This recipe is perfect for showcasing fresh summer berries! It features a crumbly shortbread crust, a sweet and tangy filling, and a shiny apricot glaze. Use eight 4-inch mini tart pans with removable bottoms or one 10-inch tart pan for this recipe.
3cupsfresh berriesstrawberries, blueberries, raspberries, etc., rinsed and dried
Apricot Glaze
1/2cupapricot jam
1/2teaspoonwater
Instructions
Make the Crust
Combine flour, salt, powdered sugar, and cubed butter in a food processor. Pulse until the mixture resembles coarse crumbs but begins holding together. Slowly drizzle in the ice water, pulsing in between each addition, until you have a soft dough. Don't overmix!
Fill the Pans and Chill the Dough
Lightly spray the tart pans. Pat the dough into the bottom and up the sides of your 4-inch mini tart pans (or one 10-inch tart pan). Freeze for 15 minutes.
Preheat the Oven
While the dough chills, preheat your oven to 425°F (190°C).
Bake the Tarts
After 15 minutes in the freezer, remove the tarts. Use the tines of a fork to make small holes across the crust, then bake for 6-7 minutes (13-15 minutes for the larger 10-inch tart), or until lightly browned and evenly baked. Baking time may vary depending on your oven, so keep a close watch.
Assemble the Tart
Spread the lemon curd or apricot jam evenly over the cooled crust. Use the amount that appeals to you; you may not use it all. Arrange the fresh berries on top.
Make the Glaze
In a small saucepan, heat the apricot jam and water over low heat until melted and smooth. Strain the glaze through a fine-mesh sieve to remove any lumps. Brush a thin layer of the glaze over the berries.
Chill and Serve
Refrigerate the tart for at least 30 minutes to allow the glaze to set. Serve chilled.
Notes
Get creative with your fruit! Use a combination of your favorite seasonal berries.
You can adjust the amount of apricot jam or lemon curd filling depending on your preference.
Instead of the apricot glaze, you can use a packaged Clear Fruit Glaze.
Keyword blackberries, blueberries, pastries, pie, pie crust, raspberries, tart