Pastry Tarts with a Variety of Fillings

for each tart, you will need:

  • about 1/2 ounce of pie dough (1 standard pie crust should yield about 16 individual tarts)
  • 3 tablespoons of the filling of your choice (mix and match chopped chocolate, caramel, chopped fruit, jam, lemon curd, etc...)
  • egg white
  • 1/4 teaspoon coarse turbinado sugar

 

Preheat the oven to 350.  If you don't have an individual tart pan, which I don't, then use a muffin tin to make your tarts.  Take half-ounce pieces of dough (about a heaping tablespoon), shape into balls, then roll out into circles that can be pressed into the muffin pan with a little overhang.  Tuck the edges under.  Spoon filling into the dough.  Brush the edges of the dough with a little egg white (to help it brown) and sprinkle with the sugar.

Bake for 30 minutes, until crust is golden brown.  Cool in the pan for 5 minutes, then carefully remove from the pan.  Cool on a plate and serve warm or at room temperature.
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