Karla’s Simple Fruit Tarts

Easy as (pre-made) pie.

By Katie Walsh April 30, 2013


I learned to make these easy fruit tarts from my friend Karla of K-Sweets. She blew my mind with how quick and simple they were. You could always be an overachiever and make your own pastry dough, but cheating with the pre-made, unshaped kind really makes this recipe a no-brainer.

Karla's Simple Fruit Tarts

Yield: About 1 dozen tarts

  • 2 cups chopped fruit of choice
  • 2 tbsp sugar
  • 1/2 cup fruit glaze
  • 1 (9-inch) round of pre-made, unformed pie dough (don’t get the kind already shaped in a pie tin)
  • Whipped cream or topping

Preheat the oven to 350 degrees. Combine fruit and sugar in a mixing bowl and allow to sweat for about 10 minutes, until juices begin to collect at the bottom. Stir in glaze. 

Unroll pie dough on a lightly floured surface and use a cookie cutter or knife to cut into squares about 2 inches by 2 inches. Knead remaining dough together and roll out again with a rolling pin—you should only have to repeat this process about 3 times to get 12 squares of dough.

Carefully align dough into a lightly greased muffin tin, so that the center fits into the bottom of each cup and the corners curve up the sides. Use your fingers to press lightly, fitting the squares of dough snugly into each cup. Bake until golden brown, about 15 minutes. Carefully remove from tin and allow to cool.

Spoon fruit filling into the baked shells, taking care not to overfill, and garnish each with a bit of whipped cream or topping. Serve immediately. 

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