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|Sandi in Hawaii||
REC: Jodi's Miniature Tartlet Pastry Dough
Joined: Dec 12, 2005
Posted to Thread #1764 at 4:51 am on May 11, 2006
This is straight from Jodi's post at Gail's:
MINIATURE TARTLET PASTRY DOUGH
2 1/2 cups of unsifted all purpose flour
1/8 teaspoon salt
1/2 cup of granulated sugar
2 sticks of unsalted Butter, chilled , then cut into 1/4" slices
(Do not substitute Butter , you can use salted if you wish but the unsalted is fresher .)
1 Large Egg
1 Teaspoon vanilla extract
Now here is my way of putting the dough together....
I put the butter in my Kitchen Aid mixing bowl, add the sugar and mix on medium until well blended. Add the egg, vanilla, and salt, blend in.
Now add the flour and mix in on low to keep from getting a flour bath. When the dough is mixed it will form a ball, and be stiff, I then remove from mixer and place on wax paper and with my hands I press the dough together until it is smooth and cohesive.
Now, preheat your oven to 350 F...If using the miniature tartlet tins this recipe will make four dozen. Arrange the tartlet tins on your cookie sheet, and pinch off about one teaspoon of dough and roll each piece into a ball.
To press the dough into the tins, using your index finger , press the center of dough ball into the tin, then press up the sides, while rotating the tin to distribute the dough evenly.
Try to use just enough dough to line the tartlet tins or mini muffin tins, as when the crust is really thick , not much room for your fillings.
If you are using the tartlet tins, they need to be baked until a light golden brown, which takes 12 to 15 minutes. When done take out of oven and place on rack to cool. Invert tin and the tartlet shell will drop onto your hand or onto the cookie sheet.
Hint: If making pumpkin, do not bake shells before you put the filling in, as the filling has to cook also and these take about 15 to 18 minutes to bake. I put the pumpkin filling into a squeeze bottle, and then I squeeze out just enough of the fillings to fill 2/3 full except for pumpkin and with that go to the top.
You could bake the pumpkin and then pipe it into the prepared shells, which ever way you like best. I have done it both ways.
I put Cool Whip or Whipping Cream on the top, I pipe rosettes on, then sprinkle a mixture of cinnamon and sugar on top of the whipped cream for garnish. This dough can be stored for a week in the refrigerator, or up to a month in the freezer.
Link: Jodi's original post
Other messages in this thread:
- 1764. ISO Your T&T Finger or Petite Dessert Recipes ... - buonappetito - 8:05pm on 05/10/06 (32)
- Strawberries stuffed with cream cheese or better yet Chocolate covered strawberries stuffed with - Meryl - 9:41pm on 05/10/06
- Meryl, how do you do the cream cheese stuffed berries, please? [NT] - CynUpstateNY - 11:05pm on 05/10/06
- Cyn, these are the two I have on file. I haven't tried them yet, but they both sound good... - Meryl - 12:41am on 05/11/06
- Thanks! I'm going to try the first one this weekend- will report on Monday! [NT] - CynUpstateNY - 1:14am on 05/11/06
- Cyn - I did the cheesecake ones (1st recipe) for a baby shower last summer. HUGE HIT! [NT] - Carianna in WA - 3:23am on 05/12/06
- p.s. I called them "Inside-Out Strawberry Cheesecakes" on the menu [NT] - Carianna in WA - 3:24am on 05/12/06
- Thanks Carianna! I plan on eating quite a few and also having a couple of martinis with them>> - CynUpstateNY - 12:50pm on 05/12/06
- Oh no! That's terrible. Everytime I turn my washing machine on as I walk out the door - Carianna in WA - 4:57pm on 05/12/06
- Yikes! Maybe the berries won't help but the martinis should. Good luck. [NT] - Marg CDN - 8:54pm on 05/12/06
- Thanks, Marg! The torrential rain we're having doesn't help the humidity level either! [NT] - CynUpstateNY - 10:05pm on 05/12/06
- Tiny cheesecakes...I have a recipe somewhere and will search for it if anyone is interested. [NT] - Junebug - 10:04pm on 05/10/06
- I would appreciate this recipe. Thanks. [NT] - Barb - 12:59am on 05/11/06
- It's at post 1801 below, Barb. Sorry it took so long! [NT] - Junebug - 2:11am on 05/13/06
- peanut butter cup cookies made in mini muffin pans. - AngAk - 1:30am on 05/11/06
- You can make different kinds of tassies - I always make Jodi's crust, and make different fillings... - Sandi in Hawaii - 4:48am on 05/11/06
- REC: Jodi's Miniature Tartlet Pastry Dough [LINK] - Sandi in Hawaii - 4:51am on 05/11/06
- REC: Lemon Tassie Filling - Sandi in Hawaii - 4:57am on 05/11/06
- REC: Pecan Tartlet Filling (and chocolate variation) - Sandi in Hawaii - 5:06am on 05/11/06
- REC: Sue-San Diego's Tangerine Vanilla Curd [LINK] - Sandi in Hawaii - 5:11am on 05/11/06
- Brownies in mini muffin cups are good, especially with a piped swirl of frosting! [NT] - Sandi in Hawaii - 5:12am on 05/11/06
- Sandi, how do you adjust the baking time, when, instead of regular>>> - Moyn - 12:29pm on 05/11/06
- Hi Moyn, I usually bake things in the mini's for about 15 minutes, then check for doneness..... - Sandi in Hawaii - 7:34am on 05/12/06
- Thanks, Sandi.. and you do the same to Kendall. Hugs to you both! NT [NT] - Moyn - 12:21pm on 05/12/06
- Oreo Truffles [NT] - MiainMD - 12:09pm on 05/11/06
- Meryl, I'd be interested in the recipe for chocolate dipped coconut macaroons! TIA [NT] - DawnNYS - 8:34pm on 05/12/06
- Here ya go, Dawn... - Meryl - 10:10pm on 05/12/06
- Thanks... do you use just the vanilla, or both vanilla and almond flavorings? [NT] - DawnNYS - 4:49pm on 05/13/06
- I just use vanilla extract. [NT] - Meryl - 7:08pm on 05/13/06
- Thanks, Meryl! I've been looking for a good macaroon recipe. [NT] - AndreainDC - 3:37pm on 05/14/06
- You're welcome, Andrea! I just made a batch last night, and they're in the freezer, waiting to be - Meryl - 7:10pm on 05/14/06
- Meryl, when shall I be there to help dip the macaroons? ;-) [NT] - LisainLA - 10:35pm on 05/14/06
- You're welcome anytime, Lisa! I actually take the messiest way possible, and roll them completely in - Meryl - 10:49pm on 05/14/06