Select a variety of fresh fruit to give an array of colors. We like strawberries raspberries, blueberries, kiwi, green grapes, peaches and mandarin oranges best. There are other fruit that will work well also.
16ouncebasket strawberries
6ouncecontainer raspberries
6ouncecontainer blueberries
2kiwispeeled, halved, and thinly sliced.
1small can mandarin orange slicesdrained
NOTE: You’ll probably have leftover strawberries, raspberries, and blueberries.
Tart Shells
1cupbutter2 cubes
½cupsugar
1egg
2 ⅓cupflour
Vanilla Pastry Cream
1package4.6 ounces vanilla cook and serve pudding
1 ¾cupshalf and half
½teaspoonvanilla
Fruit Glaze
¾cupsugar
2Tablespoonscornstarch
½teaspoonsalt
1cupwater
Shortcut Fruit Glaze
1cupjelly or jamwe like apricot jam or apple jelly best
2-3Tablespoonswater
Instructions
Fruit
Wash, and thoroughly dry fruit. Remove the skins of the kiwi and thinly slice fruit. You do not need to slice the blueberries, raspberries, or mandarin oranges. Leave on paper towel to drain until ready to assemble.
Tart Shells
Beat butter and sugar together until fluffy. Add egg and beat well.
Slowly add flour and incorporate into dough just until flour disappears.Form small balls of dough and press into tart pans or mini muffin pans. (Do not prick.)
Bake at 375 degrees Fahrenheit for 8-12 minutes or until tart shells are slightly golden. Cool on cooling rack until ready to fill. This recipe will make: 36 small tart shells, 12 medium tart shells, or 1 large tart shell.
Easy Pastry Cream
Stir pudding mix into 1¾ cups half and half in medium saucepan. Bring to full boil on medium heat, stirring constantly.
Remove from heat and stir in vanilla. Chill in refrigerator until ready to use.
Fruit Glaze
Whisk ingredients together and cook over low heat until thick and clear. Cool before brushing on fruit.
OR Shortcut Fruit Glaze
Mix water and jam together in a microwave safe dish and heat for 30 seconds until it haw thinned out, then stir to combine.
If needed, strain though a fine mesh sieve to get out seeds. Let cool before brushing on fruit.
To Assemble Fruit Tarts
If you will serve within two hours, skip step 1. Very lightly brush the bottom of tart shells with glaze (this will keep them from getting soggy if you aren’t serving for several hours.)
Place 1-2 teaspoons of custard in bottom of each tart shell. Arrange fruit slices artistically over custard. (Put like fruit together, or choose to mix fruit within a single tart.)
Gently brush tops of fruit with fruit glaze. This will give your fruit a fresh, glossy look.-Refrigerate until ready to serve.