Mini Fruit Tartlets

Mini Fruit Tartlets Recipe
Photo: Ryan Benyi; Styling: Stephana Bottom
Mini Fruit Tartlets are a simple, figure-flattering way to satisfy your sweet tooth.


48 tartlets

Cost per Serving:


Recipe Time

Prep: 30 Minutes
Chill: 2 Hours
Bake: 12 Minutes

Nutritional Information

Calories 105
Fat 4 g
Satfat 2 g
Protein 1 g
Carbohydrate 17 g
Fiber 1 g
Cholesterol 21 mg
Sodium 21 mg


2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup sugar
1 large egg plus 1 large egg yolk
1/2 teaspoon vanilla extract
1 cup heavy cream
1/4 cup sugar
1 11-oz. jar lemon curd
2 pints assorted fruit, such as blueberries, strawberries, raspberries and kiwifruit
1/2 cup apricot jam


1. Make cookies: Mix flour, baking powder and salt. Beat butter and sugar until light, 2 minutes. Beat in egg, yolk and vanilla. Stir in flour mixture. Knead into a ball. Divide in half; form into disks. Wrap each in plastic; chill for 2 hours.

2. Preheat oven to 350°F. Line 2 large baking sheets with parchment. Roll out dough on a lightly floured surface to 1/8-inch thickness. Cut into 2-inch rounds. Transfer to baking sheets; leave 1 inch between cookies. Gather scraps, re-roll and cut out more circles. Repeat with second disk. Bake cookies until edges are golden, 12 minutes. Let cool.

3. Make topping: Beat cream with sugar until stiff peaks form. Stir 1/3 of whipped cream into lemon curd to lighten. Fold in remaining whipped cream. Keep chilled. Just before serving, top each cookie with a teaspoonful of lemon mixture. Divide fruit among tarts.

4. Melt jam in a pan over medium heat. Add 1 Tbsp. water; stir until liquid. Strain. Dab apricot mixture over fruit.

Note: Nutritional analysis is per tartlet.

March 2011
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