Mini Tarts With 3 Toppings Recipes

MINI TARTS WITH 3 TOPPINGS

Steps:

• For Tomato, Mustard and Thyme Tarts: Begin by rolling out the pastry on a lightly floured surface to an oblong measuring about 23 x 18cm. Then cut out 12 x 4.5cm fluted rounds and arrange them slightly apart on the baking tray, then prick each one twice with a fork. Now spread half a teaspoon of the mustard on each round and place a slice of tomato on top, then dip the thyme sprigs in olive oil and place one on each canapé. Finally season a little and bake on a high shelf for 18 minutes, until puffed and golden. Serve warm from the oven or just heated through. For Goat's Cheese, Red Onion, Olive and Thyme Tarts: (This would work with any cheese Mozarella or Gruyere would both be good) Begin by rolling out the pastry on a lightly floured surface to an oblong measuring about 23 x 18cm. Then cut out 12 x 4.5cm fluted rounds and arrange them slightly apart on the baking tray, then prick each one twice with a fork. Cut the sliced goat's cheese into 2.5cm squares and place one of these on top of each pastry disc. Toss the onion in olive oil and sprinkle a little on top of each square of cheese, followed by half an olive. Then dip the thyme sprigs in olive oil and press these on top. Finally season a little and bake on a high shelf for 18 minutes, until puffed and golden. Serve warm from the oven or just heated through. For Parmesan, Smoked Pancetta and Sage Tarts: (The smoky flavour of pancetta is best of all here, but thinly sliced smoked streaky bacon or Parma ham are also good) Begin by rolling out the pastry on a lightly floured surface to an oblong measuring about 23 x 18cm. Then cut out 12 x 4.5cm fluted rounds and arrange them slightly apart on the baking tray, then prick each one twice with a fork. Now put 1⁄2 teaspoon of Parmesan onto each one then spread it out to the edge. Follow that with a piece of smoked pancetta, then dip the sage leaves in olive oil and they go on next. Finally, season a little and bake on a high shelf for 18 minutes, until puffed and golden. Serve warm from the oven or just heated through.

MINI FRUIT TARTS

Steps:

• Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.
• Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.
• Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.
• Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.
• Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.