These red fruit tartlets are mini masterpieces that impress every time. Made with a crisp sweet pastry, almond cream, red fruit confit, smooth pastry cream, and beautiful fresh berries, they captivate with both their flavor and their elegance.
At home, we love red fruits, and as soon as they’re back in season, the first thing I make is tarts. You can prepare raspberry, blackberry, or blueberry tartlets, as I did here using the same base. These are the ones I get asked for the most, right after the classic strawberry tart.
I was inspired by the stunning creations of Cédric Grolet, the famous French pastry chef whose tarts and pastries fascinate pastry lovers all over social media. His desserts are both exquisite and delicious, striking the perfect balance between beauty and indulgence.
Table of Contents
Tips and Tricks for Perfect Tartlets
The secret to perfect tartlets lies in mastering the sweet shortcrust pastry. Once you’ve nailed this step, the filling and decoration become a real pleasure to do.
Avoid overworking the sweet pastry: this prevents the gluten from activating, which could cause the sides to shrink or collapse during baking. Bring the dough together by smearing it two or three times against the work surface without kneading it.
Always work with a cold, firm dough: if it starts to get sticky, chill it for a few minutes in the refrigerator until it firms up again.
Alternate between working and chilling times: this is the key to achieving a crispy, even pastry shell after baking.
If you’re new to tart making, take a look at my step-by-step guides on sweet pastry dough and tart ring lining, where I explain all the techniques and tips you need to create perfect tart shells every time.
Essential Equipment for Professional-Looking Tartlets
The equipment I recommend here is not mandatory, but it will greatly help you achieve beautiful, even, golden tart shells.
- Stand mixer: ideal for preparing sweet pastry dough, but you can easily make it by hand in a bowl or, as chef Philippe Conticini advises, directly on the work surface.
- Perforated tart rings: very practical, as the dough adheres well to the edges, preventing it from collapsing. They also leave a nice pattern on the sides and ensure even baking.I used rings 8 cm (3.15 in) in diameter and 2 cm (0.79 in) high.
- Silpain mat: diffuses heat well and prevents the dough from puffing up. The bottom stays flat and gets a nice grid pattern.
- Perforated baking sheet: provides the same even heat distribution. I use both (sheet + Silpain), but using just one is sufficient.
- Dough guides or adjustable rolling pin: perfect for rolling out the dough to an even thickness, down to the millimeter.
Video Recipe
Ingredients:
Note: Find the recipe card at the end of the article, which you can print.
Sweet Shortcrust Pastry
- 250 g all-purpose flour (T55)
- 150 g very soft unsalted butter (5.3 oz)
- 95 g powdered sugar (3.4 oz)
- 35 g almond flour (1.2 oz)
- 50 g eggs (1.8 oz)
- 1 g salt (about 1/3 teaspoon)
- 1 vanilla pod or vanilla powder
Pastry Cream
- 250 ml whole milk (8.5 fl oz)
- 60 g sugar (2 oz)
- 50 g egg yolks (1.8 oz)
- 15 g all-purpose flour (0.5 oz)
- 15 g cornstarch (0.5 oz)
- 25 g unsalted butter (0.9 oz)
- 1 vanilla pod
Almond Cream
- 50 g soft unsalted butter (1.8 oz)
- 50 g granulated sugar (1.8 oz)
- 50 g almond flour (1.8 oz)
- 50 g eggs (1.8 oz)
Egg Wash
- 1 egg yolk (20 g / 0.7 oz)
- 2 teaspoons cream (5 g / 0.2 oz)
Red Fruit Confit
- 165 g fruit (5.8 oz), cut into small pieces (strawberries, raspberries, blueberries, or blackberries, depending on the tartlet filling)
- 25 – 40 g granulated sugar, depending on the acidity of the fruit (0.9 -1.4 oz)
How to Make Red Berry Tartlets
Make the sweet shortcrust pastry the day before
Sweet Shortcrust Pastry
Cream the butter with the sifted powdered sugar. Add the salt, the seeds from half a vanilla pod, and the almond flour. Mix well, scraping the bottom of the bowl.
Incorporate the egg, then add the sifted flour. Mix briefly without kneading or trying to form a ball.
Turn the dough out onto the work surface and “fraisage” it with the palm of your hand two or three times to bring it together.
Gather the dough into a ball, divide it in two, wrap in plastic, and refrigerate for at least 2 hours. Ideally, prepare it the day before for the next day.
The next day (or after the 2-hour chilling), roll out the dough to about 2.5–3 mm (0.1 in) thick.
Line 8 tartlet rings following the proper tart lining and baking technique. Freeze for 1 hour before baking.
Pastry Cream
(You will have some left over)
Place a little sugar and the milk in a saucepan. Split the vanilla pod in half and scrape out the seeds with the tip of a knife.
Add the seeds and the pod to the milk.
Whisk the remaining sugar with the egg yolks, then add the flour and cornstarch. Mix gently without whisking.
Bring the milk to a boil, then pour it in two parts over the egg and sugar mixture (sabayon) through a fine sieve.
Mix, pour back into the saucepan, and thicken over medium heat, stirring constantly.
Cook the custard until it starts to bubble.
Remove from heat, add the butter, and mix well. Pour into a dish, cover with plastic wrap directly on the surface, and let cool in the refrigerator.
Almond cream
Cream the soft butter with the sugar. Add the almond flour and mix.
Add the eggs gradually, mixing as you go, without whisking to prevent the cream from rising. Refrigerate until ready to use.
Baking the Tartlet Shells
Bake the tartlet shells straight from the freezer at 150 °C (300 °F), using fan-forced/ventilated heat, for about 12–15 minutes, until they are lightly golden (they will be baked again later with the almond cream).
Once out of the oven, place 2 teaspoons of almond cream into each shell.
Add a few frozen blueberries to half of the tartlets, and for the others, add some frozen raspberry pieces.
Bake for 10 -12 minutes, until the almond cream is set but still pale if you plan to brush the sides with an egg wash. Otherwise, continue baking until the cream takes on a light golden color.
Remove the tartlets from the oven and take off the rings. Smooth the edges by gently rubbing them over the back of a sieve, then use a paper towel to remove any crumbs.
Prepare the egg wash by mixing the egg yolk and cream. Brush the egg wash on the sides of the tartlets, going over them several times to remove drips.
Return the tartlets to the oven to give them a nice golden color, for about 8 minutes. Once baked, let them cool on a wire rack.
Making the Red Fruit Confit
Use a mix of red fruits or just the fruit used to fill the tartlets. Place the fruits in a saucepan with the sugar and stir.
Cook over medium heat, stirring regularly, and let reduce until you get a thick jam-like consistency.
Finishing the Tartlets
Spread a thin layer of the fruit confit over the almond cream in each tartlet and let cool completely.
Whisk the pastry cream to smooth it out (or use an immersion blender).
Pipe it into a pastry bag or spread directly with a spoon. Pipe a small amount of pastry cream over the confit and spread evenly.
Decorate with the same red fruits used to fill the tartlets. Optionally, dust lightly with powdered sugar.
Other pie recipes
Strawberry Dacquoise Tart Recipe
Red Berry Fruit tarts
INGREDIENTS
Sweet Shortcrust Pastry
- 250 g all-purpose flour T55
- 150 g very soft unsalted butter
- 95 g powdered sugar
- 35 g almond flour
- 50 g eggs
- 1 g salt about 1/3 teaspoon
- 1 vanilla pod or vanilla powder
Pastry Cream
- 250 ml whole milk
- 60 g granulated sugar
- 50 g egg yolks
- 15 g all-purpose flour
- 15 g cornstarch
- 25 g unsalted butter
- 1 vanilla pod
Almond Cream
- 50 g soft unsalted butter
- 50 g granulated sugar
- 50 g almond flour
- 50 g eggs 1.8 oz
Egg Wash
- 1 egg yolk 20 g / 0.7 oz
- 2 teaspoons cream 5 g / 0.2 oz
Red Fruit Confit
- 165 g fruit cut into small pieces (strawberries, raspberries, blueberries, or blackberries, depending on the tartlet filling)
- 25 - 40 g granulated sugar depending on the acidity of the fruit (0.9 -1.4 oz)
PREPARATION
Sweet Shortcrust Pastry
- Make the sweet shortcrust pastry the day before
- Cream the butter with the sifted powdered sugar. Add the salt, the seeds from half a vanilla pod, and the almond flour. Mix well, scraping the bottom of the bowl.
- Incorporate the egg, then add the sifted flour. Mix briefly without kneading or trying to form a ball.
- Turn the dough out onto the work surface and “fraisage” it with the palm of your hand two or three times to bring it together.
- Gather the dough into a ball, divide it in two, wrap in plastic, and refrigerate for at least 2 hours. Ideally, prepare it the day before for the next day.
- The next day (or after the 2-hour chilling), roll out the dough to about 2.5–3 mm (0.1 in) thick.
- Line 8 tartlet rings following the proper tart lining and baking technique. Freeze for 1 hour before baking.
Pastry Cream
- (You will have some left over)
- Place a little sugar and the milk in a saucepan. Split the vanilla pod in half and scrape out the seeds with the tip of a knife.
- Add the seeds and the pod to the milk.
- Whisk the remaining sugar with the egg yolks, then add the flour and cornstarch. Mix gently without whisking.
- Bring the milk to a boil, then pour it in two parts over the egg and sugar mixture (sabayon) through a fine sieve.
- Mix, pour back into the saucepan, and thicken over medium heat, stirring constantly.
- Cook the custard until it starts to bubble.
- Remove from heat, add the butter, and mix well. Pour into a dish, cover with plastic wrap directly on the surface, and let cool in the refrigerator.
Almond cream
- Cream the soft butter with the sugar. Add the almond flour and mix.
- Add the eggs gradually, mixing as you go, without whisking to prevent the cream from rising. Refrigerate until ready to use.
Baking the Tartlet Shells
- Bake the tartlet shells straight from the freezer at 150 °C (300 °F), using fan-forced/ventilated heat, for about 12–15 minutes, until they are lightly golden (they will be baked again later with the almond cream).
- Once out of the oven, place 2 teaspoons of almond cream into each shell.
- Add a few frozen blueberries to half of the tartlets, and for the others, add some frozen raspberry pieces.
- Bake for 10 -12 minutes, until the almond cream is set but still pale if you plan to brush the sides with an egg wash. Otherwise, continue baking until the cream takes on a light golden color.
- Remove the tartlets from the oven and take off the rings. Smooth the edges by gently rubbing them over the back of a sieve, then use a paper towel to remove any crumbs.
- Prepare the egg wash by mixing the egg yolk and cream. Brush the egg wash on the sides of the tartlets, going over them several times to remove drips.
- Return the tartlets to the oven to give them a nice golden color, for about 8 minutes. Once baked, let them cool on a wire rack.
Making the Red Fruit Confit
- Use a mix of red fruits or just the fruit used to fill the tartlets. Place the fruits in a saucepan with the sugar and stir.
- Cook over medium heat, stirring regularly, and let reduce until you get a thick jam-like consistency.
Finishing the Tartlets
- Spread a thin layer of the fruit confit over the almond cream in each tartlet and let cool completely.
- Whisk the pastry cream to smooth it out (or use an immersion blender).
- Pipe it into a pastry bag or spread directly with a spoon. Pipe a small amount of pastry cream over the confit and spread evenly.
- Decorate with the same red fruits used to fill the tartlets. Optionally, dust lightly with powdered sugar.
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