Mixed Berry Tartlets

Amazingly simple but delicious

¾ cup (1½ sticks) unsalted butter, cut into pieces

½ cup confectioners’ sugar

1½ cups all-purpose flour

1½ cups heavy whipping cream

1½ tablespoons sugar

¾ teaspoon vanilla extract

8 tablespoons fruit preserves, any flavor

2 pints assorted fresh berries, tossed with a little sugar

With a mixer on low speed, beat the butter and confectioners’ sugar until creamy. Gradually beat in the flour until the dough begins to come together. Gather the dough into a ball, divide into 8 pieces, and press into the bottom and up the sides of eight 4-inch tart pans with removable bottoms. Refrigerate for 15 minutes.

Preheat the oven to 350 degrees.

Arrange the tart pans on a cookie sheet and bake 14 to 16 minutes, or until just golden and baked through. Cool completely on a wire rack. Tap on the bottom of each pan to remove the crust.

In a medium bowl whip the cream, sugar, and vanilla until soft peaks form. Spread the bottom of each tartlet with 1 tablespoon of preserves. Spoon whipped cream over the preserves, filling to the top of each crust. Arrange the fruit on top. Keep refrigerated until ready to serve.

Makes 8 servings

Wanda Wendelken, Queen
Dixie Delights,
Arlington, Tennessee