Glazed Fruit Tartlets
|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Blanched almonds||3⁄4 Cup (12 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Vanilla extract||3⁄4 Teaspoon|
|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|
A DAY AHEAD: * Shells: Preheat oven to 375Ã‚Â°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.
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.
* 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.