Handy no-fork treats win raves from kids for their lip-smacking taste; busy parents and other home cooks appreciate how easy they are to bake by the dozen. Once the dough is cut into rounds and pressed into mini-muffin cups, it is filled with a toss-together berry filling that becomes wonderfully jamlike during baking. Top each with a tiny dollop of whipped cream.

　　

Ingredients

Makes 2 dozen

　　

For the Crust

1 cup plus 2 tablespoons all-purpose flour, plus more for dusting

　　1/4 cup confectioners’ sugar

　　Pinch of salt

　　6 tablespoons cold unsalted butter, cut into small pieces

　　2 to 3 tablespoons ice water

　　

For the Filling

1/4 cup granulated sugar

　　1 tablespoon cornstarch

　　1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice

　　Pinch of salt

　　2 cups mixed fresh berries, such as blackberries, blueberries, raspberries, and hulled, sliced strawberries

　　

For the Topping

Whipped Cream, for serving (page 340)

　　

Step 1

Make the crust: Pulse flour, confectioners’ sugar, and salt in a food processor to combine. Add butter, and pulse until the mixture resembles coarse meal. Add the water, 1 tablespoon at a time, and pulse just until dough forms. Shape dough into a disk. Wrap in plastic; refrigerate until firm, 1 hour or up to 1 day.

　　

Step 2

Cut dough into 24 pieces; on a lightly floured surface, flatten each piece into a 3-inch round. Press a round into bottom and up sides of each cup of two 12-cup nonstick mini muffin tins. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 3

Preheat oven to 400°F. Make the filling: Stir together granulated sugar, cornstarch, zest, juice, and salt in a medium bowl. Add berries; gently toss to coat.

　　

Step 4

Fill shells with berry mixture, dividing evenly. Bake until crusts are golden brown and filling is bubbling, about 25 minutes. Let cool slightly in tins, about 10 minutes. Run a knife around tarts; remove from tins. Let cool completely on a wire rack. Dollop with whipped cream, and serve immediately.

　　Martha Stewart's New Pies and Tarts