Miniature Puff Pastry Fruit Tartlets


by: Jersey Cook

These tartlets are 2 1/2 inches across and make a delightful bite or two for breakfast or tea. You can serve three or four as a dessert or use them as petits fours. For fruits that release a lot of liquid, such as peaches and apricots, sauté them or bake them, then allow them to cool before using them to make these tartlets. Make sure the fruit is completely cool before putting it on the pastry round.


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serves: 1

1 3/4 pounds dough (classic puff pastry dough, or quick puff pastry dough)

Egg wash

2 cups almond cream (or frangipane)

2 cups assorted fruits (such as berries, bananas, kiwis, apricots (halves sautéed), or roasted pears)

Melted butter (for brushing on the tartlets)

2 tablespoons sugar

Apricot glaze (optional)

Nutrition Facts
Miniature Puff Pastry Fruit Tartlets

Servings Per Recipe: 1

Amount per Serving

Calories: 4442

  • Total Fat: 198 g
  •     Saturated Fat: 42.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 230.4 mg
  • Sodium: 3679.1 mg
  • Total Carbs: 628.7 g
  •     Dietary Fiber: 17.3 g
  •     Sugars: 251.5 g
  • Protein: 38.3 g

how is this calculated?

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1.  Roll out a 1/8-inch-thick sheet of puff pastry dough. Cut out 2 1/2-inch rounds. Pull away the excess dough.

2.  Brush the rounds with egg wash. Dock with a fork; don't dock the outer 1/2 inch, which will form the rim.

3.  Spread almond cream over the center of each of the tartlets; leave a 1/2-inch border. Place raw or cooked fruit on top of the almond cream. Brush the fruit with melted butter.

4.  Sprinkle the fruit with granulated sugar. Bake until the rims puff up and turn golden brown. Brush with glaze while still hot.

5.  Glaze the tartlets again when cool.

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