Mini Fruit and Nut Tarts

Categories:

Pies & Tarts
Desserts
Christmas
Winter
Thanksgiving
Fall
New Year's
Soy-free
Vegetarian
Dark Brown Sugar

Who can resist these adorable tarts? The bite-size treats pack big-time flavour, including a delectable sweet, tart, and salty medley of cranberries and pistachios. Even first-time bakers will have no trouble forming the tiny, golden shells. Be sure to add these to your baking list for a simple, shareable dessert.

Prep Time
15 minutes
30 minutes chilling time
Cook Time
25 minutes
A tray of fruit and nut tarts on grid with cookie boxes
Ingredients Equipment
  • Small offset spatula
  • Mini muffin tins
  • Stand mixer with paddle attachment; or hand mix
  • Medium-size bowl (and large-size bowl)
  • Rubber spatula
Servings
36 mini tarts
For the tart shells:
  • 1 cup (227 g) cream cheese, brick-style, cubed
  • 1 cup (227 g) butter, cubed
  • 2 cups (250 g) all-purpose flour, unbleached
For the filling:
  • 1⅓ cup + 1 tbsp (303 g) Redpath® Dark Brown Sugar, packed
  • 2 tbsp (28 g) butter
  • 2 eggs, lightly beaten
  • ½ cup (60 g) dried cranberries
  • ½ cup (60 g) lightly salted pistachios, shelled
Instructions
For the tart shells:

Step 1

Preheat oven to 325°F (163°C).

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using a handheld mixer, cream the cream cheese and butter until mixture is thoroughly combined. On low speed, add flour, ½ cup (63 grams) at a time, until a soft dough forms; do not overmix.

Step 3

Divide the dough into three equal portions and wrap each piece well in plastic wrap. Place into the refrigerator to chill; 30 minutes. Meanwhile make the filling.

For the filling:

Step 1

In a medium-size bowl, combine the Redpath® Dark Brown Sugar with the butter. Using a rubber spatula, break up the butter into the brown sugar. Add the eggs, stirring well to incorporate the eggs into the butter-sugar mixture. Stir in the cranberries and pistachios.

For the tarts:

Step 1

Divide each portion of the chilled dough into 12 equal-sized balls, for a total of 36 balls of dough. Place a ball of dough into the well of a mini muffin tin. Evenly press the dough down and up the sides to create a tart shell. Repeat the process for the remaining pieces. Add about 1 teaspoon (5 ml) of the filling into each shell, dividing the filling evenly amongst the 36 tart shells.

Step 2

Place the tarts into the preheated oven and bake for 25 minutes or until the tart shells are golden in colour, and filling is bubbling.

Step 3

Chef's Tip

*Ensure all ingredients are at room temperature before proceeding with the recipe.

*If unbleached flour is unavailable, regular (bleached) all-purpose flour can be substituted.

*Make the tart dough a day ahead for easy preparation.

*Mini muffins tins come in 12s, 24s, or 48s. Depending on what you have available, you may need 1 to 3 tins to accommodate this recipe. 

*Keep any tart dough that is not being used wrapped in the fridge until ready to use.

*Switch out the dried cranberries for dried cherries, blueberries, or even chopped dried apricots for a different flavour combination.

*Use your favourite salted nut in place of the pistachios, such as chopped almonds, hazelnuts, cashews, or pecan pieces.

*Redpath® Golden Yellow Sugar can be used in place of the Redpath® Dark Brown Sugar for a lighter caramel note in your tarts.

More Pies & Tarts Recipes