FRUIT TARTS MINI RECIPES

Steps:

• 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.

Steps:

• Heat oven to 350 degrees. Spray a mini muffin pan with non-stick cooking spray.
• In a food processor pulse together the flour and powdered sugar, add butter gradually and pulse util the dough begins to hold together.
• Scoop into 1 Tbsp size balls, flatten into a disc, and then press firmly into the muffin tins (dough will come up the sides).
• Repeat with the remaining dough. Bake tart shells for 15 minutes. (Half way through press centers down with back end of measuring spoon). Cool in pan for 5 minutes and then move to a rack.
• Make the filling by beating the cream, mascarpone, sugar, and vanilla until you have stiff peaks.
• Spoon or pipe filling into the cooled shells. Refrigerate until ready to serve and top with fruit right before. ENJOY!