Glazed Fruit Tartlets Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 Soft butter/Margarine1⁄2 Cup (8 tbs)
 Sugar1⁄4 Cup (4 tbs)
 Egg white1
 Sifted all purpose flour1 Cup (16 tbs)
 Blanched almonds3⁄4 Cup (12 tbs)
 Almond extract1⁄2 Teaspoon
 Cornstarch1 Tablespoon
 Milk1 Cup (16 tbs)
 Egg yolks2
 Vanilla extract3⁄4 Teaspoon
 Strawberries10 Ounce
 Fresh raspberries/Whole frozen raspberries1 Cup (16 tbs)
 Fresh blueberries1 Cup (16 tbs)
 Royal ann cherries1 Cup (16 tbs)
 Jelly powder3 Ounce
 Water1 1⁄2 Cup (24 tbs)
 Lemon leaves250 Gram

Nutrition Facts

Serving size: Complete recipe

Calories 3221 Calories from Fat 1442

% Daily Value*

Total Fat 166 g256.1%

Saturated Fat 70 g350.1%

Trans Fat 0 g

Cholesterol 636.8 mg212.3%

Sodium 651.1 mg27.1%

Total Carbohydrates 395 g131.8%

Dietary Fiber 38.9 g155.6%

Sugars 210.8 g

Protein 68 g136.7%

Vitamin A 76.5% Vitamin C 395.8%

Calcium 70.1% Iron 96.3%

*Based on a 2000 Calorie diet

Directions

A DAY AHEAD: * Shells: Preheat oven to 375°F.
In a medium bowl, combine soft butter or margarine and 1/4 cup sugar.
Beat in egg white.
Add flour, almonds and almond extract.
Use hands to mix.
It will be very stiff.
Use 1 teaspoon dough to line each 1 1/2" x 1/2" tartlet pan.
Place tartlet pans on cookie sheet.
Bake 10 minutes or until golden brown.
Cool in pans for 10 minutes.
Remove to rack.
When cool, store in air-tight tin.
* Pastry Cream: In small saucepan combine 1/4 cup sugar, cornstarch, and milk.
Bring to boiling point over medium heat.
Remove from heat.
Beat egg yolks in quickly.
Mix in vanilla extract.
Cool.
Refrigerate covered overnight.
NEXT DAY: *.
To Assemble: In each shell, place 1 teaspoon chilled pastry cream.
Top with 1 big whole strawberry or 3 or 4 small berries or whole cherry.
Chill.
* Glaze: Dissolve jelly powder in 1 cup boiling water.
Stir in 1/2 cup ice water.
Chill until semi-set.
Spoon a little glaze over each tartlet.
Chill until set.
Serve on platter decorated with lemon leaves.
Makes 5 1/2 dozen.
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