Fresh Fruit Tartlets

Yesterday my neighbor Nikki had her yard sale at my house. I bought a couple of items, Nikki gave me a few and I stole a couple more. It’s ok. She’s too busy packing to read this. One of the things I stole were two individual tart tins.  I decided to use them today before she finds out and makes me give them back. I had a pint of fresh raspberries and a couple of ripe peaches as well as a single pre-made pie crust. I used what I had and made the pastry cream filling.

 


 INGREDIENTS:

Pie crust for a single pie

Fresh fruit

3 TBS apricot jam or orange marmalade, thinned with a couple of drops of water

Powered sugar for dusting

For the pastry cream:

  • 2-3/4 cups whole milk
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 5 egg yolks
  • 2 tablespoons butter, room temperature
  • 1 teaspoon vanilla extract

DIRECTIONS:

Place the ring of the tartlet tin over the rolled out pie crust. Cut a circle about 1/2 inch larger than the tin. Gently lift the dough and drop it onto the tin. With your fingers gently press it into the tine with the extra crust hanging off the edges. Use your rolling pin to roll over the top of the tin and cut the extra dough off. Bake in a 400 degree oven until the shells are lightly golden. Remove from tins when cooled. Brush the inside of the crusts with the jam or marmalade to prevent the crust from becoming soggy.

To make the pastry cream add the milk, sugar, cornstarch, salt, and egg yolks to a blender or food processor. Blend until well mixed. Cook the pastry cream in a large, heavy bottomed pot over medium heat stirring constantly until thickened. When the pastry cream is the consistency of pudding, remove it from the heat and add the butter and vanilla stirring to mix completely. Allow the pastry cream to cool before spooning it into the prepared crusts. Arrange fresh fruit of your choice atop the tarts, sprinkle with powdered sugar, add a sprig of mint and chill in the refrigerator until ready to serve. Best enjoyed the day they are made.

 

 

Fresh Fruit Tartlets
Ingredients
  • Pie crust for a single pie
  • Fresh fruit
  • 3 TBS apricot jam or orange marmalade, thinned with a couple of drops of water
  • Powered sugar for dusting
  • For the pastry cream:
  • 2-3/4 cups whole milk
  • ⅔ cup sugar
  • ¼ cup cornstarch
  • ⅛ teaspoon salt
  • 5 egg yolks
  • 2 tablespoons butter, room temperature
  • 1 teaspoon vanilla extract
Instructions
  1. DIRECTIONS:
  2. Place the ring of the tartlet tin over the rolled out pie crust. Cut a circle about ½ inch larger than the tin. Gently lift the dough and drop it onto the tin. With your fingers gently press it into the tine with the extra crust hanging off the edges. Use your rolling pin to roll over the top of the tin and cut the extra dough off. Bake in a 400 degree oven until the shells are lightly golden. Remove from tins when cooled. Brush the inside of the crusts with the jam or marmalade to prevent the crust from becoming soggy.
  3. To make the pastry cream add the milk, sugar, cornstarch, salt, and egg yolks to a blender or food processor. Blend until well mixed. Cook the pastry cream in a large, heavy bottomed pot over medium heat stirring constantly until thickened. When the pastry cream is the consistency of pudding, remove it from the heat and add the butter and vanilla stirring to mix completely. Allow the pastry cream to cool before spooning it into the prepared crusts. Arrange fresh fruit of your choice atop the tarts, sprinkle with powdered sugar, add a sprig of mint and chill in the refrigerator until ready to serve. Best enjoyed the day they are made.

 

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