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Seasonal Fruit Tart Recipe (Dairy and Non-Dairy Custard Options)
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Seasonal Fruit Tarts (Dairy and Non-Dairy Custard Options)

These seasonal fruit tarts feature a buttery or coconut oil crust with your choice of dairy or non-dairy custard, topped with fresh fruit; strawberries, blueberries, raspberries or favorites.
Course Dessert
Cuisine American
Keyword Seasonal Fruit Tarts
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 8 servings

Equipment

  • 8 Removable bottom tart pans or Mason jar lids
  • Rolling Pin
  • Baking sheet pan
  • Mixing bowl and whisk

Ingredients

  • Crust
  • 8 oz Butter or coconut oil cold
  • 1 3/4 cups All-purpose flour or gluten-free more for dusting
  • 1/2 cup Nuts, crushed see notes for nut allergies
  • 2 tbsp Sugar
  • 1/2 tsp Salt
  • 1 Egg fork whipped
  • 2-4 tbsp Cold water as needed
  • Dairy or Non-Dairy Custard
  • 8 oz Mascarpone or full fat coconut milk room temperature
  • 1/2 cup Sugar
  • 3 Eggs room temperature
  • 1/4 tsp Salt
  • 1/2 tsp Extract orange blossom or vanilla
  • 1 tbsp Citrus zest (optional)
  • Topping
  • 1 1/2 cups Fresh fruit
  • 1/2 cup Jam (optional)
  • 2 tbsp Powdered sugar (optional)

Instructions

  • Crust
  • With a fork, or in a food processor, incorporate the butter (or coconut oil), into flour until mixture becomes like coarse meal.
    Add crushed nuts, sugar salt and mix.
    Incorporate the pre-mixed egg and 1 tablespoon of water at a time until the dough comes together. The dough should not be sticky nor dry. Balance water and flour to achieve this.
  • Roll out the dough on a floured surface. Roll thinner than you ordinarily would a pie crust, about 1/8 inch thick.
    Press circles of dough with a cup the diameter of the sides-and-bottom of the lid or tart pan, about 4 inches (if using Mason jar wide-mouth lids), and press the rounds into the lid.
    Crimp the edges and the crust is ready to fill and bake, or freeze in an airtight container.
  • Custard
  • For a creamy filling, whisk the cream (of choice), sugar, eggs, salt and extract in a medium bowl until creamy and light. Pour evenly into prepared tart shells, about halfway up the sides. 
    Transfer onto a parchment paper lined baking sheet.Bake about 20 – 25 minutes until pastry is golden brown and the custard is firm. Cool on a wire rack.
  • Topping
  • If using strawberries, slice them very thin and fan them on the tops of each baked tart, keeping the shape of the strawberry.
    If using berries, place them decoratively on the tops of the baked tarts. If dusting powdered sugar across the tops, do so just before serving.
    If brushing a jam across the fruit for added glaze, do so now.

Notes

If you have nut allergies, simply replace the crushed nuts with more flour.