Glazed Fruit Tartlets

  • 1/4 lb. softened butter or margarine
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 tbsp. orange juice
  • 1 tsp. vanilla extract
  • 1 tbsp grated orange peel
  • 1-3/4 cups all purpose flour
  • 3 to 4 cups fruits such as sliced bananas, well-drained mandarin orange sections, whole or sliced strawberries, fresh or well-drained canned diced pineapple, seedless grapes and fresh or frozen blueberries, drained.
  • Orange Glaze, see below.
  • Set of Tartlet Molds

Preheat oven to 350°F. In a medium bowl, beat butter or margarine until fluffy. Do not use a food processor. Gradually mix in sugar, beating until light. Add egg yolk, orange juice, vanilla and orange peel. Mix in flour. Press dough into 2- or 3-inch tartlet molds. Bake 15 - 20 minutes or until lightly browned.

Cool in molds 10 minutes. Insert tip of a knife between edge of crust and mold and invert crusts 1 at a time in your hand. Cool completely on racks. These crusts may be frozen.

Prepare Orange Glaze; set aside. Fill tartlet shells with desired fruit, 1 type of fruit per tartlet. Carefully spoon cooled Orange Glaze over top, covering fruit completely. May be refrigerated up to eight hours. Makes 24 tartlets.

Orange Glaze For Tartlets

  • 1/2 cup sugar
  • 1 tbsp. plus 1/2 tsp. corn starch
  • dash salt
  • 1 cup orange juice
  • 2 tsp. grated orange peel
  • 1 tbsp. orange-flavored liqueur

Orange Glaze: Mix sugar, cornstarch and salt in saucepan. Gradually stir in orange juice until smooth. Heat to boiling, stirring constantly. Boil and stir 2 minutes. Add orange peel. Cover and cool. Stir in orange liqueur.

– Karen Bergman

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