These cute and colorful little gems bring joy to the entire table, adults and children alike. Around this time of year fruit is abundant but I like to make these all year long as there is always a different fruit or holiday available. Serves 6
For the Tart Crusts:
– 1 and ½ cups all-purpose flour
– ¼ teaspoon salt
– 1 and ½ sticks unsalted cold butter cut into small cubes
– yolk of one large egg
– 1/3 cup granulated sugar
– 2 teaspoons of vanilla extract
– six small nonstick tart molds
For the Tart Crème Filling:
– 2 cups milk
– 2/3 cup sugar
– 3 tablespoons cornstarch
– 4 egg yolks
– 2 teaspoons vanilla extract
– 2 tablespoons unsalted butter
– One medium orange, peeled and broken into sections
– 1 pint blueberries
– 1 pint raspberries
– 1 pint strawberries
– 1 small pineapple, cored and sliced into rings
– 1 small jar orange preserves
– 1 tablespoon of orange juice
For the Tart Shells:
1. Preheat oven to 350 degrees.
2. In a food processor, combine the flour, salt, sugar, and butter and pulse until mixture resembles course meal.
3. Add egg yolks, vanilla extract, and orange juice and continue pulsing until dough holds together.
4. Place the dough onto a working surface. Sprinkle some flour onto the dough and shape it into a disc.
5. Wrap the dough with plastic wrap and refrigerate for 3 hours.
6. Remove the dough from the refrigerator and cut into 6 equal pieces.
7. Roll each piece into a flat circle with a rolling pin.
8. Place circle into tart mold and press the dough to the side of the mold. Trim the excess dough.
9. Prick bottom of shell with a fork.
10. Place molds into freezer for 15-20 minutes (to prevent dough from shrinking while baking).
11. Remove molds from freezer and place molds on baking sheet. Bake for 15-20 minutes or until golden.
12. Transfer molds to wire rack and let cool.
For the Filling:
1. In a saucepan, bring milk to simmer on medium heat. Simmer for 5-6 minutes.
2. In a medium mixing bowl, combine cornstarch, sugar, salt, and egg yolk. Mix well.
3. Add milk and whisk together for several minutes until smooth.
4. Bring mixture back into saucepan, mixing constantly until sauce has thickened (about 3 minutes).
5. Remove from heat. Add butter and vanilla and whisk until combined well. Let stand until cool. Cover and refrigerate for 30 minutes.
6. Fill tart shells with filling.
7. Decorate each with different fruit or combination of fruits.
8. In small saucepan, warm orange preserve to make a glaze. Brush fruit with glaze and serve.
© 2017 by Ruth Barnes, all rights reservedby