Fruity Pastry Tarts

Fruity Pastry Tarts

If you are short on time, use store-bought pie dough or puff pastry to make these tarts, they will be just as delicious. Fill them with your favourite jam or if you are craving chocolate, use chocolate hazelnut spread.


Tart Pastry
2 cups all-purpose flour
1 tsp. sugar
1 tsp. salt
3/4 cup butter, cold, cut into small cubes (unsalted)
1/4 cup milk
1 egg yolk

1 egg + 1 tbsp. water, for egg wash
Flour, for rolling pastry
About 1/2 cup jam, such as raspberry or apricot
3/4 cup to 1 cup icing sugar
1 to 2 tbsp. yogurt
1 tsp. vanilla
Sprinkles, for garnishing (optional)


Tart Pastry
In a large mixing bowl, mix the flour, sugar and salt. Cut the butter into the flour mixture with your finger tips or a pastry blender until mixture resembles coarse meal. Combine the milk and egg yolk. Stir it into the flour and butter mixture until pastry dough comes together. Form dough into a ball and flatten into disc. Wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 375 degrees F. Line large baking sheet with parchment paper.

Mix egg and water to make the egg wash. Set aside.

Lightly flour your work surface. Roll the dough, about 1/8-inch thick. Cut into 5-inches x 3-inches rectangles. Re-roll the pastry scraps to make 8 rectangles. If dough gets too soft to work with at any point, refrigerate to firm up.

Brush edges of rectangles with egg wash.

Leaving a 1/2-inch border, spread jam on half of the rectangles (about 1 tbsp. per rectangle). Top each with one of the remaining rectangles. First press pastry edges together with your fingertips and then with tines of a fork to seal the edges. Trim excess pastry with pizza cutter, if desired.

Brush tops with more egg wash. Prick tops of tarts with fork. Transfer tarts to baking sheet.

Bake until pastry lightly golden and crisp, about 20 to 25 minutes.

To serve tarts warm, simply dust with icing sugar.

To finish the tarts with icing, cool them first. To make the yogurt icing, combine 3 / 4 cup icing sugar, 1 tbsp. yogurt and vanilla. Adjust consistency with more icing sugar or yogurt. Drizzle yogurt icing over tarts and garnish with sprinkles.

Yield: 4 servings.



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