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...
- Baked Tater Tots from Magical Ingredients
- Breakfast Toast Cups from Making Miracles
- Chocolate Bouchons from Karen's Kitchen Stories
- Eggless Pineapple Cupcakes from Sneha's Recipe
- Hertzoggies (South African Jam and Coconut Tartlets) from Tara's Multicultural Table
- Honey-Kissed Savory Shortbread Crackers from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Muffin Pizzas from A Day in the Life on the Farm
- Pizza Bombs from Palatable Pastime
- Potato Salad Bites from Food Lust People Love
- Prickly Pear Tartlets from Culinary Adventures with Camilla
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)
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...
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!ReplyDelete
Some of the best recipes are born of fails...they look wonderful as little tartlets.ReplyDelete
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.ReplyDelete
So cute - perfect way to hold their shape with the muffin tin!ReplyDelete
Oooh, I've never tried prickly pear jelly! Sounds amazing. With the elderberry jam too. Great idea to press them into the tins.ReplyDelete
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!!!ReplyDelete
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.ReplyDelete