For Tart Crust

Cup of Yum
1. Using the paddle attachment of the mixer, cream the butter and sugar over medium speed for 3-4 minutes
2. Add the egg, salt and vanilla and mix until combined. Use a spatula to clean down the sides and bottom of the mixer bowl 
3. Finally add the flour little by little. Do not overmix
4. Divide the dough in two and flatten each one into a disk. Wrap each disk in plastic and refrigerate for at least 2 hours or overnight 
5. Over a floured surface and using a rolling pin, roll each disk until 1/4" thick and cut into 3" circles. If needed add a bit more flour
6. Place each circle into a 2.5" diameter tartlet plan and using your fingers, press into the bottom and every groove. Tartlets pan don't need to be greased 
7. Freeze for 20 minutes or until firm
8. Preheat oven 350 Degrees F
9. Prick the bottom of each tart pan with a fork
10. Bake for 12-15 minutes or until golden
11. Remove from mold by simply inverting them into a cooling rack and let them cool completely

For Vanilla Pastry Cream

1. For FULL INSTRUCTIONS CLICK HERE 

Assembly

1. Warm the Peach Preserves in the microwave and strain into a clean bowl
2. Spoon the chilled pastry cream into the baked tart crusts filling them 3/4 full
3. Top with berries
4. Brush the berries with the preserves
5. Enjoy!