Fresh Fruit Breakfast Tarts

To make the pastry, in a bowl, mix the 1 1/2 cups flour and salt. Scatter the butter pieces over the flour. Using a pastry blender or two knives, cut the butter into the flour until pea-size clumps form. Stir in the ice water. Gently knead the dough against the side of the bowl until it begins to hold together. Wrap in plastic wrap and refrigerate for 1 hour.

Finely chop the fruit, transfer to a bowl and stir in the sugar. Let stand for at least 10 minutes or up to 1 hour.

Preheat an oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the egg white in a cup for brushing.

Stir the 2 Tbs. flour into the berries. On a lightly floured work surface, roll out the dough into a rectangle about 13 by 16 inches (33 by 40 cm). Using a knife, trim the dough into a 12-by-15-inch (30-by-38-cm) rectangle, then into six 4-by-5-inch (10-by-13-cm) rectangles. Gather the dough scraps into a flat disk, wrap in plastic wrap and refrigerate.

Place 2 of the dough rectangles on the prepared baking sheet. Brush the perimeter of 1 rectangle with the egg white. Spoon one-fourth of the fruit mixture onto the dough, leaving a 1/2-inch (12-mm) border uncovered. Using a knife, cut vents into the top of the second rectangle and carefully place it over the first one, sealing the fruit inside. Using the tines of a fork, crimp the edges shut. Repeat to form 2 more tarts and refrigerate on the baking sheet. Use the dough scraps and remaining fruit to make 1 more tart. Place on the baking sheet with the other tarts and refrigerate for 15 minutes.

Bake until golden brown, about 25 minutes. Let cool.

To make the vanilla glaze, in a small bowl, whisk together the confectioners’ sugar, water and vanilla until smooth.

Drizzle the glaze evenly over the tarts and serve. Serves 4.

Adapted from Williams Sonoma Newlywed Cookbook (Weldon Owen, 2016)