowl and set aside.

  • Mix the strawberries and blueberries along with the flour, salt, and spices.

  • Now combine the blackberries and raspberries with the seasonings and set a side.

  • And finely prepare the plum filling.

  • Fill the pie crust with the filling. Top each tartlet with a few cubes of butter. Transfer the pans to a preheated 450-degree oven.

  • Bake for 20 minutes until the crust is a light golden color. Let cool a few minutes and then carefully remove the tartlets from the pan and transfer to a rack. You might need a butter knife to help you with this task. Then brush some of the warm apricot preserves on top of each tart, leave the chunks of apricots behind.

  • Time-Saving Tip: Cut the pie crust and insert the discs into the muffin pans a few hours in advance and refrigerate until you're ready to use them.


2018 Cranberry Walk