These charming blackberry tartlets combine crisp puff pastry with tender apple slices, luscious homemade pastry cream, and juicy blackberries, making them a delightful bite-sized treat.
Naturally rich in protein from eggs and fiber from fruit, they’re a satisfying yet light dessert option.
Quick to assemble and perfect for gatherings or everyday indulgence, they’re as practical as they are delicious.
Blackberry Tartlets
Equipment
- Weighing scales
- Measuring Spoons
- Large Mixing Bowl
- Whisk
- Saucepan
- Measuring jug
- 6 cm (2.5") round cookie cutter
- Nonstick baking sheet
- Parchment/baking paper
- Shot glass
- Kitchen knife
- Chopping Board
Ingredients
For the Pastry Cream:
- 2 medium eggs
- 40 g 1.4 oz plain flour (all-purpose)
- 60 g 2.1 oz caster sugar (superfine)
- 265 ml 9 fl oz whole milk
- 1 tsp vanilla extract
For the Pastry Cases:
- 320 g 11.3 oz ready-rolled puff pastry
For the Fruit Filling:
- ½ apple
- 16 blackberries halved
Instructions
- Prepare the Pastry Cream Base: Start by gathering all your ingredients for the pastry cream. In a large mixing bowl, crack in the eggs, then add the flour, caster sugar, and vanilla extract. Mix gently with a whisk to combine the dry ingredients with the eggs. Pour in a small splash of the milk to form a smooth, lump-free mixture. This initial blend ensures the eggs don’t curdle when you add the hot milk later.
- Heat the Milk for Cream: Measure the remaining milk and pour it into a medium saucepan. Warm it over medium heat until it is just below boiling point. You want it steaming and hot but not fully boiling to avoid curdling the eggs. Once heated, carefully pour the hot milk into the egg mixture, whisking vigorously as you do so. This process, called tempering, ensures a silky, smooth custard without lumps.
- Cook the Pastry Cream: Return the combined mixture to the cleaned saucepan. Place it over low heat and stir continuously with a whisk. This gentle cooking will thicken the custard over a few minutes. Pay attention to the texture it should coat the back of a spoon without being runny. Taste a small amount to confirm that the flour is fully cooked and the cream is smooth and velvety. Once done, transfer it to a clean bowl, cover with cling film touching the surface to prevent a skin forming, and allow it to cool completely.
- Preheat the Oven and Prepare Pastry: Preheat your oven to 200°C (180°C fan). While it heats, unroll your puff pastry and use a 6 cm (2.5") round cookie cutter to cut out sixteen discs. Position the discs close together to minimize pastry waste. Place them on a baking tray lined with parchment paper, giving each disc a little space to puff up evenly in the oven.
- Partially Bake the Pastry Bases: Bake the pastry discs in the preheated oven for approximately 6 minutes. You’re looking for them to puff up but remain pale—avoid letting them brown at this stage. Once they have risen, remove the tray from the oven. Using the bottom of a shot glass or your fingers, gently press down the center of each disc. This creates a small well for the filling, ensuring the tartlets will hold the cream and fruit perfectly.
- Prepare the Fruit for Filling: Wash and peel the apple if desired. Thinly slice it, then cut each slice into quarters, creating small, bite-sized pieces that fit neatly into the pastry cases. Wash the blackberries and slice them in half if they are large, making sure each piece sits comfortably on top of the filling. This careful preparation ensures every tartlet looks uniform and elegant.
- Assemble the Tartlets: Start by placing a piece of apple into the well of each pastry case. Next, spoon approximately one teaspoon of the cooled pastry cream on top of the apple, smoothing it slightly with the back of the spoon. Finally, top each tartlet with a single halved blackberry. Take your time during this step to ensure even distribution and visually appealing presentation.
- Final Bake for Golden Finish: Return the filled tartlets to the oven and bake for an additional 10–15 minutes. Keep a close eye on them the pastry should turn a light golden brown, and the undersides should be fully cooked. Avoid over-baking, as this can dry out the delicate cream or fruit. The goal is crisp, golden pastry with a soft, luscious center.
- Cool and Serve: Once baked, transfer the tartlets to a cooling rack and allow them to cool completely. This helps the pastry cream set and prevents the fruit from sliding off. Serve them as a charming dessert, elegant canapé, or sweet treat for any occasion. These tartlets can be enjoyed fresh or stored briefly for later indulgence.
Notes
- These tartlets are perfect bite-sized desserts, ideal for parties, afternoon tea, or as a light sweet treat.
- Using ready-rolled puff pastry saves time without compromising flavor or texture.
- Fresh fruit is best, but frozen blackberries can work if thawed and patted dry.
- Make the pastry cream a day ahead to save time and allow flavors to meld.
- For an extra touch of elegance, dust with powdered sugar just before serving.
Chef’s Secrets for Perfect Tartlets
The key to flawless tartlets lies in temperature control and layering.
Ensure your pastry is cold before baking; this encourages optimal puffing and prevents soggy bottoms.
When making the pastry cream, whisk continuously and avoid high heat to keep it smooth and lump-free.
For visually stunning tartlets, slice fruit uniformly and assemble carefully, finishing with the blackberry on top for a polished, professional appearance.
A light glaze of apricot jam over the fruit adds a glossy, bakery-style finish.
Serving Suggestions for Elegant Desserts
These tartlets shine on any dessert table.
Serve them slightly chilled for a refreshing contrast with the crisp pastry.
They pair beautifully with a dollop of lightly whipped cream or a small scoop of vanilla ice cream for extra indulgence.
For gatherings, arrange them on a tiered cake stand or individual dessert plates.
Their bite-sized nature makes them ideal for buffet-style setups, afternoon tea, or as a charming party canapé.
Storage Tips to Maintain Freshness
Store tartlets in an airtight container in the refrigerator for up to two days to preserve the pastry’s crispness and the cream’s smooth texture.
Avoid stacking them directly on top of each other to prevent crushing.
If making ahead, consider keeping the pastry separate from the filling, assembling just before serving to maintain the freshest texture.
Tartlets are best enjoyed the same day for peak flavor, but short-term refrigeration preserves them without significant quality loss.
Frequently Asked Questions
1. Can I use frozen puff pastry?
Yes, frozen puff pastry works well. Thaw it in the refrigerator before use, and keep it cold while cutting to ensure proper puffing during baking.
2. Can I make these tartlets dairy-free?
Absolutely! Substitute whole milk with plant-based milk such as almond or oat, and use a vegan butter for the puff pastry. The texture may vary slightly, but the flavor remains delicious.
3. How can I prevent the pastry from getting soggy?
Press down the center of the partially baked pastry to create a well, and avoid overfilling with cream or fruit. Also, ensure the pastry is baked until lightly golden before adding the filling.
4. Can I prepare these in advance for a party?
Yes, you can prepare the pastry and cream ahead of time. Bake the pastry, make the cream, and keep them separately in the fridge. Assemble tartlets just before serving for the best texture and presentation.
5. What fruits can I use instead of blackberries?
You can substitute blackberries with raspberries, blueberries, or thin slices of strawberries. Choose fruits that hold their shape when baked for the best visual appeal and texture.
