Mini Berry Tarts

Our recipe for Mini Berry Tarts only requires a few ingredients including your favorite Tait Farm fruit spreads. You can substitute ready-made pie pastry dough to save time or follow our recipe to make it from scratch. Choosing a variety of fruit spreads will create a multi color presentation with plenty of flavor options. Tait Farm kids love them as a surprise treat in a lunch box!

INGREDIENTS:

Pie pastry for 12 tarts:

  • 1 3/4 C. all purpose flour

  • 1 Tbs. sugar

  • 1/4 tsp. salt

  • 10 Tbs. cold butter

  • 3 - 4 Tbs. cold water

Whisk the salt and sugar into the flour. Cut the cold butter into cubes and work into the flour until crumbly (or use a food processor). Add the cold water and knead until a soft dough forms. Flatten into a disk, wrap in plastic and chill for at least an hour. Roll the dough out on a floured surface. (1/4” thick) Using a 4” cookie cutter (or saucer) cut out rounds of dough. Gather the scraps, re-roll and cut. You should have enough dough for 12 rounds. Gently ease the rounds into a standard non stick muffin/cupcake tin. Divide the jam evenly into the 12 pastry cases (it will be a scant Tbs. in each…do not be tempted to overfill!). Bake at 350 degrees for 20 - 25 minutes. Cool for 15 minutes before easing them out of the tin. Makes 12 mini fruit tarts.