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flour confectioners sugar salt cold unsalted butter water granulated sugar cornstarch lemon zest salt berries cream
Viewed: 54 - Published at: 7 years agoIngredients
- 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- 1/4 cup confectioners sugar
- Pinch of salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 2 to 3 tablespoons ice water
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
- Pinch of salt
- 2 cups mixed fresh berries, such as blackberries, blueberries, raspberries, and hulled, sliced strawberries
- Whipped Cream, for serving (page 340)
Method
- Make the crust: Pulse flour, confectioners sugar, and salt in a food processor to combine.
- Add butter, and pulse until the mixture resembles coarse meal.
- Add the water, 1 tablespoon at a time, and pulse just until dough forms.
- Shape dough into a disk.
- Wrap in plastic; refrigerate until firm, 1 hour or up to 1 day.
- Cut dough into 24 pieces; on a lightly floured surface, flatten each piece into a 3-inch round.
- Press a round into bottom and up sides of each cup of two 12-cup nonstick mini muffin tins.
- Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 400F.
- Make the filling: Stir together granulated sugar, cornstarch, zest, juice, and salt in a medium bowl.
- Add berries; gently toss to coat.
- Fill shells with berry mixture, dividing evenly.
- Bake until crusts are golden brown and filling is bubbling, about 25 minutes.
- Let cool slightly in tins, about 10 minutes.
- Run a knife around tarts; remove from tins.
- Let cool completely on a wire rack.
- Dollop with whipped cream, and serve immediately.
