Posted by Grace Massa Langlois on Thursday, 14th April 2011

The sun is shining, the weather is finally getting warmer and my thoughts are turning toward summer and the berry-growing season.  We’ve been very lucky over the last few months; the market has stocked some delicious sweet and juicy berries. I decided to take advantage of our good fortune and I made some Fruit Tarts this week.

A close up photo taken looking down on mini fruit tarts with raspberries, blueberries and blackberries with a cherry jelly glaze.

Although the berries have been quite flavourful nothing is better than freshly picked berries.  I am looking forward to the Ontario berry growing season, visiting local farms and picking a few baskets (or more).  The berries are always so sweet, juicy and flavourful.

A photo of six Mini Fruit Tarts displayed on a dark wooden board.

It’s funny I wait all winter to enjoy the fresh berries and when the different berry growing seasons finally arrive I spend all my time preserving for the fall and winter months.  I always think I’ve stashed enough away to get us through but inevitable I always fall short by at least a month or two.

A photo of mini desserts, fruit tarts.

The last couple of years I’ve gone back to canning and making jams and jellies and fruit in spirits.  I am anxious to experiment with different flavours this year and move away from the usual strawberry, raspberry or blueberry jam.

A photo of two mini tarts on blue dessert plates with dessert forks.

I’ve been craving fruit tarts ever since my favourite bakery, Angelo’s, closed.  I’m sure I’ve told you, probably more than once; I am a huge lover of Pastry Cream.  I could happily enjoy a whole bowl on it’s own, especially warm.  Angelo’s pastry cream was always very light and I wanted to achieve the same.  I decided to do this by folding in some freshly whipped, lightly sweetened cream.

A photo of fruit tarts on white dessert dishes with dessert forks.

I wanted a crispy, slightly crunchy but tender pastry so I decided on Pasta Frolla (Pâte Sucrée or Sweet Shortcrust Pastryfor the pastry shell.   I’ve learned a few great tips for making this type of pastry.  One, the colder the better; chill all of your ingredients, flour, sugar, butter, eggs and water.  I refrigerate my flour and sugar for at least an hour prior to making and I freeze the butter and ice water for at least one-half hour.  And for good measure, I also chill the food processor bowl.

A close up photo of mini fruit tarts displayed on a white cake stand.

Two, the quicker the better, I always use a food processor to make the pastry because the whole process takes less than a minute.  And also, very important, it keeps your warm hands off the dough.

A photo of three fruit tarts placed in a row, one behind the other, on a white rectangular dish.

Topped with luscious sweet berries, raspberries, blackberries, blueberries and a glistening cherry jelly glaze.

A close up photo of a mini fruit tart displayed on a pink cupcake stand.

These tarts make a stunning showcase for colourful berries.  The irresistible light cream filling and sweet crust will entice you to indulge in more than one.

A photo of three small Fruit Tarts placed in a row and displayed on a white rectangular dish.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Crostate, Custards, Creams & Mousses, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Mini Desserts, Pastry Doughs & Batter, Piccola Pasticceria, Pies & Tarts, Recipes, Ricette di Base

Comments (39)

39 Responses to “Fruit Tarts {Tartellette con Crema Pasticcera e Frutti di Bosco}”

  1. Lauren at Keep It Sweet Says:

    These tarts are gorgeous and I love that combo of berries! All of your photos are amazing.

  2. Alina--Explora Cuisine Says:

    Wow, they look unbelievable, so beautiful!!! fresh and colorful, exactly what spring should feel like :)

  3. Janine Says:

    The cherry glaze looks absolutely fantastic – makes me salivate just looking at those tarts!

  4. Vicki @ Wilde in the Kitchen Says:

    These fruit tarts look amazing, so shiny and pretty! I’m ready for berry-picking too! I can’t wait to get out in the fields and pick my own :)

  5. Grace Says:

    Thank you Janine, the last of my preserving from last summer.

  6. Memoria Says:

    You’re like me when it comes to making pastry crust :). I keep everything cold and use the food processor, too. I have hot hands, so I have to go overboard with the cold ingredients. I put the dry ingredients and butter all in the food processor bowl and then place the bowl in the freezer. Then I prepare the cold, wet ingredients, take out the butter mixture, mix it with the dry, and later combine the wet ingredients. I also use cling wrap for shaping the dough into a ball.

    Anyway, your fruit tarts look amazing as well as your photos. Wow. I’ve already bookmarked this recipe. Thanks!

  7. SMITH BITES Says:

    Grace ~ these really are my favorite kind of desserts; i don’t make them at home so i usually buy one when we travel and find a good bakery. Beautiful!!

  8. Grace Says:

    Memoria I am so glad I am not the only one so detailed. These were delicious Memoria I hope you will try.

  9. Kate from Scratch Says:

    oh my bumbleberries! Love these! Almost too cute to eat! :) Congrats on the top 9! Following you on twitter, now. I could learn a thing or two from your recipe writing. Fantastic work!

  10. OurEyes EatFirst Says:

    congrats on top 9! They look so beautiful!

  11. Lizzy Says:

    Beautiful tarts! Great combination of berries~

  12. muppy Says:

    These look so perfect and delicious :)

  13. kathy Says:

    hello There, thank you for the great quality of your blog,
    and the inspiration to love healthy foods each time i come
    here, i’m amazed.

    -Kathy

  14. Katrina @ In Katrina's Kitchen Says:

    Hey Grace – I’ve had a busy week with kiddo’s first bday. Sorry I didn’t get over here sooner. These look stunning and very tasty! My mom would love this recipe! ♥- Katrina

  15. Felice - All That's Left Are The Crumbs Says:

    These tarts are way better than any I have ever seen in a restaurant. They are truly works of art. It would be hard to eat one, but I definitely would because I bet they taste just as good as they look. Just stunning photos.

  16. Grace Says:

    Thank you so much Felice.

  17. Grace Says:

    How exciting 1st birthday, the best! Happy birthday to your little boy! Have you put up any pictures on your site of the celebration? I’m heading over right now to see.

  18. Marly Says:

    I’m definitely looking forward to berry season too and these tarts are a great way to get the season started!

  19. Joy Says:

    The tarts look great.

  20. Heather from Snacktive Says:

    I’ve always wanted to make fruit tarts because they look so cute in the bakery displays. Yours are fantastic!

  21. Grace Says:

    Thanks Heather, really quite easy, hope you give it a try.

  22. becky Says:

    i have just come across your web sight and completely amazed by it, these tarts look delicious and I’m hoping to do them for my up coming exam. thank you for the inspiration and the relief of finally finding a recipe!

  23. Grace Says:

    Thank you Becky – Good Luck on your exam! Let us know how you go.

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  25. becky Says:

    Abit of advice please, i only have an hour for my exam and concerned on the filling, which filling do you personally think would be a good option?thanks

  26. Grace Says:

    Wow that doesn’t give you much time Becky. You could do a cream cheese filling too, it wouldn’t need to cool and everything is mixed together in one bowl, pretty easy. I would probably use 1 package cream cheese (must be softened but you can speed up the process by zapping it in the microwave for a minute at a time until it’s soft), 1/3 to 1/2 cup sugar plus 1 teaspoon of vanilla. If you wanted you could lighten it with freshly whipped cream. Are you concerned the pastry cream may not cool in time? You could cover as per recipe and place in the fridge to chill. My concern would be the pate sucree because it needs time to chill before rolling. Are you able to used prepared pastry?

  27. becky Says:

    Thankyou for your help, i have just done a trial run and they turned out great! the pasty turned out nice and crisp and had enough time to cool.
    i will let you know how my exam goes on friday.
    thankyou for all your help!
    becky

  28. Grace Says:

    Good luck Becky!!! Glad everything went well.

  29. Paula at Dishing The Divine Says:

    I am pretty sure that my husband would propose to me *again* if I made him these! My new tart pan comes in the mail today from amazon! I’ll have to try this! :)

  30. Nicole Says:

    I spend the afternoon making these, and they turned out perfectly! Thanks so much for the recipe. Fruit tarts are probably my all time favorite dessert. :D

  31. Grace Says:

    I’m so happy you enjoyed Nicole, I love tarts too especially during the summer months when the berries are at their best. You have me craving one now.

  32. pascal Says:

    Great!
    I didnt have a food processor, so I grated the butter with a rotary cheese grater, then blended in a stand mixer

  33. Grace Says:

    Great idea.

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  37. Annie Says:

    These are great! I made these for my first tart! yum! very colorful and sweet(but not overly) I made a normal tart (because I don’t have the right mini pans)It makes two maybe three normal ones.
    Thanks!

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