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