Strawberry-Lemon Tartlets
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
46
Spice
36
Sweetness
44
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Lemon Curd (purchased)1 cup
Whipping Cream (chilled)16 large
Strawberry2 tbsps
Apricot Preserve2 tsps
BrandyDirections:
1
Preheat oven to 375°F
2
Roll out crust on lightly floured surface to 16-inch round (scant 1/8 inch thick)
3
Cut out 3-inch rounds
4
Gather and re-roll dough scraps
5
Cut out enough rounds to make 16 total
6
Line 3-inch-diameter fluted tartlet pans with -inch-high sides with dough rounds
7
Freeze crusts 15 minutes
8
Arrange tartlet pans on large baking sheets
9
Bake crusts until pale golden, piercing bottoms with toothpick if crusts bubble, about 13 minutes
10
Cool crusts completely
11
Turn crusts out of pans; arrange on platter
12
Preheat oven to 375°F
13
Roll out crust on lightly floured surface to 16-inch round (scant 1/8 inch thick)
14
Cut out 3-inch rounds
15
Gather and re-roll dough scraps
16
Cut out enough rounds to make 16 total
17
Line 3-inch-diameter fluted tartlet pans with -inch-high sides with dough rounds
18
Freeze crusts 15 minutes
19
Arrange tartlet pans on large baking sheets
20
Bake crusts until pale golden, piercing bottoms with toothpick if crusts bubble, about 13 minutes
21
Cool crusts completely
22
Turn crusts out of pans; arrange on platter
23
For filling: Whisk lemon curd and lemon peel in medium bowl until smooth
24
Whip cream in another medium bowl until soft peaks form
25
Fold cream into lemon curd in 2 additions
26
Divide filling among crusts
27
Cut each strawberry as desired and place 1 atop each tartlet
28
Whisk lemon curd and lemon peel in medium bowl until smooth
29
Whip cream in another medium bowl until soft peaks form
30
Fold cream into lemon curd in 2 additions
31
Divide filling among crusts
32
Cut each strawberry as desired and place 1 atop each tartlet
33
For glaze: Stir preserves and brandy in small saucepan over medium heat until mixture comes to boil
34
Strain into small bowl
35
Brush each berry with glaze
36
Garnish tartlets with lemon peel, if desired
37
(Can be prepared 6 hours ahead
38
Cover loosely and refrigerate
39
) Stir preserves and brandy in small saucepan over medium heat until mixture comes to boil
40
Strain into small bowl
41
Brush each berry with glaze
42
Garnish tartlets with lemon peel, if desired
43
(Can be prepared 6 hours ahead
44
Cover loosely and refrigerate)