Ingredients for - Free-Form Pineapple, Mango, and Berry Tarts

1. 2 c. all-purpose flour
2. 1/2 tsp. salt
3. 1 1/2 stick cold unsalted butter
4. 1/2 c. ice water
5. 1/4 pineapple
6. 1/2 mango
7. 1 small banana
8. 8 medium strawberries
9. 24 blueberries
10. 2 tbsp. unsalted butter
11. Sugar
12. Crème fraîche or vanilla ice cream

How to cook deliciously - Free-Form Pineapple, Mango, and Berry Tarts

1 . Stage

Make the pastry: In a food processor, pulse the flour and salt. Add the butter and pulse until it is the size of small peas. Sprinkle the ice water over the mixture and pulse until the pastry starts to come together. Transfer the pastry to a work surface and knead gently a few times until thoroughly blended. Divide the pastry in half and flatten into disks. Wrap the pastry in plastic and refrigerate until chilled, about 1 hour.

2 . Stage

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out 1 of the pastry disks 1/8 inch thick. Using a 5-inch plate as a guide, cut out 4 rounds and transfer to the prepared baking sheet. Repeat with the second pastry disk. Refrigerate the rounds until firm, about 10 minutes.

3 . Stage

Make the filling: Arrange the pineapple, mango, and banana slices on the pastry rounds and scatter the strawberries and blueberries on top. Bring the pastry edges up and around the fruit, pinching firmly to form a pleated rim on each tart. Refrigerate the tarts until firm, 10 minutes.