Berry
Tartlet Recipe
Ingredients
:
Pastry
for double-crust pie (9 inches)
2
tablespoons sugar
1
tablespoon cornstarch
1
package (12 ounces) frozen unsweetened mixed berries, thawed
1
tablespoon lemon juice
TOPPING:
1/3
cup heavy whipping cream
1/4
cup lemon curd
1
teaspoon sugar
1/4
teaspoon vanilla extract
Fresh
berries, optional
How
To Make Berry Tartlet :
Preheat
oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness.
Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as
necessary. Press circles onto bottoms and up sides of ungreased muffin cups.
Mix
sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons
filling into each cup. Bake on a lower oven rack until pastry is golden brown
and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan
to a wire rack; cool completely.
For
topping, beat cream until soft peaks form. In another bowl, mix lemon curd,
sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream.
Spoon over filling. If desired, top with fresh berries. Refrigerate until
serving.
Pastry
for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2
tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup
ice water, tossing with a fork until dough holds together when pressed. Divide
dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or
overnight.
Nutrition
Facts :
1
tartlet: 241 calories, 14g fat (9g saturated fat), 42mg cholesterol, 160mg
sodium, 26g carbohydrate (9g sugars, 1g fiber), 2g protein.