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Instructions |
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1. Place flour, sugar, and salt in food processor and pulse a few
times to combine. Sprinkle butter over flour and pulse until butter
in in pea sized pieces. In a small bowl break up the egg yolk with a
fork and pour over the flour-butter mixture. Pulse to combine, and
increase your pulses to around 10-15 seconds until large clumps
form. The mixture will be crumbly, but will stick together when you
press it into the tart forms.
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2. Turn dough out onto your counter or a large cutting board and
knead two or three times just to combine any stray dry bits. At this
point you can press the dough into one large tart pan or you can
get about 20-24 small 3-inch round tart shells out of this batch.
Press the crumbles in gently to the tart molds, you want the dough
to be able to bind together when cooking, but not press so hard
that the lovely flaky layers get pulverized. Place filled tart molds in
the freezer for 15-30 minutes.
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3. Preheat oven to 350 degrees F and place a rack in the middle of
the oven. Bake tart shells for 10-15 minutes, turning pan once
halfway through, until they turn a light brown color. Feel free to
press the bottoms of the shells down with the back of a spoon if
they start to puff up during cooking. Let cool in molds then gently
remove and let cool completely on wire rack.
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4. When shells are completely cooled, fill with 1-2 tablespoons
mango curd and top with fresh whipped cream and a few fresh
blueberries or blackberries (or really any other fresh fruit).
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Originally Submitted
6/4/2017
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