As we move into summer, all the grocery stores around have been offering sales on berries: blackberries, blueberries, raspberries, and strawberries, leading us to pick these up as our main fruits for each day. (We hope that our CSA will start having more fruit, but, with a CSA, you get what grows). While we love eating bowls of mixed berries, we decided on Sunday to have something that was a little more of a treat: Triple Berry Tartlets.
We originally thought of making something like our Blueberry Cream Tart, with that delicious pastry cream filling, but we opted for something lighter, just simple baked tartlets. Tartlets so they’d be perfect for a single serving, but you can make up a full size tart, too. Or even a galette, like our Blueberry Galette, only with a mix of berries.
We us Pâte Sucrée for a slightly sweet crust; the recipe we suggest is easy, tasty, and always works, so we recommend it for you, too, although realize that it makes two crusts. Fortunately, it freezes well, so you can save some for another dessert. If you have another crust that you like and feel comfortable with, feel free to use that.
Naturally, use any sort of berries that are in season; at its core, this is nothing but a berry pie scaled down a bit.
The flour is there to help thicken the juices that’ll leak out of the berries as they cook, and the cinnamon is to help bring out some of the sweetness of the berries.
Procedure in detail:
Preheat oven to 400°F. Line a rimmed baking sheet with parchment or a silicone baking mat. Place six 3×3/4-inch tart rings on the lined baking sheet. We use a rimmed baking sheet in case the juices leak out of the tartlets; you don’t want it to leak onto the oven floor. Lining the pan helps for easy cleanup, especially since tart rings don’t have a bottom. If you have small pie plates, you could use those instead. Or make a large tart.
Roll crust. Divide the dough into size roughly equal pieces, and, working with one piece at a time, roll into about a 5-inch circle on a lightly floured surface. Lift and place into the tartlet rings, pressing the dough carefully in place. Trim off excess for a neat appearance. The scraps can either be discarded, or, preferably, pressed into a small disk and frozen for a future baking adventure.
Freeze shells. Once the tartlet rings are filled, place them and the baking sheet in the freezer for about 15 minutes, or long enough to freeze solidly. Freezing the shells will help them keep their shape while baking; ideally, they’ll have no puffing in the middle, nor much slumping around the edges.
Make flour mixture. In a small bowl, whisk together flour, almond meal, confectioners’ sugar, salt, and cinnamon. This mixture will sweeten the berries (if your berries are tart, feel free to add more sugar) and thicken the fruit juices as they bake.
Fill shells. Remove the tartlet shells from the freezer and sprinkle about a teaspoon of the flour mixture on the bottom of each shell. Divide the blueberries among the shells, followed by the raspberries. Add another teaspoon (or two if you don’t want the mixture to show after baking) of the flour mixture, and finish with slices or pieces of strawberries.
Bake. Place in the oven and bake until juices are bubbling and the crust is golden brown, about 40 minutes.
Cool. Let the tartlets cool before carefully removing the rings and serving (à la mode, of course).
Very good, plus pretty simple and straightforward. By making the crust earlier in the day, we were able to assemble and get these baking right before Sunday dinner, giving us a nice freshly-made dessert about an hour later. What could be better? We will say that our strawberries didn’t release as much juice as we hoped, so we had a bit of flour mixture on top our tartlets. Since it was sweet and almond-y, we didn’t really mind. Next time, we’ll probably skip the last dusting of flour mixture. An easy five stars.