Mini Berry Tarts Food

BERRY TARTLETS

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

MINI FRUIT TARTS

Steps:

• To make the pâte sucrée, measure the flour into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, then add the egg yolks and mix until the ingredients come together to form a dough. Knead the mixture gently until smooth.
• Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes.
• Preheat the oven to 190C/Fan 170C/Gas 5.
• Meanwhile, make the glaze to finish the tarts later. Warm the apricot jam in a saucepan, then pass through a sieve into a bowl. Add a splash of water if needed to make the glaze runny. Set aside.
• Roll out the chilled pastry onto a lightly floured work surface and cut out about 12 rounds using a 7.5cm/3in round pastry cutter (preferably with smooth, rather than crimped edges). Any leftover pastry can be re-rolled once only.
• Ease the pastry rounds into the bun tin and prick the bases lightly using a fork. Cut twelve 10cm/4in square pieces of baking parchment and use them to line each pastry case (you will find the parchment sits better if you screw it up first). Fill each pastry case with uncooked lentils or rice (baking beans will be too large for the tins).
• Bake the pastry cases for about 15 minutes, or until golden-brown. Allow to cool for a few minutes in the tin, then turn them out onto a wire rack. Remove the paper and lentils/rice, and leave to cool completely.
• To make the filling, whip the cream, sugar and vanilla until it forms soft peaks when the whisk is removed.
• To serve, spoon a little filling into each tartlet case. Arrange the raspberries on top and brush the jam liberally over the fruits to glaze.

MINI BLUEBERRY TARTS

Steps:

• Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.

MINI MIXED BERRY TARTS

Steps:

• Heat oven to 400ºF.
• Process flour, butter and half the cream cheese in food processor 30 sec. or until mixture is well blended and starts to form ball. Divide into 8 equal pieces; shape each into a ball.
• Roll out each piece of dough into 4-inch round between 2 sheets of waxed paper. Remove dough from waxed paper; place in single layer on parchment-covered baking sheets.
• Place remaining cream cheese in medium microwaveable bowl. Microwave on HIGH 20 sec.; whisk in 2 Tbsp. sugar until blended. Spread onto dough.
• Toss fruit with water, then dry gelatin mix until evenly coated; spoon onto dough rounds to within 1 inch of edges. Fold edges of dough over fruit. (Dough will not completely cover fruit in centers.)
• Bake 20 to 25 min. or until crusts are golden brown, and fruit is hot and bubbly. Cool 15 min.; sprinkle with remaining sugar.