Bright Moon "Moonstone" Berry Tarts
These individual tarts, reminiscent of ancient magical gems, feature a rich, buttery shortbread crust cradling a vibrant, jewel-toned berry filling. A perfect balance of sweet and tart, they're a delightful treat for any gathering, embodying the spirit of hope and renewal.
Directions
- 1
To make the crust, combine flour, powdered sugar, and salt in a food processor. Pulse several times to combine.
- 2
Add cold, cubed butter and pulse until the mixture resembles coarse meal with pea-sized pieces of butter.
- 3
Add the egg yolk and pulse until the dough just begins to come together. Do not overmix.
- 4
Divide the dough in half, flatten each half into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- 5
Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one dough disk to about 1/8 inch thickness. Cut out circles using a 3-inch round cutter and press into a 12-cup mini muffin tin, fluting the edges if desired.
- 6
In a medium bowl, combine berries, granulated sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Gently toss to coat.
- 7
Spoon the berry filling into the prepared crusts. Dot the top of each tart with a small piece of butter.
- 8
Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Let cool in the muffin tin for 10 minutes before carefully transferring to a wire rack to cool completely.
- 9
Serve at room temperature, perhaps with a dollop of whipped cream.