Sunday, February 7, 2021

Prickly Pear Tartlets #BakingBloggers


This month, Sue of Palatable Pastime told the Baking Bloggers that for February: "Let's post your favorite bite sized baked item. Can be mini -desserts, mini muffins, mini quiche, gougeres, individual  sized items baked in muffin cups or small ramekins....let your imagination soar." Here's the #BakingBloggers bite-sized baked goods party...


Prickly Pear Tartlets

I initially thought to make individual sweet galettes, but the dough I tried didn't hold its shape. You can see the "fails" in the photo above. For my second attempt, I used the same dough but pressed it into a muffin pan instead. It worked fabulously. 

Also, I made these with Prickly Pear Jelly with fruit from friends. However, you can make these with whatever jam or jelly you have.

Ingredients makes approximately 20 mini tartlets
  • 3/4 cup butter, at room temperature
  • 3/4 cup organic granulated sugar
  • 2 eggs
  • 2 cups flour
  • 1/2 cup ground almonds
  • 1 teaspoon pure lemon extract
  • 1 teaspoon cold water (or vodka or gin)
  • finely minced Candied Citrus Peel, optional
  • Prickly Pear Jelly or whatever jam or jelly you have
  • Also needed: muffin pan; tamper (optional, but helps with the tartlet shape); scoop (optional, but helps with uniform sizes)

Procedure

Preheat oven to 325 degrees Fahrenheit. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Blend in the eggs until incorporated. Stir in the flour and ground almonds until a flaky dough is formed. Add in the water, pure lemon extract, and candied citrus peel (if using). Gently work the dough until it forms a ball.  

Use a scoop to portion out the dough, about the size of a walnut in its shell. Place each ball into a muffin hollow.


I use a tamper to form a depression in the center of each, slightly flattening and pushing the dough up the edges of the muffin pan. 


Spoon about 1/2 teaspoon jelly into each tartles. Bake until golden brown, about 20 to 25 minutes. Let tartlets cool for several minutes on the sheet before transferring to a wire cooling rack to cool completely.


Since this was my re-do batch, I ran out of prickly pear jelly and finished up the tartlets with elderberry jam that my mother-in-law gave me. Delish. 

That's a wrap for our bite-sized baking recipes. We'll be back in March, sharing recipes for madeleines. I love those little treats. Stay tuned...

7 comments:

  1. I need to grab some cactus fruit the next time I see it in the tienda and make up some jelly. Until then, this will be great for cleaning out extra jars of jam from the fridge!

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  2. Some of the best recipes are born of fails...they look wonderful as little tartlets.

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  3. This looks fabulous! Must be delicious too! I love these and make with whatever jelly I have. Must try this prickly pear jelly. Thanks for the recipe.

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  4. So cute - perfect way to hold their shape with the muffin tin!

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  5. Oooh, I've never tried prickly pear jelly! Sounds amazing. With the elderberry jam too. Great idea to press them into the tins.

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  6. Now, I can't wait to try prickly pear jelly...definitely something I have not come across...but you can bet that I'll be looking now!!!

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  7. I love using my tart tamper for beauties like this, Camilla! It's one of my kitchen tools I seldom use but when we are making tiny tarts, it's invaluable.

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