Fruit Tartlets In Pistachio Phyllo Shells
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Unsalted Butter3 tbsps
Shelled Pistachios1.5 tbsps
Light Brown Sugar (packed, to taste)1 small
Peach2 tbsps
Honey1 tbsp
Lemon Juice (fresh)1 tsp
Vanilla1 cup
Sour CreamDirections:
1
Preheat oven to 375°F and butter four 1/2-cup muffin cups
2
Melt 2 tablespoons butter and cool
3
In a shallow baking pan toast pistachios in middle of oven, shaking pan occasionally, until golden, about 10 minutes
4
Cool nuts and finely chop
5
On a work surface stack phyllo sheets and cut out four 6-inch squares (for a total of 12 single-sheet squares), discarding scraps
6
Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel
7
Line each buttered muffin cup with 1 phyllo square, pressing into bottom (don’t worry if pastry rips)
8
Fold in pastry overhang and brush inside and edges with some melted butter
9
In a small bowl stir together 1 tablespoon nuts and 1 tablespoon brown sugar
10
Sprinkle bottom of each pastry shell with ‚ teaspoon mixture
11
Make 2 more layers of phyllo, butter, nuts, and sugar in same manner
12
Bake shells in middle of oven until golden brown, about 10 minutes
13
Carefully lift shells out of pan and transfer to a rack to cool slightly
14
While shells are baking, cut peach into 1/2-inch-thick wedges and halve wedges crosswise
15
In a bowl toss peach and berries with honey, lemon juice, and vanilla and let stand at room temperature, stirring occasionally, at least 15 minutes
16
In a small bowl stir together sour cream and remaining brown sugar to taste
17
Just before serving, divide sour-cream mixture among shells and with a slotted spoon fill shells with fruit
18
Drizzle fruit and serving plates with some of remaining fruit juices in bowl
19
Sprinkle remaining nuts over tartlets
20
Preheat oven to 375°F and butter four 1/2-cup muffin cups
21
Melt 2 tablespoons butter and cool
22
In a shallow baking pan toast pistachios in middle of oven, shaking pan occasionally, until golden, about 10 minutes
23
Cool nuts and finely chop
24
On a work surface stack phyllo sheets and cut out four 6-inch squares (for a total of 12 single-sheet squares), discarding scraps
25
Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel
26
Line each buttered muffin cup with 1 phyllo square, pressing into bottom (don’t worry if pastry rips)
27
Fold in pastry overhang and brush inside and edges with some melted butter
28
In a small bowl stir together 1 tablespoon nuts and 1 tablespoon brown sugar
29
Sprinkle bottom of each pastry shell with ‚ teaspoon mixture
30
Make 2 more layers of phyllo, butter, nuts, and sugar in same manner
31
Bake shells in middle of oven until golden brown, about 10 minutes
32
Carefully lift shells out of pan and transfer to a rack to cool slightly
33
While shells are baking, cut peach into 1/2-inch-thick wedges and halve wedges crosswise
34
In a bowl toss peach and berries with honey, lemon juice, and vanilla and let stand at room temperature, stirring occasionally, at least 15 minutes
35
In a small bowl stir together sour cream and remaining brown sugar to taste
36
Just before serving, divide sour-cream mixture among shells and with a slotted spoon fill shells with fruit
37
Drizzle fruit and serving plates with some of remaining fruit juices in bowl
38
Sprinkle remaining nuts over tartlets