Summer-y Fruit Tarts


Moms love fruit. In fact, they especially love fruit on Sundays that are designated for appreciation of Moms. Are you catching my drift? Don’t forget to call your mom today. And if you’re close enough, you should make her a nice, light, fruit-related dessert.

These little palm-sized fruit tarts are just delightful. They’re sweet (but not too sweet), they’re just the right size for dessert, and they’re fresh and simple.

Plus, they’re really fun to decorate. And easy to make! I didn’t make my own pie crusts, mostly because I don’t have tiny pie tart tins. I found these little pie crusts at the grocery store in the frozen section.

The assembly is really the fun part of this project. The custard is very easy to make, and the kinds of fruit to use is really up to you. They just need to be in small pieces. I used mandarin oranges, strawberries, blueberries, blackberries, raspberries, and kiwi. Then, they’re glazed on top with a peach jam glaze that makes them shiny and fake-looking. But, they don’t taste sticky. Have you ever had a fruit tart with that thick syrupy glaze on it? I believe that the star of any fruit tart should be the fruit, not the glaze.

Here’s the recipe for the custard:

This will fill 16 tarts.

2 large eggs

2 large yolks

1/2 cup + 2 tablespoons sugar

3 tablespoons flour

2 tablespoons + 1 teaspoon cornstarch

2 cups + 1 tablespoon milk

1 teaspoon vanilla extract

4 tablespoons butter

1.  Whisk eggs, yolks, sugar, flour, and cornstarch in a medium bowl until combined and their are no lumps.

2.  Heat milk in a medium saucepan over medium high heat.  Bring to a boil.

3.  Temper eggs.  Pour a little bit of the heated milk into the egg mixture while whisking constantly.  Then pour this mixture into the saucepan of milk.  Continuously whisk as it thickens.  After it comes to a boil, remove from heat and stir in vanilla and butter.

4.  Transfer to a clean bowl and cover with saran wrap gently pressed on top of custard to prevent a skin from forming.  Refrigerate until ready to use.

Here’s the recipe for the glaze:

1/4 cup of peach jam

1 Tablespoon warm water

1. In a small saucepan, whisk the jam and the water together until it reaches the consistency of thin honey. Add more water or jam as needed.

2. Strain the mixture to remove pieces of peach.


To assemble the tarts:

1. Grab someone who looks like they’d be good at fruit arranging.

2. Poke holes in the bottom of the frozen tarts. Bake at 350 degrees F until they’re golden brown. Remove from the oven and let cool.

3. Fill the tart crusts with custard.

4. Arrange fruit on top of the custard.

5. Brush peach glaze onto the top of the custard using a pastry brush.

6. Refrigerate until ready to eat!

Don’t forget to tell your mama you love her today. Mine is a great cook who taught me most things I know how to do in the kitchen. Including (but not limited to), how to make perfect sugar cookies for any holiday, how to make dinner with ANYTHING you might have in the house, and how to run around the kitchen waving your hands and panicking when it’s really necessary. Happy Mother’s Day, Mommy!




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