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A Variaty Of Miniature Tarts

in Diana's Recipe Book

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(total ratings: 7)
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Servings: 12
These pastries are ideal for entertaining. Garnish the mincemeat tarts with whipped cream and the lemon tarts with meringue, fresh fruit or candied ginger.

1 1/4 cups all-purpose flour
1/3 cup confectioners' sugar
1/2 tsp. salt
10 tbsp. (1 1/4 sticks/5 oz/140g) chilled unsalted butter, cut into pieces
2 egg yolks, lightly beaten with 1 tbsp. water
1 jar (28 oz.) lemon curd or mincemeat tart filling
Whipped cream, meringue, fresh fruit or candied ginger for garnish

In the bowl of a food processor, combine the flour, sugar and salt and pulse once to mix. Add the butter and process in short pulses until pea-size crumbs form, 20 to 25 seconds. While pulsing, add the egg yolk mixture and process until large, moist crumbs form, 10 to 15 seconds more.

Turn the dough out onto a lightly floured surface, shape the dough into a ball and divide it in half. Shape each half into a flat, 5-inch disk, cover with plastic wrap and refrigerate for at least 1 hour.

Position a rack in the center of an oven and preheat to 400ºF (200ºC).

Working with one piece of dough at a time, roll out to 1/4-inch thickness. Using a 3-inch round cookie cutter, cut out 12 rounds. Transfer a round to each well of a 12-well mini-tart plaque or mini-muffin pan. Using your fingers, press the pastry to fit into the well. Bake until the tart shells are evenly golden and crisp, 18 to 22 minutes. Transfer the pan to a wire rack and cool for 5 minutes, then remove the tart shells from the pan and cool to room temperature.

Fill each tart shell with 1 1/2 tbsp. tart filling. Garnish with whipped cream, meringue, fresh fruit or candied ginger.

Makes 12 tarts.

Source: Williams-Sonoma Kitchen
Date: July 21, 2002


Reviewer: Veronica
They were delicious try them, I bet you will Love them!!!

Reviewer: Erica
Yummy to my tummy!!!!!!!!!!!!!!!!!

Reviewer: BOB
Reviewer: tarra
i used this recipie for my food technology assignment at school and i got an A+ thank you for making this recipie available for public viewing, i couldnt of got that score with out you ;) xxx

Reviewer: Dan Carlo D. Pabrualinan
Fantastic and very creative.

Reviewer: becky

Reviewer: Sarah
Tart shells were sooooo delicious!!!! They weren't hard to shape and the taste went very well with the lemon curd! thanks for the recipe!


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