How To make Individual Fruit Tarts
Short pastry - rolled out - to about 1/8-in thickness 12 tb Granulated sugar
2 tb Granulated sugar
-to sprinkle on - rolled pastry Apricot jam; warmed Fresh fruit -such as -Golden Delicious apples, - Pears and so forth Butter 1/2 Lemon, juice only
PREHEAT OVEN TO 425F. Roll out the pastry and cut circles about 5-inches across using a cookie or biscuit cutter. Gather into a ball the dough remaining from the cutouts, roll again and cut additional circles. Sprinkle with about 2 tablespoons of sugar, stack with waxed paper between and refrigerate, or better, freeze. Prepare the fruit by peeling, coring, slicing thinly and tossing with lemon juice. Warm the jam using 1 tablespoon or 2 of water if needed. Taking a disk of dough, turn the edges up as though making a small pizza. Spread a little apricot jam over the pastry. Put a few slices of overlapping fruit on, paint with more apricot jam, sprinkle with a tablespoon of sugar and dot with butter. Bake for 15 minutes. The pastry edges should be golden brown.
How To make Individual Fruit Tarts's Videos
4 Delicious Mini Tart Recipes
This is a collection of my favourite mini tart recipes. I included how to make the tart shells and it's the same recipe for any of them. They are delicious and very easy to make.
I suggest start with the chocolate and peanut butter, they are the easiest. Then move to more sophisticated flavours, they wont disappoint!
RECIPES:
Tart shells:
Chocolate tarts:
Peanut butter cheesecake tarts:
Hokkaido cheese tarts:
Hong Kong coconut tarts:
*Tart moulds:
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⏱ Timestamps:
Tart shells - 0:24
Chocolate tarts - 2:28
Peanut butter tarts - 3:43
Hokkaido cheese tarts - 6:27
Hong Kong coconut tarts - 8:30
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#tartshell #tarts #minitarts
Mini Lemon Fruit Tarts | Pillsbury Recipe
Lemon dessert lovers rejoice! These bite-size lemon tarts are an easy to make and perfect for a spring brunch or bridal shower dessert table. Made with Pillsbury Sugar Cookie Dough, homemade lemon filling and topped with fresh fruit, this easy dessert recipe is sure to delight.
Try this Lemon Fruit Tart recipe today!
How To Make A Fruit Tart with Claire Saffitz | Dessert Person
How To Make A Fruit Tart with Claire Saffitz | Dessert Person
Don’t know what to make with your late-summer farmers market fruit haul? Try this simple custard tart — a crisp but tender base filled with a rich vanilla pastry cream — and top with any fruit you like. This is one of those desserts that might call to you from the pastry case in the bakery with its gleaming and perfectly arranged fruit, but homemade is almost always better. Claire walks you through all the steps.
#ClaireSaffitz #Baking #FruitTart
Fruit Tart
Special Equipment:
Tart pan
Saucepan
Bowl & Whisk
Ingredients:
Strawberries, Raspberries, Blackberries or seasonal fruit
Apricot preserves, for glaze
Sweet Tart Dough:
1/3 cup almond flour (1.4 oz / 40g)
1 cup all-purpose flour (4.6 oz / 130g) plus more for hands
1/4 cup powdered sugar (1oz / 30g)
1/2 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into 1/2-inch pieces, chilled
1 large egg yolk (0.6 oz / 16g)
1/2 teaspoon vanilla extract
Pastry Cream:
2 cups whole milk (16 oz / 456g)
Seeds scraped from 1/2 vanilla bean or 1 1/2 teaspoons vanilla extract
1/2 teaspoon Diamond Crystal kosher salt
1/2 cup sugar (3.5 oz / 100g)
1/4 cup cornstarch (1 oz / 30g)
5 large egg yolks (2.8 oz / 80g)
6 tablespoons unsalted butter (3 oz / 85g), cut into 1/2-inch pieces, chilled
0:00 Start
0:01 The Question We've All Wondered
0:07 Delicious Fruit Tart Footage
0:28 Animated Intro to Claire Saffitz X Dessert Person
0:46 Intro To How To Make A Fruit Tart
1:36 Ingredients & Special Equipment
2:21 Prepare & Chill Tart Shell
6:03 Bake That Delicious Tart Shell
7:07 How To Make Pastry Cream
14:13 Patch Up The Crust, Add That Pastry Cream
15:57 Assemble Your Fruits & Glaze!
20:00 Serve Up A Slice!
21:53 Claire Politely Asks For You To Like This Video & Subscribe To The Channel
22:00 The Return of Spud!
Thanks for Watching!
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BEST Mini Fruit Tarts | Tart Buah | Sweet Pastry Crust | Tart Shell Recipe | Pastry Cream Recipe
These mini fruity delights are so good to munch on with their soft and crunchy tart shell and velvety pastry cream. The recipe video entails the following three parts:
00:20 : How to make sweet pastry crust from scratch
09:10 : How to make sweet pastry cream / custard cream
12:37 : How to pipe in cream and arrange fruit slices
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Ingredients :
Serving size : 25 tarts
Sweet Pastry Crust:
135 g Salted butter
60 g Icing sugar
1 large Egg
1/2 tsp Vanilla essence
240 g All purpose flour
10 g Corn starch
Base :
50 g White chocolate (applied on the base of tarts to prevent them from becoming soggy)
Pastry cream:
400 ml Full cream milk
100 ml Non-dairy whipping cream
5 large Egg yolk
25 g All purpose flour
30 g Corn starch
80 g Caster sugar
1 tbsp Vanilla essence
Fruits:
Strawberry
Blueberry
Kiwi
Glaze:
2 tbsp Apricot jam
3 tbsp Hot water
#tartbuah #minifruittarts #fruittarts #tartshell #minitartshell #sweetpastrycrust #pastrycream #custardcream #apricotglaze
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Similar recipes:
Banana Cream Tarts:
Almond Chocolate Cheese Tart:
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Easy Mini Fruit Tarts Recipe By BakeLikeAPro
Easy Mini Fruit Tarts Recipe By BakeLikeAPro
★► Please Subscribe ★★►
This is a 3 part video series.
This is VIDEO 3 OF 3.
In this recipe, we assemble our fruit tarts using the sweet pastry dough and our French pastry cream, which we made in videos 1 and 2. I use fresh strawberries, blueberries and raspberries and we cover them with my apricot glaze, which you can make at home by following my recipe, which you can find below.
★► Easy Sweet Dough Recipe:
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★► Easy Pastry Cream Recipe:
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★► Easy Apricot Glaze Recipe:
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#recipe #pie #baking
How to make Tartlet Shells in a Muffin Pan
No Tartlet Tin? No problem! This easy recipe will show you how to make Tartlet Shells in a Muffin Pan. These deliciously buttery and crunchy mini pastry crusts can be garnished with any of your favourite fillings and are great for parties!
Read the full recipe here:
Ingredients:
- 250 gr Plain / AP Flour
- 50 gr Icing Sugar (or Powdered Sugar)
- 1 pinch Table Salt
- 120 gr Unsalted Butter - very cold
- 1 Egg - medium to large size
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