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blackberry tartlets

MAKES EIGHT 3½-INCH TARTLETS

If you have enough tartlet pans, use a second one over each to line the dough during baking to keep the crust from shrinking down the sides. You can also line the tartlet shells with parchment paper and dried beans; the shells will take a few minutes longer to bake.

Martha’s Perfect Pâte Brisée (Basics)

All-purpose flour, for the work surface

2 half-pint containers blackberries (2½ cups)

4 tablespoons sugar

1 teaspoon lemon zest

1 cup heavy cream

8 fresh pansies for garnish (optional)

1. Roll the dough 1/8 inch thick on a lightly floured surface; fit into 8 fluted tartlet pans (3½ inches in diameter, 1½ inches deep). Chill at least 30 minutes, or overnight.

2. Preheat the oven to 375°F. Line the tart shells with a second pan or parchment paper and dry beans. Place in the oven; bake until golden brown, 20 to 25 minutes. Remove the top pans or parchment lining; return to the oven if the bottoms of the shells are not fully browned. Set on a cooling rack until fully cool.

3. Fill a bowl with ice and water; set aside. Place the berries, 2 tablespoons sugar, and the lemon zest in a medium saucepan over medium heat. Cook until the berries let off juices, the sugar dissolves, and the mixture begins to bubble, about 5 minutes. Remove from heat, and set the pan in the ice-water bath to cool.

4. Chill a bowl and large whisk. Place the cream and remaining 2 tablespoons sugar in the bowl; whip until soft peaks form. Fold ½ cup berry mixture into the whipped cream. Fill the tartlet shells with the mixture; top with the remaining berries and garnish with fresh pansies.

marsala cheese tart with oranges

MAKES ONE 8-INCH TART

5 ounces gingersnaps, broken into pieces

4 tablespoons unsalted butter, melted

8 ounces cream cheese, room temperature

½ cup sugar

2 tablespoons Marsala

1 teaspoon pure vanilla extract

½ cup heavy cream

3 navel oranges

1. Place the gingersnaps in the bowl of a food processor, and process until finely ground. Transfer to a bowl, add the melted butter, and stir until well combined. Transfer to an 8-inch fluted tart pan with a removable bottom, and press into the bottom and up the sides to form an even crust. Place in the freezer.

2. Place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy. Add the Marsala and vanilla extract, and beat until combined. Whip the heavy cream to stiff peaks, and fold into the cream cheese mixture. Spoon the mixture into the prepared crust; return to the freezer at least 1 hour 15 minutes, or until firm.

3. Cut the ends off the oranges, and remove the peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Lift the sections away from the inner membranes; reserve the sections. Serve the cheese tart, garnished with orange sections.

individual rhubarb and raspberry tartlets

MAKES EIGHT 4-INCH TARTLETS

The extra tablespoon of flour, sprinkled into the center of each pastry circle, helps thicken the rhubarb juices as the tartlets cook.

1½ pounds trimmed rhubarb, cut into ¼-inch pieces (about 5½ cups)

½ pound (about 1 pint) raspberries

1 cup all-purpose flour, plus more for the work surface

2 cups sugar, plus more for sprinkling

Martha’s Perfect Pâte Brisée (Basics)

1. Combine the rhubarb, berries, ½ cup flour, and sugar in a medium bowl; set aside.

2. Divide the dough evenly into 8 pieces. On a lightly floured surface, roll out each piece of dough into a rough circle about 7 inches in diameter and 1/8 inch thick. Chill the dough until just cold and easy to work with, about 30 minutes.

3. Spoon 1 tablespoon flour in the center of each unbaked shell. Cover with about ½ cup rhubarb mixture, spreading the mixture to about 1 inch from the edge of the shell. Fold the edges of the shells over the rhubarb filling, leaving the tarts open in the center; gently brush between the folds with water, and press gently on the folds so the dough adheres