This recipe is adapted from Amanda Hesser’s Meyer Lemon Tart Recipe from the New York Times.
2 sticks butter at room temperature
½ cup sugar
1 egg yolk
½ tablespoon milk
12 ounces all purpose flour
¼ teaspoon salt
Cream the butter and sugar in the bowl of an electric mixer. Add the egg and milk to the butter mixing until incorporated.
In a separate bowl, sift together the flour and salt. Gradually add the flour to the butter mixture and mix until well combined. Divide the dough in half and form a ball out of each half. Flatten and wrap each ball of dough in plastic. Refrigerate for 30 minutes.
Preheat the oven to 375°.
On a lightly floured surface roll one ball of the dough into a ⅛ inch thick circle. Using a biscuit cutter cut into rounds slightly larger than the diameter of one opening of the mini tart pan. Press the rounds into the openings in the mini tart pan. Bake in a 375° oven for 10 minutes. Rotate the pan and continue to bake until golden brown, approximately 5 more minutes. One ball of dough makes 12 mini tarts. Repeat with the other ball of dough or freeze for later use.
Use for mini lemon tarts.