Summer Fruit Tartlets

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64 likes 50 klips

Celebrate summer's bounty of fruits with this lightly-sweetened classic treat!

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Prep Time

1 hr

PT1H
Cook Time

15 min

PT15M
Wait Time

2 hr

PT2H PT3H15M
Summer Fruit Tartlets

Ingredients

Serves 6
6 servings Serves

Instructions

Step 1

Pastry cream: in a pot whisk sugar, flour & salt. Add half & half. Heat over med ~10min to thicken. Temper beaten yolks with a bit of hot milk mixture, then pour all of it into the pot. Reduce heat to low. Continue to stir until thick & coats back of metal spoon. Add vanilla. Strain. Chill 2 hrs up to 3 days.

Pastry cream: in a pot whisk sugar, flour & salt.  Add half & half. Heat over med ~10min to thicken. Temper beaten yolks with a bit of hot milk mixture, then pour all of it into the pot. Reduce heat to low. Continue to stir until thick & coats back of metal spoon. Add vanilla. Strain. Chill 2 hrs up to 3 days.

Step 2

Almond flour crust: In a stand mixer with paddle attachment, mix well the softened butter, sugar, salt & vanilla extract. Stir in all-purpose flour & almond flour until the consistency of loose crumbs that clump when pressed together.

Almond flour crust: In a stand mixer with paddle attachment, mix well the softened butter, sugar, salt & vanilla extract. Stir in all-purpose flour & almond flour until the consistency of loose crumbs that clump when pressed together.

Step 3

Press onto bottom & sides of 6 tartlet pans (4.5") or a full size 9" tart plan. Pans do not need to be greased. The dough will be crumbly but will form into a shell as you press it into shape. Push & shape all the way around, ensuring no air pockets underneath the dough. Prick with a fork.

Press onto bottom & sides of 6 tartlet pans (4.5") or a full size 9" tart plan. Pans do not need to be greased. The dough will be crumbly but will form into a shell as you press it into shape. Push & shape all the way around, ensuring no air pockets underneath the dough. Prick with a fork.

Step 4

Freeze for 15 minutes (or longer if making in advance, ensuring they are tightly wrapped). Bake in the 350F oven for 11-12 minutes or until slightly golden.

Freeze for 15 minutes (or longer if making in advance, ensuring they are tightly wrapped). Bake in the 350F oven for 11-12 minutes or until slightly golden.

Step 5

Cool on a rack for a few minutes before trying to unmold. As it cools the tart firms up and is easier to unmold. Push against the removable tart pan bottom and remove the ring, then gently but firmly slide the bottom off.

Cool on a rack for a few minutes before trying to unmold. As it cools the tart firms up and is easier to unmold. Push against the removable tart pan bottom and remove the ring, then gently but firmly slide the bottom off.

Step 6

Divide the vanilla pastry cream among the tart shells.

Divide the vanilla pastry cream among the tart shells.

Step 7

Don't overfill. Leave some head room for when the fruits are added on top and fills up the tarts further.

Don't overfill. Leave some head room for when the fruits are added on top and fills up the tarts further.

Step 8

Top with the summer's bounty of fruits, whatever you desire!

Top with the summer's bounty of fruits, whatever you desire!

Step 9

Nom 😋

Nom 😋

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saltnpepperhere

Homemade food to nourish & indulge 🍃🍧 https://www.instagram.com/saltnpepperhere

Summer Fruit Tartlets

Summer Fruit Tartlets

By saltnpepperhere

Celebrate summer's bounty of fruits with this lightly-sweetened classic treat!

Prep Time

1 hr

Cook Time

15 min

Wait Time

2 hr

Ingredients

Serves 6

Instructions

Pastry cream: in a pot whisk sugar, flour & salt.  Add half & half. Heat over med ~10min to thicken. Temper beaten yolks with a bit of hot milk mixture, then pour all of it into the pot. Reduce heat to low. Continue to stir until thick & coats back of metal spoon. Add vanilla. Strain. Chill 2 hrs up to 3 days.

Step 1

Pastry cream: in a pot whisk sugar, flour & salt. Add half & half. Heat over med ~10min to thicken. Temper beaten yolks with a bit of hot milk mixture, then pour all of it into the pot. Reduce heat to low. Continue to stir until thick & coats back of metal spoon. Add vanilla. Strain. Chill 2 hrs up to 3 days.

Almond flour crust: In a stand mixer with paddle attachment, mix well the softened butter, sugar, salt & vanilla extract. Stir in all-purpose flour & almond flour until the consistency of loose crumbs that clump when pressed together.

Step 2

Almond flour crust: In a stand mixer with paddle attachment, mix well the softened butter, sugar, salt & vanilla extract. Stir in all-purpose flour & almond flour until the consistency of loose crumbs that clump when pressed together.

Press onto bottom & sides of 6 tartlet pans (4.5") or a full size 9" tart plan. Pans do not need to be greased. The dough will be crumbly but will form into a shell as you press it into shape. Push & shape all the way around, ensuring no air pockets underneath the dough. Prick with a fork.

Step 3

Press onto bottom & sides of 6 tartlet pans (4.5") or a full size 9" tart plan. Pans do not need to be greased. The dough will be crumbly but will form into a shell as you press it into shape. Push & shape all the way around, ensuring no air pockets underneath the dough. Prick with a fork.

Freeze for 15 minutes (or longer if making in advance, ensuring they are tightly wrapped). Bake in the 350F oven for 11-12 minutes or until slightly golden.

Step 4

Freeze for 15 minutes (or longer if making in advance, ensuring they are tightly wrapped). Bake in the 350F oven for 11-12 minutes or until slightly golden.

Cool on a rack for a few minutes before trying to unmold. As it cools the tart firms up and is easier to unmold. Push against the removable tart pan bottom and remove the ring, then gently but firmly slide the bottom off.

Step 5

Cool on a rack for a few minutes before trying to unmold. As it cools the tart firms up and is easier to unmold. Push against the removable tart pan bottom and remove the ring, then gently but firmly slide the bottom off.

Divide the vanilla pastry cream among the tart shells.

Step 6

Divide the vanilla pastry cream among the tart shells.

Don't overfill. Leave some head room for when the fruits are added on top and fills up the tarts further.

Step 7

Don't overfill. Leave some head room for when the fruits are added on top and fills up the tarts further.

Top with the summer's bounty of fruits, whatever you desire!

Step 8

Top with the summer's bounty of fruits, whatever you desire!

Nom 😋

Step 9

Nom 😋

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