Dough
  • 3 Cups all-purpose flour
  • 4 1/2 Tablespoons granulated sugar
  • 1 Tsp. salt
  • 1 Tsp. ground cinnamon
  • 1 Cup (2 sticks) unsalted butter, cut into small cubes
  • 3/4 Cup cold water
  • 1/2 Cup ice cubes
  • 1 Tbsp. apple cider vinegar
Filling
  • 12 Ounces (about 1 ¾ cups) mixed Driscoll’s Raspberries, Blueberries, and Blackberries
  • 1/2 Cup granulated sugar
  • 1 Tbsp. cornstarch
  • 1 Tbsp. fresh lemon juice
  • 1 Tsp. ground cardamom
  • 1 Tsp. vanilla bean paste
  • 1/2 Tsp. salt
Egg wash
  • 1 large egg
  • 1/2 Tsp. vanilla extract
  • 1 Cup Ingredient Three
Icing
  • 1 Cup confectioners’ sugar
  • 1/2 Tsp. vanilla extract
  • 2 – 3 Tbsp. whole milk
  • Rainbow sprinkles
Dough
  1. PLACE 3 cups all-purpose flour into a large bowl.
  2. ADD 4 ½ tablespoons granulated sugar, 1 teaspoon salt, and 1 teaspoon ground cinnamon.
  3. WHISK to combine.
  4. ADD 1 cup (2 sticks) unsalted butter, cut into small cubes and chilled.
  5. CUT IN butter using a pastry blender or squeeze butter pieces with fingertips until pea-sized and coated in flour.
  6. SET ASIDE flour mixture.
  7. POUR 3/4 cup cold water into a medium bowl.
  8. ADD 1/2 cup ice cubes and 1 tablespoon apple cider vinegar.
  9. STIR to combine.
  10. ADD 2 tablespoons water mixture to flour mixture.
  11. MIX using pastry blender or hands until water mixture is absorbed into dough.
  12. ADD another 2 tablespoons water mixture to flour mixture.
  13. MIX using pastry blender or hands until water mixture is absorbed into dough.
  14. CONTINUE ADDING water mixture to flour mixture, 2 tablespoons at time, just until dough comes together.
  15. ADD additional small amounts of cold water if necessary, just until dough comes together. Do not add more water than necessary.
  16. DIVIDE dough into 2 equal portions.
  17. PAT each dough portion into a rectangle about 5 inches by 6 inches.
  18. WRAP each dough portion tightly in plastic wrap.
  19. REFRIGERATE 1 hour.
Filling
  1. PLACE 12 ounces (about 1 ¾ cups) mixed berries into a medium bowl.
  2. ADD 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1 tablespoon fresh lemon juice.
  3. ADD 1 teaspoon ground cardamom, 1 teaspoon vanilla bean paste, and 1/2 teaspoon salt.
  4. STIR to combine ingredients.
  5. SET ASIDE berry mixture for 15 minutes.
  6. TRANSFER berry mixture to a saucepan.
  7. HEAT on medium high about 5 minutes or until mixture begins to boil.
  8. MASH berries with a potato masher until all berries are crushed.
  9. COOK another 7 – 8 minutes and STIR occasionally with a rubber spatula.
  10. SET ASIDE filling to thicken and cool to room temperature.
  11. CHILL berry mixture in refrigerator until needed.
Roll out dough
  1. LINE 2 baking sheets with parchment paper.
  2. REMOVE 1 dough portion from refrigerator.
  3. DUST a work surface lightly with flour.
  4. ROLL OUT dough to a rectangle about 10 inches by 15 inches and DUST dough surface and rolling pin with flour as needed to prevent sticking.
  5. TRIM edges of rectangle using a food-safe straight-edge and sharp knife to FORM a tidy rectangle with 90-degree corners.
  6. CUT dough into 12 small rectangles, each about 3 inches by 3 ½ inches.
  7. PLACE small rectangles onto 1 prepared baking sheet.
  8. CHILL in freezer 10 minutes.
  9. REPEAT steps with second dough portion to get a total of 24 small rectangles.
Egg wash
  1. CRACK 1 large egg into a small bowl.
  2. ADD 2 teaspoons water and 1 teaspoon granulated sugar.
  3. WHISK until thoroughly combined.
  4. SET ASIDE egg wash.
Assembly
  1. PREHEAT oven to 375°F.
  2. REMOVE 1 tray of small dough rectangles from freezer.
  3. BRUSH surface of dough rectangles with egg wash.
  4. SCOOP about 1 heaping tablespoon of berry mixture onto center of each dough rectangle and LEAVE a 1/2-inch boarder around edges.
  5. RESERVE and SET ASIDE remaining berry filling.
  6. COVER dough rectangles with remaining dough rectangles from freezer.
  7. SEAL tart edges gently by PRESSING lightly with fingertips.
  8. PRESS tart edges firmly closed using tines of a fork.
  9. CUT a small X into the top of each tart using a sharp knife.
  10. BRUSH tarts with egg wash.
  11. RETURN tarts to parchment-lined baking sheet.
  12. CHILL tarts in freezer 10 minutes.
  13. BUSH tarts again with egg wash.
  14. BAKE 25 minutes or until golden brown.
  15. TRANSFER to a wire rack to cool completely.
Icing
  1. PRESS 1 ½ tablespoons reserved berry filling through a fine mesh sieve into a small bowl and DISCARD seeds. (REFRIGERATE and SAVE any remaining berry filling for spreading on toast or topping ice cream.)
  2. ADD 1 cup confectioners’ sugar and 1/2 teaspoon vanilla extract.
  3. ADD 2 – 3 tablespoons whole milk.
  4. WHISK to combine. Mixture should be thick.
  5. SPREAD about 2 teaspoons icing onto surface of each tart.
  6. DECORATE with sprinkles and SET ASIDE tarts until icing sets, about 30 minutes.
  7. SERVE immediately or place into an airtight container until serving.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g