Strawberry Tartlets with Lemon Drizzle

I wanted to make cherry tartlets, which Aidan thought was not acceptable since he currently does not like cherries.  He wanted strawberry tartlets that were “sour”.  We talked about this for quite a while because he wanted to essentially pour lemon juice and sugar on the strawberries and put them in the shell – which would make for a soggy tart.  I suggested he might like some marzipan (I was planning on putting this with my cherries) in his tartlet, which he said was horrible; however, after tasting the marzipan he said that it was delicious.  We agreed that we could make a drizzle with the lemon so that the strawberries weren’t swimming.  Aidan added castor sugar to the drizzle to give it a little crunch.

We followed Aidan previous crust idea with coconut flour.  (If you want to make the cherry tartlets, pit and sugar your cherries before you start the crust so they have lots of time to release their juices.  I added a teaspoon of lemon juice to my 1.5 c. of pitted cherries and a splash of almond extract along with enough sugar to make it taste sweet.)

Tart Crust

1 c. white flour

1/4 c. coconut flour

6 Tbs. cold unsalted butter cut into small chunks

2 Tbs. cold Crisco

1/4 tsp. kosher salt

4 Tbs. ice water

Tartlet pan (we have a 12 tartlet pan although this dough could work 14 tartlets easily)

Mix the flour and the salt together.  Add the butter and Crisco and pinch and rub with your fingers to mix the flour and fats or use a pastry blender.  Aidan likes to do the pinch and rub method.  Once the flour resembles corn meal, add the water 1 Tbs. at a time until the dough is combined.  Flatten the dough into a disk, wrap in plastic wrap and place in the fridge to cool for 20 minutes.

Pre-heat the oven to 375 degrees Fahrenheit.

Roll the dough out between 2 sheets of waxed paper for easier rolling or roll on a cool floured surface into a rectangle that is as big as your tartlet pan.  Remove one of the waxed paper sheets and cut out little disks to fit your tartlet pan.  We used  a drinking cup for our cutter.  Flour the edge of your cutter, press down on the dough starting from the edge and twist gently to cut through the dough.  Cut out 12 tartlet circles.  If you run out of space to cut out all 12, you will just re-roll the dough after you use the circles you have.

Gently press the dough into each tartlet form.  If you set a cross of parchment strips into the bottom of each cup before you press in the dough, the tartlets are easier to remove, but they usually pop right out with a gentle knife lift even if you forget this.

If you need to, re-roll the dough, use the waxed paper again and roll it out to 1/4 inch and then cut the remaining circles.

If you get a hole, patch with your excess dough.  If needed, use ice water to bind patch.  Note that this dough will shrink while baking, so leave a tall edge.  Use tiny pieces (1/4 of a 2 inch strip was good for us) of aluminum foil in each tartlet and then fill with beans or rice to weigh down the crust.

Bake for 10 minutes.

Remove the aluminum foil and weights and prick the bottom of the tartlets with a fork all over so that the steam can escape and the crust won’t get puffy.  Bake for another 5 minutes until golden brown.  Set on a cooling rack and allow it to fully cool.

Marzipan

Use pre-made marzipan or almond paste.  Roll it out on a piece of waxed paper.  It will stick to everything.  I like to just rinse my rolling pin when it gets too sticky, but you could use waxed paper on top too.  Cut out 12 slightly smaller circles (we used a smaller cup) than the tartlet crust.  You can store them in between waxed paper while you wait for the crust to cool.

You will have leftover marzipan.  Use the leftover marzipan to make truffles – melt high quality chocolate and a little butter and then dip marzipan disks or balls in the chocolate.  Alternately sculpt the marzipan into fun shapes and paint it with a new paintbrush and food coloring. 

Lemon Drizzle

1/2 c. powdered sugar

lemon juice

1 t. castor sugar

Slowly add lemon juice to the powdered sugar until it is runny.  Add the castor sugar.  Mix.

Tartlet Assembly

12 medium, nice strawberries – washed, dried, and sliced from top to bottom

While still in the tartlet pan, gently press the marzipan into the crust.  Add the sliced strawberries in a decorative pattern to your tartlet.  It takes about one strawberry per tartlet.  Using a spoon, drizzle the lemon drizzle on top of the strawberries.  Enjoy!  Note, the strawberries will begin releasing their juices once the drizzle is added, which will be caught by the marzipan keeping the crust from getting soggy, but it can make for a juicier bite.

If you want to make the cherry tartlets, take the juice released by the cherries, and pour it into a pan.  Add enough gelatin to cover the juice.  Wait.  Bring to a simmer and let cool to warm.  Add halved cherries to the tartlet crust and marzipan then drizzle the cherry sauce over the top.

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