Rec...Raspberry Lemon Tarts
Raspberry Lemon Tartlets
Makes 3 dozen 1½-inch round tartlets
For the dough:
2½ cups unsifted all-purpose flour
1/3 cup granulated sugar
8 ounces (2 sticks) unsalted butter, chilled and cut into ¼-inch slices
1 large egg
1 teaspoon pure vanilla extract
For the lemon custard filling:
3 egg yolks
4½ tablespoons unsalted butter, melted and cooled to lukewarm
¾ cup unsifted confectioners' sugar
1½ tablespoons granulated sugar
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
3 dozen fresh mint leaves
1 pint fresh raspberries
Cook's notes: A food processor is used in preparing this recipe. You will only use half of the dough prepared below for this recipe. Re serve the other half for another time or another use. Shape unused portion into a flat disc, wrap in plastic, then overwrap in aluminum foil and freeze up to 1 month. Label and date package.
Preliminaries: Adjust rack to lower third of oven and heat oven to 350 degrees. Set 12-cup miniature-muffin pans nearby. (Each muffin cup measures 1 across and ¾ inch deep.) You don't need to grease the muffin cups.
Cut together dry ingredients, butter: Put the flour, salt and sugar in a food-processor bowl. Process just to blend the ingredients. Scatter all the butter slices over the flour mixture, and process with on-off bursts until the mixture has the consistency of corn meal.
Make the pastry dough: Whisk the egg and vanilla together in a small bowl. With the motor on, pour the egg mixture down the feed tube. Process until the ingredients form a ball. Remove the dough to the work surface, and with the heel of your hand, press dough together until it is smooth and cohesive.
Form the tart shells: Using 1 level measuring teaspoon plus level measuring teaspoon of dough for each tart, roll this portion of dough between the palms of your hands to form a smooth ball. With index finger, press center of dough ball into the minimuffin cup, then press dough up the sides to distribute the dough evenly. Set aside.
Make lemon custard filling: In a small bowl, lightly whisk together all the filling ingredients just until blended.
Fill, bake, cool tartlets: Spoon 1 measuring teaspoonful into each tartlet. Bake for about 15 to 17 minutes, or until the tarts are pale golden. Remove pans to wire racks to cool. When the tarts are cool enough to touch, they can be lifted out with the tip of a thin- bladed paring knife.
Presentation: When completely cool, set a fresh mint leaf on top of each tartlet, then place a raspberry on each leaf, letting the leaf peek from under the berry. Serve decorated tartlets the same day.
Freezing tip: Freeze undecorated tartlets in airtight sturdy plastic containers up to 10 days.