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Рецепт Fresh Seasonal Fruit Tarts

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0 голосов | 1019 визитов
Порций: 12

Ингредиенты

Cost per serving $0.51 view details

Инструкции

  1. Crust: Cream the butter and sugar till fully combined. Add in the egg and vanilla and mix till incorporated.
  2. Sift the flours together. Add in the flours to the butter mix and mix till the dough comes together in several large pcs. Form the dough into a flat disk and wrap in plastic. Let it rest in the refrigerator for 20 min.
  3. Roll the dough out on a lightly floured work surface to 1/8-inch thick. Using a 2 1/4-inch round cookie cutter, cut circles. Press the dough circles into mini muffin tins to create individual tart shells. Chill till ready to use.
  4. Pastry Cream: Whisk the lowfat milk, flours and sugar together in a small heavy-bottomed saucepan. Heat the mix till it just comes to a boil and cook for 2 min. Remove from heat and spoon one-fourth of the mix into the egg yolks to temper.
  5. Return the mix to the saucepan and whisk till smooth. Cook on low heat for one minute more, stirring continuously. Don't boil. Spoon the pastry cream into a bowl and cover. Chill till cold.
  6. Filling And Assembly: To make the filling, cream together the butter, powdered sugar, almond flour and 2 Tbsp. of the pastry cream till smooth. Add in the egg and blend for 1 minute. Scrape the sides of the bowl with a rubber spatula. Stir in the flour to incorporate and mix till smooth.
  7. Place a tsp. of the filling inside each tart shell. Bake in a 350-degree oven till golden brown, about 20 to 25 min. Cold at room temperature. Store in an airtight container at room temperature till ready to use.
  8. Cut the strawberries, kumquats and kiwi into small slivers and cut the raspberries, blackberries and blueberries in half.
  9. To make a glaze, combine the jelly and water in a small saucepan and cook over low heat, stirring to combine. Set aside.
  10. Divide the remaining pastry cream among the tart shells. Arrange up to six tidbits of fruit on each. Gently brush each tart with the glaze. Chill till ready to serve.
  11. This recipe yields 32 tarts.
  12. Comments: Use mini muffin tins to create the tart shells.

Nutrition Facts

Amount Per Serving %DV
Serving Size 108g
Recipe makes 12 servings
Calories 229  
Calories from Fat 95 41%
Total Fat 10.83g 14%
Saturated Fat 6.47g 26%
Trans Fat 0.0g  
Cholesterol 57mg 19%
Sodium 89mg 4%
Potassium 121mg 3%
Total Carbs 29.86g 8%
Dietary Fiber 1.3g 4%
Sugars 15.47g 10%
Protein 3.73g 6%
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