Description
A recipe for Fresh Fruit Tarts

Ingredients

• 1/2 cup sliced almonds
  
• 2-1/4 cups all-purpose flour
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon baking powder
  
• 2/3 cup canola oil, chilled in freezer 2 hours*
  
• 1 egg, beaten slightly
  
• 1/4 cup ice water
  
• 1/4 cup 1 percent milk
  
• 1 tablespoon vinegar
  
• Sugar
  
• 2 cups mixed fresh Chilean raspberries, blueberries, and halved strawberries and grapes
  
• 2 tablespoons apricot preserves, melted in microwave

Preparation
Preheat oven to 400°F. In food processor, pulse almonds to coarsely ground consistency. Add flour, salt and baking powder; pulse once or twice to combine ingredients. Add chilled canola oil. Pulse again once or twice. In small bowl, combine egg, water, milk and vinegar. With food processor running, pour liquid ingredients through feed tube; turn off processor as soon as ingredients are mixed, about 10 seconds. Divide dough in half. Securely wrap one of the halves; freeze or refrigerate for another use.

On floured surface, roll out remaining dough into an 8-inch square. Cut into four 4-inch squares. Place pastry squares on parchment lined baking sheet. Lightly sprinkle each square with sugar. Bake until golden, 10 to 12 minutes; cool on rack. In bowl, toss fruit with apricot preserves. Spoon an equal amount of fruit on each of the pastry squares.

*Canola oil can be frozen in measured amounts and used immediately in the pastry recipe. This recipe will make two 9-inch pie crusts, eight 4-inch pastry squares or twenty four 3-inch pastry rounds.

Nutrition
Per portion: 410 calories, 47 g carbohydrate, 7 g protein, 23 g total fat (2 g saturated fat)

Serves
YIELD: 4 portions

Variations
no information available