dimanche 26 juin 2016

Afternoon Tea Fruit Tarts (SpecialTeas)

Makes 6 tarts

Sweet pastry
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 5½ tablespoons unsalted butter
  • 1 egg, slightly beaten
  1. Combine the flour, sugar and salt in a food processor fitted with the metal blade and pulse 2 or 3 times ; process in butter until the dough is crumbly.
  2. Add enough of the egg, approximately one half, to form a dough ; wrap the dough in plastic wrap and chill for one hour.
  3. Preheat oven to 350F.
  4. Roll out half of the dough on a lightly floured surface ; cut out 6 4-inch circles. (Freeze the remaining dough, well wrapped. It will last 3 months.)
  5. Place a dough circle in each 6 fluted tart pans, 3 inches in diameter and ½ inch high ; press down and around gently, remove any excess and gently prick the dough with a fork.
  6. Bake in a preheated oven for 15 to 30 minutes or until starting to brown ; cool in the tin until ready to use.
Lemon curd
  • 1¼ cup sugar
  • 4 eggs
  • ½ cup fresh lemon juice (approximately 4 lemons)
  • 12 tablespoons unsalted butter
  • Grated rind of 2 lemons (optional)
  • Fresh raspberries (for final step of assembly)
  1. Beat the sugar and eggs until light and fluffy ; blend in the lemon juice.
  2. Pour the mixture into a saucepan and heat over a low flame until hot.
  3. Add the butter, 1 tablespoon at a time, until completely melted and blended.
  4. Raise the heat to medium and cook until thick ; stir well as it thickens to prevent sticking and burning, fold in the rind, if desired, and cool.
Assemble the tarts
  1. Fill each shell with 2 tablespoons of lemon curd ; starting in the center and working outward, cover the top of the tarts with fresh raspberries.
  2. Refrigerate until ready to serve.
Note : These tarts are best if made within 24 hours of serving.