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Mini fruit pies: caramelized apples on vanilla pastry cream, strawberries on chocolate pastry cream with a dollop of whipped cream on top, delicious!

Isn’t everything small so so cute? These mini fruit tartlets are so simple and yet so delicious. I made them with the fruits I had on hand but of course, the combinations fruits/flavored pastry cream are endless.

Here is a link for my pastry cream recipe, click here.

  • 16 tartlets
  • Easy
  • 1 h 30

Recipe :

Ingredients :

240 ml pastry cream, divided (click here for my recipe)

1 cold puff pastry sheet

1 apple, peeled, cored, diced in tiny cubes

1 tbsp. butter

1 tsp cinnamon

1 tsp sugar

About 10 strawberries (depending on size), diced in tiny cubes

Confectioner’s sugar to dust tartlets

Utensils : a 24 mini muffins baking pan

Make the pastry cream:

Make the pastry cream according to my recipe, click here, divide it in half vanilla, half chocolate

Set aside to cool completely

Cook the apple cubes:

Into a pan, melt the butter, add the cubes of apple, sprinkle with cinnamon and sugar

Simmer for about 5 minutes, stirring occasionally, just until they become tender

Set aside to cool completely

Bake puff pastry:

Pre-heat your oven at 390°F (200°C)

Into the cold puff pastry, cut round pieces of dough a little bit larger than the mini muffins cavities

Spray or butter the cavities

Press them down into the cavities, poke a few holes at the bottom

Bake for about 16 minutes or until they are golden, halfway through, check if the dough has puffed, and delicately press down the bottom and sides

Set aside to cool completely

Assembly:

Fill half the tartlets with vanilla pastry cream, press a few cubes of apple in and onto the cream

Fill the other half of tartlets with chocolate pastry cream, press a few cubes of strawberries in and onto the cream

Just before serving, dust with confectioner’s sugar and top with a dollop of whipped cream

Note:

To manipulate puff pastry, to help it keep its shape and also to get better baking results, it is better to use it cold, but not so much that it breaks. If you won’t use your circles of dough right away, store them in your fridge until needed.

Enjoy!

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