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

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.