Mini Berry Tarts

Homemade mini berry tarts are delicious, pretty and totable which makes them the perfect sweet to pack for summer picnics.

The tarts are simple to make. Heating the berries and thickening them with a bit of cornstarch before filling the tarts is the real trick in making these easy because it keeps the berry juice from running all over the place. A subtle pink glaze adds a nice touch.


Mini Berry Tarts
(makes 10 to 12 tarts)

Crust
 2 1/2  cups flour
3/4 cup Crisco
1/2 teaspoon salt
 3 tablespoons sugar
1 cup ice water

In a large bowl, combine flour, salt and sugar. Add Crisco and using your fingers, break it into the flour mixture until it resembles coarse crumbs with some large pieces remaining.

Add the water, just a few tablespoons at a time until the dough is moist enough to pull together into a ball. Roll dough on a floured board until it's 1/4 inch thick and use a 3-inch square cutter or a knife to cut squares to make an equal number of top and bottom crusts.

The mixture before adding the water.

Add just enough water to form a ball.

Filling
(You'll end up with extra filling but that's okay. Keep it in the fridge and use it instead of store bought jam on pancakes, toast and sandwiches.)


1 16 oz bag mixed berries, frozen
1/3 cup sugar
2 teaspoons vanilla
pinch of sea salt
2 teaspoons cornstarch
1 tablespoon lemon juice

In a saucepan, heat berries, sugar, vanilla and sea salt until it comes to a boil. Reduce heat and simmer for 5 minutes. Dissolve cornstarch in lemon juice and add to berries, stirring constantly until mixture thickens. Remove from heat and cool completely before assembling tarts.

Let the filling cool completely before assembling the tarts.

To assemble:
Preheat oven to 375 degrees.


Lay bottom crusts on a parchment lined sheet pan. Use your finger to dab a bit of milk or cream around the edges to help seal crust. Scoop about 2 tablespoons of filling into the center of each bottom crust. Top with the top crust and press to seal edge. Use a fork to put indentations around crust and poke holes in top to allow steam to vent.

Bottom crust

The bottom crust with milk around the edges and filling in the center.

This tart is ready to bake!

Bake for 20 to 30 minutes or until golden brown.

Let cool for 10 minutes and drizzle with glaze.

Glaze
1/4 cup powdered sugar
2 teaspoons milk
The smallest drop of pink food coloring

In a small bowl combine all ingredients and stir until smooth and glossy. Drizzle over warm tarts.