JAM TARTS
Steps:
- Mix flour, shortening, sugar, and salt together in a food processor until mixture resembles coarse crumbs. Add water and mix until a ball is formed. Refrigerate pastry until well chilled, at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease 24 shallow muffin cups.
- Roll pastry out thin; cut into rounds with a cookie cutter. Place each round in a muffin cup. Add 2 teaspoons of jam to each cup.
- Bake in the preheated oven until golden brown, about 20 minutes. Cool tarts on a wire rack.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 17.6 g, Fat 8.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 101.5 mg, Sugar 7 g
BERRY TARTLETS
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.
Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
FRUIT JAM TARTLET COOKIES
Yield makes 36 cookies
Number Of Ingredients 7
Steps:
- Stir 1 1/2 cups flour, sugar, and baking powder together in a mixing bowl. Drop in the butter and toss to coat with the flour mixture. Using the tips of your fingers, rub the butter into the flour until the pieces of butter resemble small corn flakes. (Work quickly, to keep the butter as firm as possible.) Beat the egg yolk and 1/4 cup ice water in a separate, small bowl until blended. Drizzle over the flour-butter mixture and toss just until you have a rough dough. Don't overmix. If there are some pieces of unmoistened dough, drizzle more ice water, about 1 teaspoon at a time, over the dough, and toss lightly to mix. Turn out onto a work surface and knead lightly a few times, just to gather the dough into a ball. Wrap the dough tightly in plastic wrap, and refrigerate at least 1 hour or up to 1 day.
- Lightly butter a 9 × 13-inch baking sheet. Preheat the oven to 350° F. Cut off and set aside one-third of the dough. Roll out the remaining two-thirds of the dough on a lightly floured surface to a 10 × 14-inch rectangle. (Don't worry if it's not perfectly shaped-you'll have a chance to patch the dough.) Flour the surface lightly, as necessary to keep the dough from sticking. Transfer the dough to the prepared pan, covering the bottom completely and pressing the dough along the sides. Trim any overhanging dough, and use the pieces to patch any holes and gaps. Spoon the preserves in an even layer over the dough. Roll out the remaining dough to a circle about 10 inches in diameter. Cut the dough into 1/2-inch strips. Form a lattice pattern over the preserves with the strips of dough by arranging half of them diagonally, then laying the second half of the dough strips perpendicular to the first. Bake until the dough is golden brown, about 25 minutes. Remove, and cool completely before cutting into squares. Crostate can be stored in an airtight container at room temperature for up to 3 days.
FRESH FRUIT TARTLETS
High Tea.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
FRUIT JAM TARTLET COOKIES - CROSTATA
Made with homemade fig & peach jams I put up this summer - these are heaven! Beautiful on holiday cookie trays with the pinked lattice edges. From Lidia's Italian-American Kitchen. Chunky apricot, cherry, peach, or plum preserves would be marvelous as well. Prep time does not include a minimum 1 hour chill time for the dough - I have used the dough successfully a week later though the recipe suggests 1 hour to one day for the chill time.
Provided by Busters friend
Categories Dessert
Time 1h
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Stir 1 1/2 cups flour, sugar, and baking powder together in a mixing bowl. Drop in the butter and toss to coat with the flour mixture. Using the tips of your fingers, rub the butter into the flour until the pieces of butter resemble small corn flakes. (Work quickly, to keep the butter as firm as possible.) Beat the egg yolk and 1/4 cup ice water in a separate, small bowl until blended. Drizzle over the flour-butter mixture and toss just until you have a rough dough. Don't overmix. If there are some pieces of unmoistened dough, drizzle more ice water, about 1 teaspoon at a time, over the dough, and toss lightly to mix. Turn out onto a work surface and knead lightly a few times, just to gather the dough into a ball. Wrap the dough tightly in plastic wrap, and refrigerate at least 1 hour or up to 1 day.
- Lightly butter a 9 x 13-inch baking sheet.
- Preheat the oven to 350°F
- Cut off and set aside one-third of the dough. Roll out the remaining two-thirds of the dough on a lightly floured surface to a 10 x 14-inch rectangle. (Don't worry if it's not perfectly shaped--you'll have a chance to patch the dough.) Flour the surface lightly, as necessary to keep the dough from sticking. Transfer the dough to the prepared pan, covering the bottom completely and pressing the dough along the sides. Trim any overhanging dough, and use the pieces to patch any holes and gaps. Spoon the preserves in an even layer over the dough. Roll out the remaining dough to a circle about 10 inches in diameter. Cut the dough into 1/2-inch strips. Form a lattice pattern over the preserves with the strips of dough by arranging half of them diagonally, then laying the second half of the dough strips perpendicular to the first.
- Bake until the dough is golden brown, about 25 minutes. Remove, and cool completely before cutting into squares. Crostate can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 85.6, Fat 2.8, SaturatedFat 1.7, Cholesterol 12.6, Sodium 10, Carbohydrate 14.6, Fiber 0.3, Sugar 7.9, Protein 0.7
STRAWBERRY JAM TARTS (COOKIES)
One of my favorite holiday cookies! I make these for Valentine's Day and Christmas! A very delicious tender, sweet cookie.
Provided by Wildflour
Categories Dessert
Time 57m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Cream butter and sugar.
- Add egg and beat.
- Add milk and vanilla.
- Add rest of ingredients and mix well.
- Roll out dough to 1/8" thick.
- Cut the dough with solid shape cookie cutters such as hearts, christmas trees, etc.
- With very small cookie cutter of same shape, cut out centers of half of the shapes. (The outside edge pieces go on top of the solid shapes).
- Gather up bits of cut-out centers and roll out again, repeating til all dough is used up.
- Place whole shapes onto ungreased cookie sheet.
- Top each cookie center with a teaspoons or so of strawberry jam.
- Place cookie shape with cut-out center on top.
- Seal outside edges all the way around with tines of fork. Pressing to seal.
- Sprinkle edges with colored sugar.
- Bake in 350° oven for 11-13 minutes.
- These do not brown.
Nutrition Facts : Calories 113, Fat 5.5, SaturatedFat 3.4, Cholesterol 21.5, Sodium 86.3, Carbohydrate 14.2, Fiber 0.3, Sugar 4.2, Protein 1.7
SHORTBREAD FRUIT TARTLETS
These are delicious litte fruit tart cookies that are great for kids and adults alike. For kids, you can even try filling them with pudding if they don't like fruit filling. They look great arranged on a platter with assorted fillings.
Provided by Karen..
Categories Pie
Time 40m
Yield 36 tarts
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees.
- In a large mixing bowl, cream butter and sugar.
- Add flour and mix well.
- Shape into 1 inch balls and press into the bottom and up the sides of greased mini muffin cups.
- Bake for 20 minutes or until very lightly browned.
- Cool for 15 to 20 minutes and then carefully remove from pans.
- Spoon pie filling or preserves into each tart (I use a baby spoon to do this--it's much easier than a regular teaspoon).
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