Individual Sized Fruit Tarts

For Special Dinner I made 72 individually sized fruit tarts that seemed to go over pretty well so I thought I would post the recipe. It is adapted from Joy of Baking to make 72 cupcake tin sized tarts. I multiplied everything by five, expect that I changed a couple of quantities to improve on when I made it last year. You can read Joy of Baking for in depth instructions, but I will list my ingredient amounts below.

Sweet Pastry Crust:
7 1/2 cups all purpose flour
5/8 teaspoon salt
2 1/2 cups unsalted butter
1 1/4 cups granulated white sugar
5 large eggs, lightly beaten

When forming the crusts roll out small balls of dough and line muffin tins with them. Due to the high fat content of the pastry dough the crusts should slide out of the tins easily when cooked.

Pastry Cream:
6 1/4 cups milk
2 tablespoons vanilla
12 large egg yolks
1 1/4 cup granulated white sugar
10 tablespoons all-purpose flour
10 tablespoons cornstarch
1/4 cup liqueur (Brandy) (optional)

Apricot Glaze: (optional)
2 1/2 cups apricot jam or preserves
5 tablespoons Brandy or water or combination of the two (can also use other liqueurs)

Topping:
Seasonal mixed fruit, such as raspberries, blackberries, strawberries, kiwifruit, plums, pineapple, melon, etc.