Pixie Seed Fruit Tartlet Recipe

Fruit Tartlet or as the French call it Tarte aux fruits.

This yummy fruit tart is our family’s favorite! The fruit tartlets are a perfect celebratory dessert. Tarte aux fruit is also known as the fruit tart, or fruit tartlets (mini fruit tarts), originated from France. Undoubtedly, the fruit tartlet with glaze will make you feel guilty for eating a delicious dessert, but you don’t feel too bad since it has delectable fruit.

The mini fruit tarts are a big hit if I serve them at our fairy garden tea parties. Therefore, when using a three-tier serving tray, many people want to start at the top if they see these scrumptious Pixie Seed Fruit Tartlets.

Items Needed For The Fruit Tartlet Recipe

11-in. fluted tart pan, or 4-in. mini tart pans, or cupcake pan

mixing bowl and spatula

strainer and towel for cleaning and drying fruit

knife to peel and cut the kiwifruits

butter

confectioners’ sugar

flour

white baking chips

heavy whipping cream

cream cheese

blueberries

strawberries

raspberries

kiwi

sugar

cornstarch

lemon juice

orange juice

Fruit Tarlet Ingredients

Crust:

3/4 cup butter, softened

1/2 cup confectioners’ sugar

1-1/2 cups all-purpose flour

Filling:

One package (10 to 12 ounces) of white baking chips, melted and cooled

1/4 cup heavy whipping cream

One package (8 ounces) cream cheese, softened

Fruit:

1 cup blueberries

1-pint fresh strawberries, sliced

1 cup raspberries

Two kiwifruits, peeled and sliced

(1 cup of blackberries, diced peaches, or any of your favorite soft fruits)

Glaze:

3 tablespoons sugar

2 teaspoons cornstarch

1/2 teaspoon lemon juice

1/2 cup orange juice (or pineapple)

Directions

Fruit Tartlet Crust:

In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour and mix well. Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300° for 25-30 minutes or until lightly browned. Cool on a wire rack.

Fruit Tartlet Filling:

In a small bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes.

Clean, dry, and arrange the blueberries, strawberries, raspberries, and kiwi overfilling.

Fruit Tartlet with Glaze:

In a small saucepan, combine sugar and cornstarch. Stir in lemon juice and orange juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool.

Brush glaze over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.

Fruit Tartlet Adjustments

Honestly, there are times I make changes to the recipe. Here are a few ways I have changed the procedure, yet still, it turns out delicious.

If I have to rush to finish the recipe, alternatively I may set the oven at 350 degrees for about 15-20 minutes, just carefully watching so the crust won’t burn.

Undoubtedly, I serve the fruit tartlets at our outdoor fairy tea parties. Therefore, I replace the larger fluted tart pan with smaller tart pans or a cupcake pan for our tea parties for small to eat ready portion sizes. The mini fruit tarts will bake the crust for the same amount of time at 300° oven for 25 minutes.

Frequently, I will cut the filling in half to keep the sugar down but still allowing some goodness. So the filling recipe is cut to:

5 oz white chocolate chips

1/8 cup whipping cream

4 oz cream cheese

You also have the option to change the fruit, but berries seem to be my family’s favorite. Subsequently, I clean and dry the fruit but often don’t measure because my daughter’s favorite activity is decorating the tartlets with fruit. Leftover fruit makes a beautiful salad.

In addition, sometimes, I have had to skip adding the glaze to the fruit tartlets. After all, many times it gets eaten before I complete the third step, which is okay because it still tastes lovely!

A mini fruit tart is also known as Tarte aux fruit.

Interesting facts about the Tarte aux fruit

The Tarte aux fruit is the French name for the fruit tartlet or fruit tart. Tarte aux fruit originates from the Hotel Tatin located in Lamotte-Beuvron, about 110 miles (175 km) south of Paris. Ingeniously, the dish was served with apples but has evolved to many different fruits.