Easy Mini Fruit Pie 30 Minute Dessert
The cute mini fruit tart with cream filling is a delicious and simple summer dessert! These mini treats are perfect for any gathering.
Without some delicious desserts, such as my favorite mini fruit pizza, mini cinnamon rolls and these mini pies, any shower or tea party would be incomplete. The mini fruit pies are delicious and beautiful!
Favorite fruit tart recipe
Do you know what I like more than delicious summer fruit tarts? Mini fruit pies!The first dessert I made as an adult (Except chocolate chip cookies) It’s a fruit tart. I even bought a special pie tray with a removable bottom. Of course, the result was not as good as I expected. It’s delicious, but it doesn’t look pretty. It turns out that it is not as easy as you think to make a gorgeous arrangement of fruit slices!
Twenty years later, I still haven’t made another fruit tart, which is a pity, because it easily becomes one of my favorite desserts. However, I have been making these mini fruit pies. You can get all the deliciousness without worrying about making beautiful-looking pies. In addition, you can use any fruit you have at home. I like to use strawberries, blackberries and kiwi, but using raspberries and blueberries will make them perfect for patriotic celebrations.
Best of all, you don’t need any fancy pie pans to make these mini fruit pies, and they can be put together in just a few minutes. If you don’t have a mini muffin pan, the pies can be made in a standard size muffin pan. Increase the baking time to 18-20 minutes. You should get about 6-8 pies. enjoy!
How to make mini fruit tarts
We love how simple these pies are! They need a little work, but it’s all very simple.
Prepare. Heat the oven to 350 degrees. Spray the mini muffin pan with non-stick cooking spray.
Dough. In a food processor, stir the flour and powdered sugar together, gradually add the butter and stir until the dough starts to stick together. Scoop in a 1 Tb ball, flatten it into a disc, and press it into the muffin tin (the dough will rise from both sides). Repeat with the remaining dough.
bake. Bake the tart shells for 15 minutes. (Use the back end of the spoon to press down on the center halfway) Let cool in the pan for 5 minutes, then move to the rack.
filling. Fill with cream, mascarpone, sugar and vanilla until hard peaks appear. Fill the cooled crust with a spoon or tube and refrigerate.
Serve. Put fruit before serving.
As always-use only your favorite fruits! We love all berries, so mini berry pie will be great, or as mentioned above, you can use red and blue fruits for patriotic parties.
Prompt, change + store information
Here are some useful tips to consider when making these delicious dishes:
Mascarpone It is often compared to cream cheese or ricotta. It is sweet, with a hint of sourness, rich in texture and creamy. But it is not as strong as cream cheese, and it is even considered sweeter! You can usually find it at your local grocery store. If you can’t find any you can mix together 8 ounces. Cream cheese and ¼ cup of whipped cream, then fill this recipe with ½ cup of this mixture.
In this recipe Food processor Used to mix flour and powdered sugar, while giving it a little air and lifting it. When butter is added, it is used to roughly mix in order to provide sufficient moisture during baking. If you do not have a food processor suitable for this recipe, we recommend that you sift the flour and powdered sugar, then roughly break the butter by hand and mix it into the mixture.
- Add a teaspoon of lemon extract instead of vanilla extract to make fillings with interesting flavors like lemons.
- Add a simple glaze to the fruit.You can find a simple glaze in this recipe: Glazed Lemon Zucchini Bread
Shop Separate the shell and the filling. Place the shells in a Ziploc bag at room temperature and place the filling in an airtight container in the refrigerator. If you have leftover pies that are already full, the best way is to put them in an airtight container in the refrigerator in a single layer. The biscuit part may be a bit soft, but if you keep it in the refrigerator for a few days, the cream won’t go bad.
freeze Any leftovers, put them at room temperature before serving. It is best to wait until the fruit has defrosted before adding it.
For more fruit desserts, please check:
Preparation time 15 minutes
Cooking time 15 minutes
Total time 30 minutes
Calories 193 kcal
Author Little Luna
- 1 1/4 cup flour
- 2/3 cup powdered sugar
- 3/4 cup butter cut into small pieces
- 1/2 cup heavy cream
- 1/2 cup mascarpone
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
Heat the oven to 350 degrees. Spray the mini muffin pan with nonstick cooking spray.
In a food processor, stir the flour and powdered sugar together, gradually add the butter, and then stir the dough to start sticking together.
Scoop in a 1 tablespoon-sized ball, flatten it into a disc shape, and press it into the muffin tin (the dough will rise from both sides).
Repeat with the remaining dough. Bake the tart shells for 15 minutes. (Press the back end of the measuring spoon halfway down the center). Let cool in the pan for 5 minutes, then move to a rack.
Make the filling by whipping cream, mascarpone, sugar, and vanilla until hard peaks appear.
Fill the cooled crust with a spoon or tube. Refrigerate until edible, then put fruit on top. Please enjoy!
These look delicious and refreshing! ! There are some things that need fruit desserts in summer. Thanks for sharing Heather with us! Go to Heather’s French Press for more delicious recipes!
The picture of this recipe was updated in June 2018.
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