I'm super jazzed about my new tartlet pans, so I was more than happy to spend some time this weekend and throw together a couple for us. Now here's where we test to see if you're paying attention - remember last weekend when I said I'd update you later? Well the big news is, Jon and I are moving at the end of the month - woo hoo! In light of that, I'm trying to use up my pantry and not create too many leftovers. So you may be seeing some really....um...creative dishes, or you may see a move from food for a bit if our dinner consists of grilled sausage and rice.....and you'll definitely be seeing some smaller portions. So with that in mind - I only made 2 tartlets. No leftovers here!
I topped these with some vanilla ice cream, because pies and tarts are ALWAYS better a la mode!
1/4 cup sugar
2 cups mixed berries
3/4 Tbsp chambord
3/4 Tbsp cornstarch
1/4 lemon, zested
1) Preheat oven to 400. Line a baking sheet with foil. Roll out dough on floured surface and cut out 2 rounds.
2) Fit dough into two tartlet pans with removable bottoms. Refrigerate tartlet shells while preparing filling.
3) In large bowl, combine berries, sugar, chambord, cornstarch, and lemon zest.
4) Divide fruit between tartlets and place on prepared baking sheet. Bake until filling is bubbly and pastry is golden, about 30 minutes.
Each serving has:
|Total Fat||15.2 g|
|Total Carbohydrate||80.7 g|