Fruit Tarts Recipe
Ingredients
| Butter or regular margarine - 1/2 cup, softened | ||
| Sugar | 1/4 Cup (16 tbs) (For the Tart shells:) | |
| Salt | 1/4 Teaspoon (For the Tart shells:) | |
| Egg white | 1 (For the Tart shells:) | |
| Sifted all-purpose flour - 1-1/2 cups | ||
| Fruits: whole strawberries, blueberries, red | ||
| Raspberries, sliced bananas, seedless green grapes, | ||
| Apricot halves, black cherries (fresh, frozen, or | ||
| Canned), canned small pineapple rings or tidbits | ||
| Unflavored gelatin | 1 Teaspoon (For rum cream :) | |
| Granulated Sugar | 2 Tablespoon (For rum cream :) | |
| Flour | 2 Tablespoon (For rum cream :) | |
| Salt | 1 To taste (For rum cream :) | |
| Egg yolk | 1 (For rum cream :) | |
| Milk | 1/2 Cup (16 tbs) (For rum cream :) | |
| Rum | 2 Tablespoon (For rum cream :) | |
| Egg white | 1 (For rum cream :) | |
| Heavy cream | 1/2 Cup (16 tbs) (For rum cream :) | |
| Confectioner’s sugar | 1 Tablespoon (For rum cream :) | |
| Vanilla bean | 1 inch, scraped (For rum cream :) | |
| Vanilla extract | ||
| Apricot preserves | 1/2 Cup (16 tbs) (For apricot glaze or currant-jelly glaze:) | |
Directions
GETTING READY
1. Preheat oven to 375F.
MAKING
To Make Tart Shells:
2. In medium bowl, with fork, blend butter, sugar, salt and egg white until smooth and well combined.
3. Gradually stir in flour, mixing until smooth.
4. For each tart, use 2 teaspoons dough.
5. Press evenly into 2-1/2- to 3-inch tart pans of assorted shapes and sizes.
6. Set pans on cookie sheet and refrigerate 30 minutes.
7. Bake tart shells 12 to 15 minutes until light golden.
8. Cool in pans on wire rack a few minutes and then turn out, and cool completely before filling.
To make the rum sauce :
9. In small saucepan mix well adding gelatin, granulated sugar, flour and dash salt.
10. In a bowl beat egg yolk with milk and rum.
11. Add to gelatin mixture and cook over medium heat, stirring constantly with wire whisk, until mixture is thickened and comes to boiling.
12. Pour into medium bowl set bowl in pan of ice and water and let it stand, stirring occasionally, until mixture begins to set for about 8 to 10 minutes.
13. Fold in beaten egg white.
14. In a bowl beat cream with confectioners' sugar and fold into gelatin mixture.
15. Stir in vanilla and refrigerate until ready to use—at least 30 minutes.
To make Apricot glaze :
16. In small saucepan, over medium heat, stir apricot preserves until melted.
If preserves seem too thick, thin with 1/2 to 1 tablespoon hot water.
17. Then strain and use warm, on tarts.
FINALIZING
18. Spoon several teaspoons of Rum Cream into each shell and refrigerate.
19. Top with fruit drained very well before using.
20. Brush yellow or light fruit with warm Apricot Glaze and red or dark fruit with Currant- Jelly Glaze.
SERVING
21. Refrigerate for 4-5 hours and then serve.
TIP
If desired, make Tart Shells and Rum Cream day before.
Then assemble tarts several hours before serving.
1. Preheat oven to 375F.
MAKING
To Make Tart Shells:
2. In medium bowl, with fork, blend butter, sugar, salt and egg white until smooth and well combined.
3. Gradually stir in flour, mixing until smooth.
4. For each tart, use 2 teaspoons dough.
5. Press evenly into 2-1/2- to 3-inch tart pans of assorted shapes and sizes.
6. Set pans on cookie sheet and refrigerate 30 minutes.
7. Bake tart shells 12 to 15 minutes until light golden.
8. Cool in pans on wire rack a few minutes and then turn out, and cool completely before filling.
To make the rum sauce :
9. In small saucepan mix well adding gelatin, granulated sugar, flour and dash salt.
10. In a bowl beat egg yolk with milk and rum.
11. Add to gelatin mixture and cook over medium heat, stirring constantly with wire whisk, until mixture is thickened and comes to boiling.
12. Pour into medium bowl set bowl in pan of ice and water and let it stand, stirring occasionally, until mixture begins to set for about 8 to 10 minutes.
13. Fold in beaten egg white.
14. In a bowl beat cream with confectioners' sugar and fold into gelatin mixture.
15. Stir in vanilla and refrigerate until ready to use—at least 30 minutes.
To make Apricot glaze :
16. In small saucepan, over medium heat, stir apricot preserves until melted.
If preserves seem too thick, thin with 1/2 to 1 tablespoon hot water.
17. Then strain and use warm, on tarts.
FINALIZING
18. Spoon several teaspoons of Rum Cream into each shell and refrigerate.
19. Top with fruit drained very well before using.
20. Brush yellow or light fruit with warm Apricot Glaze and red or dark fruit with Currant- Jelly Glaze.
SERVING
21. Refrigerate for 4-5 hours and then serve.
TIP
If desired, make Tart Shells and Rum Cream day before.
Then assemble tarts several hours before serving.
Chef
