Fruit Tarts
From midgelet 11 years agoIngredients
- Dough: shopping list
- 2 cups flour shopping list
- 1 Tbs sugar shopping list
- 1 tsp salt shopping list
- 2 sticks unsalted butter, cut into 16 pieces shopping list
- 2 egg yolks shopping list
- 3 Tbs milk shopping list
- strawberry preserves, about 10 Tbs shopping list
- apricot preserves, about 10 Tbs shopping list
- Egg wash: shopping list
- 1 egg shopping list
- 1 Tbs water shopping list
- Optional: powder sugsr for dusting shopping list
How to make it
- In a food processor combine the butter, flour, sugar and salt.
- Pulse until mixture resemble coarse sand
- Whisk together yolks and milk
- Add to mixture by pulsing in two additions
- Continue to process until dough leaves sides of bowl and forms into a ball
- Divide dough in half
- Wrap in plastic wrap
- Chill 4 hours ( I found 2 hours was plenty )
- Roll each pieces into a 9 x 12 rectangle on a lightly floured surface- I found I hand to knead dough just a bit to warm up and make it pliable as it was very solid, then it rolled out beautifully
- Cut dough into 10 equal rectangular pieces ( to make 5 tarts each piece of dough )
- Place 2 Tbs of preserve on center of a rectangle
- Cover with another dough rectangle
- Seal edges together with fork ( or a pastry wheel )
- Brush tops and sides with egg wash
- Slit center with sharp knife, about a 2 inch slit
- Bake on parchment lined baking sheet about 20-25 minutes or golden
- Let set a few minutes on parchment
- Carefully use spatula to remove to a rack to cool completely
- When cool, dust with powder sugar if desired
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