Berry Tarts Recipe
In my personal opinion, this Berry Tarts stands Numero Uno in the world and I cannot contain my urge to offer this to you. This is the best recipe of Fruits I have ever made. Berry Tarts as a Dessert never fails to impress. This Berry Tarts is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
Ingredients
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon grated lemon peel
1/4 teaspoon salt
2/3 cup cold butter or margarine
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 1 0 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.
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 1 0 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.
