LIFE IS A TART FULL OF BERRIES

Blueberry & Cherry Tarts

Pâte Sucrée (makes 6 mini tart shells - 4 x 1 inch tart form)
8 tablespoons unsalted butter, softened (room temp)
1/3 cup sugar
1.5 tablespoons almond flour
1 egg, slightly beaten (room temp)
1.5 cups of all-purpose flour
1/8 teaspoon salt
pinch baking powder

1. Cream together the butter, sugar, salt, and almond flour in an electric mixer.
2. Slowly add the egg, scraping down the bowl.
3. Add the flour and baking powder, mixing until thoroughly combined. 
4. With minimum handling, shape the dough into a disk, then wrap in saran wrap. Chill; allow to rest for several hours. 
5. Roll out to fit six 4" x 1" tart pans, about 1/8" thickness. Trim excess dough from edges with a knife. Chill in freezer while you prepare the filling.

Filling
1 pint fresh blueberries
1 cup fresh cherries or jarred Dark Morello Cherries in light syrup (Trader Joe's)
1/4 cup brown sugar
1 teaspoon vanilla extract
3 tablespoon of flour

1. Preheat oven to 400º F. 
2. Throw all ingredients into a large bowl. If using Dark Morello Cherries in light syrup, spoon 1 to 2 tablespoon of syrup into mixture. Gently mix until all berries are coated with mixture. 
3. Divide into 4 mini tart shells. 
4. Bake for 25 - 30 minutes. Remove from oven and allow to cool. 
5. Lightly sift powdered sugar over tart.