Cut the butter into small cubes. Place the flour; sugar into the bowl of a mixer fitted with the paddle attachment. Mix for a second or two to blend the dry ingredients. Add the butter and then, running the mixer on low or by hand with a pastry blender, work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea.
With the mixer set at low, sprinkle the cold water evenly over the flour and butter. Work the dough just until it pulls together.Flatten into a disc and wrap in plastic; refrigerate.
Mix together all ingredients until well combined.
Spray a mini muffin pan or 12 mini tart pans with baking spray. Roll out dough to 1/4" thickness. Using a 2 1/2 to 3" cutter, cut circles. Place each in the prepared pan. Refrigerate 10 Minutes.
Preheat oven to 350 degrees F. Place 1-2 tablespoons of filling in each crust.
Bake 15 Minutes or until crust if golden. Remove from oven and cool. Top with whipped cream, if desired.
Ingredients
Directions
Cut the butter into small cubes. Place the flour; sugar into the bowl of a mixer fitted with the paddle attachment. Mix for a second or two to blend the dry ingredients. Add the butter and then, running the mixer on low or by hand with a pastry blender, work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea.
With the mixer set at low, sprinkle the cold water evenly over the flour and butter. Work the dough just until it pulls together.Flatten into a disc and wrap in plastic; refrigerate.
Mix together all ingredients until well combined.
Spray a mini muffin pan or 12 mini tart pans with baking spray. Roll out dough to 1/4" thickness. Using a 2 1/2 to 3" cutter, cut circles. Place each in the prepared pan. Refrigerate 10 Minutes.
Preheat oven to 350 degrees F. Place 1-2 tablespoons of filling in each crust.
Bake 15 Minutes or until crust if golden. Remove from oven and cool. Top with whipped cream, if desired.