Berry Tarts Recipe

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon grated lemon peel
• 1/4 teaspoon salt
• 2/3 cup cold butter
• 2 eggs
• 1 tablespoon ice water
• 1 teaspoon lemon juice
• FILLING:
• 2 cups wild blueberries or mossberries
• 3/4 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon grated lemon peel
• 1-1/2 cups (12 ounces) sour cream
• 1 egg yolk

Directions

• In a bowl, combine flour, sugar, lemon peel and salt; cut in butter until crumbly. Combine eggs, water and lemon juice until smooth; drizzle over flour mixture. Toss with a fork until mixture is moist enough to shape into a ball (dough will be sticky). Divide in half; shape into balls and wrap in plastic wrap. Refrigerate for at least 30 minutes. Remove from the refrigerator; let stand 15 minutes before rolling.
• On a floured surface, roll the dough to 1/8-in. thickness. Cut into 3-in. circles. Ease into 2-in. tart pans, pressing pastry onto the bottom and sides of pan. Bake at 400° for 10 minutes. Cool.
• Place three to four berries in each shell. In a bowl, combine sugar, flour and lemon peel. Stir in sour cream and egg yolk. Spoon 1 tablespoon of filling over berries. Place pans on a baking sheet. Bake at 350° for 15-20 minutes or until pastry is golden and filling is set. Cool in pans for 1 minute before removing to wire racks. Yield: 32 tarts.

Berry Tarts published in Taste of Home June/July 1996, p59