Glazed Fruit Tartlets Recipe
Ingredients
| 1/2 cup soft butter or margarine | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Egg white | 1 | |
| All purpose flour | 1 Cup (16 tbs) | |
| 3/4 cup blanched almonds, ground up | ||
| Almond extract | 1/2 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Vanilla extract | 3/4 Teaspoon | |
| 1 box medium-size strawberries | ||
| Raspberries | 1 Cup (16 tbs), frozen | |
| Blueberries | 1 Cup (16 tbs) | |
| 1 cup fresh or canned Royal Ann cherries | ||
| Lemon package | 1 , flavored | |
| 1 1/2 cups water Lemon leaves | ||
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.
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.
Chef
