1 ½cupsfresh or thawed blueberriesstrawberries, raspberries or fruit of your choice
Whipped Coconut Milk: 1 can will make enough to garnish 4 to 6 four-inch tarts
For the pasty: * See note below for gluten-free pastry
Put flour and salt in food processor and pulse.
Cube butter, then add to flour in processor bowl and pulse until it resembles coarse meal.
Add vinegar to milk. Add all at once to flour mixture. Pulse until it just forms a ball.
Remove and divide into two balls. Place on waxed paper or plastic wrap, flatten gently into a disc, top with another layer of wrap, fold over and refrigerate if not using right away.
Roll out and cut to fit your tart tins. Press gently into tins, smoothing out any creases. Prick several times with the tines of a fork.
Chill for 20 - 30 minutes to help prevent shrinkage.
Preheat oven to 400°F. Line the pie crust with a double layer of aluminum foil and fill with pie weights or dried beans. This technique will help the crust keep its shape and prevent shrinkage.
Bake for 20 minutes, remove foil and pie weights, reduce temperature to 375°F and bake for 10 - 15 minutes more or until crust is golden brown. Crust may continue to brown slightly more after it has been removed from the oven.
Arrange fruit on top, garnish with whipped coconut milk just before serving.
This recipe for pastry makes enough for two 8-inch single pie crusts. To make it gluten-free, try Bob's Red Mill Gluten-Free Pie Crust Mix. It is more difficult to work with than regular pastry, but I have successfully used it for tart shells.