Mixed Berry Tartlets
Mixed Berry Tartlets
Ingredients
For the Pâte Sucrée (Sweet Pastry Dough)
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1 egg yolk
- 2 tablespoons ice water, plus more if needed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Berry Filling
- 1 cup strawberries, hulled and quartered
- 3/4 cup raspberries
- 3/4 cup blackberries
- 1/4 cup red currants, destemmed (optional)
- 1/4 cup granulated sugar, or to taste
- 1 1/2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Glaze and Garnish
- 1/4 cup apricot jam, or red currant jelly
- 1 tablespoon water
- fresh mint leaves, for garnish
- powdered sugar, for dusting (optional)
Instructions
- 1
Prepare the Pâte Sucrée: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 2
In a small bowl, whisk together the egg yolk, ice water, and vanilla extract. Pour this liquid mixture into the flour mixture and mix with a fork until just combined. If the dough is too dry, add 1/2 teaspoon of ice water at a time until it comes together. Do not overmix.
⏱️ 5 min
- 3
Gather the dough into a ball, flatten it into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
⏱️ 30 min
- 4
Preheat oven to 375°F. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a 4-inch round cutter or a knife, cut out 4 circles. Carefully press each dough circle into a 4-inch tartlet mold with a removable bottom, pressing it evenly against the bottom and up the sides. Trim any excess dough.
⏱️ 10 min•🌡️ 375
- 5
Prick the bottom of each tartlet shell several times with a fork. Line each shell with a small piece of parchment paper and fill with pie weights or dried beans. Place the tartlet molds on a baking sheet.
⏱️ 5 min
- 6
Blind bake the tartlet shells for 12-15 minutes, or until the edges are lightly golden. Carefully remove the parchment paper and pie weights. Return the shells to the oven and bake for another 3-5 minutes, or until the bottoms are dry and lightly golden. Remove from oven and let cool slightly on a wire rack.
⏱️ 20 min•🌡️ 375
- 7
While the shells are baking, prepare the berry filling. In a medium bowl, gently combine the quartered strawberries, raspberries, blackberries, red currants (if using), granulated sugar, cornstarch, and lemon juice. Toss gently to coat the berries evenly.
⏱️ 5 min
- 8
Reduce oven temperature to 350°F. Spoon the berry mixture evenly into the partially baked tartlet shells. Bake for 15-20 minutes, or until the berries are bubbly and the crust is golden brown. The cornstarch will thicken the juices.
⏱️ 20 min•🌡️ 350
- 9
While the tartlets are baking, prepare the glaze. In a small saucepan, combine the apricot jam and water. Heat over low heat, stirring constantly, until the jam is melted and smooth. Strain through a fine-mesh sieve if you prefer a smoother glaze.
⏱️ 2 min
- 10
Once the tartlets are out of the oven, immediately brush the warm glaze over the berries and the crust edges. This will give them a beautiful shine and seal in moisture. Let the tartlets cool completely on a wire rack before removing them from their molds.
⏱️ 10 min
- 11
Garnish each tartlet with a few fresh mint leaves and an optional dusting of powdered sugar just before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mixed Berry Tartlets
Ingredients
For the Pâte Sucrée (Sweet Pastry Dough)
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1 egg yolk
- 2 tablespoons ice water, plus more if needed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Berry Filling
- 1 cup strawberries, hulled and quartered
- 3/4 cup raspberries
- 3/4 cup blackberries
- 1/4 cup red currants, destemmed (optional)
- 1/4 cup granulated sugar, or to taste
- 1 1/2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Glaze and Garnish
- 1/4 cup apricot jam, or red currant jelly
- 1 tablespoon water
- fresh mint leaves, for garnish
- powdered sugar, for dusting (optional)
Instructions
- 1
Prepare the Pâte Sucrée: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 2
In a small bowl, whisk together the egg yolk, ice water, and vanilla extract. Pour this liquid mixture into the flour mixture and mix with a fork until just combined. If the dough is too dry, add 1/2 teaspoon of ice water at a time until it comes together. Do not overmix.
⏱️ 5 min - 3
Gather the dough into a ball, flatten it into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
⏱️ 30 min - 4
Preheat oven to 375°F. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a 4-inch round cutter or a knife, cut out 4 circles. Carefully press each dough circle into a 4-inch tartlet mold with a removable bottom, pressing it evenly against the bottom and up the sides. Trim any excess dough.
⏱️ 10 min•🌡️ 375 - 5
Prick the bottom of each tartlet shell several times with a fork. Line each shell with a small piece of parchment paper and fill with pie weights or dried beans. Place the tartlet molds on a baking sheet.
⏱️ 5 min - 6
Blind bake the tartlet shells for 12-15 minutes, or until the edges are lightly golden. Carefully remove the parchment paper and pie weights. Return the shells to the oven and bake for another 3-5 minutes, or until the bottoms are dry and lightly golden. Remove from oven and let cool slightly on a wire rack.
⏱️ 20 min•🌡️ 375 - 7
While the shells are baking, prepare the berry filling. In a medium bowl, gently combine the quartered strawberries, raspberries, blackberries, red currants (if using), granulated sugar, cornstarch, and lemon juice. Toss gently to coat the berries evenly.
⏱️ 5 min - 8
Reduce oven temperature to 350°F. Spoon the berry mixture evenly into the partially baked tartlet shells. Bake for 15-20 minutes, or until the berries are bubbly and the crust is golden brown. The cornstarch will thicken the juices.
⏱️ 20 min•🌡️ 350 - 9
While the tartlets are baking, prepare the glaze. In a small saucepan, combine the apricot jam and water. Heat over low heat, stirring constantly, until the jam is melted and smooth. Strain through a fine-mesh sieve if you prefer a smoother glaze.
⏱️ 2 min - 10
Once the tartlets are out of the oven, immediately brush the warm glaze over the berries and the crust edges. This will give them a beautiful shine and seal in moisture. Let the tartlets cool completely on a wire rack before removing them from their molds.
⏱️ 10 min - 11
Garnish each tartlet with a few fresh mint leaves and an optional dusting of powdered sugar just before serving.
⏱️ 3 min