Easy Fruit Tartlets

If you ask me, fruit tartlets are a bite-sized joy that everyone loves.

These little treats bring together a buttery pastry shell filled with smooth vanilla cream and topped with fresh seasonal fruits. The combination of crisp crust and creamy filling makes each bite just right.

I like to arrange sliced strawberries, blueberries, and peaches in neat circles on top – though really, any fruits you have on hand will work beautifully. A quick brush of warm apricot glaze gives them that special bakery-style finish.

They’re perfect for afternoon tea, baby showers, or anytime you want to serve something that looks fancy but isn’t too heavy.

What Kind of Fruit Should I Use?

For fruit tartlets, you’ve got lots of tasty options to choose from, and you can mix and match based on what’s in season. Fresh berries like strawberries, raspberries, and blueberries are classic choices since they’re naturally sweet and keep their shape well when arranged on top of the cream filling. Stone fruits like peaches or plums work great when they’re in season, just make sure they’re ripe but still firm enough to slice cleanly. If you’re using softer fruits like kiwi or mango, it’s best to arrange them right before serving to keep everything looking fresh and prevent any excess moisture from making the crust soggy. Whatever fruits you choose, try to pick ones that are at peak ripeness for the best flavor and appearance.

Options for Substitutions

This fruit tartlet recipe can be adapted with several ingredient swaps if needed:

• Mascarpone cheese: If mascarpone isn’t available, cream cheese works great as a substitute. Just make sure it’s at room temperature and beaten until smooth. You could also use ricotta cheese, though you’ll want to strain it first to remove excess moisture.
• Heavy cream: While heavy cream gives the best results for whipping, you can use whipping cream instead. Just avoid light cream or half-and-half as they won’t whip properly.
• Fresh fruits: The beauty of these tartlets is that you can use any fresh fruits you have on hand. Peaches, plums, cherries, or even canned fruits (well-drained) work well. Just avoid very juicy fruits like watermelon as they can make the crust soggy.
• Vanilla essence: Feel free to swap vanilla essence with vanilla extract, vanilla bean paste, or even other flavors like almond extract or orange zest.
• All-purpose flour: For the crust, pastry flour can work as a substitute. Just avoid whole wheat flour as it will make the crust too dense and change the texture significantly.
• Icing sugar: If you’re out of icing sugar, you can make your own by blending regular granulated sugar in a food processor until very fine.

Watch Out for These Mistakes While Baking

The biggest challenge when making fruit tartlets is working with the butter temperature – if it’s too cold or too warm, your pastry won’t achieve that perfect, buttery-crisp texture, so make sure it’s truly at room temperature (about 65-70°F) before starting. Getting the tart shells just right can be tricky, and a common mistake is not chilling the dough long enough before baking – aim for at least 30 minutes in the fridge to prevent the shells from shrinking or losing their shape in the oven. Another crucial error to avoid is overfilling the shells with cream before adding fruit – a thin, even layer works best, as too much filling can make the crust soggy and overwhelm the fresh fruit flavors. For the best results, wait until just before serving to add the fruit toppings, and if you’re using juicy fruits like strawberries or mangoes, pat them dry with paper towels first to prevent them from making the filling runny.

What to Serve With Fruit Tartlets?

These sweet little fruit tartlets are perfect for afternoon tea or as a light dessert after dinner. A dollop of freshly whipped cream or a scoop of vanilla ice cream on the side makes them even more special. If you’re serving these for brunch or tea time, pair them with a hot cup of Earl Grey tea or a creamy café au lait – the slight bitterness of the coffee or tea balances out the sweetness of the fruit perfectly. For a fancy dessert spread, you might want to serve these alongside some chocolate-covered strawberries or a small glass of dessert wine like Moscato.

Storage Instructions

Keep Fresh: These fruit tartlets are best enjoyed the same day they’re made, but you can keep the assembled tartlets in an airtight container in the fridge for up to 2 days. The fruit might release some juice over time, but they’ll still taste great!

Make Ahead: Want to prep ahead? You can make the tart shells up to 3 days in advance – just store them in an airtight container at room temperature. The mascarpone cream filling can be made 1 day ahead and kept in the fridge. When you’re ready to serve, just fill the shells and top with fresh fruit.

Preserve: The unfilled tart shells freeze really well for up to 1 month. Just place them in a freezer-safe container with parchment paper between layers. When you’re ready to use them, let them thaw at room temperature for about an hour before filling.

Preparation Time	30-60 minutes
Cooking Time	15-20 minutes
Total Time	75-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 20-25 g
• Fat: 150-160 g
• Carbohydrates: 200-220 g

Ingredients

• 1/2 cup unsalted butter, at room temperature (115 grams)
• 1/4 cup white sugar (50 grams)
• 1/2 teaspoon coarse salt
• 1 1/3 cups all-purpose flour, leveled (170 grams)
• 1 large egg
• 3/4 cup cold heavy cream (180 ml)
• 1/3 cup icing sugar (40 grams)
• 4 ounces mascarpone cheese (100 grams)
• 1 teaspoon vanilla essence
• Strawberries, blueberries, kiwi, raspberries, blackberries, mango

Step 1: Prepare the Dough

In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, sugar, and salt.

Cream the mixture until it becomes light and fluffy, making sure to scrape down the sides of the bowl as needed.

Add the flour and beat on low speed until just combined, taking care not to overmix.

Mix in the egg and continue beating until the dough comes together, which should take less than a minute.

Wrap the dough with plastic wrap and chill in the refrigerator for 1 hour.

Step 2: Roll Out and Shape the Dough

Once chilled, generously flour your work surface and rolling pin.

Flatten the dough into a disc and sprinkle both sides with flour.

Roll out the dough to a thickness of ⅛ inch (3 mm).

Cut out rounds large enough to cover your tartlet forms with a slight overhang.

Gently press the dough into the forms and use a knife to trim the excess dough.

Using a fork, poke holes in the sides and bottom of the tart shells.

Place the tartlet forms in the refrigerator until firm, about 30 minutes.

Step 3: Bake the Tartlet Crusts

Preheat your oven to 350°F (190°C).

Once the tartlet shells are firm, bake them for about 15-17 minutes, or until they are golden brown around the edges.

Allow the crusts to cool completely before carefully removing them from the forms.

Step 4: Prepare the Mascarpone Cream

In the bowl of a stand mixer fitted with a whip attachment, combine the heavy cream, powdered sugar, mascarpone, and vanilla extract.

Beat the mixture on high speed until stiff peaks form, which should take about 5-7 minutes.

Store the mascarpone cream in the refrigerator until ready to use.

Step 5: Assemble the Tartlets

Once the tartlet crusts have cooled completely, fill each one with a heaping spoonful of the prepared mascarpone cream.

Top each tartlet with a variety of chopped fruits for a fresh finish.

Store the finished tartlets in the refrigerator to keep them fresh until serving.