- 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