Mini fruit tarts

I made mini fruit tarts on a day when I had some frozen fruits to use up and a little time available. The dough comes together quickly and, after chilling it, you can leisurely prepare the filling. I had no trouble getting them to turn out flaky, even without adhering perfectly to the shape. I enjoy making them when I need something quick for a meal with friends.

Quick Info

Total time: about 1 hour and 15 minutes (including chilling time)
Preparation time: 25 minutes + 30 minutes chilling dough
Baking time: 20 minutes
Servings: 12-14 mini tarts, depending on the size of the molds
Difficulty: easy to medium
Recipe type: homemade dessert, seasonal or weekend

Ingredients

200 g all-purpose flour
100 g rye flour
3 tablespoons lard
1 egg yolk
150 g butter
2 tablespoons sugar
1/2 teaspoon baking soda
lemon juice (just enough to extinguish the baking soda)
fresh or frozen fruits (thawed and drained)
1/2 teaspoon cornstarch
2 tablespoons sugar

Preparation method

1. In a large bowl, add the softened butter and sugar. Mix with a mixer or a wooden spoon until it becomes creamy.
2. Add the egg yolk and lard. Mix again until everything is well incorporated.
3. Extinguish the baking soda with a few drops of lemon juice and add it to the mixture. Mix briefly.
4. Start gradually adding the flour, mixing and then kneading by hand. If the dough is too dry, add a few drops of water; if it’s sticky, sprinkle with more flour. The dough should be homogeneous and easy to roll out, not too soft but not crumbly either.
5. Wrap it in plastic wrap and refrigerate for about 30 minutes.
6. Meanwhile, prepare the filling: if the fruits were frozen, let them drain well from the syrup. Mix them with 2 tablespoons of sugar and the cornstarch. There’s no need to overmix, just enough to coat them evenly.
7. After chilling, take out the dough and roll it out to a thickness of about 4-5 mm. Cut out circles slightly larger than the mini tart molds.
8. Line the molds with the dough circles, pressing lightly with your fingers. Prick the bottom with a fork a few times.
9. Place a tablespoon of fruit in each mold, directly over the dough.
10. Transfer the molds to a preheated oven at 180°C and bake for about 20 minutes. They shouldn’t brown excessively, just enough for the dough to set and bake lightly at the edges.
11. Remove the tarts and let them cool slightly before taking them out of the molds.

Why I make the recipe often

The dough comes out flaky and isn’t fussy, and the ingredients are simple. I can use any fruits I have on hand, and I’ve never had a tart left uneaten. They come together quickly, and the texture and flavor are perfect for everyday desserts.

Tips and variations

Tips

The dough is easier to work with if the butter is soft, not cold.
Rye flour helps with texture, but it can be omitted if you don’t have any.
Don’t overfill the molds with fruit to prevent overflow during baking.
The tart molds don’t need additional greasing if they have a non-stick coating.

Substitutions

You can use only all-purpose flour if you don’t have rye.
Lard can be replaced with butter, but the texture will be slightly different.
Any fruits work – sour cherries, apricots, apples, berries, mixed.

Variations

You can also make larger tarts, but you’ll need to increase the baking time.
You can sprinkle almond flakes on top if you want a crunchy texture.
You can add a little grated lemon zest to the dough for extra flavor.

Serving ideas

They are good both warm and cold.
You can serve them with a dusting of powdered sugar or plain sour cream.
They are also suitable for packing.

Frequently asked questions

1. Can mini tarts be frozen after baking?
I do not recommend it. The flaky dough becomes soggy upon thawing, and the fruits release a lot of water.

2. What kind of fruits are most suitable?
Any firmer fruits work: sour cherries, cherries, apricots, plums, berries. Very juicy fruits should be well-drained.

3. If I don’t have individual molds, can I use a regular tray?
Yes, you can roll out the dough in a small tray and bake it as a large tart. The baking time will be slightly longer.

4. Can I replace the lard?
You can use only butter, but the texture will be a bit less flaky. You can also try margarine if you don’t have anything else.

5. Do I need to add yeast if I don’t have baking soda?
No. For this recipe, extinguished baking soda is sufficient.

Nutritional values

Estimate for one mini tart (from 12): approximately 180-200 kcal, 12 g carbohydrates, 11 g fat, 2-3 g protein. The value depends on the fruits and the amount of sugar absorbed. These are approximate values.

Storage and reheating

Mini fruit tarts can be stored in the refrigerator, in a closed container, for up to 2 days. The dough softens slightly after a day, but they remain good. I do not recommend reheating in the oven or microwave, as the fruits release water. They are best consumed fresh or at room temperature.

 Ingredients: 200 g white flour, 100 g rye flour, 3 tablespoons lard, 1 egg yolk, 150 g butter, 2 tablespoons sugar, 1/2 teaspoon baking soda, lemon juice, fruits, 1/2 teaspoon starch, 2 tablespoons sugar

 Tags:  fruit tart