- Level: Intermediate
- Total: 1 hr 25 min (includes cooling and setting times)
- Active: 40 min
- Yield: 8 tarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 360
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 5 g
- Cholesterol
- 79 mg
- Sodium
- 241 mg
These little fruit tarts look like they're right out of a pastry shop. Frozen tart shells help speed up the process of making them. I like to use berries to top my tarts, but feel free to use whatever fruit you like.
- Level: Intermediate
- Total: 1 hr 25 min (includes cooling and setting times)
- Active: 40 min
- Yield: 8 tarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 360
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 5 g
- Cholesterol
- 79 mg
- Sodium
- 241 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Place the tart shells on a rimmed baking sheet. Prick the bottoms and sides of the dough with a fork. Bake on the bottom rack until the dough is golden brown and cooked through, 12 to 14 minutes. Remove from the oven. Let the tart shells cool completely on a wire rack.
- Meanwhile, make the pastry cream. Whisk together the egg yolks, sugar and cornstarch in a medium bowl. Heat the milk in a medium saucepan until bubbles form around the edges. Gradually add the milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Stir in the sherry. Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a wooden spoon. Stir in the butter and vanilla and let cool completely.
- Spoon the cooled custard into the tart shells. Top with the fruit. Heat the apricot jelly in a saucepan or the microwave until melted. Brush the jelly onto the fruit. Let stand until set.
