Mini Rustic Tarts with Summer Fruit

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Ingredient list for the mini rustic tarts

For 8 mini tarts:

For the dough:

• 1 2/3 cups (165g) all-purpose flour
• 1 pinch of salt
• 1/3 cup (30g) granulated sugar
• 3 1/2 oz (100g) cold butter
• 1/5 cup (50ml) of cold water
• 1 beaten egg yolk, for brushing the crust

For the filling:

• 3 white nectarines, skinned, pited and diced
• 4 large apricots, skinned, pited and diced
• 1/2 cup (50g) powdered sugar
• Slivered almonds

Photo credit: © Eatwell101.com

Directions

1. Combine flour, sugar and salt in a bowl.

2. Add cold butter cut into cubes, and mix with your fingertips.

3. Add cold water and mix to form a ball.

4. Knead the dough a little, then spread it on a floured surface. Divide into 8 parts of the same weight, shape balls that you flatten slightly by hand. Wrap in plastic. Place in the fridge for at least 30 minutes.

5. Meanwhile, prepare the fruit: Combine nectarines and apricots cut into cubes in a bowl with the sugar. Set aside.

6. Preheat your oven to 360°F (180°C).

7. Roll out the discs of dough on a floured surface.

8. Put fruit in the center of each disc, then fold the edges. You can brush the edges with a beaten egg to make a great golden crust.

9. Repeat the process and then transfer the tarts on a baking sheet lined with parchment paper. Sprinkle with almonds.

10. Bake for 20 minutes.