TARTLET RECIPE RECIPES
ISCHL TARTLETS RECIPE | ALLRECIPES
Steps:
- Sift flour and baking powder onto waxed paper.
- Beat butter, cream cheese, sugar, and egg until fluffy. Add flour mixture and blend. Stir in ground almonds and lemon rind.
- Turn dough out on waxed paper and shape into ball. Chill several hours.
- Cut dough in half. Roll out to 1/8 inch thick on lightly floured board. Cut out with 3-inch cookie cutter (bottom), repeat with remaining dough and cut small hole in center of these (top).
- Bake in a 350 degree F (175 degrees C) oven for about 10 minutes, and cool.
- Heat preserves in saucepan.
- Spread heated preserves on bottom cookie. Put on top cookie and sprinkle with confectioners' sugar. Fill center of cookie with preserves.
Nutrition Facts : Calories 222.4 calories, CarbohydrateContent 29.8 g, CholesterolContent 32 mg, FatContent 10.8 g, FiberContent 0.8 g, ProteinContent 2.7 g, SaturatedFatContent 5.8 g, SodiumContent 78.4 mg, SugarContent 17.6 g
ISCHL TARTLETS RECIPE | ALLRECIPES
Steps:
- Sift flour and baking powder onto waxed paper.
- Beat butter, cream cheese, sugar, and egg until fluffy. Add flour mixture and blend. Stir in ground almonds and lemon rind.
- Turn dough out on waxed paper and shape into ball. Chill several hours.
- Cut dough in half. Roll out to 1/8 inch thick on lightly floured board. Cut out with 3-inch cookie cutter (bottom), repeat with remaining dough and cut small hole in center of these (top).
- Bake in a 350 degree F (175 degrees C) oven for about 10 minutes, and cool.
- Heat preserves in saucepan.
- Spread heated preserves on bottom cookie. Put on top cookie and sprinkle with confectioners' sugar. Fill center of cookie with preserves.
Nutrition Facts : Calories 222.4 calories, CarbohydrateContent 29.8 g, CholesterolContent 32 mg, FatContent 10.8 g, FiberContent 0.8 g, ProteinContent 2.7 g, SaturatedFatContent 5.8 g, SodiumContent 78.4 mg, SugarContent 17.6 g
More about "tartlet recipe recipes"
APPLE TARTLETS | ALLRECIPES
This is one of my fall favorite quick recipes to use those lovely little red apples my backyard tree provides! It's beautiful but also tasty - a great treat or dessert to make for company or bring to a party.
From allrecipes.com
Reviews 4.4
Total Time 25 minutes
Category Desserts, Pies, Tarts, Fruit Tart Recipes
Calories 357.4 calories per serving
From allrecipes.com
Reviews 4.4
Total Time 25 minutes
Category Desserts, Pies, Tarts, Fruit Tart Recipes
Calories 357.4 calories per serving
- Bring apricot jam to boil a saucepan; cook and stir until jam is thinned, 1 to 2 minutes. Brush jam onto warm tartlets; sprinkle each with sugar crystals.
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BEST BERRY CREAM TARTLETS RECIPE - HOW TO MAKE VERY BERRY ...
These sweet berry-topped tarts have a nutty surprise waiting at the bottom.
From goodhousekeeping.com
Total Time 1 hours 20 minutes
Category Mother's Day, breakfast, dessert
From goodhousekeeping.com
Total Time 1 hours 20 minutes
Category Mother's Day, breakfast, dessert
- Make Crust: Preheat oven to 350°F. Spray 6 (4 1/2-inch-wide) mini tartlet pans with removable bottoms (see Editor’s Note, below) with baking spray. In medium bowl with mixer on high speed, beat butter, granulated sugar and salt until smooth and creamy. Beat in egg yolk, then flour until just combined. If dough is too soft to handle, wrap in plastic and refrigerate 5 to 10 minutes. Divide dough into 6 equal mounds. With lightly floured hands, press into bottoms and up sides of prepared tartlet pans in even layer; place pans on cookie sheet. Cover each tartlet with small sheet parchment; add enough dried beans or pie weights to fill bottoms. Bake 15 to 20 minutes or until golden. Remove parchment and weights; bake another 5 to 8 minutes or until golden brown. Cool tartlet shells completely on wire rack. Make Pastry Cream: Meanwhile, in large bowl, whisk egg yolks, granulated sugar, cake flour and salt until smooth.In 3-quart saucepan, heat milk on medium-high until steaming and bubbles form around edge; remove from heat. To egg mixture, add splash of hot milk until smooth, whisking. Continue slowly adding and whisking in hot milk until half of milk is incorporated. Whisk in remaining hot milk until mixture is smooth. Return egg mixture to saucepan. Cook on medium 5 to 7 minutes or until very thick and bubbling, whisking constantly. Remove from heat. Scrape seeds from vanilla and whisk into pastry cream, along with almond extract. Using med-mesh sieve, strain pastry cream into medium bowl, pushing through with rubber spatula. Discard any solids. Cover cream with plastic, pressing against surface. Refrigerate until cold, about 2 hours.Divide almonds among bottoms of tartlet shells. Spread or pipe chilled pastry cream into tartlet shells. Top one-third of surface of tartlets with berries, mint and flowers. Dust lightly with confectioners’ sugar.
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Refrigerated pie crust and a muffin tin make it easy to create these delicious spiced pumpkin tartlets. Dollop with whipped cream and you’re done! — Jessie Oleson, Santa Fe, New Mexico
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Desserts
Calories 200 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Desserts
Calories 200 calories per serving
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From shanissweetart.com
From shanissweetart.com
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From allrecipes.com
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From myrecipes.com
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From foodnetwork.com
From foodnetwork.com
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From tasteofhome.com
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From allrecipes.com
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From marthastewart.com
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From bbcgoodfood.com
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