Mini Fruit Tarts

INGREDIENTS:

For the tart dough:
1 ½ cups all-purpose flour
4 tablespoons granulated sugar
½ teaspoon fine sea salt
12 tablespoons unsalted butter cold, cut into pieces
3 tablespoons milk
For the filling:
Generous ½ cup homemade vanilla pudding
2 cups diced assorted fresh fruit such as berries, kiwi, grapes, cherries, peaches, etc (see notes)
2 tablespoons apricot preserves optional

DIRECTIONS:

In the bowl of a food processor, add the flour, sugar, salt, and butter. Pulse several times until the mixture resembles coarse meal.
Pour in half of the milk, pulsing until the dough comes together in a ball. If needed, add additional milk a splash at a time until the dough comes together – it should hold together and be pliable but not wet. You may not use all of the milk.
Use a small cookie scoop to scoop 1-tablespoon portions of the dough into each well of (1) 24-well mini muffin tin. Press the dough evenly across the bottoms and up the edges of the wells. Place the pan in the refrigerator and chill for at least 30 minutes.
While the tart shells chill, preheat the oven to 350°F.
Once the tart shells have chilled, prick the bottoms of each shell a few times with a fork. Bake for 13-16 minutes, or until the edges are golden. Set the pan on a cooling rack to allow the shells to cool completely.
Once cooled, use a small offset spatula to gently lift the tart shells out of the pan and onto a platter or wire rack. Fill each shell with a generous teaspoon of the vanilla pudding and top with the assorted fresh fruit …