So simple, so cute, so summery. These might just be making an appearance several times this summer at my place. Good thing they are so easy too!
Mini Fruit Tarts
Pastry for Single Crust Pie:
1 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1/2 cup plus 2 tbap very cold or frozen butter, cut into chunks
2 1/2 tbsp very cold or frozen shortening, cut into chunks
1/4 - 1/2 cup ice water
1 recipe pastry cream
Blueberries, Strawberries or other fresh fruit
1. Put the flour, sugar and salt into a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing - what you're aiming for is to have some pieces the size of peas and others the size of barley. Pulsing, gradually add 3 tablespoons water and pulse once, add some more water, pulse again and keep going. Then a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn't look moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched.
2. Scrape the dough onto a work surface and shape into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or for up to 2 days before using.
3. Preheat oven to 350 degrees F. Roll out dough to 1/4" thickness. Cut into rounds and place each round in a muffin tin to form mini tart shells. Bake for 10-15 minutes or until fully baked and golden brown. Cool fully before using. TIP: You can make these in advance and freeze in a large Ziploc bag to be filled later.
4. To serve: Scoop pastry cream into each tartlet shell and top with fruit of choice.