Cantaloupe Tartlets
Cantaloupe Tartlets
Ingredients
- 1 ½ cups (225 g) unbleached all-purpose flour
- ¼ cup (55 g) sugar
- ½ tsp baking powder
- ½ cup (115 g) cold unsalted butter, diced
- 1 egg
- ¼ cup (55 g) sugar
- 2 tsp corn starch
- 1 tsp unbleached all-purpose flour
- 1 egg
- ½ cup (125 ml) milk
- ½ cup (125 ml) 35% cream
- ½ cup (125 ml) 35% cream 2-inch (5 cm) strip of orange zest
- 15 ml (1 c. à soupe) de passito (voir note)
- ¼ cup (55 g) sugar
- ½ cup (125 ml) passito
- ½ cantaloupe, peeled and seeded
Instructions
- In a food processor, combine the flour, sugar and baking powder. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the egg and pulse just until the dough starts coming together. Add water, as needed. Remove the dough from the food processor and shape by hand into a disc. Cover in plastic wrap and refrigerate for 1 hour.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Divide the dough into 8 small discs. On a lightly floured work surface, roll out each disc to a thickness of 1/8 inch (3 mm). Line eight 4-inch (10 cm) tartlet pans, pressing the dough into the bottoms and sides of the pans. Prick all over the pie shells with a fork. Cover each tartlet pan with a small piece of foil and fill with dried beans. Transfer to a baking sheet. Bake for 20 minutes. Remove the beans and foil and bake for another 5 minutes or until the crust is cooked and golden. Let cool on a wire rack.
Cantaloupe Tartlets