Fruit tarts with buttery crust, pastry cream, and fresh, unbaked fruit are just what summer called for.
Online Jewish Week Columnist
I love making pies and tarts. You can find one cooling on my kitchen table almost every Friday throughout the summer months, filling the room with the aroma of peach, apple, strawberry, cherry or any other rich fruit filling. But recently I've found a fun and exciting new method to serve fresh fruit desserts, one without any cooking or added sugar, just the natural sweetness of the fruit.
Enter these mini tarts filled with sweet, rich pastry cream and topped with diced fresh, unadorned fruit.
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