Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Mini Fruit Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 7 reviews

These Mini Fruit Tarts feature buttery sugar cookie cups filled with a smooth, creamy orange-scented cream cheese filling and topped with a colorful assortment of fresh fruit. A shiny apricot glaze adds a beautiful finish to these bite-sized desserts, perfect for parties or gatherings. The recipe is simple to prepare, baking the cookie bases in a mini muffin tin and assembling with no complicated steps, making it an attractive yet approachable treat.

  • Total Time: 35 minutes
  • Yield: 36 mini fruit tarts

Ingredients

Cookie Cups

  • 1 (17.5-ounce) package sugar cookie mix (e.g., Betty Crocker)
  • 1/2 cup butter
  • 1 large egg

Filling

  • 8 ounces cream cheese, softened (full-fat)
  • 1/2 cup sour cream (full-fat)
  • Juice and zest of 1 large orange (about 2 tablespoons juice and 1 teaspoon zest)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon orange extract (optional)
  • 1 cup powdered sugar (plus extra if needed to thicken)

Topping

  • Fresh fruit and berries (such as strawberries, raspberries, blueberries, blackberries, mandarin oranges, kiwi), chopped as desired

Glaze

  • 1/3 cup apricot jam (or orange jam)
  • 3/4 tablespoon water

Instructions

  1. Prepare Cookies: Preheat the oven to 350°F (175°C). Grease and lightly flour a high-quality mini muffin tin to prevent sticking. Prepare the sugar cookie dough according to the package instructions, incorporating the 1/2 cup butter and 1 large egg as required.
  2. Shape Cookie Cups: Using a tablespoon measuring spoon, scoop out dough portions almost full, roll each into a ball, and place them in the muffin cavities. Gently press the center of each dough ball with your finger to create a slight indent that will hold the filling.
  3. Bake Cookie Cups: Bake for 7 to 10 minutes or until the tops are lightly browned and the edges are no longer glossy. Baking time may vary depending on dough amount per cavity. Avoid overbaking to keep cookie cups soft. Once out of the oven, immediately press down the centers again with the back of a 1/2 teaspoon measuring spoon to reinforce the indent.
  4. Cool Cookies: Allow cookies to cool for a few minutes in the pan. Loosen them gently by running a butter knife around the edges and coaxing them out with a fork, or pinch and twist the edges carefully. If needed, press down the centers again while warm. Transfer to a wire rack to cool completely.
  5. Make Filling: In a large bowl, combine softened cream cheese, sour cream, 2 tablespoons fresh orange juice, 1 teaspoon orange zest, vanilla extract, orange extract (if using), and powdered sugar. Beat with a hand mixer until smooth, creamy, and fully combined. Adjust thickness by adding more powdered sugar if desired. Refrigerate the filling for 20 minutes to firm up and develop flavors.
  6. Assemble Tarts: Once cookie cups are completely cooled, spoon or pipe the cream cheese filling evenly into each cup.
  7. Add Fruit Topping: Decorate the filled cookie cups with chopped fresh fruit and berries in an appealing pattern.
  8. Prepare Glaze: In a small microwave-safe bowl, combine apricot jam and water. Microwave for about 15 seconds until warm and fluid, then whisk well.
  9. Glaze Fruit: Using a pastry brush, gently brush the warmed apricot glaze over the fruit on each tart to add shine and preserve freshness.

Notes

  • Use full-fat cream cheese and sour cream for the creamiest filling.
  • Pressing down the centers of the cookies both before and after baking helps create sturdy cups that hold the filling well.
  • If you don’t have mini muffin tins, you can use mini tart pans but adjust baking time accordingly.
  • Try a variety of fresh fruits like kiwi, mandarin segments, and mixed berries for vibrant, colorful tarts.
  • The apricot glaze can be replaced with melted white chocolate as an alternative shiny topping.
  • For a thicker filling, add additional powdered sugar gradually until desired consistency is reached.
  • Store assembled tarts in the refrigerator and consume within 2-3 days for best freshness.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/mini-fruit-tart-recipe/