Petite Fruit Tarts

Name: Petite Fruit Tarts
Ingredients: FOR PASTRY:; 2 cups All-purpose Flour; 1/3 cups Sugar; 3/4 cups Cold Butter; 2 whole Egg Yolks, Beaten; 1/4 cups Sour Cream; 3 Tablespoons Ice Water; _____; FOR FILLING:; 2/3 cups Sugar; 1/4 cups All-purpose Flour; 6 cups Fresh Fruit, Such As Sliced Apples, Nectarines, Apricots, Strawberries, Blueberries, Marionberries, Whatever Is Fresh And In Season; 1/4 cups Sugar

13 ingredients

10 steps

Ingredients

FOR PASTRY:
2 cups All-purpose Flour
1/3 cups Sugar
3/4 cups Cold Butter
2 whole Egg Yolks, Beaten
1/4 cups Sour Cream
3 Tablespoons Ice Water
_____
FOR FILLING:
2/3 cups Sugar
1/4 cups All-purpose Flour
6 cups Fresh Fruit, Such As Sliced Apples, Nectarines, Apricots, Strawberries, Blueberries, Marionberries, Whatever Is Fresh And In Season
1/4 cups Sugar

Directions

1

In a food processor, mix the flour and sugar. Add butter and blend for 10 seconds or so. The butter should be in small pea-sized pieces.
2

In a separate bowl, mix together egg yolks, sour cream and ice water. Add egg yolk mixture into processor and blend just until a ball forms.
3

Place the ball of dough in plastic wrap and refrigerate for at least one hour.
4

Once the dough is chilled and easy to handle, divide it into 8 portions. Roll these out into 6 inch circles and place them on baking sheets. Silpats work great. Any baked on juices will easily wash off. Preheat oven to 375 degrees.
5

FILLING
6

Combine 2/3 cup sugar and 1/4 cup flour
7

6-8 cups fresh fruit, slice and mix with 1/4 to 1/3 cup sugar.
8

Sprinkle 2 Tablespoons or so of the sugar and flour mixture on each pastry circle to within 1/2 inch of edges.
9

Combine the fruit and 1/4 to 1/3 cup sugar and mix gently. Place 3/4 to 1 cup of the fruit mixture onto the pastry. Fold up edges slightly.
10

Bake 20-25 minutes. Serve warm with a scoop of ice cream.