Sweet Tarts

Sweet Tarts [1]

I decided I need to add a little more fruit to my diet.

My pie diet, anyway.

Berries [2]

Berries. Black and blue.

Berries [3]

And raspberries, too.

Berry Tart [4]

I think I love you.

Tart [5]

These are really easy to make.

Pie crust, plus berries…

Berry Tart [6]

Just fold and bake.

Black and Blueberry Tart [7]

This one didn’t even make it to the plate.

Tarts [8]

Enjoy them topped with ice cream.

Berry Tart and Ice Cream [9]

And each delicious bite will be a dream.

You know, these little tarts might make me want to start eating fruit more often.

Or at least more pie.

This is a fun way to treat yourself at the end of a long summer day.

One of the simple luxuries in life… baking with fruit… And, it makes a great canvas for ice cream, too.


Mini Sweet Tarts

2 cups flour
1/3 cup sugar
3/4 cup cold butter, cubed
2 egg yolks
1/4 cup sour cream
3 tablespoons ice cold water
2/3 cup sugar
1/4 cup flour
1 tablespoon lemon juice
6 cups blueberries, blackberries or raspberries (or combination)
1 egg
Raw sugar

  • Combine 2 cups flour and 1/3 cup sugar in a food processor. Add butter and pulse until until it comes together in small pieces. You can also use a pastry cutter to cut the butter into the flour.
  • In a small bowl stir, egg yolks, sour cream and water together. Stir into flour mixture.
  • Knead the dough until a ball forms. Cover with plastic wrap and pat into a disc. Chill for about an hour or place in the freezer until dough is easy to work with.
  • Preheat oven to 400 degrees.
  • Divide dough into 10 equal portions
  • Roll out each dough section on a lightly floured surface. Use a circle (4.5 inch) or heart (5 inch) cutter to cut out shapes and transfer to parchment lined baking sheets.
  • In a small bowl, stir 2/3 cup sugar and 1/4 cup flour. Sprinkle a little bit in the center of each shape, reserving the rest.
  • In a larger bowl, combine fruit, lemon juice and remaining, sugar and flour mixture. Toss gently until coated.
  • Spoon fruit onto the center of each tart shape and fold edges over fruit overlapping the dough as you fold.
  • Brush dough with egg and sprinkle raw sugar on edges.
  • Bake for about 20 minutes or until edges are brown and fruit is tender.

Makes about 10 mini tarts

Recipe slightly amended from these Petite Fruit Tarts [10] at BHG.com.

Enjoy [11]
This post is sponsored by Häagen-Dazs® ice cream [12], encouraging life’s little luxuries.

URLs in this post:

[1] Image: http://www.flickr.com/photos/bakerella/7627670910/

[2] Image: http://www.flickr.com/photos/bakerella/7627669516/

[3] Image: http://www.flickr.com/photos/bakerella/7627671612/

[4] Image: http://www.flickr.com/photos/bakerella/7627671078/

[5] Image: http://www.flickr.com/photos/bakerella/7627670454/

[6] Image: http://www.flickr.com/photos/bakerella/7627670278/

[7] Image: http://www.flickr.com/photos/bakerella/7627669964/

[8] Image: http://www.flickr.com/photos/bakerella/7627671268/

[9] Image: http://www.flickr.com/photos/bakerella/7627671414/

[10] Petite Fruit Tarts: http://www.bhg.com/recipe/tarts/petite-fruit-tarts/

[11] Image: http://www.flickr.com/photos/bakerella/7627670644/

[12] Häagen-Dazs® ice cream: http://r1.fmpub.net/?r=http%3A%2F%2Fad.doubleclick.net%2Fclick%3Bh%3Dv2%7C3F24%7C0%7C0%7C%252a%7Cg%3B255527991%3B0-0%3B0%3B79371396%3B31-1%7C1%3B47442407%7C47457950%7C1%3B%3B%3Bpc%3D%5BTPAS_ID%5D%253fhttp%3A%2F%2Fwww.facebook.com%2FHaagenDazsUS&k4=4046&k5=492260