Boozy Fruit Tartlets

For the fruit filling:
Combine all ingredients, except for pecans and cinnamon, in a small saucepan and bring to a boil. Then turn down the heat, and let it simmer for 10 minutes or until almost all the liquid is absorbed. Remove from heat and mix in the pecans and cinnamon. Set aside.

For the crust:
(Note this makes two 10-inch tarts and we’ll only need one for this recipe; reserve the other half for another recipe or freeze it for another time.)

Combine the flour, sugar, baking powder, and salt in a food processor and pulse a few times to mix. Add the butter and pulse until the butter is completely mixed in. Add the eggs and process until the dough forms a ball.

Transfer the dough to a lightly floured work surface, divide the dough in half, and flatten each half into a disk. Cover each disk with plastic wrap and let them sit in the refrigerator for 30 minutes. You can also freeze the second disk at this time if desired, since you’ll only need one for this recipe.

For the assembly:
Preheat oven to 350 F.

Prepare the crust by taking one of the disks of dough from the refrigerator. Let it sit at room temperature for 5 minutes.

Flour your work surface and roll out the dough to about a 13-inch diameter disk.

Spray a 12-cup cupcake pan with cooking spray. Using a 3-inch round cookie cutter, cut dough into 12 rounds. Press each round into the greased pan, pressing dough across the bottom and up the sides. Collect all the scraps and, again, roll out the dough. Using a smaller round cookie cutter, cut out 12 smaller rounds and then cut use a smaller cutter to cut your preferred shapes out of the middle of each round (this will be the top crust). Set aside.

Fill each tartlet with fruit filling. Top with the circle or shapes of dough (see related blog link or photo for an example).

Brush tops and edges of the crust with the beaten egg. Sprinkle with turbinado sugar.

Bake for 15 to 20 minutes, or until golden brown. Remove pan from the oven and let them cool in pan for 5 minutes. Pop out each tartlet using a thin knife and transfer to a rack to cool completely.
Serve with warm heavy cream.

Crust recipe adapted from Nick Malgieri’s “Bake! Essential Techniques for Perfect Baking”.