Tuesday, May 1, 2012

Honey, Lemon and Almond Tartlets – Having a Pollyanna moment!

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Everything you need for a Pollyanna moment!

My parents are watching the Dublin skies with bated breath, hoping that they are not going to be flooded again. I can’t even think about soggy carpets and destroyed books without getting upset on their behalf so I am going all Pollyanna and I am going to bake some golden tartlets and pretend it’s not happening.
These honey, lemon, and almond tartlets are a little bite of summer, and I guess if the worst comes to the worst, my parents could always lash them together and use them as a raft...

For 18 tartlets you will need...
... to pre-heat the oven to 160°C at step 3

Sweet Pastry
175g butter
75g caster sugar
1 tablespoon finely grated lemon zest
1 egg, beaten
260g plain flour
a pinch of fine table salt 

1                    Using a stand mixer (or a large bowl and plenty of elbow grease) cream together the butter, sugar and lemon zest. When light and fluffy and paler in colour, mix in the beaten egg and continue beating until combined. Add the flour and mix until it forms a soft paste. Shape the paste into a ball using floured hands. Flatten into a disc about 2.5cm thick (1 inch) and cover with cling wrap. Refrigerate for at least 30 minutes, or overnight.
2                    Roll out the chilled pastry to a thickness of about 2mm (about as thick as a euro/pound coin). Cut out 18 rounds using a 10 cm (4 inch) round cookie cutter – or a flower-shaped cutter as shown in the photos. Line muffin tins with the pastry rounds. If any holes develop, simply use excess pastry to patch them up, pressing firmly into place – it’s a very forgiving pastry. Return to the fridge and chill for a further 30 minutes.
The pink flower-shaped cutter definitely adds Pollyanna-bility to the process!

Filling
4 egg yolks
100g runny honey
170mls double cream
1 tablespoon grated lemon zest
100g breadcrumbs
75g ground almond  

3                    Place the egg yolks in a large bowl and whisk lightly while you add the runny honey. (I usually place the bowl on a weighing scales and weigh the honey directly into the bowl as I whisk – anything to save on sticky washing up). When the honey and eggs are mixed, add the cream and grated lemon zest and whisk until combined.  Add the breadcrumbs and almonds and mix until no dry breadcrumbs remain.
4                    Remove the chilled pastry cases from the fridge. Divide the filling between the pastry cases, allowing approximately 1 tablespoon of the mixture per tartlet. Transfer to the pre-heated oven and bake for 20 – 25 minutes until the filling has puffed up, is golden brown and feels spongy when pressed lightly with a finger. Carefully remove from the muffin tins and cool on a wire rack. Serve warm or cold with ice cream or whipped cream. 


Right, I’m off to eat that photo at the top of the page and think pleasant thoughts, although if anyone knows the opposite of a rain dance, please feel free to interrupt my Pollyanna moment.
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28 comments:

Crunchy Creamy Sweet said...

I love your flower tartlets! So adorable!

Lenita said...

I feel like running to my kitchen and bake this lovely tarlets! maybe I'll do it!
O my good they're so beautiful!

Wok with Ray said...

Beautiful tartlets, Hester. I really need to learn from an expert like you on how to bake. You made it look so simple. Thank you for the share. :)

~ ray ~

Tina Bk said...

Once you see the water rise, it is something that always comes to mind when it rains and yes I have been in a flood before. Nothing I want to experience again.
Delicious flavors in these tarts and another bonus is that they look fairly easy. However, I am missing the flower like molds you used for making the crust. They do make for an amazing presentation

Cucina49 said...

Oh, I am feeling upset on your behalf about the floods--I experienced them when I was living in Louisiana years ago and have never forgotten them. These tarlets are gorgeous--I absolutely love the flower shape.

gobakeyourself said...

These are insanely bbeautiful - cute delicious and again so cute!

Cheers
Choc Chip Uru

firefoodie said...

Yep, same flooding threats here in Oxfordshire. Not sure if I can think of any food that doubles up as a raft 'though! Denial and tartlets always works. You got it in one Hester! A.

ping said...

Ooohhh ... I'm going to eat that picture at the top of the page too!
I wish I could do a backward raindance for you... can't even do one the right way :) Here's to non soggy carpets and books.

Purabi Naha said...

Hi there, Hester! Loved these flowery tartlets...aren't these just right for Mother's day?! How cute...

healthyfoodietravels said...

Mmmm, what a treat! :) love the flowershape you used!

love2dine said...

The food does look amazing

Restaurants in New york said...

I always wanna try no things,this recipe is delicious..I liked it :)

Alana said...

Oh my gosh how adorable! I'd never considered using a flower cutter for tartlets before. Will definitely be doing this in the future so thanks so much for sharing :D

Anita at Hungry Couple said...

Oh, these looks so good, Hester! Exactly the kind of treat I like and I love that you used a muffin tin to bake them. I've got to get more creative with mine. I'm sorry your parents are having flooding issues. I'll think dry thoughts for you...

Sarah said...

nothing like a good tartlet to take your mind off scary thoughts... these look totally fantastic!

A SPICY PERSPECTIVE said...

Such cute shells!!

Food Jaunts said...

Oh these are adorable. So clever to use the flower cutout and I love the mix of ingredients.

Maureen @ Orgasmic Chef said...

These are so cute!

I think the weather patterns have changed and we're no longer flooding every time we turn around. Sorry about the rain, hope it stops.

Lizzy said...

Oh, these look fabulous, Hester...such a tasty filling and I LOVE the scalloped crust. What a neat idea to use the flower cookie cutter to shape the crusts. Have a wonderful weekend~

Jill Colonna said...

I love your pollyanna moment, Hester. Crossing fingers that the rains are gentle. These gorgeous tarts are enough to forget anything. You've helped me forget that I just sprayed black shoe polish directly on my boots and I now have foot shapes on my cream marble floor. I needed this pollyana moment, my friend!

Parsley Sage said...

...you're so cold. A tart raft!? I guess you have to laugh from crying, eh? :)

Beautiful tartlets. The little flowers are so cuto

mrs mulford said...

Love the petal shapes, still raining here but we're up on a hill so we will see…..

Tiffany said...

A little bite of summer … and beauty! I can only imagine that crisp lemon flavor!

Nami | Just One Cookbook said...

What a great idea to make flower tartlets! So pretty to look at. :-)

The Harried Cook said...

The tartlets are so pretty! I love the flower shape :) and the flavors are incredible! Thank you for sharing this :)

Rosita Vargas said...

Luce absolutamente deliciosas y lindas me encantan están muy bien hechas,abrazos hugs,hugs.

Rosita Vargas said...

Luce absolutamente deliciosas y lindas me encantan están muy bien hechas,abrazos hugs,hugs.

Ellen B Cookery said...

These don't only look delicious, but look so pretty. Think I'll make them for a wedding shower I'll be attending in early June. What a clever idea using the flower mould to shape your tartlets. Something I'll be incorporating into my baking habits. Thanks for sharing!