berry tarts
Small tarts made with wild blueberries or lingonberries, with a sour cream filling.
Ingredients
all-purpose flour
2 cups
sugar
3⁄4 cup
grated lemon peel
1 teaspoon
salt
1⁄4 teaspoon
cold butter
2⁄3 cup
eggs
2
ice water
1 tablespoon
lemon juice
1 teaspoon
wild blueberries or mossberries (FILLING)
2 cups
sugar (FILLING)
3⁄4 cup
all-purpose flour (FILLING)
1⁄4 cup
grated lemon peel (FILLING)
1 teaspoon
sour cream (FILLING, 12 ounces)
11⁄2 cups
egg yolk (FILLING)
1
Instructions
1
Step 1
In a bowl, combine the flour, sugar, lemon peel, and salt; cut in the butter until crumbly. Mix the eggs, water, and lemon juice until smooth; drizzle over the flour mixture. Stir with a fork until the mixture is just moist enough to form a ball (the dough will be sticky). Divide in half; shape into balls and wrap with plastic wrap. Refrigerate for at least 30 minutes.
2
Step 2
Remove from the refrigerator; let stand for 15 minutes to come to room temperature. On a floured surface, roll the dough to 1/8-inch thickness. Cut into 3-inch circles. Gently place into 2-inch tart pans, pressing the pastry into the bottom and sides of the pans. Bake at 400°F for 10 minutes. Cool.
3
Step 3
Place three to four berries in each tart shell. In a bowl, combine the sugar, flour, and lemon peel. Stir in the sour cream and egg yolk. Spoon 1 tablespoon of filling over the berries. Place the tart pans on a baking sheet. Bake at 350°F for 15-20 minutes, until the pastry is golden and the filling is set. Cool in the pan for 1 minute, then remove to wire racks. Yield: 32 tarts.
