tart building.

start with pastry. Combine flour, sugar, and salt in the canister of a food processor. Pulse to combine. Cut butter into pieces and add slowly to the mixture. Pulse until coarse crumbs form.

Add sour cream and pulse again until mixture begins to clump together. Remove dough from the food processor and use your hands to shape it into a ball. Flatten slightly into a disc and wrap in cling wrap. Place in refrigerator for at least 30 minutes. (I often leave make my dough a day or two beforehand.)

Remove chilled pie dough from refrigerator and transfer to a clean, lightly floured surface.

OLL dough to ⅛-in. thickness. Cut into 12 rounds using a 4 ½-in. round cookie cutter, re-rolling scraps. Gently press rounds into a 12-cup tart or muffin pan. Press sides to adhere. Set aside in a cool spot while you make the filling.

filling.. Spoon 2 tbsp filling into each pastry.

Bake for 8 min at 450.

Reduce heat to 400 and bake until filling is puffed and pastry is golden, about 7 more minutes.

Let stand on rack for 3 min. Run a small knife around the edges of tarts and transfer to rack to cool completely.