Mini Fruit Tarts
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- Yield Makes 12
Ingredients
For the Filling
- 1 vanilla bean, split and scraped, pod reserved for another use
- 1 cup creme fraiche
- 8 ounces strawberries, hulled and sliced
For the Tart Shells
- 1 1/4 cups all-purpose flour
- 4 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick or 8 tablespoons) unsalted cold butter, cut into small pieces
- 1 large egg yolk, lightly beaten
- 2 tablespoons ice water
Directions
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Pulse flour, sugar, and salt in a food processor. Add butter; process until mixture resembles coarse meal, about 10 seconds. Pulse in egg yolk. Add water slowly, and continue to pulse until mixture just comes together, about 20 seconds. (Dough will still be a bit crumbly.) Shape into a disk, wrap in plastic, and refrigerate at least 1 hour (or up to 2 days).
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Preheat oven to 350 degrees. Roll out dough to 1/8-inch thickness. Using a 3-inch cutter, cut out circles. Fit circles into 2 1/2-inch tart molds, and refrigerate for 15 minutes. Line shells with squares of parchment, fill with pie weights or dried beans, and bake for 20 minutes. Remove parchment pieces and weights, and bake until shell is golden brown, 8 to 10 minutes. Let cool on a wire rack for 15 minutes. Invert shells onto rack, and let cool. (Shells will keep, covered, up to 5 days.)
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Make the filling: Mix vanilla seeds into creme fraiche until well combined. Spoon filling among tart shells, and top with strawberries. Serve immediately.
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