Corey's Fresh Fruit Tartlets

To make the pastry crust:

In a mixing bowl, cut butter into flour until pieces are pea size. Stir together egg yolk and 1 Tbsp. ice water. Gradually stir egg yolk mixture into flour mixture. Add remaining water, 1 Tbsp. at a time, until all the dough is moistened. Gently knead the dough just just until a ball forms. If necessary, cover dough with plastic wrap and refrigerate for 30-60 minutes or until dough is easy to handle.

Divide pastry into 6 portions. On a lightly floured surface, use your hands to slightly flatten 1 portion. Roll dough from center to edges into a circle about 6 inches in diameter. Line a 4-inch tartlet pans with a removable bottom with pastry. Press pastry into fluted sides of tartlet pan, and trim edges. Prick bottom and sides of pastry. Repeat for remaining 5 portions of pastry. Line pastry shells with a double thickness of foil. Place pie shell baking balls or beans into the foil lined shell to prevent from puffing. Bake pastry shells ina 450 degree oven for 8 minutes. Remove beans/balls and foil. Bake for 5-6 minutes more or until pastry shells are golden. Cool pastry shells on a wire rack.

To make the cream filling:

While pastry is cooling, prepare filling in a medium saucepan stir together sugar and cornstarch. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir about 1 cup of the hot mixture into the egg yolks. Pour egg yolk mixture into hot filling in saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat and stir in vanilla. Cover surface of filling with plastic wrap and chill about 4 hours or until cold.

Divide the chilled filling among the pastry shells. Arrnage strawberries, raspberries, blackberries, blueberries, kiwi and/or mango on top of filling. To serve, remove sides of the tartlet pans. Enjoy!

Pastry Know-How:

Measure accurately! Too much flour makes tough dough, too much shortening makes pastry crumbly, and too much water makes it soggy and tough.

To roll pastry dough out with little sticking, use parchment paper. Lightly flour paper and rolling pin.

Use a glass or dull metal pie plate so your pastry browns evenly.

If pastry is to be baked without a filling, prick it well with the tines of a fork. This prevents it from puffing up.(Do not prick pastry if filling and pastry will be baked together.)

Be sure your oven temperature is accurate. If it’s too low, the bottom crust will be soggy.