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Mini Crust-less Fruit Tarts

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Mini Crustless Apricot Tarts 

Mini Crustless Fruit Tarts 

Rainier Cherries for Filling

Mini Crustless Fruit Tarts-Method

Mini Crustless Peach-Raspberry Tarts

Mini Crustless Apricot Tarts

Mini Crustless Apricot Tarts

Mini Crust-less Cherry Tart 

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.

Mini Crust-less Fruit Tarts
Author: 
Recipe type: Dessert, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
These crustless fruit tarts are such an easy dessert and a great way to use up pie crust scraps for the garnish. Sugar cookies would also be a great topper if you don’t have any pie crust handy.
Ingredients
  • 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
Instructions
  1. Make the pie crust or sugar cookie dough. Let the dough chill.
  2. 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.
  3. Stir in sugar to taste.
  4. 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.
  5. Stir in sugar to taste.
  6. To prepare the peach-raspberry filling, cook the sliced peaches with 1-2 Tbsp water in a small saucepan over medium heat, stirring frequently.
  7. 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).
  8. Stir in sugar to taste.
  9. Roll out the pie crust or sugar cookie dough and cut out shapes, sized appropriately for the size of ramekin that you are using.
  10. Spoon the fruit filling into the oven-safe ramekins.
  11. For minis, I used 3-inch ramekins.
  12. Place a pie crust/sugar cookie cut-out in the center of each ramekin, on top of the fruit filling.
  13. Brush the cut-outs with beaten egg and sprinkle them with granulated sugar.
  14. 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.
  15. Let the tarts cool for 10 minutes or so and then spoon vanilla ice cream on top to serve them à la mode.

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4 Responses to “Mini Crust-less Fruit Tarts”

  1. Oh, I love this! I have been poking around your site- I LOVE IT HERE! Great pics and food! Keep up the hard work!

  2. kelsey says:

    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!

  3. Wow these are so cute, I love the simplicity of them and your presentation is lovely!

  4. Mei Teng says:

    Love the presentation in the last photo.

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