Sweet Tarts

Berries. Black and blue.                                                  

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
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2/3 cup sugar
1/4 cup flour
1 tablespoon lemon juice
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6 cups blueberries, blackberries or raspberries (or combination)
1 egg
Raw sugar

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• 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.

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