Mini Party Tarts

Mini Party Tarts with strawberry filling

This is an easy one! Just whip up some homemade pie crust dough first. I hate store bought dough, it has too many weird ingredients in it! Then open a can of pie filling…I know, I know that should be homemade too! But I didn’t have time and I have a couple cans kicking around that need using up. You can use jam too, I did for a bunch too.

Oh yummy, a sea of tarts waiting to be eaten!

You roll out your dough, cut circles, push them into mini muffin tins and fill (not too full!) and bake! Easy! See my directions below with the photos. At the end I included pictures of tarts ‘not so mini’ made with regular size muffin tins too.

Big muffin size tarts!! Oh wow, more yummyness!

The picture above shows larger tarts you can make using a regular muffin tin. This makes nice big tarts that when you put a swirl of whipped cream on top they look really marvelous. Um…yes, I ate one warm from the oven…then later had some vanilla ice cream with one! haha…gotta enjoy what you do!

Mini Party Tarts

Easy Flaky Pastry (my usual pie crust recipe, enough for two crusts)
2 1/4 c flour (I don’t pre-sift, just fluff it up before you measure)
1 t salt
3/4 c shortening
5 T cold water

Filling = one can pie filling or some jam.

1. Mix flour and salt in bowl with whisk.

2. Cut in shortening with hand pastry blender.

3. Sprinkle very cold water on top quickly. Toss lightly with a fork before you start to push it together. Or you can use a bowl scraper and toss it then start to push it together to form dough.

4. Roll it into a ball then on counter cut in half. Pat each out into a disc and wrap in plastic wrap and refrigerate.

5. When ready to use, roll out one half on floured counter, rolling a few strokes then take edge of dough and give it a twist to turn it…add flour to table and pull dough back onto it. Keep repeating and rolling always making sure you can move the dough on the table. You’ll know it’s about to stick when it doesn’t freely spread as you roll it. OR you can put some between two pieces of plastic wrap and roll it, I tried it when the scraps got smaller, it kept it from getting tough with too much flour.

6. Cut circles, mason jar lid was perfect size, and push into mini muffin pan cups. (ungreased) Pat sides to make even and it helps to use my wooden tart mold thingy to push bottom and sides to make it thinner and even.

7. Put a bit of jelly or canned pie filling in each, fill NO MORE THAN HALF WAY! Maybe even less, it will bubble up and over if too full. I also noticed that if you cut a small decorative piece of pastry to put on top, it seems to make it bubble up over edges worse. Nothing on top and they didn’t boil over, look at the pictures and see what I mean.

8. Bake 425 for 10 or more minutes. Watch them, I forget if it’s more. They won’t really get golden, the filling would get too hot if they do. I could try baking them at 375 and see how it goes too?

A few pictures of my steps and finished tarts.

Lay dough on top then gently push it down into tin with finger tips.

Large muffin tin with some filled and dough waiting to be pushed in.

Use your fingers to press sides and bottom, watch out for tears with your fingernails!

You can use your fingers and if you have a wooden dough press thingy…(I need a picture of mine!)…then that works great at smooshing the dough up the sides and into bottom.

We're getting there!

Experimenting with tops…Don’t overfill them, they bubble up over the edges.

Muffin cup sized tarts...I want one now.

When they were done I sprinkled them with confectioners sugar and they looked a real treat! Sorry no pics of that. I can’t wait to try more varieties.

  • To take with you, just put cooled, sugar dusted tarts on a jelly roll pan or any pan with sides. If sides are low use a sheet of waxed paper on them then cling wrap. They keep really well in the fridge a few days too, just not as crispy.

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