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Guest Blogger and Mini Fruit Tarts

If you come to my Sweet Treats Parties every Thursday (which you should ALL do! Ahem.) You’ve probably noticed that I LOVE just about everything that comes from Crazy For Crust. Dorothy just makes the yummiest looking desserts with recipes that are simple to do and always crowd pleasing. I hope you all enjoy this recipe as much as I did!! 
Make sure to swing by Crazy For Crust and tell her how delicious this looks!!!

First, I want to give a big thank you to Ashton for asking me to guest post! I’m excited to be here today. My blog, Crazy for Crust, is just over a year old. I love to bake and share stories about food or my life along with photos of my food. I hope you’ll stop by and say hello!

I love Food Network. I watch it every day. My daughter loves it. Heck, even my husband doesn’t mind watching a show or two. I remember 10 years ago when our cable provider first started offering it. Back then it was all Emeril. Rachael Ray was just starting out. Then came my other favorites: Paula Deen, Giada, and Sandra Lee. Now most of the shows I watch aren’t even cooking shows. We watch Diners, Drive-Ins, and Dives and Throwdown, Best Thing I Ever Ate and my new favorite, Sugar High. One of my favorite shows is Cupcake Wars, because my daughter loves it too. We both eagerly await new episodes and watch drooling, while I take notes for new recipes.  But I think, out of all of the shows, I have a soft spot in my heart for Paula Deen.

Because she loves butter. And so do I.


Oh, I don’t let myself have real butter very often. I use tub o’ butter, made with oil! Less fat! Less calories than real butter! I mean, the stuff tastes okay, but it’s not real butter. Real, salty, buttery goodness. It’s one of the things I love about visiting my parents. They always have real butter (and wouldn’t dare buy the fake stuff).

I only use real butter when I’m baking. Because, honestly? Things taste better with real butter. I’ve tried using the tub for cookies but the texture always ends up…off. So now I stock up on butter (regular and unsalted) whenever I’m at Costco. Sometimes it amazes me the sheer amount of butter I can go through in a baking session.

These Fruit Tarts are from Paula Deen. I know it’s Fall, but I’m trying to eek out the last bits of summer. (Plus, it still feels like summer here…so I’m allowed, right?) The tart crust is a buttery shortbread and the filling is a cream cheese base (my second favorite baking ingredient). They are topped with whatever fruit looks good at the grocery store that day and glazed with a lime syrup that makes them look beautifully shiny.

How can you get any better than that? Real butter and a touch of summer, all in one bite. Yum!

Mini Fruit Tarts
Recipe from Paula Deen at FoodNetwork.com


For the Crust:

1/2 cup powdered sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced

For the Filling:

1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla


Fresh strawberries, raspberries, blueberries, blackberries, kiwi, mandarin oranges…whatever you like


1 (6-ounce) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar


  1. Preheat the oven to 350 degrees. Spray mini muffin pans with nonstick cooking spray.*
  2. For the crust: Combine the powdered sugar, flour, and butter in a food processor. Pulse until the dough forms a ball.  Place a scoop of dough into each mini muffin cavity and press with your thumbs to form a mini pie shell. (I used a 2 tablespoon cookie scoop for this step.) Press each crust a few times with the tines of a fork and bake for 8-10 minutes. The bottoms will rise (forming more of a cookie than a crust, so as soon as they come out of the oven use the back of a wooden spoon to press down the center of the tart so there will be room for the filling. Cool completely.
  3. For the filling: Beat the cream cheese, sugar, and vanilla with an electric mixer until no lumps remain. Place into a large ziploc bag. Cut off one corner of the bag and use it to pipe the filling into the cooled crusts. Add your fruit to the top of the filling. There may be filling left over. Eat with spoon.
  4. For the glaze: Mix limeade, cornstarch, lime juice, and sugar in a small saucepan over medium heat until clear and thick, about 5 minutes. Let cool. Brush the glaze onto the top of tarts. You will have some leftover glaze.
  5. Store tarts in the refrigerator, removing about 15 minutes before serving.

*I recommend using silicone mini muffin pans for easy release. Be sure to grease any regular ones very well. You can also use mini tart pans or one large 12-inch tart pan.

Yield: about 24 mini tarts or 1 large 12-inch tart

I link up to these wonderful Link Parties every day! If you host a regular link party, please add your party to this page and I’ll be there!

These sites require in-post link backs to participate:
Tidy Mom
Sugar and Spice
Sweet As Sugar Cookies
Joy of Desserts

Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

7 comments on “Guest Blogger and Mini Fruit Tarts”

  1. Look yumm, I love little tarts, delicious!! gloria

  2. I love Cupcake Wars too! It’s one of my favorite shows, I also love Unwrapped! And the challenge shows.
    These Fruit Tarts Look delicious! Thanks for sharing the recipe!
    Following from vB

  3. I just had some of these a couple weeks ago, and I’ve wanted to make one ever since! Thanks, Dorothy & Ashton!

  4. Pingback: Raspberry Tartlets - Crazy for Crust

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