Description
Delight in these beautiful Mini Fruit Tarts that are as delicious as they are adorable. A buttery pie crust filled with a creamy, sweetened cream cheese mixture, topped with a colorful array of fresh fruits and a shiny apricot glaze. Perfect for parties or a sweet treat any day.
Ingredients
Scale
Pie Crust:
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
Cream Cheese Filling:
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped
Additional:
- Assorted fresh fruit such as berries, kiwi, or mandarin oranges
- 1/4 cup apricot jam
- 1 tablespoon water
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin.
- Prepare Pie Crust: Roll out pie crusts and cut into circles. Press into muffin cups and bake until golden.
- Make Filling: Beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream.
- Fill Tart Shells: Spoon or pipe filling into cooled tart shells.
- Add Fruit: Arrange fresh fruit on top of the filling.
- Apply Glaze: Heat apricot jam and water, then brush over the fruit.
- Chill and Serve: Chill tarts for at least 30 minutes before serving.
Notes
- For a shortcut, use pre-made phyllo shells instead of pie crusts.
- The glaze helps keep the fruit fresh and shiny, but you can skip it if serving immediately.
- Best eaten the same day they are assembled.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, French-inspired
Nutrition
- Serving Size: 1 tart
- Calories: 110
- Sugar: 6 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
