crust recipe adapted from Bon Appétit
make 3 small tarts
1 3/4 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
1/4 cup honey
2 large egg yolks
jam of your choice
fruit of your choice
For crust: Mix flour, sugar,and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Whisk honey,and yolks in bowl. Add honey mixture to flour mixture; using on/off turns, process until clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour.
Roll dough out on floured surface to 12-inch round. Transfer to 10-inch tart pan (or three individual sized tart pans) with removable bottom. Press dough onto bottom and up sides of pan. Fold overhang in; press to form double layer. Cover and chill 30 minutes or up to 1 day.
Preheat the oven to 350. Remove tart pans from fridge, spread a layer of jam into the bottom. Bake for 15-20 minutes. Allow to cool, top with fresh fruit.
Recipe and photos courtesy www.honeyandjam.com