Little Dutch Tarts Food

DUTCH APPLE PIE TARTLETS

Steps:

• In a small bowl, combine apples and lemon curd. Spoon into tart shells., In another bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles fine crumbs. Spoon over apple mixture. Place on an ungreased baking sheet., Bake at 350° for 18-20 minutes or until golden brown. Cool on wire racks for 5 minutes. Dust with confectioners' sugar. Serve warm or at room temperature. Refrigerate leftovers.

MINIATURE ALMOND TARTS

Steps:

• In a large bowl, cream the butter and cream cheese until smooth. Gradually add flour until well blended. Refrigerate for 1 hour. , Shape into 1-in. balls. Place in ungreased miniature muffin cups; press onto the bottom and up the sides to form a shell. , For filling, in a small bowl, beat the almond paste, eggs and sugar until blended. Fill each shell with about 1-1/2 teaspoons filling., Bake at 325° for 25-30 minutes or until edges are golden brown. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe or spread over tarts. Top each with a cherry half.

DUTCH ALMOND COOKIES (AMANDEL KOEKJES)

Steps:

• Cream butter and sugars together; then beat in the eggs.
• Add the flour and soda and then mix in the almond paste.
• If dough gets too stiff andd a few drops of water.
• Mix in the nut meats.
• Drop by teaspoonful on greased cookie sheet.
• Bake in 325° oven for 15 minutes.

POFFERTJES

Steps:

• Mix all ingredients. Heat poffertje pan on burner. Brush butter on pan and add a 2 tbsp of batter. Turn poffertjes with toothpick.
• Serve with powdered sugar,jam,or syrup.

SPICED MELKTERT DUTCH MILK TART

Steps:

• Measure three-quarters of the milk into a saucepan, add the cinnamon, cardamom, nutmeg and heat to just below boiling point. Set aside to infuse for about 15 minutes.
• Mix together the remaining milk, egg yolks, flour,cornstarch, sugar and baking powder. Strain the spiced-flavoured milk, pour into a clean saucepan and cook, stirring, until the custard thickens. Remove from the heat, and whisk in the butter and vanilla. Cool to room temperature.
• Whisk the egg white stiffly and fold into the custard. Pour into the pastry shell and bake in a preheated oven at 375°F and bake for about 20 minutes more, until the filling is set. Slide the hot tart onto a plate, sprinkle with ground cinnamon whipped cream and serve warm or chill to serve cold.