This week I did a little end-of-summer baking. I bought these lovely little tart tins at an estate sale this summer and was intent on using them. I am so happy I finally did. What a delicious and beautiful treat. I am not much of a baker but when I do indulge it can be so meditative, measuring and tasting and perfecting these perfect little bites. I followed a recipe from real simple for the pastry filling. I also just made a simple pie crust for the tart, you can find my go-to recipe here.
What to do:
Make your pastry cream first because it needs to cool in the fridge for a couple hours.
Turn on oven to 350
First you need to cover the inside of your tins with butter and flour so they will just slide on out.
Then fill your little tins with your crust and then you stick them in the freezer for about 15 minutes.
While the crust is in the freezer cut up your fruit into little pieces. Mix with a little brown sugar, lemon zest and a pinch of coriander (coriander with the strawberries is crazy good!) and saute with butter for just a couple minutes to release the juices and spices. Set to side. You can also just top it off with fresh fruit too. Need to cook if you don't want to!
Get out your little tins and poke the center with a fork so the crust doesn't bubble up. Place in oven until brown. I think mine were in for about 10 minute.
Let your crust cool down a bit and then slide them out of the tins.
Then just fill them up with the pastry cream and top with your fruit. I swear it's amazing how good these little tarts are!!