Mini Crust-less Fruit Tarts
Mon, Jul 26, 2010
Breakfast, Desserts, DessertStalking, Foodgawker, Itsy Bitsy Foodies Sightings, Pies & Tarts, Search by Course, Snacks, TasteSpotting
(No Ratings Yet)
Loading...
Print This Recipe
After I made apricot pocket pies the other day, I decided to make these crust-less tarts to turn the leftover pie crust scraps into a garnish. Sugar cookies would also be a great topper if you don’t have any pie crust handy. These fruity tarts are such an easy dessert and when served with vanilla ice cream they make a complete treat.
Because they are primarily made of fruit, they are also a great snack or breakfast item. You can use whatever fruits you would like. I like making an assortment so that everyone can have their favorite. I made them in miniature but you could use a larger ramekin if you wanted a bigger serving size.
- 2 cups chopped apricots
- 1 Tbsp sugar, to taste
- 1-2 Tbsp water
- 2 cups pitted cherry halves (such as Rainier)
- 1 Tbsp sugar, to taste
- 1-2 Tbsp water
- 1 cup sliced peaches
- 1 cup raspberries
- ½ Tbsp sugar, to taste
- 1-2 Tbsp water
- Pie crust or sugar cookie dough
- 1 egg, beaten
- Make the pie crust or sugar cookie dough. Let the dough chill.
- To prepare the apricot filling, cook the chopped apricots with 1-2 Tbsp water in a small saucepan over medium heat, stirring frequently, until it forms a chunky purée.
- Stir in sugar to taste.
- To prepare the cherry filling, cook the pitted cherry halves with 1-2 Tbsp water in a small saucepan over medium heat, stirring frequently, until it forms a chunky purée.
- Stir in sugar to taste.
- To prepare the peach-raspberry filling, cook the sliced peaches with 1-2 Tbsp water in a small saucepan over medium heat, stirring frequently.
- Once the peaches begin to soften, add the raspberries and continue cooking until it forms a chunky purée. (I like to keep the raspberries fairly whole, rather than completely mashed).
- Stir in sugar to taste.
- Roll out the pie crust or sugar cookie dough and cut out shapes, sized appropriately for the size of ramekin that you are using.
- Spoon the fruit filling into the oven-safe ramekins.
- For minis, I used 3-inch ramekins.
- Place a pie crust/sugar cookie cut-out in the center of each ramekin, on top of the fruit filling.
- Brush the cut-outs with beaten egg and sprinkle them with granulated sugar.
- Bake the crust-less fruit tarts at 375 degrees for 7-10 minutes, or until the fruit begins to bubble and the cookie cut-out is a light golden brown.
- Let the tarts cool for 10 minutes or so and then spoon vanilla ice cream on top to serve them à la mode.
Tags: apricots, cherries, fruit, peaches, raspberries, tarts
Oh, I love this! I have been poking around your site- I LOVE IT HERE! Great pics and food! Keep up the hard work!
Thank you, Michelle. I have enjoyed reading your site, also. Great job on your 24,24,24 feast…I especially loved looking through your photos of the event!
Wow these are so cute, I love the simplicity of them and your presentation is lovely!
Love the presentation in the last photo.