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

Recipe by MyRecipes March 2011

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Ryan Benyi; Styling: Stephana Bottom

Recipe Summary

prep:
30 mins
chill:
2 hrs
bake:
12 mins
total:
2 hrs 42 mins
Yield:
48 tartlets
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

105 calories; fat 4g; saturated fat 2g; protein 1g; carbohydrates 17g; fiber 1g; cholesterol 21mg; sodium 21mg.
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