Strawberry-Blueberry Tarts

It's May and that means strawberry season is beginning here in the mid-Atlantic. I usually don't buy strawberries unless they're in season, so I tend to go a little strawberry crazy this time of year. For examples, see last year's Strawberry Mojitos and Strawberry Lemonade, Strawberry Shortcake, Strawberry Muffins, Single Crust Strawberry-Rhubarb Pie (that last recipe is the most popular one on this blog).

For my first strawberry recipe of 2012, I decided to make individual fruit tarts. The crust is like a shortbread, buttery and slightly sweet, and I added some blueberries for tartness. You could use all strawberries, if you prefer, or another type of berry, or even peaches.

The dough is easiest to make in a stand mixer or food processor, but it can be done by hand, if you like a challenge.

For the Fruit:

• 2 C. strawberries, quartered
• 2 Tbsp. sugar
• 1/2 C. blueberries
• 2 tsp. corn starch

For the Crust:

• 1 C. cold, unsalted butter (2 sticks)
• 2 C. flour
• 1/4 C. sugar
• 1/4 tsp. salt
• 1/4 C. milk
• 1 tsp. vanilla extract

In a small bowl, sprinkle the strawberries with the sugar and stir to combine. Set aside and allow the strawberries to macerate - this will draw out some of the water from the berries and keep the tarts from becoming soupy.

In a stand mixer or food processor, add the butter, flour, sugar, salt, milk, and vanilla. Mix on low speed until the ingredients begin to combine. Then mix on medium speed until the dough comes together in a ball.

Divide the dough into 12 equal portions. 

Put each ball of dough into an ungreased muffin tin, pressing it evenly into the bottom and up the sides.

There should be several tablespoons of liquid at the bottom of the bowl of strawberries. Strain out the liquid (but keep it, it's great on ice cream). Add the blueberries and corn starch the strawberries and mix to combine. Spoon the fruit into the prepared crusts.

Bake at 350 for 30-45 minutes, until the dough is lightly browned and the fruit is bubbling. Allow the tarts to cool so that the fruit sets completely. To remove the tarts from the pan, run a knife around the edge of the tart to loosen it first.