BERRY JAM AND TEA TARTS

Ingredients

• ​Food Processor Butter Pastry
• 3/4 cup blackberry jam or other berry jam
• 1 tbsp freshly steeped strong orange pekoe tea or other flavoured tea, cooled
• 1 tsp vanilla
• 1/3 cup all-purpose flour
• 2 tbsp salted butter, softened
• 1 tbsp granulated sugar
• 1 tsp grated lime peel
• 1/4 tsp salt

Directions

1. On a lightly floured surface, roll out chilled Food Processor Butter Pastry very thinly, about 1/16 inch thick.
2. Using a floured 3 inch fluted cookie cutter, cut dough into rounds.
3. Transfer each round to a greased mini muffin cup using a floured spatula and press into mini muffin cup to form a tart shell.
4. Freeze mini muffin pan for 30 minutes.
5. Preheat oven to 375°F. Meanwhile, combine jam, tea and vanilla in a bowl.
6. Remove pan from freezer. Spoon about 1 tsp of filling into each tart shell, filling tart shells no more than two-thirds full.
7. To prepare topping, combine flour, butter, sugar, lime peel and salt in a bowl until crumbly. Top each tart with about 1 tsp topping.
8. Bake for 17 - 20 minutes or until filling is bubbly and pastry is golden around edges. Cool tarts in pan for 10 minutes.
9. Remove from pan and cool completely on a rack. Store in an airtight container in refrigerator for up to 3 days. May be frozen.

Ingredients

• ​1 1/4 cups all-purpose flour
• 2 tbsp granulated sugar
• 1/2 cup salted butter, chilled and cubed
• 3 tbsp ice water

Yield: Makes enough dough for about 24 mini tarts.

Directions

1. Place flour and sugar in a food processor; process to combine.
2. Add butter and process, using an on/off motion, until mixture resembles coarse meal.
3. Add ice water and process, using an on/off motion, just until dough starts to come together.
4. Gather dough into a ball; flatten into a disc shape.
5. Wrap disc with plastic wrap and refrigerate for 1 hour before rolling out.