Mother's Day Fruit Tartlets

Mother's Day Fruit Tartlets

Serves 8

These individual tarts are easy to eat out of hand, yet elegant enough for a special brunch. Surprisingly simple to make, they're not just for Mother's Day, of course, but little hands can help make them for Mom…or with Mom.

Ingredients: 
  • 6 tablespoons cold, unsalted butter, cut into small cubes, plus more for the muffin tin
  • 1 1/4 cup 100% whole wheat pastry flour, plus more for rolling dough
  • 1/3 cup plus 2 tablespoons light brown sugar, divided
  • 1/2 teaspoon fine sea salt
  • 1/2 cup plus 2 tablespoons low fat sour cream, divided, divided
  • 2 eggs
  • 8 large fresh strawberries, quartered, or 1/2 cup blueberries, or 2 pitted plums, peaches or nectarines, thinly sliced
  • 1/2 teaspoon ground nutmeg
You must be signed in to use shopping lists.
Cancel
Method: 

Preheat oven to 375°F. Butter 8 cups in a standard muffin tin; set aside. In a food processor, combine flour, 1 tablespoon sugar and salt. Add butter and pulse until mixture resembles coarse meal. Add 2 tablespoons sour cream and 2 1/2 tablespoons ice-cold water and pulse just until mixture starts to come together. On a floured surface, roll out dough into an 8x16 inch rectangle and cut into 8 (4-inch) circles. Line muffin cups with dough, pressing dough up the sides of the cups and pressing together any tears.

In a medium bowl, whisk together 1/3 cup brown sugar, remaining 1/2 cup sour cream and eggs; divide between 8 muffin cups. Arrange fruit in custard (some will stick out). Sprinkle with nutmeg and remaining 1 tablespoon sugar. Bake until pastry is golden brown and fruit is tender, about 45 minutes. Run a knife around the edge of each tart to loosen them; immediately transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Nutritional Info: 
Per Serving:230 calories (100 from fat), 11g total fat, 6g saturated fat, 80mg cholesterol, 180mg sodium, 28g carbohydrate (3g dietary fiber, 13g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion