Slot365 Recipe

Make simple syrup

Combine 1 cup granulated sugar, 1 cup water and 2 tablespoons light corn syrup in a small saucepan. Stir to blend, then bring to a gentle simmer over medium heat. Cook for 3–4 minutes until sugar is fully dissolved and syrup has slightly thickened. Remove from heat and let cool to room temperature. This syrup will be used to sweeten and glaze the fruit filling.

Prepare fruit and thicken

In a medium saucepan, place 2 cups thawed mixed berries, 1 tablespoon fresh orange juice and 1 teaspoon lemon juice. Sprinkle 2 teaspoons cornstarch over the fruit and add 2 tablespoons granulated sugar. Stir gently to combine so cornstarch doesn't clump.

Cook over medium heat, stirring often, until the fruit releases juices and the mixture comes to a boil, about 5–7 minutes. Reduce to a simmer and continue cooking until the filling thickens to a jam-like consistency, about 3–5 more minutes. If too thick, stir in 1–2 teaspoons of the cooled base syrup to reach desired gloss and sweetness. Remove from heat and let cool slightly while you prepare pastry cups.

Make pastry dough

In a medium bowl, combine 1½ cups all-purpose flour and ¼ teaspoon salt. Add ½ cup (1 stick) cold unsalted butter cut into small cubes. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.

Sprinkle 3 tablespoons ice water over the mixture, tossing gently with a fork until the dough just begins to come together. Add a little more ice water, 1 teaspoon at a time, if necessary. Gather the dough into a ball, flatten into a disk, wrap in plastic and chill in the refrigerator for 20–30 minutes.

Form and bake cups

Preheat the oven to 375°F (190°C). Lightly flour a work surface and roll the chilled dough to about 1/8-inch thickness. Use a round cutter (about 3.5–4 inches) to cut circles. Gently press each circle into a muffin tin well, forming a cup. Prick the bottoms lightly with a fork. Brush the dough bottoms with a beaten egg wash (reserve some egg to brush the rims) and partially blind-bake for 8–10 minutes until the bottoms set but the cups are pale.

Remove from oven, carefully brush the rims with remaining egg wash, and fill each partially baked cup with 1–2 tablespoons of the warm fruit filling. Return to the oven and bake for another 8–10 minutes until pastry is golden and filling is bubbling. Transfer to a wire rack to cool slightly.

Once the pastries are warm (not piping hot), brush the fruit tops lightly with the cooled base syrup for a glossy finish and extra sweetness.

Dust with powdered sugar if desired and garnish each tart with a fresh mint leaf. Serve warm or at room temperature.