Shortbread Fruit Tartlets Recipes

FRUIT TART WITH SHORTBREAD CRUST

Steps:

• Cream together the butter and sugar in the steel bowl of your stand mixer or using hand mixer.
• Once the butter and sugar come together, add in the vanilla and mix. Now slowly add the flour in parts and also the salt.
• Mix till the dough comes together. You will know the dough is done when most of it sticks to the paddle.
• Cover the dough with a cling sheet and keep it in the refrigerator for 20-30 minutes.
• Using your fingers, press the dough into bottom and up sides of a 9-inch tart pan.
• Use a spatula on back of a spoon to smooth the dough.
• Prick the crust all over using a fork.
• - Cover the tart pan with a cling sheet and put in the freezer for 15 minutes to chill.
• - Preheat the oven to 375 degrees F.
• Bake the crust for 15-20 minutes or till it's golden brown in color..
• Let the crust cool completely and then fill it with custard/pastry filling of your choice.
• Decorate the tart with fresh fruits of your choice.
• Keep the tart in fridge to set.
• Take it out 10 minutes before serving. Cut the fruit tart into pieces and serve with some whipped cream on top.

TINY SHORTBREAD TARTS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.

QUICK AND EASY FRUIT TARTS

Steps:

• For the tarts: Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• On a lightly floured work surface, lay out the puff pastry. Cut the puff pastry sheets in half, making 4 rectangles. Place 2 puff pastry rectangles on each sheet pan. Set aside.
• Add the blueberries and strawberries to separate bowls. Divide the granulated sugar and lemon juice between the bowls. Season each with a pinch of salt and stir until well combined.
• Divide the blueberries between 2 of the puff pastry rectangles, leaving a 1/4-inch border on all sides. Do the same with the strawberries and the remaining puff pastry rectangles. Pinch the corners of each rectangle, creating a slight lip. Brush the edges with the cream.
• Bake in the lower half of the oven until golden and crisp, about 20 minutes.
• For the whipped cream: While the tarts bake, add the cream, powdered sugar and vanilla to a large bowl. Using a hand mixer or whisk, whip until soft and billowy. Transfer to a serving bowl and chill until ready to serve.
• Transfer the tarts to a cutting board. Let the tarts cool slightly before slicing approximately 6 times across each tart to create thin slices. Transfer to a serving platter. Scatter the mint leaves over the tart pieces and sprinkle with powdered sugar. Serve alongside the whipped cream.

SHORTBREAD FRUIT TARTLETS

Steps:

• Preheat oven to 300 degrees.
• In a large mixing bowl, cream butter and sugar.
• Add flour and mix well.
• Shape into 1 inch balls and press into the bottom and up the sides of greased mini muffin cups.
• Bake for 20 minutes or until very lightly browned.
• Cool for 15 to 20 minutes and then carefully remove from pans.
• Spoon pie filling or preserves into each tart (I use a baby spoon to do this--it's much easier than a regular teaspoon).

FRESH FRUIT TARTLETS

Steps:

• Line tartlet tins with the pastry (use boat-shaped tins if you have them). Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden.
• Mix together the cream cheese and double cream until very smooth, then add the sugar and vanilla essence. Fill the tartlet cases with the cream mixture and arrange the fruit on top. Brush with the apricot or red currant glaze, depending on the fruit used, and leave to set.
• Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese, if using, and bind with a little cold water. Chill for 30 minutes and then roll out and use as above.

EASY SHORTBREAD TART CRUST (NO ROLL)

Steps:

• Blend ingredients to make a soft dough.
• Pat into a 9 or 10 inch tart or pie pan.
• Prick crust well with fork.
• Bake in 350 degree oven for 15-20 minutes.

SHORTBREAD LEMON TART

Steps:

• Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.

EASY MINI LEMON TARTS WITH SHORTBREAD CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
• Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
• Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
• Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.

PRESS-IN SHORTBREAD TART SHELL

Steps:

• Stir together butter and sugar in a medium bowl. Stir in yolks. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 10-inch tart pan with a removable bottom. Freeze until firm, about 20 minutes. Meanwhile preheat oven to 375 degrees.
• Bake, rotating halfway through, just until crust turns golden around the edges, 12 to 15 minutes. Let cool in tart pan on a wire rack, 1 hour.