Fruit Tartlets


Preparation info

  • Difficulty


  • Yield:


    pastries, 2 inches in diameter

Appears in

No pastry tray or pastry display should be without some form of fruit pastry. Fruit adds color and offers an alternative for the customer or guest who cannot or prefers not to eat rich desserts or pastries containing chocolate and/or nuts. The tart shells can be baked several days in advance, then coated, filled, and decorated as needed. I brush the inside with melted chocolate, but apricot glaze will suffice as well. Both are used to protect the crust against absorbing moisture from the custard and becoming soft. I feel the dark color of the chocolate provides a better contrast as a background for the fruit.



  1. Line 30 tart pans, 2 inches (5 cm) in diameter, with short dough rolled to ⅛ inch (3 mm) thick (see Figures 2-4 to 2-7). Cover and reserve the dough scraps for another use. Prick the shells lightly with a fork and bake at 375°F (190°C) until light golden brown. Unmold while still warm, then cool the shells completely.
  2. Brush melted dark coating chocolate or apricot glaze on the inside of each shell.
  3. Place the Bavarian cream in a pastry bag with a No. 6 (12-mm) plain tip. Pipe the cream into each shell, up to the rim, in a nice mound.
  4. Decorate the tartlets with the fresh fruit.
  5. Brush apricot or pectin glaze over the fruit. Refrigerate if not serving immediately. Use these tarts the day they are made; the fruit tends to bleed into the filling, and they usually look a bit wilted the second day. If they are not refrigerated, as when displayed on a buffet, the tarts must be served within 1 to 2 hours.