Fruit Tartlets In Pistachio Phyllo Shells
Serves: 4
Jadyn Kohler
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
48
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375 degrees F and butter 8 (1/2-cup) muffin cups
2
Melt 4 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 3 phyllo sheets and cut out 4 (6-inch) squares (for a total of 12 single-sheet squares), discarding scraps
6
Repeat with other 3 phyllo sheets
7
Stack phyllo squares between 2 sheets of waxed paper and cover with a kitchen towel
8
Line each buttered muffin cup with 1 phyllo square, pressing into bottom (don?t worry if pastry rips)
9
Fold in pastry overhang, brush inside and edges with some melted butter
10
In a small bowl, stir together 2 tablespoons nuts and 2 tablespoons brown sugar
11
Sprinkle bottom of each pastry shell with 1/2 teaspoon nut-sugar mixture
12
Make 2 more layers of phyllo, butter, nuts, and sugar in same manner
13
Bake shells in middle of oven until golden brown, about 10 minutes
14
Carefully lift shells out of pan and transfer to a rack to cool slightly
15
While shells are baking, cut peach into 1/2-inch-thick wedges and halve wedges crosswise
16
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
17
In a small bowl stir together sour cream and remaining brown sugar, to taste
18
Just before serving, divide sour-cream mixture among shells and with a slotted spoon fill shells with fruit
19
Drizzle fruit and serving plates with some of remaining fruit juices in bowl
20
Sprinkle remaining nuts over tartlets