RECIPE FOR MINI FRUIT TARTS RECIPES

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! 

Steps:

• Make cookies: Mix flour, baking powder and salt. Beat butter and sugar until light, 2 minutes. Beat in egg, yolk and vanilla. Stir in flour mixture. Knead into a ball. Divide in half; form into disks. Wrap each in plastic; chill for 2 hours.
• Preheat oven to 350°F. Line 2 large baking sheets with parchment. Roll out dough on a lightly floured surface to 1/8-inch thickness. Cut into 2-inch rounds. Transfer to baking sheets; leave 1 inch between cookies. Gather scraps, re-roll and cut out more circles. Repeat with second disk. Bake cookies until edges are golden, 12 minutes. Let cool.
• Make topping: Beat cream with sugar until stiff peaks form. Stir 1/3 of whipped cream into lemon curd to lighten. Fold in remaining whipped cream. Keep chilled. Just before serving, top each cookie with a teaspoonful of lemon mixture. Divide fruit among tarts.
• Melt jam in a pan over medium heat. Add 1 Tbsp. water; stir until liquid. Strain. Dab apricot mixture over fruit.
• Note: Nutritional analysis is per tartlet.