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BERRY TARTS

Type of Recipe: Pies and Cobblers

Difficulty: Medium

List of Ingredients:
Pastry: 2 cups all-purpose flour
2 Tbsp. sugar
¼ tsp. salt
1 hard-cooked egg yolk
¾ cup unsalted butter,chilled
¾ cup ice water, approx.

Filling:
1 cup cream cheese softened
1/3 cup milk
4 Tbsp. superfine sugar
2 cups whole berries
½ cup currant jelly, melted.

Directions:
Preheat oven to 450 degrees F. Mix flour, sugar and salt together in mixing bowl. Chop in egg yolk, then cut inbutter Sprinkle wit water, a tablespoon at a time, mixing quickly with a fork after each spoonful. Add only enough water so dough olholds together and can be formed into a ball. Rollout the dough as for pies, but cut individual circles about 1 inch larger than the tart pan. Fit the circle into the tart pan, folding the excess dough evenly under the edge to make ridge. Flute the edge with your fingers or crimp with the times of a fork. If you don’t have a tart pan, you can make tart shells on inverted muffin tins. Bake for 10 minutes and cool before filling.

Filling:
Beat the cream cheese, milk, and sugar together until light and airy. Spoon a small amount into the bottom of each tart shell and arrange berries in a pattern on top. Pour melted jelly on top of each tart and refrigerate until ready to serve.

Source:
From the Great American Pie, by Judith Choate, Simon &Schuster, 1992.

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