Wildberry Tarts
- THE CRUST
- ⅓ cup sugar
- ½ cup butter, room temperature
- 1¼ cups all purpose flour
- ¼ tsp salt
- 2 tbsp milk
- 1 tsp real vanilla extract
- THE FILLING
- 2 cups fresh wildberries, and ½ cup for garnish after tarts are baked and cooled
- * I used organic blueberries, red currants, driscolls blackberries and physalis
- 2 tbls honey, agave or maple syrup
- 1 tbls freshly squeezed lemon juice
- fresh mint leaves for garnish
- Preheat oven to 350F.
- In a large bowl, cream together sugar and butter until light.
- Beat in flour, salt, milk and vanilla, until mixture is crumbly.
- You will be able to gather the dough together with your fingers.
- Pour dough into a 9 or 10-inch tart pan OR divide into 4 small flan pans like I used
- Press it up the sides, making sure the layer on the bottom is even..
- Bake for 15-20 minutes, until crust is set and firm at the edges.
- Cool.
- Mix berries with honey and lemon juice.
- Fill tarts and rebake for 20 minutes at 325F
- Watch that they don't burn around the edges
- Serve warm or cool and garnish with additional berries mint before serving.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2015/08/04/wildberry-tarts/
3.3.3070