Mini Fruit Tarts

Step 1
Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.

Step 2
Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.

Step 3
Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.

Step 4
Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.

Step 5
Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.