Berry Tarts

Name: Berry Tarts
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 32 tarts.
Ingredients: 2 cups all-purpose flour; 3/4 cup sugar; 1 teaspoon grated lemon zest; 1/4 teaspoon salt; 2/3 cup cold butter; 2 large 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 zest; 1-1/2 cups sour cream; 1 large egg yolk

These delicate tarts are lovely. A tender crust and hint of lemon make them irresistible.—Stephanie Mullen, Whitehorse, Yukon

Ingredients

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon grated lemon zest
1/4 teaspoon salt
2/3 cup cold butter
2 large 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 zest
1-1/2 cups sour cream
1 large egg yolk

Directions

In a bowl, combine flour, sugar, lemon zest 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. 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 zest. 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.