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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 8 |
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haven't made this yet, so i have no idea how many tarts this makes! Ingredients:
2 cups all-purpose flour |
1/2 cup unsalted butter |
1 teaspoon salt |
2 tablespoons sugar |
1/4 cup water |
2 eggs |
3/4 cup buttermilk |
1/2 cup granulated sugar |
6 tablespoons lemon juice |
1 lemon, zest of |
2 tablespoons all-purpose flour |
Directions:
1. Preheat the oven to 400 degrees F.
2. Sift dry ingredients into a large mixing bowl.
3. Rub in the butter until the mixture because flaky and crumbly.
4. Gradually add water, stirring and cutting with a knife, until the dough can form a large, soft ball.
5. Roll out and press into tart tins.
6. Refrigerate for 20 minutes until cold.
7. Fill each with parchment paper and pie weights (I used spare change).
8. Bake for 8 to 10 minutes.
9. Remove parchment paper and return to oven. Bake until golden (8 to 10 minutes).
10. Remove and let cool.
11. Reduce oven temperature to 325 degrees F.
12. Whisk all ingredients in a medium mixing bowl.
13. Evenly divide among cooled tart crusts.
14. Bake for 20 to 25 minutes, until the center of the filling has set. If cracks form, remove immediately - it has been over-baked.
15. Cool to room temperature; refrigerate until properly chilled.
16. Dust with confectioner's sugar and top with berries.
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