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  Mini-Tarts
   Desserts
   Williams-Sonoma Kitchen
   6/19/2008
Ingredients:
1 1/4 cup flour
1/3 cup confectioners sugar
1/2 tsp salt
10 T (1 1/4 sticks) chilled unsalted butter, cut into pieces
2 egg yolks lightly beaten with 1 T water
lemon curd or mincemeat tart filling
Instructions:
In the bowl of a food processor, pulse flour, sugar & salt once to mix.

Add butter & pulse until the mixture resembles pea-size crumbs, 20-25 seconds.

While pulsing, add beaten egg yolks & process to form large, moist crumbs, 10-15 seconds more.

Turn out onto a lightly floured surface & gather dough into a ball. Shape into a 5 inch disk, cover with plastic wrap & refrigerate aabout 1 hour. Roll out dough to 1/8th inch thickness & cut into 2 1/2 to 3 inch rounds.
Using fingers, press a round into each well of a mini-tart plaque. Bake until dough is golden & flaky, 18-22 minutes.

Cool shells in the pan for five minutes, then remove from pan & cool completely. Fill each shell with 1 T lemon curd or mincemeat filling.

Makes 12 mini-tarts.

Top the lemon tarts with meringue & the mincemeaat ones with whipped cream.
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