These graceful tartlets at a festive buffet table will look very elegant. They will be quite appropriate at a tea party with friends.
It is necessary
- For shortcrust pastry:
- - 175 g flour;
- - 1 yolk;
- - 25 g of ground almonds;
- - 100 g of butter;
- - 1 tablespoon of water;
- - 25 g of fine crystalline sugar;
- For filling:
- - 1 egg;
- - zest of 1 lemon;
- - assorted fresh berries
- - used tablespoons of cream;
- - 25 g of fine crystalline sugar;
- - 4 tablespoons of lemon juice;
- - 200 g fat cream cheese;
- For glaze:
- - 1 tablespoon of water;
- - 4 tablespoons of apricot jam;
- - 1 tablespoon lemon juice;
Instructions
Step 1
Prepare the dough. Pour the flour into a bowl, add the diced butter and crush into small crumbs. Add ground almonds, add sugar and add yolk. Then pour in 1 tablespoon of cold water and stir well with a knife all the ingredients, using a cutting motion.
Step 2
Gathering the mass with your hands, knead a soft dough. If necessary, you can add some more water. After wrapping the dough with cling film, leave to stand for 15 minutes. After dusting the work surface with flour, roll out the dough into a thin layer.
Step 3
Make circles with the fluted cookie cutter (7.5 cm diameter). When rolling, do not stretch the dough very much, otherwise the tartlets will shrink, losing their shape. Therefore, it is better to roll out the dough in small pieces and perform light short movements with a rolling pin, often turning the layer. In total, make 18 circles from the dough.
Step 4
Place the mugs in a silicone mold and press them into the recesses with your fingers. Use a fork to prick the dough and place in the freezer for 30 minutes. Bake the tartlets in an oven preheated to 200 ° C for 10-12 minutes, then reduce the temperature to 180 ° C.
Step 5
Make the filling. Mash the cream cheese and sugar until smooth. Enter the hammered egg, thoroughly rub the mass. Add lemon juice and grated zest. Whisk in the cream and add to the lemon cream.
Step 6
Spoon the cream into the baked baskets and place in the oven for 10-12 minutes to set the cream. Spread fresh berries on the cooled cream.
Step 7
Prepare the icing. Heat apricot jam with water and lemon juice in a saucepan and stir thoroughly until smooth. Strain the icing through a strainer and cover with a pastry brush or a spoonful of berries, let set.
