These individual tarts are fantastic because you can make each with a different type of berry for a colorful Easter spread, with no extra work!  I think a lot of people shy away from making their own tarts because the pie crust seems like a big deal.  Well let me tell you—it’s actually extremely easy, and you can really spread out the work by making the dough one day, molding and par-baking it the next, then filling and serving it the third day for a quick, gorgeous dessert, oozing with juicy fruit…

Difficulty:

Prep Time: 25 minutes

Cook Time: 25 minutes

Serves 6

Ingredients:

1 Recipe Pate Sucrée (sweet pie dough)

6 Tbsp.  Apricot Preserves or Orange Marmalade

3 cups Blueberries, washed and dried

5 Tbsp. Orange Blossom or Acacia Honey

Zest of ½ lemon, julienned*

1 6-ounce (170g) Greek Yogurt 0-2%

6 (4-inch) fluted tartlet shells

Technique:

•Prepare pie dough as directed, wrap and refrigerate for at least 2 hours, or up to two days.

•On a clean, floured surface, roll out dough ¼-1/8” thick and use your fingers to work it into the fluted edges of the tart shells. 

•Use cupcake liners to cover the dough and make two or three pricks through the paper and dough with a fork.  Fill the shells with dry rice or beans, also known as “blind-baking”, and bake for 10 minutes.  Remove the rice (reserve for future use) and discard paper liners; bake for 5 more minutes until lightly golden.

•Meanwhile, bring a small pot of water to a boil and *use a peeler to remove 3-4 long strips of lemon zest and cut off any white pith on the inside.  Slice very thinly lengthwise and add to the boiling water for one minute.

•Once tartlets have been cooking for 15 minutes, add 5-6 strands of lemon zest to each and a teaspoon of syrup over the berries.  Return them to the oven for 10 minutes, keeping an eye that the juices don’t overflow the shells. 

•Carefully remove tartlets from metal shells and serve with a dollop of sweet yogurt.