Fresh Fruit Tartlets

Make the Dough 

1. Cream the butter and ½ cup powdered sugar using an electric hand or stand mixture for 3 minutes, or until pale and fluffy. Add the egg, ½ teaspoon vanilla extract, and ¼ teaspoon salt. Mix until combined, scraping down the sides of the bowl as needed.  
2. Add the flour and baking powder and mix on low speed until the dough just comes together, making sure not to overmix. Wrap the dough tightly in plastic wrap and chill in the refrigerator for 1 hour or up to overnight. 

Make the Pastry Cream 

1. Place a medium pot over medium heat. Add the milk and heat, stirring often, until tiny bubbles appear on the surface.  
2. Whisk the egg yolks and ½ cup granulated sugar in a large bowl until combined.  
3. Whisk in the cornstarch and ⅛ teaspoon salt. Slowly and carefully, pour in ¼ cup of the hot milk while whisking constantly. Stream in another the remaining hot milk while whisking constantly to temper the egg mixture. Return the mixture back to the saucepan.  
4. Cook over medium heat, whisking constantly, for 5 minutes, or until the mixture thickens. Whisk in the ½ teaspoon vanilla extract.  
5. Strain mixture through a sieve into a large bowl, then cover the surface directly with plastic wrap. Chill pastry cream in the refrigerator for 2 hours, or until cold. 

Bake the Tart Shells 

1. Roll the dough out on a lightly floured surface to a ¼-inch thickness. Invert your mini tart shells onto the dough, then cut circles 1-inch larger than the shells using a sharp knife. Press the tart dough into the shells, into the bottom and up the sides. Trim any excess dough.  
2. Cover dough with parchment paper and fill with pie weights. Chill for 10 minutes.  
3. Insert the crisper plate into the air fryer basket. 
4. Select the Air Fry function, adjust the temperature to 400°F and time to 4 minutes, then tap Start/Pause to preheat. 
5. Place the tart pans onto the preheated crisper plate. 
6. Select the Bake function at 330°F and adjust the temperature to 8 minutes, then tap Start/Pause.  
7. Remove the parchment paper and pie weights carefully. 
8. Select the Bake function at 330°F and adjust the temperature to 5 minutes, then tap Start/Pause. 
9. Remove tarts when golden brown, then allow to fully cool. 

Assemble Tartlets 

1. Fill the cooled tart crusts with cold pastry cream. Arrange fruit decoratively on top.  
2. Warm the apricot glaze in the microwave until it becomes runny, then brush the fruit gently with the apricot glaze.  
3. Garnish with fresh mint leaves, then serve.