Fruit tartlets: recipe, ingredients, step by step cooking instructions, photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In the midst of summer abundance of fruits and berries, recipes for all kinds of seasonal cakes, pastries and various other desserts, the main ingredient of which are fruits, become relevant. Among such delicacies, one can distinguish tartlets with fruit and whipped cream, jelly, as well as baskets with protein cream, in the middle of which juicy gifts of summer lurk. The article describes in detail the principle of preparing several variants of such a dessert, and also gives some valuable recommendations for decorating the finished dish.

How to make shortcrust pastry base?

To make simple dough fruit tartlets use:

• 500 grams of flour.
• 250 grams of fat (this can be margarine, butter or a mixture of both).
• Two eggs. If you want the dough to be more crumbly, then use only the yolks, doubling their number.
• One hundred grams of sugar, a small pinch of s alt.

Eggsbeat with sugar until the crystals dissolve, add s alt at the end. Melt the fat in a water bath and gradually add to the egg mass. When it becomes monotonous, add flour there and knead the dough. If it turns out that it is poorly formed into an elastic lump, then you should add a little water, literally 2-3 tablespoons. Divide the finished dough into equal lumps, roll out with a rolling pin to a thickness of 5 mm and line them with muffin tins, muffins or baskets. It is good to press the dough to the form with your fingers in an even layer, and pour beans or peas into the center so that the dough does not deform during baking, and the fruit tartlet turns out to be a perfect shape.

Bake in the oven to a delicate shade at a temperature of 190-210 degrees. The baking time depends on the size of the tartlets, but in any case it is no more than 15 minutes.

Express method

If you want a more refined taste, but do not want to mess with the dough for a long time, you can make fruit tartlets from ready-made puff pastry, which is sold in every supermarket in frozen form. To do this, take a layer of dough, defrost it a little, taking it out of the bag onto the table, and when the dough thaws a little, carefully unfold it and roll it out with a rolling pin into a thin layer, no more than 4 cm thick.

Cut into squares that will be slightly larger than the diameter of the molds and carefully put the dough there, making sure that the corners are at the same height. Press the center with your fingers and pour a weighting agent inside (legumes are idealoption). Sprinkle the dough with cold water and bake the tartlet bases in the oven at 220 degrees.

Product molding: the easy way

The cream for this dessert is varied: it can be chocolate ganache, custard with vanilla, which well emphasizes the taste of fruits, or lighter whipped proteins with powdered sugar. You can also use condensed milk cream with butter, but the easiest and safest option is whipped cream. Fruit tartlets, over which an air cloud of such a cream rises, are incredibly tasty, but their special appeal is in their appearance: once looking at the photo, you understand that you definitely need to try this miracle of confectionery art. But since many do not have special skills in preparing complex creams, you can decorate tartlets with simple whipped cream and pass for a great culinary expert.

To do this, put a rosette of cream into a ready and chilled tartlet (using a pastry bag or a syringe), and then, based on your imagination, place chopped fruits, mixed with fresh berries, which will add bright colors to pastries.

For example, several photos of fruit tartlets are presented so that novice housewives can understand the design principle. It is important to know that there should not be too many fruits, and at the same time they should depict a kind of mini-composition, a fruit bouquet against a snow-white cream background.

Jelly fruit tartlets

Recipes of fruit tartlets with jelly are especially chic, while it can be added both inside the tartlet, pouring to the brim, and decorating with fresh fruit slices on top, and vice versa, pouring fragrant jelly fruit on top. It will turn out very spectacular, but a special plus is that children adore such desserts on their holiday tables.

How to make it?

So, to make tartlets with fruit in jelly you will need:

• One pack of ready-made jelly of your choice, but it is better to use a neutral color so that it does not overlap the original color of the fruit. Lemon jelly or orange jelly is perfect, and a standard set of fruits will set off with its taste. The contents of the package must be dissolved in 350 grams of boiled, but slightly cooled water until completely dissolved, then cool the liquid until the first signs of gelatin solidification.
• Ready-made tartlets, baked the day before. In this case, it is better to take products made from shortcrust pastry, since puff pastry quickly absorb moisture from jelly and lose their integral shape. How many pieces do you need? It depends on the amount of fruits and berries used for the filling. All proportions are individual, by eye.
• Fruits for tartlets of this type are used in a variety of ways: slices of sweet apples, nectarine or peach, pineapple, kiwi or tangerine slices - they go well with each other not only in taste, but also in appearance, delighting the taster with bright colors. Also for shade you canuse whole small red berries: cherries or strawberries.

Step cooking

Cut the fruits according to the size of the tartlet: if they are small, then we make pieces of fruit no more than three cm. test. Such products look good in a shallow version, when the height of the dough is 3-4 cm. For example: cut apples into thin slices, leaving a red skin that will set off green kiwi balls, which are easy to make with a coffee spoon. Pieces of pineapple or mango can be given a triangular shape or any other, and tangerine slices, of course, can be used whole.

Further, the ready and beginning to solidify jelly is carefully poured into each mold, covering it to the brim. Move the finished tartlets to a cool place, and when the jelly has completely hardened, you can additionally decorate the finished products with chocolate tendrils, pieces of marmalade or a fresh whole berry. You can also drop a small swirl of whipped cream so that its white color stands out against the bright background of fruit. Making these desserts is always a kind of art, so why not experiment and let your imagination run wild?

The fruit tartlets prepared according to this recipe look magical in the photo and just persuade you to eat one more piece. It is worth noting that the calorie content of this dish depends on the filler: with creamor chocolate cream it will be too much for overweight people, but with jelly or light protein cream it will be perfect.

Gourmet dessert

Tartlets with cream and fruits are delicious and beautiful, but a little banal for those who know a lot about desserts. How to surprise such a person? Cook him puff pastry baskets with a "drunk" pear.

What is needed for this:

• Pack of 400g yeast-free puff pastry.
• 4-6 pears (depending on the size of the fruit).
• 1 glass of good red wine.
• 15 grams of gelatin.
• a little powdered sugar to sprinkle the finished product.

Cooking process

Soak gelatin in one hundred grams of water. Pears cut into halves, carefully remove the core with seeds, trying not to damage the beautiful shape of the fruit. In a small wide saucepan, heat the wine almost to a boil, turn off the stove and place the pears in it cut side down. Let them sit for ten or fifteen minutes: the fruits will become softer, but not lose their shape.

In parallel with this process, it is necessary to bake oval-shaped tartlets according to the size of pears. To do this, roll out the defrosted dough thinner, cut it out using a tartlet base mold or simply cut it into squares, place each suitable baking dish for small items, and then cut off the extra corners with scissors. Do not forget to pour beans into the recess on the dough, because puff pastry changes its structure very much whenbaking. Next, place the baking sheet with the products in the oven, bake until cooked at a temperature of 220 degrees until a gentle blush, and then remove from the molds, removing the filler. Let them cool completely.

What to do next?

Remove the pears from the wine, make parallel cuts on them with a sharp knife and put them on the bottom of the tartlets. Melt the swollen gelatin in a steam bath and combine with wine, you can add a couple of tablespoons of sugar if the mixture seems not sweet enough. When the jelly has completely cooled down and begins to thicken, pour it over the pears into tartlets and immediately place it in a cool place so that the dough does not have time to absorb the insufficiently frozen product. Before serving, lightly sprinkle the dessert with powdered sugar and garnish with small mint leaves or red currant berries, completing a wonderful bouquet of a fragrant dish. Experiment! Bon appetit!