Fresh Berry Tartlets
Ingredients:
-Pâte Sucrée (Sweet Shortcrust Pastry):\ -1 cup all-purpose flour, plus more if needed\ -1/2 teaspoon salt\ -3 tablespoons confectioners’ sugar\ -1/2 cup unsalted butter, cut into small pieces\ -2 egg yolks beaten with 2 tablespoons iced water and 1/2 teaspoon vanilla extract
Fruit for Tartlets:\ -1 pound ripe small fruits (e.g. strawberries, raspberries, red currants, figs, grapes, etc.)
Glaze:\ -4 tablespoons raspberry jam\ -2 tablespoons fruit juice
\ Instructions:\ Make Pâte Sucrée Pastry and Bake:
- In a food processor fitted with a metal blade, process the flour, salt, sugar and butter until fine crumbs form
- Pour in the beaten egg yolk and water mixture just until the dough begins to stick together
- Do not allow the dough to form a ball or the pastry will be tough
- Add water or flour depending on if the dough is too dry or too wet
- Place dough in plastic wrap and chill for at least 2 hours
- Preheat the oven to 400 degrees F
- Lightly butter six 3 1/2-inch tartlet pans
- Roll out the pastry to about a 1/8 inch thickness
- Cut out six rounds, re-rolling trimmings as necessary
- Place rounds into tartlet pans and cut off excess pastry (pastry that is hanging over the edge)
- Prick the bases with a fork
- Line the pastry cases with foil and add a layer of baking beans
- Bake for 15 minutes until slightly dry and set, then remove the foil and beans and continue baking for 5 minutes more
- Cool on a wire rack
Prepare the Fruit and Glaze:
- Shortly before serving, melt the jam in a saucepan with the fruit juice over low heat
- Strain the glaze if necessary
After tartlets have cooled, arrange the fruit inside each tartlet and brush with glaze