Mixed Berry Tartlets
Orange zest is the secret ingredient to this basic berry tartlet.
- For Preparing Pastry:
- 1 1/4 cups unbleached, organic all-purpose flour
- 1/2 teaspoon sea salt
- 2 tablespoons raw cane sugar
- 1 stick organic unsalted butter, chilled and cut into 1-inch pieces
- 1/2 cup ice water
- For Tartlets:
- 1 pound mixed organic berries (whole blackberries, raspberries, blueberries and sliced strawberries)
- 1/4 cup raw cane sugar
- Zest of one orange
- 2 tablespoons all-purpose flour
- 3 tablespoons organic heavy cream
- 2 tablespoons turbinado sugar
Preheat oven to 400 degrees F.
For Preparing Pastry: Place 1 1/4 cups flour, salt and two tablespoons raw cane sugar in food processor, pulse to combine. Add butter and pulse until mixture resembles coarse cornmeal. Pour in half the water, process until a ball forms. Add more water if needed. Pat dough into a disk, wrap in plastic wrap and refrigerate for an hour.
For Tartlets: In the meantime, toss berries with 1/4 cup raw cane sugar, orange zest and 2 tablespoons flour. Set aside.
When dough is chilled, divide into four pieces. Dust work surface with flour. Roll each piece into a 7-inch circle. Divide berries evenly between each tart and spread to the edge, leaving a 2-inch border. Fold pastry over the berries, leaving the center uncovered. Place on baking sheet and refrigerate for 30 minutes. Brush crust with cream and sprinkle with turbinado sugar.
Bake 30 minutes. Serve warm topped with ice cream, or cool and garnish with lemon curd.
Recipe reprinted by permission of Henry's Farmers Market. All rights reserved.
nutrition information per serving
230 calories; 13g total fat; 35mg cholesterol; 150mg sodium; 26g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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