Reviews
Add Rating & Review
Back to Berry Tartlets
All Reviews for Berry Tartlets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Berry Tartlets
Recipe Summary
Yield: Makes about 4 dozen 3-inch tartlets
Ingredients
Ingredient Checklist
Pate Brisee
Pastry Cream
2 pints blueberries
1 pint blackberries
Gallery
Berry Tartlets
Recipe Summary
Yield: Makes about 4 dozen 3-inch tartlets
Gallery
Berry Tartlets
Berry Tartlets
Berry Tartlets
Recipe Summary
Yield: Makes about 4 dozen 3-inch tartlets
Recipe Summary
Yield: Makes about 4 dozen 3-inch tartlets
Yield: Makes about 4 dozen 3-inch tartlets
Makes about 4 dozen 3-inch tartlets
Ingredients
Ingredients
- Pate Brisee
- Pastry Cream
- 2 pints blueberries
- 1 pint blackberries
Directions
Divide Pate Brisee into quarters. Roll one piece of dough into an 8-by-10-inch rectangle, 1/8 inch thick.
Line up twelve 3-inch tartlet pans; place dough loosely over pans. Fit dough into tartlet pans using another tartlet pan to press indentations; roll tops with a rolling pin to cut dough from edges. Chill the shells at least 30 minutes before baking. Repeat with remaining three quarters of dough. Shells can be lined with a second tartlet pan to prevent shrinkage when baking, or with a small piece of foil filled with dried beans.
Heat oven to 400 degrees. Bake shells until golden brown, about 20 minutes. Remove top pan or foil, place on a rack, and allow to cool completely.
Fill each tartlet with 1 tablespoon pastry cream. Top with fresh berries, and serve.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Berry Tartlets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Berry Tartlets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
