Fae Berry Tartlets with Honeyed Cream
Fae Berry Tartlets with Honeyed Cream
Ingredients
For the Tartlet Crusts
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 3 tablespoons ice water, or more, as needed
For the Berry Filling
- 2 cups mixed berries, fresh or frozen (thawed), such as raspberries, blueberries, and blackberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
For the Honeyed Cream
- 1 cup heavy cream, cold
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
For Garnish
- 1 tablespoon powdered sugar, for dusting
- 4 fresh mint leaves
Instructions
- 1
Prepare the tartlet crusts: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and salt. Add the cold, cubed unsalted butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
Preheat your oven to 375°F (190°C). Lightly grease four 4-inch tartlet pans with removable bottoms.
⏱️ 5 min•🌡️ 375
- 4
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out four circles large enough to fit into your tartlet pans. Gently press the dough into the pans, trimming any excess. Prick the bottoms of the crusts several times with a fork.
⏱️ 10 min
- 5
Bake the tartlet crusts for 12-15 minutes, or until lightly golden. Remove from the oven and let cool completely on a wire rack.
⏱️ 15 min•🌡️ 375
- 6
Prepare the berry filling: In a medium bowl, gently combine the mixed berries, 1/4 cup granulated sugar, cornstarch, lemon juice, and lemon zest. Stir until the berries are evenly coated.
⏱️ 5 min
- 7
Spoon the berry filling into the cooled tartlet crusts, mounding them slightly in the center.
⏱️ 5 min
- 8
Bake the filled tartlets for 10-12 minutes, or until the berries are bubbly and the filling has thickened slightly. Let cool completely before serving.
⏱️ 12 min•🌡️ 375
- 9
Prepare the honeyed cream: In a cold bowl, combine the cold heavy cream, honey, and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form.
⏱️ 5 min
- 10
To serve, top each cooled tartlet with a dollop of honeyed cream. Dust with powdered sugar and garnish with a fresh mint leaf.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fae Berry Tartlets with Honeyed Cream
For the Tartlet Crusts
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 3 tablespoons ice water, or more, as needed
For the Berry Filling
- 2 cups mixed berries, fresh or frozen (thawed), such as raspberries, blueberries, and blackberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
For the Honeyed Cream
- 1 cup heavy cream, cold
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
For Garnish
- 1 tablespoon powdered sugar, for dusting
- 4 fresh mint leaves
Instructions
- 1
Prepare the tartlet crusts: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and salt. Add the cold, cubed unsalted butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
Preheat your oven to 375°F (190°C). Lightly grease four 4-inch tartlet pans with removable bottoms.
⏱️ 5 min•🌡️ 375 - 4
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out four circles large enough to fit into your tartlet pans. Gently press the dough into the pans, trimming any excess. Prick the bottoms of the crusts several times with a fork.
⏱️ 10 min - 5
Bake the tartlet crusts for 12-15 minutes, or until lightly golden. Remove from the oven and let cool completely on a wire rack.
⏱️ 15 min•🌡️ 375 - 6
Prepare the berry filling: In a medium bowl, gently combine the mixed berries, 1/4 cup granulated sugar, cornstarch, lemon juice, and lemon zest. Stir until the berries are evenly coated.
⏱️ 5 min - 7
Spoon the berry filling into the cooled tartlet crusts, mounding them slightly in the center.
⏱️ 5 min - 8
Bake the filled tartlets for 10-12 minutes, or until the berries are bubbly and the filling has thickened slightly. Let cool completely before serving.
⏱️ 12 min•🌡️ 375 - 9
Prepare the honeyed cream: In a cold bowl, combine the cold heavy cream, honey, and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form.
⏱️ 5 min - 10
To serve, top each cooled tartlet with a dollop of honeyed cream. Dust with powdered sugar and garnish with a fresh mint leaf.
⏱️ 5 min