Small bites for a festive time. The photo shows tarts served at the NARBA conference in Ventura, California in 2018
These were prepared using a different, nut-based shell. Also delicious!
Preheat oven to 450 degrees F.
Mix flour, sugar and salt together in mixing bowl.
Chop in egg yolk, then cut in butter
Sprinkle with water, a tablespoon at a time, mixing quickly with a fork after each spoonful.
Add only enough water so dough holds 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.
Ingredients
Directions
Preheat oven to 450 degrees F.
Mix flour, sugar and salt together in mixing bowl.
Chop in egg yolk, then cut in butter
Sprinkle with water, a tablespoon at a time, mixing quickly with a fork after each spoonful.
Add only enough water so dough holds 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.
