Strawberry-pineapple tartlets


Ingredients: 2 cups all-purpose flour,1/4 cup sugar,3/4 teaspoon coarse salt,8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces,1/4 cup ice water,1/2 pineapple, peeled, quartered and cored,1 1/2 cups strawberries, hulled and quartered,1/4 cup packed light-brown sugar,1/4 cup packed light-brown sugar,1/4 cup granulated sugar,1 vanilla bean, split and scraped, pod reserved,2 tablespoons fresh lemon juice,1/2 cup dark rum,1/2 cup dark rum

  1. Combine flour, sugar, and salt in a large bowl.
  2. Add butter and combine until mixture resembles coarse meal.
  3. Add ice water and mix until mixture just begins to hold together.
  4. Shape dough into one disk. Wrap in plastic, and refrigerate for at least an hour or up to three days (or freeze for up to 1 month; thaw in refrigerator before using).
  5. Divide crostata dough into 12 parts. Pat each part into a muffin cup in a muffin tin. Trim excess dough.
  6. Combine excess dough into a single mass and flatten into a rectangle between two sheets of plastic wrap. Freeze tin and excess dough until firm, about 30 minutes.


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