Fruit Tartlets
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INGREDIENTS TARTLET SHELLS
1/2 cup butter, softened
1/4 cup sugar
1/4 teaspoon salt
1 egg white
1-1/2 cups sifted (sift before measuring) all-purpose flour
RUM CREAM FILLING
2 tablespoons sugar
2 tablespoons flour; dash of salt
2 egg yolks
1/4 cup milk
2 tablespoons rum, optional
1/2 cup heavy cream
1-inch vanilla bean, scraped, or 1/2 teaspoon vanilla extract
Strawberries, blueberries, raspberries, seedless green grapes, canned pineapple
pears, Mandarin oranges, bananasGLAZES
1/2 cup currant jelly
1 tablespoon Kirsch
1/2 cup apricot preservesTARTLET SHELLS - In bowl, with fork, blend butter, sugar, salt, and egg white until smooth. Gradually mix in flour until smooth. For each tartlet, use 2 teaspoons dough. With fingers, press into 2-1/2 to 3-inch tart pans. Place on cookie sheet. Refrigerate 1/2 hour. Preheat oven to 375 degrees. Bake shells 12 minutes, until golden. Cool in pans on rack a few minutes, turn out; cool.
MAKE FILLING - In small saucepan, mix sugar, flour, and dash of salt. Beat egg yolks slightly. Beat in the milk and rum to combine. Stir into sugar mixture. Cook over medium heat; stir constantly with a wire whisk until mixture boils and is thickened.
Pour into small bowl; set in pan of ice and water; stir occasionally to cool mixture quickly - 8 to 10 minutes. Filling will be thick.
Beat cream until stiff. With scraper, fold into filling mixture to combine well. Stir in vanilla. Refrigerate until ready to use - at least 30 minutes.
Spoon several teaspoons of Rum Cream into each shell. Top with an assortment of well-drained fruit.
In small skillet, over medium heat, stir 1/2 cup currant jelly until melted. Remove from heat. Stir in 1 tablespoon Kirsch. Also over medium heat, melt 1/2 cup apricot preserves, stirring. (If glaze becomes too thick, reheat gently; add a little hot water).
Brush yellow or light fruit with warm apricot glaze and red or dark fruit with currant-jelly glaze. Refrigerate.
Makes 1-1/2 dozen
NOTE - If desired, make the Tartlet Shells and Rum Cream the day before. Then assemble the tartlets several hours before serving.