Berries and Cream Tartlets

1. 1

   Preheat oven to 375F.

2. 2

   On a lightly floured surface, roll out dough 1/8 inch thick, 1 disk at a time.

3. 3

   Cut out twenty-four 4-inch rounds, and fit dough into two dozen 3-inch tart pans.

4. 4

   Trim dough flush with rims.

5. 5

   Pierce bottoms of shells all over with a fork.

6. 6

   Refrigerate or freeze until firm, about 30 minutes.

7. 7

   Line tart shells with parchment, and fill with pie weights or dried beans.

8. 8

   Bake until edges are golden, about 15 minutes.

9. 9

   Remove parchment and weights; continue baking until crusts are golden brown all over, about 10 minutes.

10. 10

    Let cool completely on a wire rack.

11. 11

    Fill tart shells halfway with pastry cream and top with berries, arranging in concentric circles.

12. 12

    If desired, in a small saucepan over low heat, heat apricot jam until loose, then pass through a fine sieve.

13. 13

    Gently brush berries with strained jam.

14. 14

    Serve immediately or refrigerate up to 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.