Mini Fruit Tarts

This recipe for homemade mini fruit tarts uses fresh raspberries and blackberries to make a wonderful sweet treat for summer parties or potlucks.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 151 Calories

Ingredients

• 1 tablespoon white sugar
• 1 pinch salt
• 2 cups fresh raspberries
• 2 cups fresh blackberries
• 2 tablespoons all-purpose flour, or more as needed
• 1 stick cold unsalted butter, cut into 1/4-inch cubes
• 5 tablespoons very cold water
• 0.25 teaspoon salt
• 0.5 cup white sugar
• 1.25 cups unbleached all-purpose flour

Recipe Instructions

Step 1

Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.

Step 2

Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.

Step 3

Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.

Step 4

Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.

Step 5

Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.