Mini fruit tarts

Ingredients for 1 servings:

• 300 g wheat flour
• 80 g sugar
• 1 packet of vanilla sugar
• 200 g butter
• 1 pinch of salt
• 1 egg(s)
• Flour for the work surface and for sprinkling
• possibly cinnamon, almond flour or chopped almonds
• 500 g of fruit such as blueberries, red currants, apricot halves, apple and pear slices…
• 300 ml cream
• 2 tbsp sugar, maybe more – depending on taste and type of fruit
• 2 eggs
• 1 packet of vanilla sugar
• 1 tbsp, leveled cornstarch

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 5 minutes

A small companion to coffee, for 24 tarts

Knead the flour, sugar, vanilla sugar, butter, salt, and egg into a smooth dough. Chill for at least 60 minutes. It’s even better to prepare the dough the day before. Prepare two 12-hole muffin tins with paper baking cups. Wash the fruit and be sure to dry it. For the glaze, put the cream, eggs, sugar, and cornstarch in a bowl and whisk vigorously. Preheat the oven to 180°C. Roll out the well-chilled dough in stages on a generously floured surface to a thickness of about 5 mm. Using a serving ring or glass with a diameter of about 8 cm, cut out 24 circles. Roll these out a little further and place in the paper baking cups. Press down so that they are completely filled. The dough should not be too thin and should be enough for two trays of 12 muffins each. Cover the base with a thin layer of flour and, depending on your taste, add a little cinnamon (e.g., for blueberries) or almond flour or chopped almonds (for apricots). Spread the fruit (the specified amount is only an estimate) on the dough: half for apricots, slightly more than cover the base for the others. Whisk the glaze again thoroughly, ensuring that the settled starch is distributed throughout the liquid. First, only pour the glaze onto the molds of one baking sheet, just below the rim. Bake on the lowest rack at 180°C for about 25 minutes. Shortly before the end of baking, whip the remaining glaze again and spread it over the fruit on the second baking sheet. Remove the finished tarts from the oven, place the second baking sheet in the oven, and bake. Let the baked tarts cool slightly, then carefully remove them from the muffin tin and place them on a wire rack to cool completely. To serve, remove the completely cooled mini tarts from the paper baking tray. They’re easy to eat with your fingers. Leave them in the paper tray to freeze.