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Fruit Tartlets
Created by: Howcan Team
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 2-3 tablespoons ice water
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Assorted fresh fruits (such as strawberries, kiwi, blueberries, and raspberries)
- 1/4 cup apricot preserves
Instructions
- In a food processor, combine 1 1/2 cups of flour, 1/4 cup of granulated sugar, and 1/4 teaspoon of salt. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and 2 tablespoons of ice water. Pulse until the dough comes together, adding an additional tablespoon of ice water if needed. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead a few times to bring it together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a round cookie cutter or a glass, cut out circles and gently press them into a mini tartlet pan. Prick the bottoms with a fork.
- Bake the tartlet shells for 12-15 minutes, or until golden brown. Allow to cool completely.
- In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Spread a thin layer of the cream cheese mixture onto the bottom of each tartlet shell.
- Arrange the assorted fresh fruits on top of the cream cheese layer in an attractive pattern.
- In a small saucepan, heat the apricot preserves over low heat until melted. Gently brush the melted preserves over the fruit to create a shiny glaze.
- Refrigerate the fruit tartlets for at least 30 minutes before serving. Enjoy!
Fruit tartlets have a rich history dating back to the medieval times in Europe. These delectable mini tarts were initially made with a buttery shortcrust pastry and filled with custard or cream, topped with an assortment of fresh fruits. Renowned pastry chefs like Marie-Antoine Carême and Auguste Escoffier popularized the dessert in France during the 18th and 19th centuries. Today, fruit tartlets are a staple in patisseries worldwide, with variations in fillings and fruits based on regional produce. The best fruit tartlets can be found in Parisian patisseries, where the delicate balance of crisp pastry, creamy filling, and fresh, seasonal fruits is perfected. For a twist, consider using alternative methods such as a gluten-free almond flour crust or a vegan coconut cream filling.
45 min
12
180 calories
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