Tartelette Recipes

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Maple Pecan Fig Tart Recipe

Maple Pecan Fig Tart

09.28.09 by Jackie

We harvested our last batch of Black Mission figs from the garden today. I've been wanting to share them with our friends, and so I made two dozen mini-tarts this afternoon.

I adapted the almond cream that I use in my tarte amandine recipe, but instead of almond I used pecans because I think pecans complement figs really well. To sweeten the figs and pecans, I drizzle warm maple syrup. The result is a true taste of autumn.

 


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Kiwi Tart with Pastry Cream (Tarte au Kiwi et a la Creme Patissiere) Recipe

A local bakery makes these wonderful kiwi tarts that everyone in the family loves. I just bought some really nice golden kiwis from the local market and I thought I'd try my hand at making a kiwi tart, but with my own twist.

I used a walnut dough with the standard crème pâtissière. Instead of coating the bottom of the pastry with chocolate, I drizzled it over the top. The chocolate and kiwi go well together and they mesh very well with the velvety cream and the texture of the walnut tart shell.


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Canapes au Camembert (Camembert Tartlet Shells) Recipe

Canapés au camembert are the perfect palate teasers. They have a flaky, buttery shell and are covered with a camembert sauce mornay, which is béchamel and some cheese. The key to a good homogenous spread is a ripe, gooey, aged cheese. The addition of mustard and a hint of red chili pepper make it slightly piquant.

You can serve them as appetizers, as a first course accompanied with a salad or bake in a large tart pan and serve it as a main course for a light lunch.

Making this dish took me back to my time in Paris just before I got married. I was working non-stop, and after work, my boss would often take me for dinner to a brasserie. We would always get some amuse-gueules to start our meal. Amuse, in French, means entertainment in a playful, casual way, and gueule is slang for mouth. Those wonderful appetizers were a perfect way to whet the appetite before a nice meaty main course. Amuse-bouches, like the canapés au camembert I made today, are just a more sophisticated name for the fare I had so often in those brasseries.


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Throwing an Elegant Dinner Party? Try Miniature Sweets Recipe
I don't know about you, but to me the best way to end a meal is with something sweet. Nobody ever says no to dessert. I think that's probably what my guests remember the most when they come over for dinner. I recently made my blackberry polenta tartlet again for a dinner party but this time, I made bite-sized versions.
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Blackberry Polenta Tart with a Kaffir Lime Ginger Glaze Recipe

I was very frustrated yesterday after the memory card of my camera crashed and I wasn't able to show off my beautiful crostata with pecan and blueberry pie filling. All I could rescue was only one photo of the crostata before it went into the oven. So to redeem myself, I'm offering you un cadeau de consolation, a consolation prize with a blackberry polenta tart.

The sweet dough is made with polenta which gives a very crumbly texture. I filled the tart with blackberry preserves, topped them with fresh blackberries and finished them with a kaffir lime ginger glaze. Everything was gone, it was delicious. Mission accomplished!


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