These mini tart shells are a perfect treat for summer. They can be made ahead of time and filled with luscious fruit or savory fillings. Pies and tarts can be a delicious way to celebrate the glorious summer fruits. Here's how to make mini tart shells with an easy pastry dough for an array of fruit desserts.

– ¼ stick [1 ounce, 28 grams] of unsalted butter at room temperature – 1 cup all-purpose flour [120 grams, 4.2 oz] plus extra to dust the counter – 6 tablespoons milk (whole or skim)

Ingredients for mini tart shells:

– 1 cup of shredded mozzarella – ½ cup of tomato sauce – 1 tablespoon of Italian seasoning – A pinch of crushed black pepper – A pinch of oregano – A pinch of sugar – A pinch of salt – 12 slices of pepperoni

Ingredients for pizza tarts:

– Jelly or fruit jam of your preferred fruit (blueberry, strawberry, raspberry, apples, etc.) – Slices of fresh fruit to decorate (optional) – Whipped cream

Ingredients for mini fruit tarts:

– ½ cup of ricotta cheese – 1 cup of fruit in syrup

Ingredients for ricotta & fruit tarts:

– Heat the oven to 150 ºC [300 ºF]. – Mix butter with flour and milk crumbling with your fingers. It should have a granulated texture. Press as needed to form a ball. Wrap the dough in plastic film and chill it rest in the refrigerator for 30 minutes. – Cut the ball into 8 equal wedges. Press one on a flour-dusted work surface. Roll out each dough with a rolling pin, and cut in circles 3.5" in diameter.

For the mini tart shells:

– Place the circle on an upside-down mini muffin tin or tartlet molds. Return the cut excess to the fridge to keep chilled. – Repeat until you have used all 8 wedges. Form a ball with the cuts you placed in the fridge and roll out until you've used all the dough. You should obtain around 12 shells in total. Place a greased baking tray on top of the mold, to keep the bottom of the tarts flat.

For the mini tart shells:

– Bake for 15 minutes or until they turn a very light  golden brown color. Remove from the oven and cool to room temperature. – Place in a zippy bag for an airtight container and keep on the counter overnight, or refrigerated for up to 4 days.

For the mini tart shells:

– Mix the tomato sauce with Italian seasoning, pepper, oregano, sugar, and salt. Fill the tartlets with equal amount of mozzarella, top with equal amounts of tomato sauce mixture, and cover with a pepperoni slice. Bake or air fry at 150 ºC [300 ºF] until the cheese melt. Serve.

To make pizza tartlets:

– Fill the tart crusts with fruit jam, top with a dollop or swirl of whipped cream and decorate with a bit of fruit. Serve right away.

To make fruit tartlets:

– Fill the shells with ricotta, drizzle with the syrup, and top with a piece of the fruit.

To make ricotta & fruit mini tartlets:

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