Fresh Berry Rustic Tarts

These were awesome! Definitely an easy take on a pie but good for company too. My only recommendation with this recipes is to not leave leftovers (which isn't hard to do) because the dough doesn't stay crispy while it sits.

Yields 8 Tarts

Tart Dough:

2 1/2 cups all purpose flour
1/2 tsp. Kosher Salt
2 Tbsp. Sugar
2 sticks Butter
1/2 cup cold water (I only used about 6 Tbsp.)
1 Tbsp. Heavy Cream

Combine flour, sugar and salt in large bow. Add cold butter pieces and toss to mix. Transfer to food processor and pulse until mixture resembles coarse meal. Transfer back to bowl, add water and cream. Toss lightly then squeeze with hands until dough comes together. Form dough into a square, wrap in plastic and chill until ready to use (at least a couple of hours or overnight).

Berry Tarts:
4 cups Assorted Berries
1/2 cup + 4 Tbsp. Sugar
2 Tbsp. Cornstarch
1 Lemon zest & Juice
1/2 tsp. Vanilla
1/4 cup milk or cream
4 Tbsp. Sugar
1/4 tsp. Cinnamon

Cut chilled tart dough into eight equal pieces. Roll onto floured surface into circles about 1/8" thick and about 6" in diameter. Set aside. Clean and trim larger berries, set aside in large bowl. Combine with lemon zest, lemon juice and vanilla extract. In a separate bowl combine cornstarch and sugar. Add to berries and toxx until thoroughly coated. To assemble, spoon about 1/2 cup berry mixture into center of tart dough. Fold edges of dough onto center, pleating as you go until all the berry mixture is covered. Repeat with remaining pestry circles. Divide between two sheet pans that are lined with parchment paper and sprayed lightly with non-stick cooking spray. Brush tops of tarts with milk or cream, and sprinkle with cinnamon sugar. Bake in preheated 425 degree oven until deep golden brown, 30-45 minutes. While still hot, carefully remove tarts from sheet pan and allow to cool slightly on a rack before serving. Serve warm with a scoop of ice cream.