Pansy Tartlets Food

PANSY TARTLETS

Steps:

• Place apricot jam and 1 1/2 tablespoons water in a small saucepan; set over medium heat. Bring to a simmer while stirring. Remove from heat; pour hot liquid through a fine strainer set over a heat-proof bowl. Discard solids. Return liquid to saucepan; set aside.
• Heat oven to 350 degrees. On a lightly floured surface, roll out one disk of Pate Brisee into a 10 1/2-by-14-inch rectangle. Cut into twelve 3 1/2-inch squares. Press one square of dough into one of twelve 2 1/4- or 2 3/4-inch tartlet pans. Trim edges with a knife. Repeat with remaining dough. Refrigerate 30 minutes.
• Prick shells all over with a fork. Place a 3-inch square of aluminum foil into each shell. Fill shells with dried beans, rice, or pie weights; place on a baking sheet. Transfer to oven. Bake 13 minutes. Remove foil and weights. Bake until golden, about 5 minutes more. Transfer to a wire rack to cool.
• Combine eggs yolks, sugar, lemon juice, and lemon zest in a heavy saucepan. Combine with a whisk. Set over medium heat, stirring constantly with a wooden spoon and scraping bottom and sides of saucepan. Cook until mixture is thick enough to coat back of the wooden spoon, about 20 minutes.
• Remove saucepan from heat. Add butter, one piece at a time, stirring with wooden spoon until smooth. Pour lemon curd into the shells until three-quarters full. Transfer tartlets to refrigerator for 30 minutes.
• Using your fingers, rub the pansy petals with water. Place a moistened pansy in the center of each tartlet. Reheat the reserved jam until melted; generously and gently brush the tops with jam. Refrigerate in an airtight container until serving.

ONION AND GOAT CHEESE TARTLETS

Steps:

• Preheat oven to 375 degrees F.
• Take a 2 1/2-inch round cookie cutter and cut out 12 rounds from 2 sheets of puff pastry. Take a 12 hole mini muffin pan and place rounds of dough into each hole, pressing gently to form a cup and giving room for the filling. Cover with plastic wrap and keep the prepared pan in the refrigerator or freezer (depends how long until you need it).
• In a skillet add butter and oil. Throw in the onions and cook gently until softened and caramelized, stirring frequently for about 15 to 20 minutes. Once cooked add the scallions and chives. Set aside to cool slightly.
• In a bowl whisk together the egg, cream, and salt. Add the cooked onions to the custard, stirring thoroughly. Pour into the prepared pastry cups with a spoon. Break up the goat cheese and place on top of tarts. Bake for 20 to 25 minutes. Serve.

PATE BRISEE (PIE DOUGH)

Steps:

• In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
• With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
• Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

PATE BRISEE FOR PANSY TARTLETS

Steps:

• Combine flour, salt, and butter in a food processor. Process until mixture resembles coarse meal, about 8 seconds. Add 1/4 cup ice water in a slow stream through feed tube. Pulse until mixture holds together. Add more ice water, 1 tablespoon at a time, if needed, until dough holds together when squeezed.
• Divide dough into two equal balls. Flatten each ball into a desk, cover with plastic wrap, and chill at least 1 hour.

ALMOND FINANCIER TARTLETS

Steps:

• Preheat oven to 425 degrees. Melt butter in a small saucepan over medium heat. Cook until butter turns golden brown. Strain through a fine sieve; discard solids. Let cool.
• Whisk together flours, sugar, and 1/8 teaspoon salt. Beat whites until soft peaks form. Fold in flour mixture, browned butter, rum, and vanilla.
• Coat twelve 2 3/8-inch round tart pans with cooking spray; transfer to a baking sheet. Divide batter evenly among tart shells, filling each to the top. Sprinkle each with almond slices, and bake until golden brown, 12 to 13 minutes. Brush each with jam, and let cool.

ROASTED-APPLE TARTLETS

Steps:

• Make the crusts: Pulse flour, sugar, and 1/2 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
• Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together (it should not be wet or sticky). Press dough into a disk, and wrap in plastic. Refrigerate for 30 minutes.
• Set six 4-inch tart rings on a parchment-lined baking sheet. Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut out six 5 1/2-inch circles, rerolling scraps as needed. Press dough into bottoms and up sides of tart rings, patching any holes or tears, leaving an overhang at the top of each. Trim excess dough flush with edges of rings using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 350 degrees.
• Make the filling: Peel, core, and slice each apple into 8 wedges. Toss with sugar, breadcrumbs, Calvados, lemon juice, flour, and a pinch of salt. Spread evenly on a rimmed baking sheet, and bake for 20 minutes. Stir apples, and bake until very soft and caramelized around the edges, 15 to 20 minutes more. Scrape into a bowl, and roughly mash. Let cool.
• Assemble the tartlets: Peel, core, and quarter 1 apple. Core and quarter remaining 2 apples. Thinly slice all apples using a mandoline or a very sharp knife. Toss peeled and unpeeled apples separately with lemon juice. Spread 2 tablespoons mashed apple onto bottom of each tart shell. Fan peeled apple slices on top of mash; brush with half the butter, and sprinkle with half the sugar. Repeat with unpeeled apples and remaining butter and sugar. Bake until apples are golden brown around the edges, about 1 hour, 5 minutes. Brush tops with jam. Let cool slightly.