Lemon-filled tartlets
Description
Delicious pastries for the whole family. A recipe for tarts filled with corn syrup, lemon zest and juice, ground ginger, and breadcrumbs. This recipe yields about two dozen tarts. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Cut the butter into pieces. In the bowl of a food processor, mix the flour, sugar, and salt 2-3 times. Add the butter pieces and blend 10-12 times, until the mixture resembles coarse cornmeal.
- 2
Step 2
2. Add 1-2 tablespoons of cold water and mix 4-5 times. The mixture should resemble wet sand. Transfer the dough to a large bowl. Add another tablespoon of water and mix with a rubber spatula.
- 3
Step 3
3. Turn the dough out onto a lightly floured surface and knead 3-4 times. Add more water, 1 tablespoon at a time, as needed. Handle the dough as little as possible to prevent the butter from melting. Shape the dough into a disk about 15-17 cm in diameter. Wrap the dough in plastic wrap and place in the freezer for 30 minutes or in the refrigerator for at least 2 hours.
- 4
Step 4
4. After cooling, place on a lightly floured surface. Roll out the dough to about 3 mm thickness.
- 5
Step 5
5. Trim the dough to fit the size of your molds. Place the tartlets on a baking sheet and refrigerate for at least 30 minutes. Preheat the oven to 175 degrees. Bake the tartlets for 15 minutes. Let them cool completely.
- 6
Step 6
6. To prepare the filling, combine all ingredients in a bowl and pour over the cooled tartlets. Bake for 20 minutes. Let cool completely before serving. Serve with whipped cream or vanilla ice cream.