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1
Make the tart dough: Put in the work bowl of a food processor, the flour, butter, salt and sugar.
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2
Pulse quickly until the butter is the size of peas.
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3
Add very cold, ice water in a small stream until the dough just comes together.
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4
Empty the work bowl out onto waxed paper and halve the dough.
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5
Using the ends of the paper, shape into 2 balls.
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6
Wrap in plastic wrap and place in refrigerator until ready for use.
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7
Make the caramelized sugar: Pour sugar in heavy skillet, cook over low heat until sugar turns a medium brown.
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8
Pour caramelized sugar in a 10-inch aluminum tin or silcone mat to cool and harden.
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9
After it is cooled, break into pieces of 1-to 1 1/2-inch big.
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10
Set aside, it will be used to bake with berries.
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11
Make fruit filling: In a large bowl, place cleaned gooseberries and blueberries.
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12
Pour lemon juice on top.
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13
Sprinkle sugar, flour and nutmeg on top of the berries (Be careful not to mix, just sprinkle on top, or fruit will be mushy if over-handled).
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14
To assemble tartlettes: Take 8 small pie tins, brush with butter and liberally sprinkle with cornmeal.
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15
Cut dough into 8 equal pieces and put 7 back in the refrigerator (must be kept cold) roll out the dough into a 4-inch circle, it should be quite thick, you don't want it too thin.
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16
Place disk in pie tin and repeat until all 8 are done.
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17
Place all 8 tarts on sheet pan.
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18
Preheat oven to 375 degrees F. Brush bottom of dough shell with egg whites.
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19
Gently scoop out the berries with the flour-sugar mixture on top into the shells.
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20
Place a piece of the caramelized sugar on top of berries.
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21
Fold up the sides in a circle, do not close up completely, leaving an opening.
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22
Put 1 tablespoon butter on top of each tartlette.
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23
Brush egg white on the exposed dough and bake for 45 minutes.
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24
Serve with confectioners' sugar dusted on top.
