Step 1: INGREDIENTS
This makes 2-9" shells and 4-5 mini tarts...
2 sticks of butter
2 1/2 cups of flour
2 teaspoons of sugar
a pinch of sea salt
1/2 cup of ice cold water
1/2 cup of blueberry preserve/jam
1 pint of heavy cream
2 tablespoons of confectionary sugar
1 teaspoon of vanilla
1 teaspoon of grated orange rind
1 quart of blackberries
1 pint of blueberries
drizzle a very light glazing of Agave syrup
Step 2: TART SHELL
NOTE: the least amount of mix time and water will make for a much more pliable dough and much less tough and more flaky...
for this receipt, fully bake the tart shell with pie weights on parchment paper for 12-15 minutes @ 350° F, remove the weights and paper and bake for additional 10 minutes or until edges and bottom are golden in color.
Remove from oven and cool on a wire rack...