These cute mini fruit tarts are a wonderful dessert option for parties or potlucks; try them filled with raspberries and blackberries, or your favorite fresh fruits.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
151 Calories
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.
Ingredients
½ cup white sugar
1 tablespoon white sugar
¼ teaspoon salt
1 pinch salt
2 cups fresh raspberries
2 cups fresh blackberries
2 tablespoons all-purpose flour, or more as needed
1 ¼ cups unbleached all-purpose flour
1 stick cold unsalted butter, cut into 1/4-inch cubes
