Ingredients:
- 1 1/4 cups all-purpose flour
- 1/3 cup confectioners' sugar
- 1/2 tsp. salt
- 10 Tbs. (1 1/4 sticks) chilled unsalted butter,
cut into pieces - 2 egg yolks, lightly beaten with 1 Tbs. water
- 1 jar (28 oz.) lemon curd or mincemeat tart
filling - Whipped cream, meringue, fresh fruit or
candied ginger for garnish
Directions:
In the bowl of a food processor, combine the flour, sugar and salt and pulse once to mix. Add the butter and process in short pulses until pea-size crumbs form, 20 to 25 seconds. While pulsing, add the egg yolk mixture and process until large, moist crumbs form, 10 to 15 seconds more.
Turn the dough out onto a lightly floured surface, shape the dough into a ball and divide it in half. Shape each half into a flat, 5-inch disk, cover with plastic wrap and refrigerate for at least 1 hour.
Position a rack in the center of an oven and preheat to 400ºF.
Working with one piece of dough at a time, roll out to 1/4-inch thickness. Using a 3-inch round cookie cutter, cut out 12 rounds. Transfer a round to each well of a 12-well mini-tart plaque or mini-muffin pan. Using your fingers, press the pastry to fit into the well. Bake until the tart shells are evenly golden and crisp, 18 to 22 minutes. Transfer the pan to a wire rack and cool for 5 minutes, then remove the tart shells from the pan and cool to room temperature.
Fill each tart shell with 1 1/2 Tbs. tart filling. Garnish with whipped cream, meringue, fresh fruit or candied ginger.
Turn the dough out onto a lightly floured surface, shape the dough into a ball and divide it in half. Shape each half into a flat, 5-inch disk, cover with plastic wrap and refrigerate for at least 1 hour.
Position a rack in the center of an oven and preheat to 400ºF.
Working with one piece of dough at a time, roll out to 1/4-inch thickness. Using a 3-inch round cookie cutter, cut out 12 rounds. Transfer a round to each well of a 12-well mini-tart plaque or mini-muffin pan. Using your fingers, press the pastry to fit into the well. Bake until the tart shells are evenly golden and crisp, 18 to 22 minutes. Transfer the pan to a wire rack and cool for 5 minutes, then remove the tart shells from the pan and cool to room temperature.
Fill each tart shell with 1 1/2 Tbs. tart filling. Garnish with whipped cream, meringue, fresh fruit or candied ginger.
Makes 12 tarts.
Williams-Sonoma Kitchen.
Rated 2 out of
5
by
MarionInSavannah from
WAY too much butter
I searched for a recipe for mini fruit tarts, and this looked wonderful. Until I got the crusts into the oven. The first batch, at 400°, bubbled butter and browned within 15 minutes. The cooled tart shells coated my hands with butter. The second batch, at 350°, also visibly bubbled butter while baking. Both batches shrank down the sides of the tart pan, and puffed up, despite docking, and were overtly greasy to touch. I will not be making these again, and would not recommend this recipe.
Date published: 2013-07-29