These adorable mini tarts are bursting with fresh berry flavor and encapsulated in a buttery, flaky crust. The touch of apricot preserves adds a delightful glaze and enhances the fruity sweetness of the berries. Perfect for any occasion, these bite-sized treats will surely be a hit!
Ingredients: 1 1/4 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1 egg yolk. 1 tablespoon ice water. 1 cup fresh berries such as strawberries, blueberries, raspberries. 1/4 cup apricot preserves. Powdered sugar, for dusting optional.
Instructions: Warm the oven up to 190C 375F. Put flour, butter, sugar, and salt in a food processor and blend them together. Use pulses to break up the mixture into large crumbs. Ice water and egg yolk should be added. Pulse the food until the dough sticks together. Place the dough on a surface that has been lightly floured. The dough should be rolled out to about 1/8 inch thick. Cut out circles that are just a bit bigger than the wells in a mini muffin tin using a round cookie cutter or a glass. To make small tart shells, press circles of dough into the wells of the mini muffin tin. Use a fork to make holes in the bottom of the tart shells so they don't puff up while they're baking. Once the oven is hot, bake the tart shells for 10 to 12 minutes, or until they are lightly golden brown. Take tart shells out of the oven and let them cool all the way in the tin. Put apricot preserves in a small saucepan and heat them over low heat until they melt and become smooth. Spread melted apricot preserves on the bottom of the tart shells after they have cooled. Put fresh berries in each tart shell. If you want, you can sprinkle powdered sugar on top before serving.
Prep Time: 20 minutes
Cook Time: 10 minutes
butterflies of the imagination
