Blueberry Filled Orange Cream Mini Tartlets |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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BLUEBERRY FILLED ORANGE CREAM MINI TARTLETS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Conan Estate in Seagoville, Texas in 1992. Ingredients:
1/2 cup softened butter |
1/4 cup granulated sugar |
1 egg |
1-1/2 cups unbleached white four |
orange cream |
1/8 cup candied orange rind |
1/4 cup boiling water |
1 cup sour cream |
1 tablespoon granulated sugar |
2 tablespoons flour |
2 tablespoons egg yolks |
blueberry filling |
1 cup blueberries |
1 tablespoon granulated sugar |
2 tablespoons cornstarch |
Directions:
1. Start by boiling water to soak orange peel.
2. Cook berries in a single layer on bottom of saucepan until mushy.
3. Add sugar then drain orange peal water and mix with cornstarch when cooled to dissolve.
4. Add blueberries and stir until set.
5. Make a well in the middle of the pastry's flour then mix in butter, yolks and sugar by hand.
6. Continue stirring until soft dough forms then chill.
7. Rinse blueberry sauce pan and put in sour cream.
8. Puree egg yolks and softened rind in a food processor.
9. Add egg and rind mixture with flour and sugar to sour cream and cook together over low flame.
10. Roll out chilled tart dough then cut with large round cookie cutter and place in mini tart pan.
11. Flute edges then bake at 350 for 12 minutes.
12. Place pastry cream in cooled tart shells then put fresh blueberries and blueberries on top.
13. Chill at least 2 hours before serving.
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