Star-Studded Berry Tarts

INGREDIENTS:

FOR THE CRUSTS:

2 ¼ all-purpose flour, plus more for rolling out dough

¾ cup pecans, grinded up

6 tablespoons granulated sugar

¼ teaspoon salt

1 ½ sticks unsalted butter, softened

6 tablespoons ice water

1 large egg, beaten

FOR THE TOPPINGS:

1 small package of Vanilla pudding

1 pint blueberries

1 pint raspberries

Powdered sugar, for dusting

DIRECTIONS:

1.      Make the crusts: Mix together the flour, pecans, granulated sugar and salt in a large bowl. Add the butter and mix until well combined. Drizzle in the 6 tablespoons of ice water and mix until dough comes together. Turn out onto a piece of plastic wrap and form into a disk; wrap and refrigerate until firm, about 1 hour.

2.      Lightly flour a cutting board. Roll out the dough on the cutting board until it is ¼ inch thick, cut 3x4 inch rectangles (reserve the scraps). Then use your fingers to crimp the edges (or use a tool that cuts design edges). Transfer the rectangles onto a cookie sheet lined with parchment paper. Roll out the scraps until ¼ inch thick. Cut out 8 stars using a small floured star cookie cutter; arrange on the baking sheet around the crusts. Refrigerate until firm, about 20 minutes.

3.      Preheat oven to 350 degrees. Poke holes in the crusts with a fork. Brush the stars and the edges of the crusts with the beaten egg. Bake until golden brown, about 25 minutes; remove to a rack to cool completely.

4.      Make the Vanilla pudding according to the box. Spread the pudding on the crusts, then top with the berries. Top each tart with a star (to get the stars to stick better, dip the bottoms of them in the pudding). Dust with powdered sugar. 

Makes 8 tarts.