Grilled Fruit Tartlets
Grilled Fruit Tartlets
Ingredients
- 1 1/4 cups (190 g) unbleached all-purpose flour
- 1/2 cup (65 g) icing sugar
- 1/4 tsp salt
- 1/2 cup (115 g) cold unsalted butter, diced
- 2 egg yolks
- 1/2 tsp (2.5 ml) vanilla extract
- 2 oz (55 g) white chocolate, melted
- 3 peaches, pitted and each cut into 8 wedges
- 6 apricots, pitted and halved (if large, each cut into 4 wedges)
- 3/4 cup (115 g) red and yellow cherries, pitted and halved
- 1/2 cup (105 g) sugar
Instructions
- In a food processor, combine the flour, icing sugar and salt. Add the butter and pulse until the butter forms pea-sized pieces. Add the egg yolks and vanilla. Pulse again until the dough begins to form. Remove from the processor and shape into a short log. Slice the dough into 8 pieces and refrigerate for 15 minutes.
- On a lightly floured surface, roll out 1 piece of dough at a time into a disc 1/8 inch (3 mm) thick. Line eight 4-inch (10 cm) tartlet pans with removable bottoms. Prick the tart shells with a fork. Place the pans on a baking sheet and refrigerate for 30 minutes, or freeze for 15 minutes.
- With the rack in the lowest position, preheat the oven to 400°F (200°C).
- Bake the tart shells on the baking sheet for 12 to 15 minutes or until light golden brown. Let cool completely before unmoulding.
- Brush the melted white chocolate inside the shells and set aside.
Grilled Fruit Tartlets