Mini French Tarts

In The Idea of You, Solène is known for her French roots. One of my favorite parts is when Hayes and Solène go to the South of France, and Solène surprises everyone with her fluency. 

If you are looking for a way to surprise your friends at your next gathering, look no further than our Miniature French Tarts, inspired by Ina Garten’s Raspberry Tart


For the shortbread shells: 

  • 3/4 cup unsalted butter, room temp
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups flour 
  • Pinch of salt 

For filling the tarts: 

  • 1 cup mascarpone cheese
  • 4 TBS mixed berry preserves 
  • Berries for decorating


  • Preheat oven to 350 degrees, and butter a standard-size muffin tin 
  • Using an electric mixer, blend the butter and sugar until combined; add the vanilla extract 
  • In a medium bowl, sift together the flour and salt; then add the butter and sugar mixture, mixing on low speed until the dough begins to form
  • Press about 2 tablespoons of the dough into each cup of the muffin tin (note that the dough should not reach the sides of each cup completely; it should just be enough so that about 1/3 of the inside is covered)
  • Bake the tart shells for 20 minutes or until they begin to brown 
  • While the tart shells are baking, use an electric mixer to blend the mascarpone with the berry preserves to make the filling 
  • Place a dollop of the filling into each tart shell and top with fresh berries

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