Sweet Tarts
Mini Sweet Tarts
2 cups flour
1/3 cup sugar3/4 cup cold butter, cubed2 egg yolks
1/4 cup sour cream
3 tablespoons ice cold water
………………..
2/3 cup sugar
1/4 cup flour
1 tablespoon lemon juice
………………..
6 cups blueberries, blackberries or raspberries (or combination)
1 egg
Raw sugar
- Combine 2 cups flour and 1/3 cup sugar in a food processor. Add butter and pulse until until it comes together in small pieces. You can also use a pastry cutter to cut the butter into the flour.
- In a small bowl stir, egg yolks, sour cream and water together. Stir into flour mixture.
- Knead the dough until a ball forms. Cover with plastic wrap and pat into a disc. Chill for about an hour or place in the freezer until dough is easy to work with.
- Preheat oven to 400 degrees.
- Divide dough into 10 equal portions
- Roll out each dough section on a lightly floured surface. Use a circle (4.5 inch) or heart (5 inch) cutter to cut out shapes and transfer to parchment lined baking sheets.
- In a small bowl, stir 2/3 cup sugar and 1/4 cup flour. Sprinkle a little bit in the center of each shape, reserving the rest.
- In a larger bowl, combine fruit, lemon juice and remaining, sugar and flour mixture. Toss gently until coated.
- Spoon fruit onto the center of each tart shape and fold edges over fruit overlapping the dough as you fold.
- Brush dough with egg and sprinkle raw sugar on edges.
- Bake for about 20 minutes or until edges are brown and fruit is tender.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น