Name: Mini Fruit Tarts
Prep time: 20 min
Cook time: 20 min
Yield: 14
Ingredients: Unbleached all-purpose flour - 1 ¼ cups; White sugar - 1 tablespoon; Salt - ¼ teaspoon; Cold unsalted butter, cut into 1/4-inch cubes - 1 stick; Very cold water - 5 tablespoons; Fresh raspberries - 2 cups; Fresh blackberries - 2 cups; White sugar - ½ cup; All-purpose flour, or more as needed - 2 tablespoons; Salt - 1 pinch

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mini Fruit Tarts

1. Unbleached all-purpose flour - 1 ¼ cups

2. White sugar - 1 tablespoon

3. Salt - ¼ teaspoon

4. Cold unsalted butter, cut into 1/4-inch cubes - 1 stick

5. Very cold water - 5 tablespoons

6. Fresh raspberries - 2 cups

7. Fresh blackberries - 2 cups

8. White sugar - ½ cup

9. All-purpose flour, or more as needed - 2 tablespoons

10. Salt - 1 pinch

How to cook deliciously - Mini Fruit Tarts

1. Stage

Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.

2. Stage

Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.

3. Stage

Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.

4. Stage

Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.

5. Stage

Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.