N.yr.eve Feast - 3. Fruit Solitaires Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Orange,
1 1/2 cup: All-purpose flour,
2 tbsp: Sugar,
1/2 cup: Butter, in small pieces
2: Egg yolks,
1 cup: Canned cherries,
1 cup: Canned blueberry filling,
GARNISH
Orange slices,
Orange-peel twists,
Directions:
Loaded with flavor and fun, these luscious orange-flavored tarts are
filled with cherries and blueberries. Preheat oven to 400F. Grate
peel from orange to measure 2 tsp; squeeze juice to measure 4 tbsp.
Place flour and sugar in food processor with butter; pulse, using
on-off, just until mixture resembles coarse crumbs. Add egg yolks,
orange peel and 3 tbsp reserved orange juice. Pulse just until
mixture forms a ball, adding additional 1 tbsp orange juice if
necessary. Pat dough into a flat disk; divide into sixths. On lightly
floured cookie sheet, place one sixth of dough. Using floured
fingers, shape dough into either a club, diamond, heart or spade
playing-card shape, 4-1/2 x 3-1/2, forming a 1/2-inch high rim. (Or
simply shape into 4-inch circle, forming a 1/2-inch high rim.) Repeat
with the remaining dough. Freeze cookie sheet 5 minutes until dough
is firm. Bake 14-16 minutes until crust is lightly browned. Cool on
wire rack. To serve, spoon pie fillings into cookies crusts.Place
tarts on individual serving plates. Garnish.
Source from luhu.jp
filled with cherries and blueberries. Preheat oven to 400F. Grate
peel from orange to measure 2 tsp; squeeze juice to measure 4 tbsp.
Place flour and sugar in food processor with butter; pulse, using
on-off, just until mixture resembles coarse crumbs. Add egg yolks,
orange peel and 3 tbsp reserved orange juice. Pulse just until
mixture forms a ball, adding additional 1 tbsp orange juice if
necessary. Pat dough into a flat disk; divide into sixths. On lightly
floured cookie sheet, place one sixth of dough. Using floured
fingers, shape dough into either a club, diamond, heart or spade
playing-card shape, 4-1/2 x 3-1/2, forming a 1/2-inch high rim. (Or
simply shape into 4-inch circle, forming a 1/2-inch high rim.) Repeat
with the remaining dough. Freeze cookie sheet 5 minutes until dough
is firm. Bake 14-16 minutes until crust is lightly browned. Cool on
wire rack. To serve, spoon pie fillings into cookies crusts.Place
tarts on individual serving plates. Garnish.
Source from luhu.jp