Looking for a way to brighten up the dreary winter days? Elsie’s Sweet Cherry and Blueberry Tarts from Crocuses and Crime are the perfect solution. These juicy, sweet tarts are sure to deliver a taste of summer to your day!
Pecan Shortbread Crust:
1 3/4 cup all-purpose flour
3/4 cup confectioner’s sugar
1/4 tsp salt
1/2 cup + 3 Tbsp very cold butter
1 egg yolk, beaten
3/4 cup finely chopped pecans
1-2 Tbsp cold water
3 cups frozen sweet cherries
1 cup frozen blueberries
zest from 1 lemon
2 tsp lemon juice
1/2 cup granulated sugar
2 tsp corn starch
1. Preheat oven to 350°
2. In a large bowl, whisk together flour, confectioner’s sugar and salt. Place dry mixture into a food processor (option: you can also use a pastry cutter in a bowl).
3. Cut cold butter into cubes and add it to the dry mixture. Pulse in food processor (or cut with pastry blender) until it resembles small peas. Beat 1 Tbsp of cold water into the egg yolk and add to processor. Run the food processor until mixture gathers together into a ball. (Add more water if needed.)
4. Transfer ball of dough to a bowl and knead in the chopped pecans.
5. Grease or spray small tart pans (this recipe makes 4-5 4 inch tarts). Press dough into prepared tart pans to form the crust. (option: you can roll out a bit of the dough and cut shapes to decorate the top of the pies--see image.) Bake empty pecan shortbread crusts for 15 minutes or until just lightly golden.
6. Prepare filling: Add berries, cherries, lemon zest, lemon juice and granulated sugar to a medium saucepan. Cook over medium heat, stirring frequently. As the fruit softens add in 2 tsp of corn starch and mash with a potato masher or fork. Continue cooking until mixture thickens (approx. 12 minutes over low/medium heat).
7. Fill pre-baked tart shells with berry mixture. (If you cut out some shapes of dough add them on the top here.) Bake at 350° for 12-13 minutes. Bake just until crust is golden brown on edges of tart.
8. Allow tarts to cool before serving.