Fruit Tartlets

Shortcrust pastry – tender, crumbly, like a flaky one – suitable for any sweet pies and pies with filling. And the fruit and nut tartlets can be your victory: they are so good that they deserve the title of “favorite pastry”. After all, the fruit filling for tartlets turns them into a wonderful dessert.

Ingredients

• Butter, chilled – 400 g
• Vinegar – 1 tablespoon
• Granulated sugar – 100 g
• Cold water – 2/3 cup (160 ml)
• Flour – 4 cups (660 g)
• Salt – 1 teaspoon
• For filling:
• 2 large nectarines or 4 large blue plums
• 1/4 cup pistachios for nectarines or almonds for plums (finely grind) (optional)
• 3 tablespoons sugar
• 2 teaspoons lemon juice
• Zest of one lemon
• 1 egg, beaten with 1 tablespoon water (for brushing)
• 1/2 cup cane sugar

Directions

1. Prepare the dough for the tartlets. We take out the oil from the refrigerator 20 minutes before preparing the dough.In a small bowl, combine sugar, water and vinegar, stir and send to the cold for 10 minutes. Stir again to dissolve the sugar. Chop butter into small pieces (about 1 cm in size). Mix flour and salt, add butter and chop everything together with a knife (or using kitchen equipment) so that the pieces of butter are evenly distributed in the flour, but remain noticeable in the flour mixture (this will make the dough flaky).
2.  Put the mixture in a large bowl, make a depression in the middle, pour cold water with sugar and vinegar into it and mix gently with a fork until smooth.
3. Then we spread the dough on the board, quickly and carefully knead several times, just to collect it into a ball. It doesn’t matter if the dough for the tartlets is a little uneven.
4. Divide the resulting ball in half, roll out pancakes with a thickness of 1.5-2 cm from each part. Wrap each one with plastic wrap and send the dough for tartlets to the refrigerator for 2 hours, or overnight.
5. Take one pancake from the refrigerator and let it proof for 30 minutes. To achieve a thickness of 3 mm, place the dough between two sheets of parchment paper and work with a rolling pin from the center to the edges, then transfer it to a flat dish and cool it again for about 2 hours.
6. Now we decide the question of how to fill the tartlets. Cut the fruits into thin slices. Mix chopped fruits (nectarines or plums), 3 tablespoons of sugar, lemon juice, zest and put in the cold for at least an hour – let the flavors communicate.
7. In the meantime, cut out 10-12 circles with a diameter of 10 cm from each portion of the dough using a round mold and put them back in the refrigerator.
8. (We take out the dough and roll it out in the amount that we plan for one batch of baking. If you don’t have enough time, you can dispose of the dough differently: bake one pie, loading the dough into a round shape with corrugated sides or a frying pan).
9. Throw the present fruit mixture on a sieve so that it drops the juice, otherwise the tartlets will turn out damp.
10. Cover the baking sheet with parchment paper and place one batch of dough pieces on it (10 pieces will fit on a large baking sheet). Put a teaspoon of grated nuts in the center of each mug, and 1-2 tablespoons of fruit on top.
11. The edges of each mug can be brushed with a beaten egg and water. Bend them carefully, pinch them around the filling in the form of a corrugated side. You can get the hang of dipping your index finger into the egg before each pinching – this will additionally glue the sides so that they do not unfold during the baking process.
12. Grease the top of the dough with an egg and sprinkle the dough and fruits with cane sugar (about 1 teaspoon each). We send again to the cold for at least 20 minutes.
13. Preheat the oven to 200 ° C. We bake the tartlets until the fruit sizzles and a golden crust appears – 25-30 minutes, depending on the size and thickness of the dough. After about 15 minutes from the start of baking, the baking sheet can be turned (swap the baking trays if we bake on two at once).
14. Let the tartlets cool completely in the oven, after which the fruit tartlets can be folded into a sealed container and stored in the refrigerator – if you did not plan to eat them all at once, right from the oven. Of course, fruit tartlets are especially good when they are warm, but they will taste great the next day and three days later, even when cold.

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