See more
Photo: Ryan Benyi; Styling: Stephana Bottom Photo by: Photo: Ryan Benyi; Styling: Stephana Bottom

Mini Fruit Tartlets

Mini Fruit Tartlets are a simple, figure-flattering way to satisfy your sweet tooth.

All You MARCH 2011

  • Yield: 48 tartlets
  • Prep time: 30 Minutes
  • Chill: 2 Hours
  • Bake: 12 Minutes
  • Cost Per Serving:$.47


  • Cookies:
  • 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
  • Topping:
  • 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.

Nutritional Information

Amount per serving
  • Calories: 105
  • Fat: 4g
  • Saturated fat: 2g
  • Protein: 1g
  • Carbohydrate: 17g
  • Fiber: 1g
  • Cholesterol: 21mg
  • Sodium: 21mg

Go to Full Version of

Mini Fruit Tartlets Recipe