These fruit tarts are as beautiful as they are tasty. Inside a crisp melt in your mouth tart crust is a soft almond cake dotted with fruit. On top, a swirl of jam and lots of fresh berries. These are different from your typical fruit tart that’s made with pastry cream. This can be beneficial too… no worries about traveling or it being outside at a picnic!
Let’s hop right in shall we! See below for the recipe.
Top tips.. make the dough in advance to divide up the work and have fun with the fruit… either do a mixture or just one type per fruit tart.
Almond Fruit Tarts
NOTE: The tart crust recipe makes enough tart crust for 12 individual tarts. You will be using half to form 6 individual tarts, so save the rest for a 9-9.5" tart or more individual tartlettes at a future date!
Tart Crust: Pate Sucree
- 2 ½ cups (340 g) all-purpose flour
- 1 cup (120 g) powdered sugar
- 1/3 cup (30 g) almond flour or meal (can be subed with regular flour)
- ½ tsp salt
- 14 tbsp (200 g) unsalted butter, cubed, cold
- 1 large egg
- 2 tsp vanilla extract
- 1 tsp water (do not add if using a fine pastry flour)
For the Almond Cake Filling:
- 1/2 cup (1 stick, 114 g) unsalted butter, room temperature, cubed
- 1 cup (120g) powdered sugar
- 2 large eggs
- 1 1/3 cup (120g) almond flour or meal
- 1 tsp vanilla extract
- 1/4 cup (30 g) all purpose flour
- 1 pint + fresh berries (raspberries, blueberries, strawberries)
- berry jams
- sliced almonds (optional)
For the Tart Crust:
In the bowl of a stand mixer or in a food processor, add the flour, sugar, almond flour, salt and butter. Using the paddle attachment (or pulse!), mix together on low speed for about 5 minutes until it looks sandy.
Beat together the egg, water and vanilla in a small bowl and then add to the mixer. Mix on low-medium speed, watching closely. The dough will start to come together and then form big pieces. As soon as this happens, turn off the mixture to prevent overmixing.
If there are a few crumbly bits on the bottom of the bowl that didn’t mix in, the best is to either smear those into the rest of the dough with a spatula.
Divide the dough in half and wrap both pieces in plastic wrap. Save one half of dough for a future tart. Chill at least 45 minutes before rolling out.
Roll out on a floured surface into a bif circle about 1/4 inch (3mm) thick.
Cut out pieces of dough that are about 1 inch larger in diameter than your tart molds.
Form to the inside, pressing the dough down the sides into the corner. Cut off any excess by rolling on top with a rolling pin. Pinch around the sides to make sure they are flat against the side.
Chill in the fridge while you prepare the almond cake filling.
For the Almond Cake Filling:
In a stand mixer fitted with the paddle attachment or with a hand mixer, beat together the butter and powdered sugar until soft (this may take a couple of minutes!). Mix in the almond flour, then the eggs, and vanilla. To finish, add the all purpose flour.
Use a spoon, spatula, or piping bag to spread it into the tart crusts, filling them halfway full.
Press about 6 berries into the batter on top (thinly slice strawberries).
Bake at 350F (175C) for 25 to 30 minutes until evenly brown across the top.
Allow to cool completely.
Assembly & Decoration
Spread the top with jam and then press fresh fruit on to decorate.
To toast the sliced almonds, put in a dry skillet over medium/high heat and stir until they are lightly brown. Sprinkle these on top of the fresh fruit for a decorative touch.
Store in the fridge for up to 3 days. Bring to room temperature before serving.