Strawberry Kiwi Tarttartlets Food

STRAWBERRY TARTLETS

Steps:

• Place the flour, 1 1/2 tablespoons sugar, and salt in a food processor. Pulse to combine. Add butter, and process until mixture resembles coarse meal.
• In a small bowl, mix together egg yolk and ice water. With machine running, add egg mixture in a slow, steady stream through the feed tube. Process until dough just holds together, about 20 seconds. If dough feels dry, add more ice water, 1 tablespoon at a time.
• Preheat oven to 400 degrees. Divide the dough evenly among six 4-inch tartlet pans; gently press into pans. Prick bottoms with a fork. Refrigerate shells until firm to the touch, at least 30 minutes.
• Line each shell with foil, and fill with pie weights or dried beans. Place tart pans on a rimmed baking sheet; bake until the edges just begin to brown, about 15 minutes. Remove foil and weights. Continue to bake until bottom of crust is golden brown and crisp, about 10 minutes more. Transfer to a wire rack; let cool completely. Remove shells from pans.
• Meanwhile, in a medium bowl, mix strawberries with remaining 3 tablespoons sugar. Cover with plastic wrap, and let macerate until juicy, about 1 hour.
• When ready to serve, fill each tart shell with about 1/3 cup creme fraiche; divide strawberries evenly among tarts.

STRAWBERRY KIWI TART/TARTLETS

Steps:

• Heat oven to 450. Prepare pie crust as instructed on box. Cool completely before filling.
• In medium bowl. mix all of filling ingredients with a wire whisk until well blended. Pour into cooled pie shell or tartlet shells. Arrange strawberries and kiwi on filling.
• In a small bowl, heat other jelly in the microwave for 5 to 10 seconds. Brush over the fruit. Refrigerate at least 1 hour before serving. Store in the refrigerator.
• Cooking time is cooling time.

STRAWBERRY KIWI TARTLETS

Steps:

• Beat together the egg and water in a bowl. Brush the puff pastry shells with the egg mixture, and bake shells according to package directions.
• Melt the preserves in a saucepan over low heat. Remove from heat, and stir in the strawberry slices.
• In a food processor, blend the kiwis and honey until smooth. In a large bowl, beat together the cream and sugar until stiff peaks form.
• Fill each puff pastry shell with strawberries, drizzle with kiwi sauce, and top with whipped cream to serve.

STRAWBERRY KIWI TART

Steps:

• Heat oven to 400°F. Mix Bisquick and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse cornmeal.
• Press mixture in bottom of ungreased springform pan, 9x3 inches. Bake 9 to 12 minutes or until light brown. Cool 30 minutes. Remove side of pan.
• Heat apricot jam to boiling; immediately pour over crust, spreading evenly. Arrange strawberries and kiwifruit on top. Heat apple jelly to boiling; brush or spoon carefully over fruit. Refrigerate at least 1 hour. Cut into wedges. Serve with whipped cream.

KIWI STRAWBERRY TART

Steps:

• Preheat the oven to 375 degrees
• Mix the crust ingredients, using only enough milk to get the consistency you want.
• On a sheet of wax paper, roll the dough out into a large circle. Use the wax paper to gently flip the crust into a 9-inch tart pan. Sprinkle a little flour on the bottom of the crust dough and set aside.
• Combine all cake ingredients, beginning with the dry. Pour cake batter over the crust dough.
• Bake for about 15 minutes.
• Meanwhile, prepare the instant pudding and refrigerate.
• Next, wash and chop the strawberries, peel and slice the kiwis.
• Once all components are ready and the crust has cooled to room temperature, you can assemble the tart.
• Use a spatula to smooth the pudding evenly over the cake layer.
• Place the fruit on top in any pattern you like. I typically start in the center and work my way outwards. Finally, sprinkle confectioner's sugar on top of the fruit.
• Serve immediately or refrigerate. It should last a day or two in the fridge.

STRAWBERRY TARTLETS

Steps:

• Roll out the pastry on a floured surface until it is about 1/4 inch thick.
• Grease a muffin tin.
• Cut out circles using a cutter or large glass to fit your muffin tin and put one in each cup.
• The rounds should come up nearly to the top edge of the cups.
• Bake, according to the package directions, with a few beans sprinkled in the bottom of each cup to keep the pastry from rising before you have filled it.
• Meanwhile, mix the strawberries with the honey.
• A few minutes before the pastry is done (this is about after 10 minutes at 400 F in my oven), remove the tray from the oven and scoop out the beans.
• Fill each tin with the strawberries and return to the oven for a couple minutes or just until the pastry is golden.
• Remove from the oven and set aside to cool.
• Meanwhile, in a saucepan mix the water and sugar and boil until clear.
• In a separate bowl, mix cornstarch and water.
• Stir the cornstarch mixture into the sugar mixture and boil until thick, stirring constantly.
• You can add a bit of red food colouring here to make a pretty red, if desired.
• When the tarts are cool, pour a little of the liquid over each one and then chill in the fridge.
• Serve with whipped cream.