berry tartelettes

I am all into berries right now. Next one now! Mini tarts juicy and fresh with a sour cream filling. Let’s skip right to what is important: how to make these little beauties. Oh and see what I figured out: You can now view more than one photograph through this neat sliding gallery feature up there! yay.

Yield: 4
Prep Time: 20 minutes
Cooking Time: 25 minutes

Ingredients:

For the crust

• 240 g All Purpose Flour
• 30 g Confectioners’ Sugar
• 150 g Butter, cold, cut in squares
• 1 Egg
• 0.5 Tbsp Water, cold

For the filling

• 3 Eggs (Medium)
• 200 g German Quark (farmer’s cheese) 10% fat tot.
• 100 g Sour Cream
• 80 g Sugar
• 100 g Almond Paste, grated
• 1 heap Flaked Almonds
• 300 g Mixed Berries, washed and cleaned, I used red currant and blueberries

Directions:

1. prepare the crust:
Mix flour and confectioner’s sugar. Work in the butter with a pastry cutter. Add egg and water and quickly process until the dough comes together. Do not knead to long! Cover with foil and cool in the fridge for at least 30 minutes. Take out from the oven and press dough into 4 mini tart forms ( or one 26cm / 10″ tart form) with removable bottom. Start preparing the rim first, press dough evenly against the rim, cutting excess on the top off by running a knife horizontally around the rim. Once you got the rims done, continue with the bottom. After the forms are done, put them in the freezer while preparing the filling and preheating the oven to 175°C/ 350°F.

2. prepare the filling:
Evenly mix together all ingredients – except the berries and the flaked almonds – for the filling with a hand mixer. It is as easy as that.

3. combine crust and filling:
Remove the tart forms from the freezer and fill ¾ of each with the almond-paste curd mixture (you can actually fill them completely if you carefully add the berries later on) . Spread berries evenly across the filling (they will sink a bit). Sprinkle with flaked almonds. Bake at 175°C / 350°F until the top has a golden-brown colour (mine took about 25 minutes). Remove from oven and let cool completely before removing from the form.

NOTES:

• The original recipe calls for crème fraîche, so in case you prefer a bit thicker version of the filling, you may as well grab the next available crème fraîche and go for it!
  
• You will need to increase the baking time in case you opt for the 26cm/10″ form
  

Source: modified from Leila Lindholm: Piece of Cake, ISBN 978-3-03800-459-2

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