Mini Fruit Tart Buffet
October 2006
No fancy equipment needed for these bakery-pretty tarts: An upside-down muffin pan gives the pastry shells their shape.
Makes: 12 servings
Prep: 20 mins
Cook: 20 mins
- 2 1/4cups all-purpose flour
- 1/2teaspoon salt
- 1 1/2 sticks (6 ounces) cold unsalted butter, cut into small cubes
- 3/4cup heavy cream, chilled
- 1 tablespoon confectioners sugar
- 1 teaspoon pure vanilla extract
- 2 half-pints raspberries or blackberries
- 1 jar lemon or lime curd
- 1 jar caramel sauce
- Combine the flour and salt in a large bowl. Work in the butter with your fingers until the mixture is crumbly. Add 1/2 cup cold water and stir with a fork until the dough comes together in a ball. Turn the dough out onto a lightly floured work surface and knead just until smooth. Divide the dough in half and form each piece into a round; wrap each round in wax paper and refrigerate for 30 minutes.
- Preheat the oven to 400 degrees . Invert a 12-cup muffin pan and lightly grease the outside bottoms and sides. Roll out 1 piece of dough on a lightly floured surface into a 10-inch round. Cut into four 4-inch rounds, reserving the scraps. Drape the 4-inch rounds over the muffin cups to mold into the cup shape. Repeat with the second piece of dough and any scraps, for a total of 12 tart shells. Prick the flat surface of each shell all over with a fork and refrigerate for 15 minutes.
- Bake the tart shells on the muffin pan until golden brown, about 20 minutes. Let the tart shells cool on the pan before removing.
- In a large bowl, whip the cream, confectioners sugar and vanilla until soft peaks form. Serve the tart shells on a tray with the whipped cream, berries, lemon or lime curd and caramel sauce in separate bowls.
Tip
Fast times
- Swap store-bought puff pastry shells for the tart shells.