Let me introduce you to a déjà vu in miniature form. I reinterpreted my former colourful fruit tart. And these colourful fruit tartlets are the result. They are a bit lighter, with more fruits and much more colourful.

four colourful fruit tartlets

And why? That’s pretty simple. Marc, the author of “Bake to the roots” celebrates his blog birthday and invites every motivated Food-Blogger to this Blogevent RECREATE. The idea is to record our progress by taking one of our oldest and dustiest recipes from the blog and bake it again or (what I did) recreate it.  That’s a very brilliant idea. So,it’s not surprising that I definitely had to contribute something.

To be honest my oldest recipe is a mere 6 months old. Hardly something you would call old and dusty. Nonetheless, my way of writing and taking pictures still changed throughout those six months. The amount of time taking pictures and the amount of the pictures itself increased. I even outline my photo shooting before even starting to bake.

four colourful fruit tartlets

three of those colourful fruit tartlets on a tray

Well! I think that’s enough of  self-revelation. I still have those colourful fruit tartlets which wait to be properly introduced:

Rezept drucken
Colourful Fruit Tartlets
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
pieces
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
pieces
Ingredients
Instructions
  1. knead the ingredients (flour, sugar, butter and egg) with either dough hooks or your hands to create a nice homogenous lump of dough. Wrap it into clingfilm and put it into the fridge for about 30 minutes.
  2. Roll the cold dough and use big flower-like cookie cutters to get little soon to be pie crusts. Turn over the cupcake baking tray, grease it and put the cut dough onto it.
  3. Put the tray into the preheated oven (302F | 150°C) for about 15 minutes. The pie crusts have to cool down after baking process.
  4. For the cream, mix ricotta cheese and yogurt together, add maple syrup and orange juice to your taste. Fill one or two spoons of the cream into every pie crust. Wash the fruits and spread them evenly over all the tartlets.
  5. Dabble the basil leaves with water (alternatively you can use lightly beaten egg white), dip it into the sugar and decorate your tartlets.
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I would claim that my former recipe hasn’t changed dramatically. Instead of creating on big pie crust, I used several smallerones and I substituted the whipped cream with yogurt. Oh… and I used a slightly different selection of fruits. This way my colourful fruit tartlets finally live up to their name.

Dekoration and three of those colourful fruit tartlets

With this in mind,

A colourful taste adventure to all of you

One single colourful fruit tartlet