Mother's Day Fruit Tartlets
- 6 tablespoons cold unsalted butter, cut into small cubes, plus more for the muffin tin
- 1 1/4 cup 100% whole wheat pastry flour, plus more for rolling dough
- 1/3 cup plus 2 tablespoons light brown sugar, divided
- 1/2 teaspoon fine sea salt
- 1/2 cup plus 2 tablespoons low-fat sour cream, divided
- 2 eggs
- 8 large fresh strawberries, quartered, or 1/2 cup blueberries, or 2 pitted plums, peaches or nectarines, thinly sliced
- 1/2 teaspoon grated nutmeg
Preheat the oven to 375°F.
Butter 8 cups in a standard muffin tin; set aside.
In a food processor, combine flour, 1 tablespoon brown sugar and salt.
Add butter and pulse until mixture resembles coarse meal.
Add 2 tablespoons sour cream and 2 1/2 tablespoons ice-cold water and pulse just until mixture starts to come together.
On a floured surface, roll out dough into an 8x16 inch rectangle and cut into 8 (4-inch) circles.
Line muffin cups with dough, pressing dough up the sides of the cups and pressing together any tears.
In a medium bowl, whisk together 1/3 cup brown sugar, remaining 1/2 cup sour cream and eggs; divide between 8 muffin cups.
Arrange fruit in custard (some will stick out).
Sprinkle with nutmeg and remaining 1 tablespoon sugar.
Bake until pastry is golden brown and fruit is tender, about 45 minutes.
Run a knife around the edge of each tart to loosen them; immediately transfer to a wire rack to cool slightly.
Serve warm or at room temperature.
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- 6 tablespoons cold unsalted butter, cut into small cubes, plus more for the muffin tin
- 1 1/4 cup 100% whole wheat pastry flour, plus more for rolling dough
- 1/3 cup plus 2 tablespoons light brown sugar, divided
- 1/2 teaspoon fine sea salt
- 1/2 cup plus 2 tablespoons low-fat sour cream, divided
- 2 eggs
- 8 large fresh strawberries, quartered, or 1/2 cup blueberries, or 2 pitted plums, peaches or nectarines, thinly sliced
- 1/2 teaspoon grated nutmeg