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1
Like miniature shortcakes, these tarts are easy to prepare in advance.
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2
If you intend to serve them outdoors in warm weather, serve the whipped cream on the side.
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3
For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light.
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4
Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes.
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5
Stop the mixer, sift the cake flour and add to the butter mixture.
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6
Pulse the mixer on and off to incorporate the flour.
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7
Scrape the dough onto a piece of plastic, wrap and chill it until firm.
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8
Roll the chilled cookie dough 1/8-inch thick on a floured surface.
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9
Line 4-inch tart pans with the disks of dough.
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10
Fill the tart shell with dried beans and bake at 325 degrees about 25 to 20 minutes, until pale golden.
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11
Cool off the pans.
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12
Remove from pans and remove beans.
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13
Arrange on a clean, paper-covered pan.
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14
Whip the cream with the sugar until it holds its shape.
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15
Spread jam in the bottom of the tart shells.
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16
Make alternating concentric rows of raspberries, blueberries and piped rosettes of whipped cream in the tart shells.
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17
Pipe the whipped cream with a pastry bag fitted with a 1/2-inch star tube (Ateco #4).
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18
Serve the rest of the cream on the side.
