Jumbleberry Mini Tarts Recipe

Name: Jumbleberry Mini Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting; 1/4 cup confectioners sugar; Pinch of salt; 6 tablespoons cold unsalted butter, cut into small pieces; 2 to 3 tablespoons ice water; 1/4 cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice; Pinch of salt; 2 cups mixed fresh berries, such as blackberries, blueberries, raspberries, and hulled, sliced strawberries; Whipped Cream, for serving (page 340)

Servings: persons

1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
1/4 cup confectioners sugar
Pinch of salt
6 tablespoons cold unsalted butter, cut into small pieces
2 to 3 tablespoons ice water
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
Pinch of salt
2 cups mixed fresh berries, such as blackberries, blueberries, raspberries, and hulled, sliced strawberries
Whipped Cream, for serving (page 340)

1
Make the crust: Pulse flour, confectioners sugar, and salt in a food processor to combine.
2
Add butter, and pulse until the mixture resembles coarse meal.
3
Add the water, 1 tablespoon at a time, and pulse just until dough forms.
4
Shape dough into a disk.
5
Wrap in plastic; refrigerate until firm, 1 hour or up to 1 day.
6
Cut dough into 24 pieces; on a lightly floured surface, flatten each piece into a 3-inch round.
7
Press a round into bottom and up sides of each cup of two 12-cup nonstick mini muffin tins.
8
Refrigerate or freeze until firm, about 30 minutes.
9
Preheat oven to 400F.
10
Make the filling: Stir together granulated sugar, cornstarch, zest, juice, and salt in a medium bowl.
11
Add berries; gently toss to coat.
12
Fill shells with berry mixture, dividing evenly.
13
Bake until crusts are golden brown and filling is bubbling, about 25 minutes.
14
Let cool slightly in tins, about 10 minutes.
15
Run a knife around tarts; remove from tins.
16
Let cool completely on a wire rack.
17
Dollop with whipped cream, and serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting, 1/4 cup confectioners sugar, Pinch of salt, 6 tablespoons cold unsalted butter, cut into small pieces, and more.

Yes, Jumbleberry Mini Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jumbleberry Mini Tarts

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