Description
I use the crust in these mini tarts for just about everything! So yummy and flaky!
Ingredients
- 1 ¼ cups unbleached all-purpose flour
- 1 tablespoon white sugar
- ¼ teaspoon salt
- 1 stick cold unsalted butter, cut into 1/4-inch cubes
- 5 tablespoons very cold water
- 2 cups fresh raspberries
- 2 cups fresh blackberries
- ½ cup white sugar
- 2 tablespoons all-purpose flour, or more as needed
- 1 pinch salt
Instructions
- 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.
- Toss berries
- sugar
- flour
- and salt together in a bowl to make the filling. Set aside at room temperature.
- 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.
- 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.
- Bake tarts in the preheated oven until crust is golden brown and filling is bubbling
- 15 to 18 minutes.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 50 mins
Servings: 14