mini fruit tarts recipe
The Best mini fruit tarts recipe
Plus, these tarts are surprisingly healthy for a dessert. The crust is made with whole wheat flour and a touch of honey, while the filling is packed with natural sweetness from the fruit. It’s a great way to enjoy something sweet without the extra sugar crash, and it’s always a hit with kids who might be picky about their fruit. Whether you’re hosting a birthday party, just treating yourself, or looking for a quick dessert fix, these little tarts are the perfect balance of simple and delicious.
Easy Mini Fruit Tarts with Crispy Dough
A delightful bite-sized treat featuring a buttery crust and a tangy tomato-based filling, perfect for sharing with friends. These tarts are simple to make and showcase the best of summer flavors.
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cold butter, cubed
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup tomato sauce
- 1 tbsp lemon juice
- 1 tsp dried oregano
- ½ tsp garlic powder
- 1 tbsp honey
- 1 tbsp chopped fresh basil
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
👨🍳Directions
-
1
Preheat oven to 400°F. In a bowl, mix flour, salt, sugar, and cold butter until the mixture resembles coarse crumbs. Use your fingers to work the butter into the flour until it forms a dough that holds together when pinched. -
2
Roll the dough into a 12-inch circle and cut it into 6-8 circles using a round cutter or glass. Place the tart dough pieces on a parchment-lined baking sheet and refrigerate for 10 minutes. -
3
Preheat oven to 425°F. In a small saucepan, combine tomato sauce, lemon juice, oregano, garlic powder, honey, and basil. Simmer over medium heat for 5 minutes until slightly thickened. Cool slightly before filling the tarts. -
4
Fill each tart shell with about 1 tbsp of the tomato sauce mixture. Sprinkle a small amount of sugar over the filling and bake for 12-15 minutes until golden brown. -
5
While the crusts bake, prepare the fruit topping by mixing berries, sugar, cornstarch, and lemon juice. Let it sit for 5 minutes to soften slightly. -
6
Once the crusts are golden, remove them from the oven and immediately pour the fruit mixture over each tart. Return to the oven for 5-7 minutes until the fruit is set and the crusts are crisp.
🔧Equipment
- Mixing bowls
- Rolling pin
- Parchment paper
- Mini tart pan (6-8 pieces)
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Mini Fruit Tarts with Crispy Dough Works
❓ Frequently Asked Questions About Mini Fruit Tarts with Crispy Dough
How do I store these mini fruit tarts to keep them fresh?
Store the tarts in an airtight container at room temperature for up to two days. If you prefer them fresher, refrigerate them for up to three days before serving. Avoid freezing, as the fruit can become mushy.
Can I substitute any of the ingredients in this recipe?
Yes, you can adjust the fruit filling slightly. For example, swap the strawberries for raspberries or blueberries. If using a different fruit, adjust the sugar and lemon juice to balance the natural sweetness. For the crust, you can use store-bought shortbread or graham cracker crumbs, but homemade gives the best texture.
What if my fruit isn’t perfectly ripe?
If your fruit isn’t fully ripe, let it sit at room temperature for a few hours to soften. For tartness, add a little more lemon juice to the filling. If the fruit is overripe, blend it into a purée and use it as-is—it’ll still taste delicious.
How do I prevent the tarts from getting soggy?
To avoid soggy crusts, chill the tart shells in the fridge for 15–20 minutes before adding the filling. Press the fruit mixture firmly into the shells, then chill again for 30 minutes before baking. This helps set the filling and prevents excess moisture.
