Watergate Mini Tarts Recipes

WATERGATE MINI TARTS

Steps:

• Heat oven to 350ºF.
• Roll cookie dough into 1-inch balls; place in 24 mini muffin pan cups sprayed with cooking spray. Bake 8 to 10 min. or until lightly browned.
• Cool cookie shells in pans 10 min. Run knife around cups to loosen. Remove cups to wire racks; cool completely. Meanwhile, combine remaining ingredients. Refrigerate 1 hour.
• Spoon pudding mixture into cookie shells just before serving.

MINI FRUIT TARTS

Steps:

• Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.
• Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.
• Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.
• Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.
• Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.