CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Burt, Wolf |
1 |
Servings |
INGREDIENTS
1 1/2 |
c |
All purpose flour |
1 |
|
Pinches salt |
1/4 |
lb |
Butter, chilled cut into |
|
|
tablespoon sized |
|
|
pieces |
4 |
T |
Chilled shortening |
4 |
T |
Ice water, up to 5 |
|
|
Flour for rolling out the |
|
|
dough |
1/2 |
c |
Apricot jam or raspberry |
|
|
jam strained |
2 |
c |
Lightly sweetened whipped |
|
|
cream About |
1 |
|
Mango, pitted and cut into |
|
|
very thin slices |
1 |
|
Kiwi, peeled and very |
|
|
thinly sliced |
1 |
c |
Fresh raspberries or |
|
|
blueberries |
6 |
|
Strawberries, trimmed and |
|
|
each |
|
|
one thinly sliced |
|
|
Confectioners' sugar |
18 |
|
Fat, 0 Other Carbohydrates |
INSTRUCTIONS
TO MAKE THE DOUGH: In a food processor, combine the flour with a pinch
of salt. Add the cold butter and shortening and pulse the machine 15
to 20 times or until the butter and shortening has been cut into the
flour in pieces about the size of oatmeal flakes. While the machine is
running, add the ice water and process, pulsing the machine on and
off, for a few seconds longer or until the dough comes together.
Transfer the dough to the counter and, if it is still dry, sprinkle it
with a teaspoon or so of water and work the water into the dough.
Flatten the dough into a disk, wrap in plastic wrap and chill,
preferably overnight, or for at least 2 hours. TO ROLL OUT THE DOUGH:
Lightly flour the counter. Divide the dough into 6 even pieces. Roll
out each piece of dough into a circle, about 4 inches in diameter.
Drop the dough into the fluted 32/3-inch tartlet shells and press it
in. Prick the bottom surface of the pastry with the tines of the fork.
Repeat this procedure with all of the tartlet shells and refrigerate
them for an hour. TO PRE-BAKE THE TARTLET SHELLS: Preheat the oven to
375ø F. Line the tartlet shells with pieces of foil and then put in
pie weights or beans or lentils, filling each tartlet shell to the
top. Bake for 10 minutes. Remove the tartlet shells and cool for a
minute, then remove the weights and the foil. If the bottom of the
dough begins to lift up, prick it with a fork. Return the tartlet
shells to the oven to bake completely or for another 15 minutes or
until golden brown. Remove and cool completely. TO FINISH THE
TARTLETS: Warm the jam in a small saucepan and with a pastry brush
paint the inside of the pre-baked tartlet shells with the jam and cool
completely. Spread some whipped cream over the jam. Attractively
arrange an assortment of mango and kiwi slices, raspberries or
blueberries and strawberry slices over the whipped cream and chill the
tartlet shells until serving time. Right before serving, dust the
fruit lightly with confectioners' sugar. Converted by MC_Buster. Per
serving: 970 Calories (kcal); 93g Total Fat; (83% calories from fat);
2g Protein; 40g Carbohydrate; 249mg Cholesterol; 1077mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit;
Converted by MM_Buster v2.0n.
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