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 and placed them in cute wrappers, which you can download at the end of this post.
Bake along and watch the video tutorial to see how we make these harvest fruit tarts!
Collaboration with Laurice from Laurice’s Kitchen
Our fruit tarts are part of a collaboration we did with Laurice from Laurice’s Kitchen. She has a wonderful YouTube channel full of inspiring recipes, and made a delicious and slightly spicy harvest fruit chutney for this collaboration. Please check out her spice harvest chutney and subscribe to her lovely channel! You can also connect with Laurice on Facebook and Twitter and don’t forget to download the free printable wrappers we made for her chutney!
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.
Harvest Fruit Tarts Recipe
You can also use apricots, peaches or mango for this recipe, and add a little lemon zest for a subtle citrus flavour.
Prep Time: 30 min
Chilling Time: 30 min
Baking Time: 30 to 35 min
Oven Temperature: 180°C / 350°F / Gas Mark 4
Servings: 6 x 7.5 cm (3 in) tartlets or 1 x 20 cm (8 in) tart
- 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
- 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
1) 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.
2) 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.
3) 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).
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.
5) 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.
6) 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!
Materials: apples, pears, plums, grapes
Tip for unmoulding 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.
Free Printable Recipe & Label
Click on the button to download your free mini eBook. Included are the recipe for harvest fruit tarts and a free printable tartlet wrapper.
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