Saturday, October 21, 2006

Mini Fruit Tarts


Wow, my first ever pastry crust. I know, not a big deal, but I can't stop grinning at these little fattening bites of heaven as they shine up at me from the counter. Maybe baking is for me after all!

Mini Fruit Tarts:
(makes 24 mini tarts)


Tart Shell:
1 1/4 cup AP flour
1/3 cup lard
1/4 tsp salt
1 egg, beaten
2 tbs water, chilled (if needed)
1 tsp apple cider vinegar

Directions:
Put all ingredients and tools in the freezer to chill for 5-10 minutes (room temp is about 80 here in Arizona, so extra cold can't hurt). Mix flour and salt in a mixing bowl. Add lard, cut in with 2 forks or a pastry cutter. Add egg and vinegar, stir with fork until dough is chunky, but pulls away from bowl. If still too dry, add cold water in small amounts as needed. Pat pastry into a rough ball, wrap in plastic and refrigerate for at least 30 minutes.

Roll out dough between 2 pieces of waxed paper. Cut into rounds. Place inside mini tart shells. Weight with dried beans. Bake at 350 for about 10-15 minutes or until firm and golden brown.

Creme Patisserie (Pastry Cream):
(makes enough for 24 mini tarts)

3 egg yolks
1/4 cup sugar
2 tbs flour
2 tbs cornstarch
1 tsp vanilla extract
1 1/4 cup whole milk

Directions:
Whisk yolks with sugar, flour and cornstarch. Meanwhile, bring milk and vanilla to a boil. Add milk slowly to egg mixture to temper. Once tempered, add egg mixture back into saucepan over low heat until thickened like vanilla pudding. Cool, then refrigerate until time to stuff pastry shells, then top with fruit garnish. To glaze, melt about 2 tbs apricot preserves with a tbs of water on the stove top and gently brush onto fruit.

9 comments:

peabody said...

YAY! Your first pastry crust. Looks pretty good...way to bake :)

Kirsten said...

Thanks Peabody! Despite my newness, they really came together pretty easily. I figure it can only go up from here.

jade said...

Hi KIRSTEN,
THANK YOU SO MUCH FOR THIS RECIPE
IT IS GREAT JUST WHAT I NEEDED.
THANK YOU
JADE

amandad said...

Hi Kirsten,

Just wanted to know how long can they keep before they start going soggy. Sorry just need to know how far ahead I can make them like a day before??

SweetAngel said...

hi, what is cup lard?

Anonymous said...

referring to question (what is cup lard)its a measurement

forjanette said...

Lard is a kind of oil that comes in a tub. The brand I buy is Crisco. 1 cup lard means 1 cup of he Crisco lard, aka oil in the tub.

Anonymous said...

i made it and it stinked and we don't have "lard" and it is haram=inappropriate for muslims and can you please email me an easy mini fruit tart in my email thank you and please if you want all the world to do what your doing even muslims don't put "pork,wine,whisky,alcohol and the things that are haram" so please do as i say you'll get what you dreamed of and dreaming about please let the world taste your creativity and for the recored there is only one god yes i am correct he crated every body there is one god and one god only and he is allah and he could in this second kill every body on earth and the day will come he will judge by your past, present and future you have to learn islam and to be muslim because no one knows when god sets the time because we are his creation and god knows every thing thank you if you've been touched ................................................... by the way i'm 11 years old :') :')

Anonymous said...

hello buddy