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Petite Fruit Tarts
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Description
These tarts are the answer to what to do with all that summer fruit comin’ atcha. A buttery, flaky crust envelopes the sweet fruit in a neat little package. Serve warm with a scoop of homemade vanilla bean ice cream (see Ree’s recipe for that).
Ingredients
- FOR PASTRY:
- 2 cups All-purpose Flour
- ⅓ cups Sugar
- ¾ cups Cold Butter
- 2 whole Egg Yolks, Beaten
- ¼ cups Sour Cream
- 3 Tablespoons Ice Water
- _____
- FOR FILLING:
- ⅔ cups Sugar
- ¼ cups All-purpose Flour
- 6 cups Fresh Fruit, Such As Sliced Apples, Nectarines, Apricots, Strawberries, Blueberries, Marionberries, Whatever Is Fresh And In Season
- ¼ cups Sugar
Preparation
In a food processor, mix the flour and sugar. Add butter and blend for 10 seconds or so. The butter should be in small pea-sized pieces.
In a separate bowl, mix together egg yolks, sour cream and ice water. Add egg yolk mixture into processor and blend just until a ball forms.
Place the ball of dough in plastic wrap and refrigerate for at least one hour.
Once the dough is chilled and easy to handle, divide it into 8 portions. Roll these out into 6 inch circles and place them on baking sheets. Silpats work great. Any baked on juices will easily wash off. Preheat oven to 375 degrees.
FILLING
Combine 2/3 cup sugar and 1/4 cup flour
6-8 cups fresh fruit, slice and mix with 1/4 to 1/3 cup sugar.
Sprinkle 2 Tablespoons or so of the sugar and flour mixture on each pastry circle to within 1/2 inch of edges.
Combine the fruit and 1/4 to 1/3 cup sugar and mix gently. Place 3/4 to 1 cup of the fruit mixture onto the pastry. Fold up edges slightly.
Bake 20-25 minutes. Serve warm with a scoop of ice cream.
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josierd on 9.2.2009
Delicious! I did 5 with nectarines, blueberries and raspberries for a dinner party last night, then the 3 leftovers with apples for breakfast this morning
Pretty simple to prepare and they look pretty too! Thanks for a great recipe!