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Parve
Easy
1 h, 40 m
Diets 
This dessert is always a winner and it has the best shortcuts! I started using store-bought custard a long time ago and will even use premade graham cracker crusts when I’m short on time. Throw some pie crusts, a container of custard, and your favorite fruit into your shopping cart and voila! You’ve got a masterpiece of a dessert. No matter what I top these tarts with, there are never any left over. Make these all year round using different fruits on the different Yomim Tovim, depending on what’s in season — berries, pomegranate seeds, sliced mango, kiwis, or even mandarins.
Yields 12 to 15 tarts
1/2 cup (1 stick) margarine
1/2 cup Gefen Confectioners’ Sugar
1 egg
1 and 1/2 cups Glicks Flour
pinch of salt
2 (12-ounce) containers vanilla custard
fruit of choice
3 tablespoons fruit jam, such as Tuscanini, optional
3 tablespoons hot water, optional
Preheat the oven to 350 degrees Fahrenheit.
Mix margarine, sugar, egg, flour, and salt in a mixer until dough forms.
Chill in the refrigerator for one hour.
Press into mini tart pans (with removable bottoms) and bake for 20 minutes.
Let cool, then fill with custard and top with fruit.
For a sweet glaze, combine jam and water until smooth. Using a pastry brush, brush the top of the fruit with jam mixture.
These tarts can be assembled up to two days before serving. Tart shells can be made well in advance and frozen.
Photography by Chay Berger
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