Fresh Raspberry and Blueberry Tarts
2 cups unbleached all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
8 ounces cold butter, diced into cubes
1/4 cup cold water
1 cup fresh raspberries
1 cup fresh blueberries
1/2 cup sugar
1 lemon, zested
1/4 cup all-purpose flour
1/4 cup sugar
Pinch salt
1/4 teaspoon ground cinnamon
4 tablespoons cold butter, diced
1/2 cup creme fraiche
2 tablespoons lavender honey
Instructions:
To make Tart Dough: In a food processor bowl, add all ingredients. Continue to pulse in processor. Remove dough and knead with a little bit of flour until a smooth ball forms. Wrap in plastic and cool for 1 hour.
To make Filling: Combine all ingredients gently.
To make Crumb Topping: Combine all ingredients in a food processor, until crumbly.
To make Lavender Creme Fraiche: Mix all ingredients well.
Heat oven to 400 degrees F.
Grease 24 mini muffin cups. Roll dough out on work board to less than 1/4-inch in thickness. Cut into 2 1/2-inch diameter circles. Place dough rounds inside muffin cups.
Place berry mixture inside the shells and add crumb topping. Bake for 20 to 25 minutes.
Serve with lavender creme fraiche.
