From pastry chef Yasmin Lozada-Hissom of Duo and Udi’s.
Ingredients
SWEET PASTRY CRUST
1 1/2 cups all-purpose flour
1/4 cup granulated white sugar
1/4 teaspoon salt
1/2 cup unsalted butter
2 yolks lightly beaten
TOPPING
1/4 cup heavy cream
3/4 cup crème fraîche
5 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract
2-3 cups mixed berries such as raspberries, black- berries, strawberries
Directions
Crust: Combine flour, sugar and salt in a large bowl. Work in the butter with your fingers just until the mixture is crumbly. Add yolks and slightly knead the dough just until it comes together in a ball. Divide dough in two, cover with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 375 degrees. Roll out 1 piece of dough on a lightly floured surface into a 10-inch round. Cut into 3-inch rounds, reserving the scraps. Drape the rounds into small muffin cups or mini tart molds. Repeat with the second piece of dough and any scraps, for a total of 12 or 16 tart shells (depending on the size of your molds). Prick the flat surface of each shell all over with a fork and refrigerate for 15 minutes.
Bake tart shells until golden brown, about 20 minutes. Let shells cool on pan before removing.
In a large bowl, whip cream, crème fraîche, powdered sugar and vanilla until soft peaks form. Spoon a dollop of whipped cream into shells, top with berries and sprinkle powdered sugar.
Wine ideas: Such delicate, summery fruit tarts need a delicate, summery wine. Try a Moscato d’asti: With tiny bubbles and a light, peachy flavor, it’ll be delicious. Michele Chiarlo, Vietti and Palladino are names to look for. Tara Q. Thomas
