I love love fruit Tartlets!
Check out this spin on the classic..
Using Cookie dough.
These would make a great addition to
you Easter dessert table.
Check out this spin on the classic..
Using Cookie dough.
These would make a great addition to
you Easter dessert table.
Yummy!
YIELD: 48 tartlets
PREP TIME:30 MINUTES
CHILL:2 HOURS
BAKE:12 MINUTES
COST PER SERVING:$.47
YIELD: 48 tartlets
PREP TIME:30 MINUTES
CHILL:2 HOURS
BAKE:12 MINUTES
COST PER SERVING:$.47
Ingredients
Cookies:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup sugar
1 large egg plus 1 large egg yolk
1/2 teaspoon vanilla extract
Cookies:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup sugar
1 large egg plus 1 large egg yolk
1/2 teaspoon vanilla extract
Topping:
1 cup heavy cream
1/4 cup sugar
1 11-oz. jar lemon curd
2 pints assorted fruit, such as blueberries, strawberries,
raspberries and kiwifruit
1/2 cup apricot jam
Preparation:
1. Make cookies: Mix flour, baking powder and salt. Beat butter and sugar until light, 2 minutes. Beat in egg, yolk and vanilla. Stir in flour mixture. Knead into a ball. Divide in half; form into disks. Wrap each in plastic; chill for 2 hours.
2. Preheat oven to 350°F. Line 2 large baking sheets with parchment. Roll out dough on a lightly floured surface to 1/8-inch thickness. Cut into 2-inch rounds. Transfer to baking sheets; leave 1 inch between cookies. Gather scraps, re-roll and cut out more circles. Repeat with second disk. Bake cookies until edges are golden, 12 minutes. Let cool.
3. Make topping: Beat cream with sugar until stiff peaks form. Stir 1/3 of whipped cream into lemon curd to lighten. Fold in remaining whipped cream. Keep chilled. Just before serving, top each cookie with a teaspoonful of lemon mixture. Divide fruit among tarts.
4. Melt jam in a pan over medium heat. Add 1 Tbsp. water; stir until liquid. Strain. Dab apricot mixture over fruit.
(Recipe and photo via My Recipes)
1 cup heavy cream
1/4 cup sugar
1 11-oz. jar lemon curd
2 pints assorted fruit, such as blueberries, strawberries,
raspberries and kiwifruit
1/2 cup apricot jam
Preparation:
1. Make cookies: Mix flour, baking powder and salt. Beat butter and sugar until light, 2 minutes. Beat in egg, yolk and vanilla. Stir in flour mixture. Knead into a ball. Divide in half; form into disks. Wrap each in plastic; chill for 2 hours.
2. Preheat oven to 350°F. Line 2 large baking sheets with parchment. Roll out dough on a lightly floured surface to 1/8-inch thickness. Cut into 2-inch rounds. Transfer to baking sheets; leave 1 inch between cookies. Gather scraps, re-roll and cut out more circles. Repeat with second disk. Bake cookies until edges are golden, 12 minutes. Let cool.
3. Make topping: Beat cream with sugar until stiff peaks form. Stir 1/3 of whipped cream into lemon curd to lighten. Fold in remaining whipped cream. Keep chilled. Just before serving, top each cookie with a teaspoonful of lemon mixture. Divide fruit among tarts.
4. Melt jam in a pan over medium heat. Add 1 Tbsp. water; stir until liquid. Strain. Dab apricot mixture over fruit.
(Recipe and photo via My Recipes)
Where would one fine lemon curd?
ReplyDeleteYou can buy it in the grocery store sometimes with the pie filling. Hope that helps!
ReplyDeleteA friend just brought these over to our house and they were to die for! Now I don't have to ask her for the recipe, thanks for sharing!
ReplyDeleteThanks! I will look for it there.
ReplyDeleteSo glad to help! They are so good!!
ReplyDeleteFirst time reading much appreciate it
ReplyDelete