Name: Mini Fruit Tart Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 1 (17.5-ounce) package sugar cookie mix (e.g., Betty Crocker); 1/2 cup butter, softened; 1 large egg; 8 ounces cream cheese, full-fat and softened; 1/2 cup sour cream, full-fat; 2 tablespoons fresh orange juice (about from 1 large orange); 1 teaspoon orange zest (from 1 large orange); 1/2 teaspoon vanilla extract; 1/4 teaspoon orange extract (optional); 1 cup powdered sugar; Fresh fruit and berries, such as strawberries, raspberries, blueberries, blackberries, mandarin oranges, kiwi, etc.; 1/3 cup apricot jam (or orange jam); 3/4 tablespoon water

Jump to Recipe· 4.2 from 56 reviews

If you’re craving a dessert that looks as delightful as it tastes, this Mini Fruit Tart Recipe is going to become your new go-to favorite. Imagine crisp, buttery sugar cookie cups filled with a luscious, creamy citrus-scented filling and topped with fresh, colorful fruit and a shiny glaze—each bite bursting with vibrant flavor and a perfect balance of textures. These mini beauties are not only charming and delicious, but also incredibly fun to make, bringing a burst of sweetness and freshness to any occasion.

Ingredients You’ll Need

The first image shows a white bowl with white cookie mix, a slice of butter, and a yellow egg yolk set on a white marbled surface. The second image shows the same bowl now filled with mixed, creamy light yellow sugar cookie batter, with a wooden spoon resting inside. The third image is a close-up of a tablespoon measuring spoon holding one scoop of the cookie batter, textured and creamy light yellow. The fourth image is a metal muffin tray with small smooth dough balls rolled and placed inside each white cup. The fifth image shows the muffin tray after baking, with a silver measuring spoon pressing down the center of one round cookie, making an indentation. The sixth image shows golden brown hollowed cookie cups cooling on a black wire rack with a crisp texture. Photo taken with an iphone --ar 4:5 --v 7

This Mini Fruit Tart Recipe uses simple yet essential ingredients that combine to create a symphony of flavor and texture. From the buttery cookie base to the creamy, tangy filling and bright, fresh fruit toppings, each component plays a crucial role in crafting this irresistible treat.

Sugar cookie mix: This forms the sturdy, buttery base that holds everything together and adds that classic cookie flavor.
Butter and egg: Used to activate the cookie mix and provide richness and moisture to the dough.
Cream cheese (softened, full-fat): Offers a smooth, tangy creaminess essential to the filling’s luscious texture.
Sour cream (full-fat): Adds a subtle tang and silkiness that balances the sweetness.
Large orange: Both the zest and juice add a fresh citrus punch that brightens the filling beautifully.
Vanilla and orange extracts: Optional but recommended for layering complex, aromatic notes.
Powdered sugar: Provides sweetness and helps the filling thicken and hold its shape.
Fresh fruit and berries: Choose a variety of colorful fruits like strawberries, raspberries, blueberries, blackberries, mandarin oranges, and kiwi to make your tarts visually stunning and delicious.
Apricot or orange jam: When warmed and brushed over the fruit, it creates a shiny glaze that seals in freshness and adds a touch of sweetness.
Water: Used to thin the jam glaze for easy brushing.

How to Make Mini Fruit Tart Recipe

Step 1: Prepare the Cookie Cups

Start by preheating your oven to 350°F and greasing and lightly flouring a high-quality mini muffin tin—the quality of your tin really makes a difference here. Prepare the sugar cookie dough according to the package directions, usually combining the mix with butter and egg. Then, using a tablespoon, scoop out portions and roll them into balls. Place them in the muffin cavities and gently press the center of each dough ball with your finger to create a slight indent, which will cradle the filling later.

Step 2: Bake and Shape the Cups

Bake the cookie dough balls for 7 to 10 minutes, watching closely so they don’t overbake. The goal is a lightly browned top with edges no longer glossy, ensuring a chewy yet sturdy cookie cup. As soon as they come out of the oven, use the back of a 1/2 teaspoon to press down the centers again, perfecting the shape. Allow to cool slightly, then carefully loosen and remove each cup using a butter knife and fork or by gently twisting. Let them cool completely on a rack to firm up before filling.

Step 3: Make the Creamy Filling

In a large bowl, combine softened cream cheese with sour cream, 2 tablespoons of freshly squeezed orange juice, 1 teaspoon of orange zest, vanilla extract, optional orange extract, and powdered sugar. Beat these together until the filling is smooth and creamy. If you prefer a thicker consistency, add a little more powdered sugar. Chill the mixture in the fridge for about 20 minutes to allow flavors to meld and the filling to firm up.

Step 4: Assemble Your Mini Fruit Tarts

Spoon the chilled filling into each completely cooled cookie cup until generously filled. Top with a beautiful assortment of chopped fresh fruit and berries. Feel free to mix and match colors and shapes to create mini edible works of art that will wow anyone lucky enough to try them.

Step 5: Glaze the Fruit

Make a quick shiny glaze by combining apricot or orange jam with a bit of water in a microwave-safe bowl. Warm it for about 15 seconds until it’s runny enough to brush, then whisk it smooth and gently brush over the fruit-topped tarts. This step not only adds a gentle sweetness but also gives the tarts an irresistible glossy finish that keeps the fruit fresh and vibrant.

How to Serve Mini Fruit Tart Recipe

The image shows six steps of making small fruit tarts, all on a white marbled surface. The first step is a white bowl with cream cheese, powdered sugar, butter, and a dollop of sour cream, with orange zest on top, all separate in the bowl. The second step shows the same bowl but now with the ingredients mixed into a smooth creamy pale color. The third step is a close-up of a small cookie cup filled with the creamy mixture, golden brown and round with a smooth white filling inside. The fourth step shows the same cookie cup now topped with three plump blueberries. The fifth step captures a woman's hand holding a blue pastry brush, gently brushing a shiny glaze over the blueberries on the tart, with a slice of green kiwi visible at the edge. The last step shows the finished fruit tart with glazed blueberries on top of the creamy filling in the golden cookie cup. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra touch of elegance, sprinkle finely chopped fresh mint or a light dusting of powdered sugar over the finished tarts. A tiny edible flower or a thin lemon zest curl can add delightful pops of color and fragrance, making these tarts even more inviting on the plate.

Side Dishes

These mini fruit tarts pair wonderfully with a cup of freshly brewed coffee or a delicate dessert wine for a sophisticated finish. If you’re serving brunch, complement them with light dishes such as yogurt parfaits or a fresh fruit salad to keep the meal balanced and bright.

Creative Ways to Present

Set up a mini tart bar for your next gathering with bowls of assorted fruits, different jam glazes, and garnishes so guests can personalize their own. Another fun idea is to serve the tarts on a tiered cake stand surrounded by fresh flowers or greenery for a stunning centerpiece that’s both beautiful and edible.

Make Ahead and Storage

Storing Leftovers

Once assembled, store your mini fruit tarts in a covered container in the refrigerator to keep the filling firm and the fruit fresh. They’re best enjoyed within 2 days to maintain the perfect texture and flavor of the cookie cups and filling.

Freezing

While you can freeze the sugar cookie cups before filling, it’s best not to freeze the tarts once assembled because the fresh fruit and cream filling don’t freeze well. Freeze the plain cookie cups in an airtight container for up to a month; thaw them completely before filling and decorating.

Reheating

There’s no need to reheat these tarts once they’re assembled. If you want warm cookie cups, briefly warm them in the oven before adding the filling, but always serve the finished Mini Fruit Tart Recipe chilled for that perfect cool, creamy bite against the crisp cookie.

FAQs

Can I use a different cookie base instead of sugar cookie dough?

Absolutely! You can experiment with shortbread or even graham cracker crust dough, but keep in mind the baking and shaping might vary. Sugar cookie dough is ideal because it holds its shape well and has a great buttery taste.

What fruits work best for topping these mini tarts?

Think fresh and colorful: strawberries, raspberries, blueberries, blackberries, mandarin oranges, and kiwi are all fantastic. Use whatever is in season or what you love most to create a vibrant, inviting look and taste.

Is there a way to make the filling dairy-free?

For a dairy-free version, try substituting the cream cheese and sour cream with plant-based alternatives like cashew cream cheese and coconut yogurt. The texture may differ slightly, but the tart will still be delicious.

Can these mini tarts be made gluten-free?

Yes! Use a gluten-free sugar cookie mix to make your cookie cups. Just be sure to check all labels for gluten content, especially the jam and extracts.

How far in advance can I prepare these tarts for a party?

You can bake the cookie cups up to 3 days ahead and keep them stored airtight at room temperature. Prepare the filling the day before and assemble the tarts just a few hours before serving for the freshest taste and best presentation.

Final Thoughts

This Mini Fruit Tart Recipe is an absolute joy to make and share. Its combination of crisp cookies, creamy citrus filling, fresh fruit, and glossy glaze is sure to light up any dessert table. Whether you’re making them for a casual treat or a special occasion, these adorable tarts will impress and delight every time—give them a try, and get ready for some serious compliments!