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Glazed Fruit Tartlets

chef.pierre's picture
Ingredients
  Soft butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Egg white 1
  Sifted all purpose flour 1 Cup (16 tbs)
  Blanched almonds 3⁄4 Cup (12 tbs)
  Almond extract 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon
  Milk 1 Cup (16 tbs)
  Egg yolks 2
  Vanilla extract 3⁄4 Teaspoon
  Strawberries 10 Ounce
  Fresh raspberries/Whole frozen raspberries 1 Cup (16 tbs)
  Fresh blueberries 1 Cup (16 tbs)
  Royal ann cherries 1 Cup (16 tbs)
  Jelly powder 3 Ounce
  Water 1 1⁄2 Cup (24 tbs)
  Lemon leaves 250 Gram
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Interest: 
Party

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