Orange
and Brown Sugar Tartlets
1
c brown sugar, packed
1 c water
2 T unsalted butter
2 T flour
2 yolks
1 t vanilla
1 t grated orange zest
Small pinch of salt
Whipped
cream, lightly sweetened
Candied orange zest
Prebaked
tartlet shells of desired size
Mix
all ingredients in a heavy bottomed saucepan. Cook over medium heat,
stirring constantly with a wooden spoon, until thickened. Pour into
prebaked tart shells and allow to cool. When ready for service, pipe
with whipped cream and garnish with candied orange zest.
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Blackberry
and Apple Curd Tartlets
3/4 lb. blackberries
1 Granny Smith apple, peeled, cored and chopped
3 T freshly squeezed lemon juice, strained
8 T unsalted butter
2 c sugar
4 eggs
Fresh ripe blackberries
for garnish
Powdered sugar for sprinkling
Prebaked
tartlet shells of desired size
Place
the berries and apple in a heavy bottomed stainless steel pan set
over low heat and cook slowly until the apples and blackberries are
softened and the juices are drawn out. Place in a blender or food
processor and carefully puree the mixture. Place in a large stainless
steel bowl set over simmering water, and add the lemon juice, butter
and sugar. Stir until the sugar is dissolved. Add in the eggs slowly
and continue cooking over simmering water until the mixture thickens.
Transfer to a shallow container and allow to cool. Spoon into desired
shells for service. Decorate with ripe blackberries and sprinkle with
powdered sugar.
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Lemon
Tarts with Raspberries and Orange Flower Honey
4 eggs, large
1 c sugar
1/2 c freshly squeezed lemon juice
1/4 c unsalted butter
2 T lemon peel, grated
Fresh raspberries
Orange flower honey for drizzling
Prebaked
tartlet shells of desired size
Beat eggs to break
up yolks, then add all ingredients to the eggs. Place in a large stainless
steel bowl set over simmering water and using a large wooden spoon,
stir until thickened. Mixture will be very hot when done, and thickened,
and when tested, will leave a clean path on the back of the wooden
spoon.. Transfer to a shallow container and allow to cool. Spoon into
desired prebaked tart shells. Decorate with fresh raspberries. Drizzle
a little of the honey over the tops of the raspberries and serve.
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