tile cutting machine

dock and dine

Fruit Tartlets

Ingrients & Directions FOR THE DOUGH 1 1/2 c All purpose flour 1 Pinches salt 1/4 lb Butter; chilled, cut into ; tablespoon sized ; pieces 4 tb Chilled shortening 4 tb Ice water; up to 5 -FOR THE TART- Flour for rolling out the -dough 1/2 c Apricot jam […]

Ingrients & Directions


FOR THE DOUGH
1 1/2 c All purpose flour
1 Pinches salt
1/4 lb Butter; chilled, cut into
; tablespoon sized
; pieces
4 tb Chilled shortening
4 tb Ice water; up to 5

-FOR THE TART-
Flour for rolling out the
-dough
1/2 c Apricot jam or raspberry
-jam; strained
2 c Lightly sweetened whipped
-cream; About
1 Mango; pitted and cut into
; very thin slices
1 Kiwi; peeled and very
; thinly sliced
1 c Fresh raspberries or
-blueberries
6 Strawberries; trimmed and
-each
; one thinly sliced
Confectioners’ sugar

TO MAKE THE DOUGH: In a food processor, combine the flour with a pinch of
salt. Add the cold butter and shortening and pulse the machine 15 to 20
times or until the butter and shortening has been cut into the flour in
pieces about the size of oatmeal flakes. While the machine is running, add
the ice water and process, pulsing the machine on and off, for a few
seconds longer or until the dough comes together. Transfer the dough to the
counter and, if it is still dry, sprinkle it with a teaspoon or so of water
and work the water into the dough. Flatten the dough into a disk, wrap in
plastic wrap and chill, preferably overnight, or for at least 2 hours.

TO ROLL OUT THE DOUGH: Lightly flour the counter. Divide the dough into 6
even pieces. Roll out each piece of dough into a circle, about 4 inches in
diameter. Drop the dough into the fluted 32/3-inch tartlet shells and press
it in. Prick the bottom surface of the pastry with the tines of the fork.
Repeat this procedure with all of the tartlet shells and refrigerate them
for an hour.

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TO PRE-BAKE THE TARTLET SHELLS: Preheat the oven to 375? F. Line the
tartlet shells with pieces of foil and then put in pie weights or beans or
lentils, filling each tartlet shell to the top. Bake for 10 minutes. Remove
the tartlet shells and cool for a minute, then remove the weights and the
foil. If the bottom of the dough begins to lift up, prick it with a fork.
Return the tartlet shells to the oven to bake completely or for another 15
minutes or until golden brown. Remove and cool completely.

TO FINISH THE TARTLETS: Warm the jam in a small saucepan and with a pastry
brush paint the inside of the pre-baked tartlet shells with the jam and
cool completely. Spread some whipped cream over the jam. Attractively
arrange an assortment of mango and kiwi slices, raspberries or blueberries
and strawberry slices over the whipped cream and chill the tartlet shells
until serving time. Right before serving, dust the fruit lightly with
confectioners’ sugar.


Yields
1 servings

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RobinDee

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