How To make Fresh Berry Tarts

The BEST Fruit Tarts!

Print the recipe here:
Ingredients
For the Crust:

3/4 pound (340g) unsalted butter, softened
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
3 cups all-purpose flour
For the Cream:

2 cups milk
4 tablespoons cornstarch
3/4 cup granulated sugar
a pinch of salt
4 egg yolks
1/4 cup heavy whipping cream
2 teaspoons pure vanilla extract
2 tablespoons unsalted butter
The Fruits and Topping:

assorted berries
kiwi
your favorite fresh fruit
The glaze: 2 tablespoons apricot jam plus 1/4 cup water
Tart Pans
Instructions
Make the crust:

Beat the butter, sugar, and vanilla on high speed until fluffy. In a mixing bowl combine the flour with the salt and whisk it together. Add the flour to the butter mixture in a few batches and beat on low speed until incorporated and until a dough has formed.

Transfer the dough to a lightly floured work surface and pinch off tennis ball-sized pieces and press the dough into the tart pans. (See Video)

Place the tart pans into a baking tray and chill in the freezer at least 30 minutes.

Make the Pastry Cream:

Add the milk, salt, and half the sugar to a sauce pan. Heat until scalding hot.

Combine the yolks, remaining sugar, cornstarch, and cream to a bowl and whisk together. Add the hot milk to the egg mixture and whisk together.

Transfer the mixture back into the pot and cook over medium-low heat until it comes to a boil and thickens.

Remove from heat and add the butter and vanilla extract. Whisk together until incorporated and pass it through a strainer into a bowl. Cover with plastic wrap and chill.

Preheat the oven to 350 °F, 180 °C.

Piece the tarts with a fork (see video) and bake on the center rack for 10-15 minutes. Carefully remove them from the oven and pierce them once again with a fork to release the steam and so that they settle. Bake for an additional 15 minutes or until slightky golden.

Allow them to cool completely and carefully remove them from the tart pans.

Fill a large pastry bag that has been fitted with a star decorating tip with the pastry cream.

Fill the shortbread crusts with pastry cream. Arrange the fruits over the cream.

Make the apricot glaze by combining the jam with the water in a small saucepan. Whisk together. Cook it until the glaze is smooth.

Brush the tops of the fruit with the apricot glaze and serve.

Kali Orexi.

Notes
Make-Ahead Freezer Instructions: The pastry cream can be made a day or two ahead of time and refrigerated until ready to use.

The crust can be assembled in the tart pans and stored in the freezer up to 2 months. Once it is frozen wrap the pan with plastic so that they do not absorb freezer odors.

The crust can also be baked a day ahead and removed from the tart pans. STore them in an airtight container at room temperature until ready to assemble.

Once the fruit tarts are assembled they should be served immediately.

Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony

Its All Greek
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By: LowNotes


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How to Make Tart Shells

Easy and simplest way on how to make tart shells. They're flaky and buttery, suitable for both sweet and savoury tarts. It's my go-to recipe and I've been using it for all my tarts. Do try!

NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks!

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The BEST Blueberry Pie

Classic blueberry pie gets an extra note of zing from the juice and zest of a lemon and is wrapped in a flakey butter crust that’s nearly foolproof. SO delicious, bursting with flavor, and a must make summer treat that keeps for a while so it’s perfect for making ahead.

Full Recipe:
Perfect Pie Crust Recipe:

Let me know what other tasty pies I should make videos for in the comments!

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Beth's Blueberry Tart Recipe | ENTERTAINING WITH BETH

Learn how to make my mini blueberry tarts. A great summer dessert idea for the 4th of July!
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WATCH MORE SUMMER RECIPES!
Strawberry Shortcakes
Ultimate Burger
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BLUEBERRY TARTELETTE RECIPE
Makes 6 tarts

INGREDIENTS:

For Pastry:
1 ¾ cups (210 g) flour
2 tbsp (25 g) sugar
½ tsp (2.5 ml) salt
10 tbsp (150 g) cold salted butter*, diced
6-7 tbsp (70ml-85ml) very cold water

*NOTE: use salted only if you are in the USA. I really like the Land o Lakes Brand for these. Otherwise outside the USA salted butter tends to be too salty and you are better off with unsalted. ☺ Confusing, I know, but just want to make sure I take of all my international friends and make sure you guys don't end up with a salty tart!

For the filling
2 cups (300 g) blueberries
2 tbsp (25 g) sugar
2 tbsp (15 g) flour
2 tbsp (30 ml) lemon juice
6 tbsp (90 ml) blueberry jam
2 tbsp (30 g) butter
Powdered sugar for garnishing

You will need:
4 Inch Tarte tins with removable bottoms Deep


2 Inch Star Cookie Cutter


METHOD:
Place flour, sugar and salt in the bowl of a food processor. Pulse to combine. Then add butter, pulsing until a coarse meal develops. Then slowly add water one tbsp at a time until a dough forms.

Turn dough out into a floured surface. Form into a ball, press into an oval and cut in half (horizontally) then in thirds (vertically) this way you will have 6 pieces of dough.

Roll out to about 6 in circle. Place tartelette tin on top upside down. Draw a circle around the tin with a pairing knife, allowing a 1 border.

Press dough into tin, folding over edges into the tin to create a thicker crust along the side. Trim dough so that it is flush with the top of the tin. Repeat the process for all 6 tins.

Roll out the dough that is left to ¼ inch thick. Cut out 6 stars.

Place tins and stars on a parchment lined rimmed baking sheet. Tins on one side tarts on the other, and pop in the freezer for 15 mins, or refrigerate for 30 mins.

Then place blueberries in a bowl and toss well with lemon juice, sugar and flour.

Remove baking sheet from the freezer and fill each one with 1 tbsp jam, a few spoons of berries (don't fill to the top, stop about ¾ way or it will over flow with juice while baking) then top with 1 pat of butter.

Place in oven for 16 mins. Then remove the stars if they are golden brown, otherwise bake for another minute or so. Then continue baking the tarts for another 20 minutes or until tart crust is golden brown and berries emit their juice and are bubbling.

Allow tarts to cool completely. I think these are best served a room temperature or chilled.

Moments before serving dust a tiny amount of powdered sugar on the centers of the stars.

Serve the tarts with a dollop of homemade whipped cream in the center, and top with a star.

Enjoy!

HOMEMADE WHIPPED CREAM
Serves 6

Ingredients:
1 cup (240 ml) heavy cream
1 tbsp (7 g) powdered sugar
½ tsp (2.5 ml) vanilla extract

METHOD:
Combine ingredients in a bowl and whip with an electric mixer until slightly stiff peaks form. This can be made the day ahead and covered and placed in the fridge.
Just whisk it up with a spoon before serving.

The Fabulous Blueberry Pie – Bruno Albouze

Here is the blueberry pie you've been dreaming of. Buttery crust baked with almond cream and blueberries. The pie is finished with a deep purple glaze made up of rendered wild blueberry juice and more fresh myrtilles. Divine!
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The BEST Fruit Tart Recipe

You will LOVE my fruit tart recipe!!! Few things are more delicious than a classic fresh fruit tart; creamy custard filling surrounded by a crisp sweet pastry shell and lots of beautiful fruits. You’ll enjoy the play of textures and refreshing taste. You can make giant versions to feed a whole group or make mini fruit tarts for individual servings.

Full Recipe:
Tart Rings:
Perforated baking mat:

This recipe is one of my FAVORITE fruit desserts. I used to treat myself to them at the local French bakery, but I gotta say my homemade version is even better! I have ALL the tips and trick on how to make these in the blog link above so go ahead and bookmark it! These tarts are a great way to use all that amazing spring fruit coming into the market.

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