Name: Mini Fruit Tarts
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Yield: 1
Ingredients: 1.25 cups unbleached all-purpose flour; 1 tablespoon white sugar; 0.25 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; 0.5 cup white sugar; 2 tablespoons all-purpose flour, or more as needed; 1 pinch salt

Mini Fruit Tarts

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
50 minutes

Impress at gatherings with these adorable mini fruit tarts, filled with a variety of fresh fruits like raspberries and blackberries.

Ingredients:

1.25 cups unbleached all-purpose flour
1 tablespoon white sugar
1 stick cold unsalted butter, cut into 1/4-inch cubes
5 tablespoons very cold water
2 cups fresh raspberries
2 cups fresh blackberries
2 tablespoons all-purpose flour, or more as needed
1 pinch salt

Instructions:

Combine flour, sugar, and salt in a large bowl. Use a pastry cutter or 2 knives to cut in the butter until the mixture looks like coarse cornmeal, with butter pieces the size of small peas. Gently mix in water with a fork until the dough forms.
Combine the berries, sugar, flour, and salt in a bowl to prepare the filling. Let it sit at room temperature.
Prepare the muffin cups by lightly greasing each one. Press the dough into each cup to create tart shells that are 1/8- to 1/4-inch thick, then evenly distribute the berry filling among them.
Place a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Chill tarts in the refrigerator for 15 minutes as the oven heats up.
Bake the tarts until the crust is golden brown and the filling is bubbling, for about 15 to 18 minutes in the preheated oven.

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