Mini Tarts with Cookie Cutter Crust

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Mini fruit tarts are a fun and easy treat, perfect for dessert or a party snack. I went the super-easy route with these tarts and used instant pudding for the filling (follow the directions on the box for the thicker pie filling version). I topped them with fruit and whipped cream, but you can get really creative with these babies.

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Cookie Cutter Tart Crust


1 2/3 cup all-purpose flour
1/4 cup fine granulated sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled
2 egg yolks
1 teaspoon vanilla extract
2-3 teaspoons cold water


  1. Sift flour, sugar and salt into mixing bowl. Cut chilled butter into pieces into the bowl. Using your fingertips, quickly rub the butter and dry ingredients together until the mixture resembles coarse meal.
  2. In a separate bowl, combine egg yolks, vanilla and water. Add to the flour/butter mixture and fold together with a fork or hands. Roll dough into a ball and chill 1 hour.
  3. Preheat oven to 400 degrees. Spray a 24-cup mini muffin tin with cooking spray to keep the crusts from sticking to the pan.
  4. Roll out dough on a floured surface. Use flower-shaped cookie cutter to create shaped dough. Gently place shapes into the mini muffin tin so that it forms a cup with the “petals” pointing up.
  5. Bake the crusts for about 10 minutes or until golden brown. Remove to a cookie sheet and cool. Add filling of your choice and enjoy!
Original recipe from Mama’s Gotta Bake

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