Fruit Tartlets
Makes 12 tartlets
  • Tart Dough (recipe follows)
  • Pastry Cream (recipe follows)
  • 4 cups (about 560 grams) assorted fresh berries (such as blackberries, blueberries, and raspberries)
  • ½ cup (160 grams) apricot preserves
  • 1 tablespoon (15 grams) water
  1. Preheat oven to 350°F (180°C). Invert a 12-cup muffin pan.
  2. On a lightly floured surface, roll Tart Dough to ⅛-inch thickness. Using a 3¾- to 4-inch fluted round cutter*, cut 12 rounds (about 16 grams each), rerolling scraps as necessary. Drape 1 round onto bottom of each muffin cup. Prick each several times with a fork.
  3. Bake until crusts are golden brown, 15 to 18 minutes. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  4. Pipe about ¼ cup (85 grams) Pastry Cream into each prepared tart shell. Top with desired berries.
  5. In a small microwave-safe bowl, heat preserves and 1 tablespoon (15 grams) water just until bubbly; stir until combined. Strain mixture through a medium-mesh strainer.
  6. Carefully brush preserves mixture onto fruit. Serve immediately.
*Fluted pastry cutters will work fine, but we chose to cut our pastry with an inverted 3⅞-inch fluted tart pan for a prettier scallop design.
Recipe by Bake from Scratch at