PANSY TARTLETS
These lemon-curd tartlets are perfect for a tea party.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Place apricot jam and 1 1/2 tablespoons water in a small saucepan; set over medium heat. Bring to a simmer while stirring. Remove from heat; pour hot liquid through a fine strainer set over a heat-proof bowl. Discard solids. Return liquid to saucepan; set aside.
- Heat oven to 350 degrees. On a lightly floured surface, roll out one disk of Pate Brisee into a 10 1/2-by-14-inch rectangle. Cut into twelve 3 1/2-inch squares. Press one square of dough into one of twelve 2 1/4- or 2 3/4-inch tartlet pans. Trim edges with a knife. Repeat with remaining dough. Refrigerate 30 minutes.
- Prick shells all over with a fork. Place a 3-inch square of aluminum foil into each shell. Fill shells with dried beans, rice, or pie weights; place on a baking sheet. Transfer to oven. Bake 13 minutes. Remove foil and weights. Bake until golden, about 5 minutes more. Transfer to a wire rack to cool.
- Combine eggs yolks, sugar, lemon juice, and lemon zest in a heavy saucepan. Combine with a whisk. Set over medium heat, stirring constantly with a wooden spoon and scraping bottom and sides of saucepan. Cook until mixture is thick enough to coat back of the wooden spoon, about 20 minutes.
- Remove saucepan from heat. Add butter, one piece at a time, stirring with wooden spoon until smooth. Pour lemon curd into the shells until three-quarters full. Transfer tartlets to refrigerator for 30 minutes.
- Using your fingers, rub the pansy petals with water. Place a moistened pansy in the center of each tartlet. Reheat the reserved jam until melted; generously and gently brush the tops with jam. Refrigerate in an airtight container until serving.
SAVOURY PARMESAN TARTLETS
These perfect party tartlets are a great make-ahead starter for a fancy Sunday lunch
Provided by Sara Buenfeld
Categories Canapes, Starter
Time 45m
Yield Makes 28
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out pastry sheet on a lightly floured work surface to a large oblong measuring 30 x 40cm. Stamp out 24 rounds with a 6.5cm round cutter, then carefully place them in fairy cake or muffin tins to form tiny tarts. Prick the bases with a fork.
- Brush the pastry with the beaten egg, scatter with the parmesan and bake for 10-12 mins until golden. Scrunch the pastry trimmings together, then re-roll and stamp out 4 more rounds. Glaze and bake as before. When all the pastry cases come out of the oven, roast the cherry tomato halves on a baking tray for 8 mins. The cases will keep in a tin for up to 3 days or freeze for 3 months. The tomatoes will keep in the fridge for 24 hrs.
- To serve, fill some cases with a teaspoon of hummus, a cherry tomato and a few snipped chives. Fill others with soft cheese, a twirl of salmon, dill and black pepper and capers, if you like.
Nutrition Facts : Calories 107 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.34 milligram of sodium
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