Mini Fresh Fruit Tarts made with a homemade brown sugar oat tart shell, topped with sweet cream and fresh fruit and berries! Lovely dessert with fabulous fresh flavors everyone enjoys!
These fresh fruit tarts are simply heavenly. When you make these mini fruit tarts you will be so pleased with the results, they are a fantastic treat to share with family and friends.
Easy Homemade Fruit Tarts
We had a birthday in the family yesterday and each year I have to get creative in coming up with something my son will enjoy. It’s not that he’s a picky eater per se, rather when it comes to sweets, he’s not your average kid. He doesn’t love cake, it’s too sweet. He also prefers minimal chocolate (the opposite of me) too, so birthday cake is out of the question. This year, I made these mini fruit tarts and he was so thrilled. They were surprisingly easy to make and everyone devoured them! These are a great option for the not-too-sweet treat lovers in your life.
Why you’ll enjoy these easy fruit tarts
- Simple ingredients. What I love about this recipe is that a majority of the ingredients are most likely already in your kitchen. You can makes these delicious tarts without having to get a lot of extra ingredients at the store.
- Easy homemade treat. To make this amazing fruit tarts you need some ingredients and minimal time. You can create a tasty treat in a short amount of time that will impress anyone who tries it.
- Refreshing taste. My favorite part of these tarts is the fresh diced fruit on top. I typically go with the fruit that is in season, or whatever I happen to have on hand. Every time they are amazing and have a great fresh taste.
Mini Fresh Fruit Tart Ingredients
Flour: You will need 4 ⅓ cups of all-purpose flour for the base of the crust recipe.
Oats: Adding in ⅔ cup of rolled oats will give the crust amazing flavor and texture.
Baking powder: Used as a leavening agent in this recipe, add in ½ teaspoon of baking powder.
Salt: You need ½ teaspoon of salt to balance the sweetness in the crust.
Brown sugar: Use 1 tablespoon of packed brown sugar to give this crust a wonderful depth of flavor.
Shortening: Add in 1 ½ cups of shortening to give the crust much needed moisture.
Butter: You need ½ cup of cold butter, cut into small cubes, to give the crust a nice rich flavor.
Egg: Using 1 egg will give this tart crust great texture and taste.
Vinegar: You need 1 tablespoon of vinegar to help make the crust a tender and soft consistency.
Water: Adding in 1 cup of ice water will help the gluten form.
Fruit and filling
Fruit: You will need an assortment of fresh fruit for the top of each tart, diced peaches, strawberries, blueberries and raspberries are perfect.
Custard or pudding: Using a prepared custard or pudding is perfect for the tart filling. I cheated and used Jell-O brand White chocolate pudding, it tastes amazing and is easy to make.
Chocolate chips: You will need 1 cup of chocolate chips, melted, for the drizzle on top of the tarts.
Fruit Syrup (optional): I used fresh Cherry Syrup from Southridge Farms, but you can use whatever you prefer or leave off entirely as well.
How to make Mini Fruit Tarts
Start preheating the oven to 375 degrees F. Then, spray a standard muffin pan with non-stick cooking spray in each section, set aside.
Also, prepare the pudding or custard that you have chosen. Follow the instructions on the packaging. This will be the filling for the tarts and will be needed once the crusts have been made and had time to cool.
Lastly, wash, destem and dice the fruit that you are using for the tarts as well. Keep the fruit in a bowl and chilling in the fridge while the crusts bake.
In a large bowl, stir together the flour, oats, baking powder, salt and brown sugar. Then, cut in the shortening with a pastry cutter. Next, add in small pieces of cold butter while continuing to mix with the pastry cutter. I used my Kitchen Aid mixer and just tossed all the ingredients in and used the whisk attachment to combine.
In a separate small bowl, combine and stir together the egg, vinegar and the ice water. Proceed to add this mixture to the flour mixture and mix well.
Continue to roll out the dough on a floured surface, until it is about 1/4-1/2″ thick. I used the largest circle Ateco Cutters I had to cut out the mini tart crusts, they worked out perfectly for pressing into the muffin pan. Transfer each circle cut out into the muffin tin, lightly press the dough inside and around the sides too. Then, prick the bottom of the dough with a fork 3 times to help with shrinking.
Place the mini crusts in the preheated oven and bake for 15 minutes, or until light golden brown. Let the crusts cool after baking before adding the filling.
After they crusts are done, proceed to spoon in some pudding into each one and top with the fresh fruit. I chose to drizzled some Cherry syrup and both white and milk chocolate over mine. This is optional, but it does take these treats up a notch.
Serve immediately and enjoy!
Mini Fresh Fruit Tart
- 4 ⅓ cups Flour
- ⅔ cups Rolled oats
- ½ tsp Baking powder
- ½ tsp Salt
- 1 TBSP Brown sugar
- 1 ½ cups Shortening
- ½ cup Butter cold, cut into small cubes
- 1 Egg
- 1 TBSP Vinegar
- 1 cup Ice water
Fruit and filling
- 4 cups diced peaches, strawberries, blueberries and raspberries. washed, diced
- Custard or pudding prepared per package instructions
- ½ cup Chocolate chips melted
- jam heated, then brushed on top fruit
- Start preheating the oven to 375°F. Then, spray a standard muffin pan with non-stick baking spray in each section, set aside.
- In a large bowl, stir together the flour, oats, baking powder, salt and brown sugar. Then, cut in the shortening with a pastry cutter.
- Next, add in small pieces of cold butter while continuing to mix with the pastry cutter. I used my Kitchen Aid mixer and just tossed all the ingredients in and used the whisk attachment to combine.
- In a separate small bowl, combine and stir together the egg, vinegar and the ice water. Pour this mixture to the flour mixture and mix well.
- Roll out the dough on a floured surface until it is about 1/4-1/2" thick. Cut out 2-3" round diameter circles of dough. I used the largest circle Ateco Cutters I had to cut out the mini tart crusts, they worked out perfectly for pressing into the muffin pan.
- Transfer each circle cut out into the muffin tin, lightly press the dough inside and around the sides too. Then, prick the bottom of the dough with a fork 3 times to help with shrinking.
- Bake for 15 minutes, or until light golden brown. Let the crusts cool after baking before adding the filling.
- After they crusts are done, spoon pudding into each cup and top with the fresh fruit. Optional: microwave 1 TBSP any type of jam, then brush on top of the fruit. Drizzle with melted chocolate, if desired. Enjoy!
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HOW LONG ARE THESE FRUIT TARTS GOOD FOR?
I recommend eating these cookies within the first 1-3 days for the best tasting results. You should keep them stored in an airtight container in the refrigerator, but eating these tarts sooner means they will taste so much better. Yum!
What is the best way to melt chocolate for fruit tarts?
If you want to drizzle some chocolate on top of the fruit tarts, here is a quick method of doing so. I prefer to melt chocolate in the microwave because it’s so simple. Here’s how to do it: Add chocolate to a microwave-safe bowl and heat for 1 minute per cup of melting chocolate. Let chocolate sit for 2 minutes in the microwave. Gently stir chocolate. If you still see clumps, heat again in 30-second intervals, stirring between each until smooth. Go slow as if you accidently seize the chocolate, you’ll have to throw it out and start again.
Love recipes with fruit? Give these other tasty recipes a try too!
- Raspberry Chocolate Chip Cookies
- Easy Mango Salad
- Blackberry Oatmeal Cookies
- Fall Fruit Breakfast Crumble
- Blueberry Cream Cookies
- Sugar Cookie Fruit Tarts
- Banana Cream Pie Cookies
- Fruit Salsa with Baked Cinnamon Chips
- Oatmeal Cherry Chocolate Cookies
- Fruit Salad with Cool Whip
Mini Fresh Fruit Tarts a simply delicious and refreshing dessert that you are sure to love. This fruit tart recipe is easy to make, make a homemade crust, fill with boxed pudding, and add fresh fruit on top!
Rebecca H. says
I made these for my husbands work for Valentine's Day. They were a huge hit! Thanks
They look delicious. Going to use my leftover pie crust from Easter Sunday to make mine.