Fresh Fruit Tartlets

made with pâte sucrée shells and vanilla pastry cream

Fresh fruit tartlets made with Pate Sucree dough, filled with vanilla pastry creamThere’s nothing better than biting into a fresh fruit tart – that sandy, buttery shell contrasted perfectly with the creamy vanilla pastry cream, and the burst of flavor from the fresh fruit on top… yum! And, although a fork and knife would be the civilized approach, these 4” tartlets are so adorably delicious, we give you permission to just pick them up and dig in if you’re feeling inspired 🙂

This formula uses our Organic Pastry Flour in the tart dough, which is a classic pâte sucrée. It’s a simple, versatile base that is perfect for you to finish in any way you feel inspired. And we encourage you to do just that! Choose whatever fruit you like (especially if it’s ripe and in-season), play with the flavor of your pastry cream (almond is fantastic), or add a thin layer of melted chocolate and allow it to cool before filling and topping.

We’ve also included a formula + process steps to add a neutral mirror glaze to your tartlets if you’d like. This optional step helps to preserve the fruit (if you’re not eating them the same day) and also gives them a polished, professional look.


Number of Units: 12 assembled tartlets

PÂTE SUCRÉE Baker’s % Weight
Organic Unbleached Pastry 100 262 g
Powdered Sugar 45 118 g
Baking Powder 0.6 2 g
Salt 2.01 5 g
Butter 50 131 g
Eggs 25 66 g
Vanilla 3 8 g
Almond Meal 15 39 g
Total 240.61 630 g*

*Includes extra dough to account for waste.

Sift Flour, sugar, baking powder, and salt
Add Butter until mealy
Add Egg until dough comes together
Add Vanilla
Add Almond meal until fully incorporated
Rest Wrap in plastic wrap and rest 4 hrs
Cut Roll out dough to 1/8″ thick, cut dough to fit pans
Rest Rest dough for 30 minutes in fridge
Dock Dock dough
Baking* Blind bake @ 325° F for 10–12 min, remove weights finish baking
Cool Cool tart shells completely before filling
Unmold Unmold tarts from tart shells
Fill Fill with pastry cream and fruit, glaze fruit

*Baking time and temperature can vary depending on type of oven.

PASTRY CREAM Baker’s % Weight
Whole Milk 100 575 g
Sugar 22 127 g
Vanilla Bean (1 bean) N/A 1 g
Cornstarch 4.2 24 g
Salt .16 1 g
Egg Yolks 20 115 g
Butter, softened 3 17 g
Total 149.36 860 g*

*Enough for 12 tartlets with a bit left over.

Sift Cornstarch, 63.5g sugar, salt
Boil Milk, vanilla bean, 63.5g sugar
Whisk Egg yolks and cornstarch mixture until fluffy
Temper Hot milk mixture into egg mixture
Boil Bring mixture to a boil and boil until thickened
Add Butter
Strain Strain into a clean bowl, cover with plastic wrap
Cool Place into an ice bath and cool

Knox Unflavored Gelatine 7 g
Cold Water 57 g
Boiling Water 57 g
Sugar 19 g
Lemon Juice 10 g
Total 150 g
Sprinkle Gelatin over cold water, sit 1 min
Add Boiling Water, mix until dissolved, 3 min
Add Sugar and lemon juice
Strain With sieve into clean bowl, cover with plastic wrap
Cool Until room temp and slightly thickened
Brush Onto food
Set Glaze will set up at room temperature or in the fridge


Active Time: 40 min  /  Inactive Time: 4.5 hr  /  Baking Time: 20-27 min


Prep – Dough

In a medium bowl, sift the flour, sugar, baking powder, and salt. Cut the butter into ½ inch cubes, make sure to keep the butter cold.

In a stand mixer fitted with the paddle attachment add the flour mixture and cold butter. Mix together until mealy, where the pieces of butter resemble bread crumbs. Add in the egg and vanilla until the dough comes together. Add the almond meal until fully incorporated.

Wrap the dough in plastic wrap and let it rest in the fridge for 4 hrs or overnight.

Prep – Pastry Cream

Cut vanilla bean down the middle and scrape out all the seeds from inside. Place the seeds and pod into a medium pot with the milk and half of the sugar.

Put the egg yolks in a medium bowl. In another bowl whisk together the cornstarch, the other half of the sugar, and the salt. Have a clean bowl, a strainer, and an ice bath close by.

Boil milk mixture on medium low heat. While you are waiting for the milk to boil, whisk together cornstarch mixture and egg yolks until slightly thick. When the milk boils, temper it into your egg mixture by adding about half of the milk mixture into the egg mixture, whisking the whole time. It is very important to whisk this whole time so that the eggs do not curdle. Once incorporated, pour the mixture back into the pot, whisking continuously. Return the mixture to a boil, whisking until it becomes thick and the consistency of pudding, about 3–4 minutes. Whisk in butter.

Strain the pastry cream into a clean dry bowl. Cover with plastic wrap directly on the surface of the pastry cream to prevent a skin. Place the bowl in an ice bath (a mixture of ice and water) to cool the pastry cream.

Prep – Glaze (optional)

Below are two ways to make a glaze for your tartlets, if you choose to do so.

The first way, outlined in the formula above, is to make a neutral mirror glaze. We were shown this method by our friend, pastry chef Jim Dodge.

To make the neutral mirror glaze, start by boiling some water. Sprinkle one packet of Knox Unflavored Gelatine over the cold water and let it sit for one minute. Add the boiling water and mix for about 3 minutes until completely dissolved. Once dissolved, add the sugar and lemon juice. Strain the mixture into a clean bowl and let it come down to room temperature. It will be runny but slightly thick. Once it has cooled, brush it onto your fruit, making sure to take your time to fully glaze each piece of fruit. If the glaze gets too hard, warm it back up by heating gently on low. The glaze will set at room temperature or in the fridge.

The second way to make a glaze is by brushing a light colored jam, like apricot jam, onto the fruit. For this method you mix together the jam and just enough water to make the jam a little loose. Warm this mixture up and strain it to remove any chunks. Let it cool to room temperature and brush onto the fruit. The glaze will set at room temperature or in the fridge.

Bake Day

When you are ready to bake, take the dough out of the refrigerator and preheat your oven to 325° F.

Roll the dough out on a lightly floured surface to the thickness of about ⅛ ” or a little less. When rolling the dough, remember to turn the dough a quarter turn each time. Turning helps keep the dough in a uniform shape and also helps gauge if the dough is sticking to the table. If the dough is sticking, gently move your dough to the side, lightly flour the table and the dough, and then continue rolling.

To line the tartlet pans, cut out pieces of dough a little larger in size than the size of the pans. Gently press the dough into the pans and up the sides. Roll a rolling pin across the top of the tarts to remove any excess dough that is hanging over.

Tip: An easy way to cut out the right size dough for each pan is to use a cookie cutter that is a little larger than each pan, about 4.5–5”.

Gather up the remaining dough and repeat the process of rolling, cutting, and lining until you have used all of your dough and tart pans. If the dough at any point becomes too warm and difficult to work with, place it back into the fridge until cool for 5–10 minutes.

Once you are done lining your tart pans, place them into the fridge to firm up and get cold, about 30 minutes.

Now it’s time to bake. Dock the tart shells by poking them with a fork on the bottom and sides. Line them with parchment paper and fill with pie weights (or dried beans/rice). Bake on 325° F for 10–12 minutes. Remove the pie weights and parchment paper and bake until the edges are slightly golden, about 15 minutes more.

Let them cool completely.


Un-mold the tart shells and fill with pastry cream. Arrange fruit on top and apply glaze with a brush. Keep them in the fridge until you are ready to serve.

Bite into a fresh fruit tartlet


Organic Unbleached Pastry

This is pastry flour at it's best!


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