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
- 210 g 1 1/3 cups flour
- 50 g (1/4 cup) caster sugar
- 115 g (1 stick / 1/2 cup) cold butter, cubed
- 1/2 tsp salt
- mixed fruits such as 1 apple, 1 pear, 3 plums, a handful of grapes
- 65g (1/3 cup) brown sugar
- 2 tbsp cornflour (corn starch)
- 80 g (1/4 cup / 3 oz) apricot jam, warmed
- Make the crust. Add the sifted flour, sugar, salt and butter to a large mixing bowl and combine with a fork until the mixture becomes crumbly.
- Fill the tartlet tins. Divide the crumbs equally among six tartlet tins (pans) and press the mixture against the bottom and the sides of the tins (pans) with your hands or a teaspoon. Using a fork, poke a few holes into the crust to release any air that might be trapped between the crust and the tin. Place the tins (pans) in the fridge for 30 minutes.
- Preheat the oven. After the tins have been in the fridge for 20 minutes, preheat the oven to 180°C (350°F / gas mark 4).
- Create the fruit filling. Combine the pears, plums, apples, grapes, brown sugar and cornflour (corn starch) in a large mixing bowl and stir until the fruits are evenly coated with the sugar and cornflour (corn starch). Tip: Don’t the mix sit for too long or the sugar might make the fruits soggy.
- Bake the tartlets. Spoon the fruit filling into the chilled tins (pans). Bake in the oven for 30 to 35 minutes. Don’t worry if the crust doesn’t brown, it is supposed to stay light. Allow the tins to cool until they can be handled, for about an hour.
- Finish the tartlets. To release the tartlets from the tins (pans), place them on a glass and a carefully pull down the side part of the tin (pan) and remove the base. Generously brush the tartlets with warm apricot jam and serve them dressed up with our cute wrappers!