Honeyed Fruit Tartlets Recipes

HONEYED FIG, PANCETTA AND BLUE CHEESE TARTLETS

Steps:

• 1.Heat the oven to 375°F. Stir the pancetta, Honeyed Figs, rosemary, cheese and honey in a medium bowl. To make the Honeyed Figs: Place 6 whole dried figs, stems removed, into a medium bowl. Stir in 1 cup hot water and 2 tablespoons honey. Let stand for 1 hour. Drain the figs well in a colander. Coarsely chop the figs. 2.Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 (2 1/2-inch wide) strips. Discard the remaining pastry. Cut each pastry strip into 4 (2 1/2-inch) squares, making 12 in all. Press the pastry squares into 12 (1 3/4-inch) mini muffin-pan cups. Spoon 1 1/2 tablespoons pancetta mixture into each pastry square. 3.Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the pan and let cool on a wire rack for 5 minutes. Garnish with additional fresh rosemary, if desired. 4.Time-Saving: Fresh figs are in season in the fall and the spring. You can substitute 6 chopped fresh figs, stems removed, for the Honeyed Figs. Stir in with the pancetta, cheese and honey as directed in the first step.

FRESH FRUIT TARTLETS

Steps:

• Line tartlet tins with the pastry (use boat-shaped tins if you have them). Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden.
• Mix together the cream cheese and double cream until very smooth, then add the sugar and vanilla essence. Fill the tartlet cases with the cream mixture and arrange the fruit on top. Brush with the apricot or red currant glaze, depending on the fruit used, and leave to set.
• Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese, if using, and bind with a little cold water. Chill for 30 minutes and then roll out and use as above.

HONEYED FRUIT TARTLETS

Steps:

• Preheat oven to 375 degrees. Unfold dough on to a lightly floured surface (if needed, roll out to about 13 inches square). Trim edges, and cut dough into twelve 3-by-4-inch rectangles. Transfer to a baking sheet lined with parchment paper. Score a 1/2-inch border inside each rectangle (do not cut all the way through). Refrigerate 15 minutes.
• Whisk egg and cream in a small dish. Brush onto dough borders, and sprinkle with sugar. Bake, rotating once, until puffed, golden, and cooked through, 25 to 30 minutes. Transfer to a wire rack; let cool completely. Remove puffed insides from within cut border, leaving a thin bottom crust; discard insides. Shells can be stored in an airtight container at room temperature up to 2 days.
• Stir together fruit, honey, lime zest and juice, and salt in a medium bowl. Let stand 30 minutes. Just before serving, divide fruit mixture among pastry shells. Drizzle with juice from bowl.