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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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ASPARAGUS TARTLETS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marlin Estate in Heath, Texas in 1998. These are tried and true and we love them. They are good as a side side or an appetizer. Read more . I like them with a big salad for a light lunch. Ingredients:
1 pound fresh asparagus cooked |
1 egg |
1 egg yolk |
2/3 cup half-and-half |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 cup freshly grated parmesan cheese |
basil sprigs to garnish |
pastry |
3 cups all purpose flour |
1/3 cup butter diced |
1/3 cup solid vegetable shortening diced |
2-1/2 tablespoons cold water |
Directions:
1. Sift flour into a bowl then rub in butter and shortening until mix resembles fine bread crumbs.
2. Stir in cold water to bind to smooth dough then wrap in plastic wrap and refrigerate 30 minutes.
3. Preheat oven to 40O then Thinly roll out pastry on a lightly floured surface.
4. Cut circles to fit six loosened tattler pans.
5. Line pans with pastry then pre-foil into pastry cases.
6. Fill with dried beans and bake 15 minutes then remove beans and foil and let cool slightly.
7. Reduce oven temperature to 350.
8. Cut 3” lengths from tips of asparagus and reserve.
9. Snap woody ends off asparagus stalks and peel off any tough skin.
10. Purée asparagus stalks in a blender or food processor.
11. Add egg, egg yolk and half-and- half then blend until smooth.
12. Stir in salt and pepper and parmesan cheese.
13. Pour mixture into pastry cases and arrange asparagus tips on top.
14. Bake 20 minutes then garnish with basil and serve warm with salad greens.
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