Recipe borrowed with permission from welcometothetable.coop
These cute little tarts are perfect portions for dessert, and the berries on top glisten like little gems. A pecan and maple crust is like a crunchy cookie, and a perfect foil for the rich crème fraîche and juicy berries.
| Servings | Prep Time |
| 12 | 90 minutes |
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These cute little tarts are perfect portions for dessert, and the berries on top glisten like little gems. A pecan and maple crust is like a crunchy cookie, and a perfect foil for the rich crème fraîche and juicy berries.
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Ingredients
Crust
- 1 cup pecans
- 1 cup rolled oats
- 3/4 cup whole wheat pastry flour
- 1/8 teaspoon fine salt
- 1/4 cup butter melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla
Filling
- 1 cup crème fraîche
- 1/2 cup powdered sugar
- 1/2 teaspoon fresh lemon zest
- 1/2 teaspoon vanilla
- 3/4 cup all-fruit apricot jam
- 2 cups fresh blueberries, strawberries, and raspberries
Servings:
Instructions
- For the tartlet shells, preheat the oven to 350 degrees F. Lightly oil a 12 cup muffin pan and reserve. In a food processor, pulse the pecans to finely chop. Add the oats, flour, and salt and process to mince the oats finely.
- Stir together the butter, maple and vanilla and pour into the processor. Pulse the processor to mix well, then transfer the oat mixture to a large bowl. Squeeze and knead the mixture, if needed, to make a dough. Chill for 30 minutes. Use a tablespoon to scoop 2 rounded tablespoons into each muffin cup. Use your fingers to press the dough into the bottom and evenly up the sides about 3/4 of an inch. Bake for 20 minutes.
- For the filling, with an electric mixer or a stand mixer, whip the crème fraîche with the powdered sugar, lemon zest, and vanilla. The mixture will become thick and fluffy, like whipped cream.
- To assemble, spread the crème fraîche in the cooled shell. Distribute the berries over the cream pressing gently to embed them. Chill until set. In a cup, whisk the apricot jam with a tablespoon of water, then brush lightly over the berries. Assemble these the day you plan to serve them, so the crust doesn't get soggy.
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