Fruit Pastry Tart (Low-Sugar)
This is a simple dessert that makes for a great catering table. This will make 6 mini tarts or 2 hand-size pastry tarts.
Ingredients
- 1/4 cup all purpose flour
- 1 Tbsp softened butter
- 1 Tbsp water (plus more)
- lemon curd (instruction below)
- fruit of choice
- honey (optional)
Instructions
- Cut the softened butter into small pieces and incorporate (fully coat) into the flour. Use just enough water to bring the butter and flour together. The water will make up for the small amount of butter that will adhere to the the flour. Make a pastry disc. Cover and refrigerate for a few minutes.
- Shape pastry in muffin tin. Bake at 350°F for about 35 minutes or until edges and bottom are golden brown. Let cool at room temperature.
- Make the lemon curd. On low heat, combine 1/4 cup flour, 1-2 Tbsp butter, 1 egg yolk, and 1/2 tsp lemon juice or zest. Add the egg yolk last. Stir constantly so egg doesn't cook. Once the mixture comes together, remove from heat. Refrigerate for a few hours.
- Add a small amount of curd in pastry tart shells. Add fruit of choice on top such as as seasonal berries.
- For a glaze look you can drizzle a small amount of honey ontop.