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Mini Peach and Berry Tartlets

Mini peach and berry tartlets recipe, mini fruit pies with a layer of vanilla pastry cream and a choice of saturn peaches, raspberries and blueberries. Make them all three or pick the one you prefer!

I added some peach syrup into my vanilla pastry cream for the peach tartlet and made a quick raspberry syrup to pour onto the pastry cream for the raspberry and blueberry tartlets.

These mini peach and berry tartlets are so simple to make and yet so delicious. I find them so cute! 

I made these bite size tartlets because I have a set of mini flooded tartlet molds that I’m in love with but you can use a mini cupcake pan, or you can make these tartlets in the size you like.

Once you have made your tartlets, if you are left with pastry cream, just dress a few glasses or cups with pastry cream and fruit.

For the peaches, I used Saturn peaches, they are about half the height of standard peaches and kind of flattened, their flesh is white and juicy, click here for a Saturn peach image.

To peel the peaches, I have what is called a vegetable razor, I cannot do without it, it makes it so easy to peel peppers, tomatoes, etc. It looks like a potato peeler but it is much sharper as it is serrated. If you do not have a vegetable razor, just dip the peaches into boiling water for 30 to 40 seconds and you should be able to peel them easily.

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

  • 15 pieces
  • Easy
  • 2 h 00

Recipe :


240 ml pastry cream, divided (click here)

1 or 2 cold pastry sheet (depending on size of pastry sheet)

1 or 2 flat peaches, peeled, thinly sliced

About 25 blueberries

About 20 raspberries

1 tbsp. peach syrup

Raspberry Syrup:

About 15 strawberries

1 tbsp. sugar

Confectioner’s sugar to dust tartlets

Make the pastry cream:

Make the pastry cream according to my recipe

Set aside to cool completely

Once cooled, remove 1/3, add the peach syrup and mix

Keep the other 2/3 plain

Make the raspberry syrup:

Into a small saucepan, add the raspberries, you could even use a mix of raspberries and blueberries, 2 tbsp. water, 1 tbsp. sugar or to taste, crush the berries and stir

Bring to boil and boil for about 2-3 minutes, add some more water if needed, filter through a strainer

Set aside to cool

Bake pastry dough:

Pre-heat your oven at 390°F (200°C)

For better results, always use very cold dough, keep your dough in the fridge until needed

Into the cold pastry dough, with a cookie cutter or a glass, cut as many discs of dough as you can, a bit larger than your molds

Spray or butter molds or cavities, press the dough down into the cavities, press the sides pushing the dough down a bit, poke a few holes at the bottom of dough, if the dough is still overlapping the rims of molds, leave it for now

Chill for about 15 minutes, then, if needed, cut the extra dough

Bake for about 15 to 18 minutes or until the crusts are golden, halfway through baking time, check if the dough has puffed and delicately press down the bottoms and sides with a spoon

Set aside to cool completely


Fill half the peach tartlets with peach pastry cream, then arrange peach slices on top as you like

Fill half the berry tartlets with vanilla pastry cream, drizzle a tsp of raspberry syrup, arrange berries on top as you like

Just before serving, dust with confectioner’s sugar


For better results, always work with chilled dough, keep your dough in your fridge until needed, fit the dough into your molds and chill again

Cut discs large enough to overlap a bit the rim of molds and press the dough down the sides as much as you can to fit. If you press down, the dough will remain as you arranged it, on the contrary if you have to draw your dough up the sides, it will shrink during baking

Once fitted with the dough, chill molds for about 15 minutes, first of all it will help with the baking process, but also after chilling you’ll be able to cut the rims easily and neatly


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They look so cuties and delicious, Patty! ?

This comment was minimized by the moderator on the site

Thank you so much my darling Lani!! And so easy to make :);)

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