Crisp buttery almond tartlet shells filled with vanilla pastry cream and a jewel-like topping of finely chopped fruit, glazed with jam. This is the classic French pâtisserie tartelette. Makes 8 tartlets in about 2.2 hours.
French Fruit Tartlets with Pastry Cream
Baking
Pies tarts
Vanilla: Beans
Medium
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Crisp buttery almond tartlet shells filled with vanilla pastry cream and a jewel-like topping of finely chopped fruit, glazed with jam. This is the classic French pâtisserie tartelette. Makes 8 tartlets in about 2 hr 10 min.
Prep
40 min
Cook
30 min
Cooling
1 hr
Total
2 hr 10 min
Yield
8 tartlets
Ingredients
Adjust yield
tartlets
Scales from a half to a double batch. Laminated and yeasted doughs are easiest to handle one batch at a time; bake extra pans in rounds.
- 1 ⅔ cups (200 g)all-purpose flour
- ⅔ cup (75 g)powdered sugar
- ¼ cup (25 g)almond flour
- 1 pinch (1 g)salt
- ½ cup (120 g)unsalted butter, cold, cubed, for the shells
- 1 (50 g)egg, beaten
- 1 cup (250 ml)whole milk
- 3 (54 g)egg yolks
- ⅓ cup (60 g)granulated sugar
- 2 ½ tbsp (20 g)cornstarch
- 1vanilla bean, split, seeds scraped
- 1 tbsp (15 g)unsalted butter, for the pastry cream
- 5 ½ oz (150 g)mixed berries, finely chopped
- 3 tbsp (60 g)apricot jam, warmed and strained
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Instructions
- Pulse the flour, powdered sugar, almond flour and salt with the butter until it looks like fine crumbs. Add the egg and pulse until the dough just comes together.
- Flatten into a disk, wrap and chill 30 minutes.
- Heat the oven to 350 F (175 C). Roll the dough 3 mm thick, cut circles and press into eight 4-inch (10 cm) tartlet pans. Prick the bases and freeze 10 minutes.
- Line with parchment and pie weights. Bake 15 minutes, remove the weights and bake 5 to 8 minutes more until evenly golden. Cool completely in the pans.
- Heat the milk with the vanilla bean until steaming. Whisk yolks, sugar and cornstarch, whisk in half the hot milk, then cook everything over medium heat, whisking, until thick. Boil 1 minute, remove the pod and stir in butter.
- Chill the cream under plastic wrap until cold, about 1 hour.
- Fill the cooled shells with cream, scatter on the fruit and brush with the warm jam. Chill until serving.
Tips
- Fill shortly before serving so the shells stay crisp.
- Brush a thin layer of melted white chocolate inside the shells to keep them crisp longer.
- Cook custards, curds and pastry cream until they bubble or reach at least 160 F (71 C) for egg safety, and refrigerate promptly.
- Good with tea.
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Recipe FAQ
How long does it take to make french fruit tartlets with pastry cream?
Plan on 40 minutes of prep and 30 minutes of cooking, plus 1 hour to chill. The recipe makes 8 tartlets.
How should I store french fruit tartlets with pastry cream?
Best the day they are filled. Refrigerate filled tartlets up to 1 day; unfilled baked shells keep airtight 3 days.
Can I make french fruit tartlets with pastry cream ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Can I use a different form of vanilla?
Yes. This recipe uses 1 vanilla bean, split, seeds scraped. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
384
Calories / serving
19.1g
Fat
47.7g
Carbs
6.5g
Protein
23.2g
Sugar
Whole recipe (8 servings): ~3072 cal · 153g fat · 382g carbs · 52g protein · 186g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
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