Tartlets. Mini tarts, if you will.
I made these beauties for the Fourth of July weekend. I heart fruit tartlets very much. Everything about them, from the fresh fruit to the delicious custard, reminds me of the bakeries in France.
I recently purchased tartlet pans and I was just dying to use them. I must admit, I was pretty nervous to make these – I had no idea how they’d turn out. Luckily, they were pretty darn delicious. Aside from over-stuffing them a bit and a custard that could have been a bit thicker, I had absolutely no complaints about their deliciousness.
To make these, I used a Fruit Tart recipe from Joy of Baking, doubled the recipe, and simply divided the recipe among the tartlet pans (instead of one big tart pan). Here is the modified recipe for anyone interested:
*This makes 16 tartlets
For the crust:
3 cups of flour
1/4 teaspoon salt
1 cup unsalted butter at room temp
1/2 cup sugar
2 eggs, lightly beaten
For the custard:
2 1/2 cups skim milk
2 teaspoons vanilla extract
6 large egg yolks
1/2 cup sugar
4 tablespoons flour
4 tablespoons cornstarch
1 tablespoon apricot brandy
For the apricot glaze:
1 cup apricot jam
2 tablespoons water
Any fresh fruit you’d like. I used approximately 1/2 a carton of raspberries, 2 cartons of blueberries, and 1 carton of strawberries.
To make the crust:
In a medium bowl, whisk the flour with the salt. Using an electric mixer, beat the butter until soft. Slowly add the sugar and mix until light and fluffy. Add the eggs and mix until combined. Add the flour and mix until it forms a ball. Form the dough into a disk, cover with plastic wrap, and refrigerate for at least an hour.
Butter the tartlet pans. Begin to roll out the dough to fill each tartlet pan (you’ll probably want to divide the dough in half to make this easier). Pat the dough on the bottom and up the sides of the tartlet pans. Place the tartlet pans on a baking sheet, cover with plastic wrap, and put them in the freezer for 15 minutes.
Heat the oven to 400 degrees. Prick the bottom of the tartlet pans with a fork. Place the tartlet pans (on the baking sheet) in the oven and bake for 5 minutes. Reduce the temperature to 350 degrees and bake them for another 15 minutes. Remove them from the oven and let them cool completely.
To make the custard:
In a medium bowl, mix the sugar and egg yolks. Be very careful when mixing the two, you want to constantly mix with a whisk to avoid clumps from forming. Sift the flour and cornstarch together and add them to the egg mixture. Mix until a paste forms.
Bring the milk and vanilla to just boiling in a saucepan over medium heat. Remove from heat and slowly add the egg mixture. Make sure you are whisking the whole time to avoid curdling. Pour the egg mixture into a saucepan and cook over medium heat until boiling, whisking the whole time. Once it boils, whisk for another minute, until it becomes thick. Remove from the stove and whisk in the brandy. Pour the mixture into a bowl and cover with plastic wrap. Allow it to cool to room temperature.
To make the glaze:
Heat the jam and water in a saucepan over medium heat until melted. Remove from heat and use a cheese cloth to remove the fruit lumps.
To assemble the tartlets:
Remove the tartlets from the pans by pushing up on the removable bottoms. Spread a thin layer of glaze on the bottom and sides of the tartlet shells to prevent the crusts from getting soggy. Let them dry for 30 minutes.
Fill each tartlet pan with approximately 2 tablespoons of custard. Place the fruit on top of the custard. Rewarm the glaze and brush a thin layer over the fruit. Refrigerate until ready to enjoy!