Cooking Lesson #705: Holiday Mini Fruit Tarts

…from the Perspectives’ Holiday Kitchen

How you doin’? Are you looking for a show-stopping dessert? If you don’t mind spending the time here is my recipe for making mini dessert tarts that are wickedly  cute and quite delicious. While the directions are a bit long, these little tarts are deceptively easy to make.
 
The shells taste like buttery almond cookies. The base filling is a deliciously smooth and creamy pastry cream with vanilla and brandy flavor thrills, all topped with beautiful fresh fruit.
 
You can really use any seasonal fruit. In the test kitchen, I aimed for color and shape—red raspberries, yellow mango, green kiwis and blue blueberries. The shine is from apricot jam glaze and of course a bit of whipped cream topping right before serving.
 
These pretty little fruit tarts will be the perfect finish to a Christmas or New Year’s brunch, wedding shower, or really any special occasions. Always remember everyone loves the taste of something sweet at the end of any great meal.
 
Prep time:  1 hour
Cook time:  15 minutes
Chill time:  2 hours or overnight
Bake time:  25 minutes
Yield: 15 to 18 mini tarts
 
Ingredients 
For the tart shells
2-2/3 cups all-purpose flour
1/2 cup almond flour
1-1/4 cups confectioners’ sugar, divided
1 cup unsalted room temperature butter
1 teaspoon vanilla extract
Kosher salt
1 large egg, plus 2 egg yolks, divided
 
For the pastry cream
1/2 cup granulated sugar
1-2/3 cups whole milk
1/4 cup heavy cream
Kosher salt
6 large egg yolks
1/4 cup cornstarch
1 teaspoon vanilla extract
1 teaspoon brandy
3 tablespoons unsalted butter
 
For the fruit topping
5 cups mixed fruit, cut into bite-size pieces, if needed
2 tablespoons apricot jam
Whipped cream or mint leaf
 
Directions
To make the dough

1. In a medium bowl, sift together the flour, almond flour and 1/2 cup of the confectioners’ sugar.
2. In a stand mixer fitted with a paddle attachment, cream the butter, vanilla and a pinch of salt on medium speed until smooth and shiny; about 1 to 2 minutes.
3. Sift in the remaining 3/4 cup confectioners’ sugar, reduce the speed to low, and cream until smooth: about 1 minute longer.
4. Add half of the dry ingredients and mix until just combined and repeat with the remaining dry ingredients.
5. In a small bowl, beat the whole egg, then add it to the dough and mix until incorporated.
6. Turn the dough out onto a clean work surface. Using the heel of your hand, press and smear the dough onto itself for 30 seconds.
7. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for 2 hours or preferably overnight.

To bake the tart shells

1. Preheat an oven to 375° F.
2. On a lightly floured surface, roll the dough to just under 1/4-inch thick.
3. Cut the dough into squares slightly larger than the mini tart pans.
4. Transfer the dough to the tart pans and gently press it into the bottom and sides.
5. Use a rolling pin to pinch the overhanging dough off.
6. Dock the dough multiple times with the tines of a fork.
7. Place the tart shells on a sheet pan and chill in the freezer for 10 minutes or until firm to the touch.
8. Bake the tart shells for 14 to 15 minutes or until golden brown on the edges and the bottoms are just set, rotating halfway through.
9. Let the shells cool for a few minutes.
10. In a small bowl, whisk the egg yolks and 1 tablespoon cold water.
11. Brush the egg wash on the inner and outer sides of the tart shells.
12. Bake for 7 to 10 minutes longer, until shiny and set.
13. Let the shells cool completely.

To make the pastry cream

1. In a medium bowl, prepare an ice bath.
2. Rest a similar-size bowl in the ice bath, and line it with a mesh sieve; set aside.
3. In a large pot, combine the sugar, milk, heavy cream and a pinch of salt.
4. Cook over medium-high heat, whisking occasionally, until steaming.
5. Remove the pot from the heat.
6. In a medium bowl, whisk together the egg yolks and cornstarch until thick, smooth, and slightly lighter in color.
7. Slowly pour the warm milk into the egg yolks, while whisking constantly, until combined.
8. Return the custard to the pot.
9. Place the pot over medium-low heat and cook, whisking constantly, until the custard begins to thicken and boil, 4 to 5 minutes.
10. Cook for 1 minute longer, continuing to whisk vigorously.
11. Immediately strain the custard into the bowl over the ice to cool.
12. Whisk the vanilla extract, brandy and butter into the pastry cream until well combined.
13. Place plastic wrap flush against the surface of the pastry cream and let sit until it reaches room temperature; about 30 minutes.
14. Transfer the pastry cream to an airtight container and refrigerate until ready to use.

To assemble the tarts

1. Divide the pastry cream between the tart shells, filling each to 1/4-inch below the top of the shell.
2. Smooth the pastry cream with an offset spatula.
3. Arrange about 1/3 cup of the selected fruit (or mixed fruit) on top of the custard on each tart.
4. In a small bowl, whisk together the apricot jam and 1 tablespoon hot water. Use a pastry brush to brush a thin layer of jam all over the fruit to seal.
5. Right before serving garnish each tart with a squirt of whipped cream (or a mint leaf).
6. Serve the tarts cold.

ChefSecret:  Pastry cream can be stored in the refrigerator for up to 5 days. Finished fruit tarts can be stored in an airtight container in the refrigerator for up to 3 days.
 
Quip of the Day:  Why do we have Pop-Tarts and not Mom-Tarts? Because of the Pastry-archy.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

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                                                                       ©PERSPECTIVES/The Consulting Group, LLC, 2023

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