These beautiful little tartlets are filled with fresh fruit and a light glaze for a perfect finish. Use red currant glaze for red fruits and apricot glaze for green or orange fruits like kiwi or green grapes. Best served fresh, as the pastry softens quickly.
Ingredents Needed
For the Pâté Sucrée (Sweet Pastry):
- 1 cup (115g) all-purpose flour, plus extra for dusting
- ¼ cup (55g) salted butter, softened
- ¼ cup (55g) sugar
- 2 extra-large egg yolks
For the Filling & Glaze:
- ⅔ cup (150ml) heavy cream
- 1½–1¾ cups (225g) fresh fruits (such as raspberries and blueberries)
- 4 tablespoons red currant jelly (or apricot jam)
How To Make Mary Berry Glazed Fruit Tartlets
- Make the Pastry: In a bowl, rub the butter into the flour using your fingertips until it resembles fine breadcrumbs. Stir in the sugar, then mix in the egg yolks until the dough forms. Knead gently until smooth, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the Oven: Set the oven to 400°F (200°C).
- Prepare the Tartlets: Roll out the chilled pastry on a floured surface. Cut out 12 rounds using a 3½-inch fluted cookie cutter. Re-roll scraps only once. Place each round into a tartlet pan and lightly prick the base with a fork. Line with parchment and add pie weights.
- Bake the Crusts: Bake for 15 minutes until golden brown. Remove from the oven, discard the paper and weights, and cool on a wire rack.
- Make the Filling: Whip the cream until it forms soft peaks, then spoon a little into each cooled tartlet crust. Arrange fresh fruit on top.
- Glaze the Tartlets: Warm the red currant jelly or apricot jam in a small saucepan. Brush generously over the fruit for a shiny glaze.
Recipe Tips
- Chill the pastry before rolling to prevent shrinkage.
- Use a mix of fruits for a colorful look.
- Serve immediately to keep the crust crisp.
How To Store This Fruit Tartlets
In the Fridge: Store in an airtight container for up to 1 day. The pastry may soften over time.
Freezing Not Recommended: The cream and fruit do not freeze well.
Nutrition Facts (Per Serving)
- Calories: 180
- Carbs: 22g
- Protein: 2g
- Fat: 9g
- Sugar: 10g
- Fibre: 1g
- Sodium: 30mg
Try More Recipes:
- Mary Berry Lemon Tart
- Mary Berry Strawberry Tarts
- Mary Berry Mini Bakewell Tarts
- Mary Berry Apple Tart
Mary Berry Glazed Fruit Tartlets
Course: DessertCuisine: UK12
servings30
minutes15
minutes180
kcalThese beautiful little tartlets are filled with fresh fruit and a light glaze for a perfect finish. Use red currant glaze for red fruits and apricot glaze for green or orange fruits like kiwi or green grapes. Best served fresh, as the pastry softens quickly.
Ingredients
- For the Pâté Sucrée (Sweet Pastry):
1 cup (115g) all-purpose flour, plus extra for dusting
¼ cup (55g) salted butter, softened
¼ cup (55g) sugar
2 extra-large egg yolks
- For the Filling & Glaze:
⅔ cup (150ml) heavy cream
1½–1¾ cups (225g) fresh fruits (such as raspberries and blueberries)
4 tablespoons red currant jelly (or apricot jam)
Directions
- Make the Pastry: In a bowl, rub the butter into the flour using your fingertips until it resembles fine breadcrumbs. Stir in the sugar, then mix in the egg yolks until the dough forms. Knead gently until smooth, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the Oven: Set the oven to 400°F (200°C).
- Prepare the Tartlets: Roll out the chilled pastry on a floured surface. Cut out 12 rounds using a 3½-inch fluted cookie cutter. Re-roll scraps only once. Place each round into a tartlet pan and lightly prick the base with a fork. Line with parchment and add pie weights.
- Bake the Crusts: Bake for 15 minutes until golden brown. Remove from the oven, discard the paper and weights, and cool on a wire rack.
- Make the Filling: Whip the cream until it forms soft peaks, then spoon a little into each cooled tartlet crust. Arrange fresh fruit on top.
- Glaze the Tartlets: Warm the red currant jelly or apricot jam in a small saucepan. Brush generously over the fruit for a shiny glaze.