Sunday was such a gloomy day, that I decided to add a bit of excitement by making these delicious Summer Berry Tarts. During the week I have been craving mini pies/tarts as you can see here. Not only are they delicious, they are probably the easiest tart I’ve ever made!
To make the Pie Dough:
1 1/3 cups all-purpose flour
3/4 cup confectioners’ sugar
1/2 cup ground almonds
1 stick unsalted butter, diced & chilled
1 egg yolk
1 tbsp milk
Directions: To make the pie dough, sift the flour and sugar into a bowl, then stir in almonds. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and milk and mix to form a dough. Turn out onto a lightly floured work surface in plastic wrap and knead briefly. Wrap & chill in the refrigerator for 30 minutes. Preheat oven to 400F/200C. Roll out the dough and use it to line 12 deep tart or individual brioche pans. Prick the pastry bottoms with a fork. Press a piece of foil into each tartlet, covering the edges, and bake in preheated oven for 10-15 minutes, or until light golden brown. Remove the foil and bake for an additional 2-3 minutes. Transfer the pastry shells to a wire rack to cool.
Directions: To make the filling, mix the cream cheese and confectioners’ sugar together in a bowl. Put a spoonful of filling in each pastry shell and arrange the fruit on top. Dust with sifted confectioners’ sugar and serve immediately.