It’s beginning to feel a lot like…SUMMER! Ok, maybe I’m getting a little bit ahead of myself, as it is only the 4th day of May. But, it sure does feel like summer outside! Oh, how I have enjoyed the warm sun, green grass, fresh air and lovely flowers over the past week. The spring/summerish weather got me in the mood for a fun treat filled with fresh berries! And so, I give you, Super Simple berry-licious Fruit Tarts!
You will begin by making your shortcrust pastry. Once prepared and chilled, roll out the shortcrust to about 1/8-inch thickness. To make 6 medium tarts like I did, you will want to use 4″ tart molds (I used silicone) and a 5 1/2″ round cutter (I didn’t have a cutter this big, so I used the opening of a bowl 5 1/2″ wide!). Set the tart molds on a pan, and spray each mold lightly with cooking spray. Cut out a circle of shortcrust, and then press it into the mold. Use your fingers to gently press the dough into the mold. Repeat on the remaining molds. Next, carefully use a small, sharp knife to trim the edges of each crust until you have a nice, even edge on each. Finally, use a fork to prick holes all over the crusts to prevent them from puffing up while baking.
Bake the tarts in a 300 degree oven for about 25 minutes. Remove from the oven and pan (not the molds!) and place on a wire rack to cool. You can remove the tart shells from the molds after they have cooled slightly, and return them to the wire rack to cool completely.
*Quick side note* Like these molds I used? Head on over to my Instagram and enter the giveaway I am doing to win a set of your own! Winner announced 5/7/20 at 8:00pm MST! https://www.instagram.com/allisonswonderlandblog/
While the tart shells are cooling, prepare a box of vanilla pudding according to the package instructions. Keep pudding covered in the refrigerator until ready to use. Next, wash, dry and slice your fresh fruit. Once the tart shells are cooled completely, you can assemble these little pieces of art! Fill each shell with an appropriate amount of pudding, smooth the tops, and arrange the fresh fruit on the tarts to your liking.
Lastly, using a microwave safe bowl, heat a spoonful of apricot preserves until warm and thinned. Using a pastry brush, lightly brush the fruit with the preserves to give a gorgeous, glossy finish to your tarts.
Serve immediately or keep in the fridge until ready to serve (tarts should be eaten within a day or two).
These tarts were so easy and very delicious. You can get creative with these and try an assortment of different fruits, patterns and even puddings! Happy creating!
Super Simple Fruit Tarts
For the Shortcrust Pastry:
- 2 1/3 cups flour
- 3/4 cup + 2 tablespoons butter
- 1/3 cup powdered sugar
- 2 egg yolks
- 2-3 tablespoons cold water
For the Tarts:
- 1 package vanilla pudding mix
- Fresh fruit (Strawberries, raspberries, blueberries, etc.)
- Seedless apricot preserves
For the Shortcrust Pastry:
- Preheat oven to 300 degrees. Prepare 4″ silicone tart molds by placing on a baking sheet and lightly spraying each with cooking spray.
- Cut cold butter into flour with pastry cutter.
- Add powdered sugar and combine.
- Mix in egg yolks and water until combined and dough is smooth.
- Roll dough into a large ball, flatten and wrap in plastic wrap. Refrigerate for about 20 minutes.
- Once dough is chilled, roll out to 1/8″ thickness on a lightly floured surface.
- Using a 5 1/2″ round cutter, cut shortcrust rounds and press them into prepared molds.
- Carefully, use a small, sharp knife to trim the edges of each crust so that the edges are even.
- Use a fork to prick holes all over the crusts to prevent them from puffing up while baking.
- Bake tart shells for 25 minutes. Remove from the oven and pan (not the molds!) and place on a wire rack to cool. You can remove the tart shells from the molds after they have cooled slightly, and return them to the wire rack to cool completely.
For the Assembly:
- While the tart shells are cooling, prepare the vanilla pudding according to package instructions. Cover and refrigerate until ready to use.
- Wash, dry, and slice fresh fruit.
- Once the tart shells are completely cooled, fill each shell with an appropriate amount of pudding, smooth out the top, and arrange the fruit on top of each tart.
- Using a microwave safe bowl, heat a spoonful of apricot preserves until warm and thinned. With a pastry brush, lightly brush the fruit with the preserves to finish.
- Serve immediately, or refrigerate until ready to serve (eat within 1-2 days).
Makes six 4″ tarts