Let’s celebrate the harvest season with these lovely harvest fruit tarts! We made a buttery, crumbly tart shell and filled it with apples, pears, plums and grapes. Of course, you can change and vary the fruits to your taste. We then brushed the tartlets with a generous amount of apricot jam.
What tartlet tins (pans) should I use?
The easiest way to bake the tartlets is in deep tartlet tins (pans) with a removable base. Instead of using six individual tins (pans) as we did, you can also opt for 1 large tart or pie tin (pan), the baking time remains the same. You don’t have to grease the tins (pans) if they’re non-stick, otherwise coat them very lightly with butter of baking spray.
Tip for unmolding the tarts
If the crust seems to stick to the tartlet tin (pan), dip the tin (pan) into hot water. The heat will melt the fat that causes the sticking and helps to release the crust from the sides of the tin (pan).
Shelf life & storage of the harvest fruit tarts
You can store the fruit tarts in the fridge for three days. Always take the tartlets out of the fridge an hour before serving, and allow them to come to room temperature. Because of the fresh fruits, these pastries are not suitable for freezing.
- 2 mixing bowls
- 6 x 7.5 cm (3 in) deep, non-stick tartlet tins (pans) with a removable base or 1 x 20 cm (8 in) non-stick tart or pie tin (pan)
- cooling rack
- oven mitts or kitchen towel
- drinking glass for removing the
- pastry brush