Exotic Fruit Tartlets
Anton Edelmann, maitre chef des cuisines at the Savoy in London, serves these tartlets at afternoon tea.
Martha Stewart Living, May 2000
- All-purpose flour, for dusting
- 1/2 pound (8 ounces) <u>Anton Edelmann's Puff Pastry</u>
- 1 tablespoon passion fruit juice, strained
- 4 tablespoons <u>Anton Edelmann's Pastry Cream</u>
- 1/2 kiwi fruit, peeled and sliced
- 1/4 mango, peeled, stoned, and sliced
- 1/4 small pineapple, peeled, cored, and sliced
- 1/4 papaya or papaw, peeled, seeded, and sliced
- 1/4 cup apricot jam, warmed and passed through a sieve, for glaze
- 2 tablespoons finely chopped pistachios
- 4 small sprigs fresh mint
- On a lightly floured surface, roll out pastry to 1/16-inch thickness. Cut dough into six 4 1/2-inch circles; place each circle in a 2 1/2-inch cocktail-sauce cup. Using fingers, press dough into cup, and trim dough flush with edges. Refrigerate until chilled, about 30 minutes.
- Preheat oven to 400 degrees. Remove shells from refrigerator, and prick chilled shells several times with a fork. Line shells with parchment paper; fill with pie weights or dried beans. Transfer shells to oven; bake until edges begin to turn light golden brown, 15 to 18 minutes. Transfer to a wire rack to cool. Remove parchment paper and pie weights.
- Stir passion fruit juice into pastry cream, and divide evenly among tartlets. Arrange fruit decoratively on top. Brush tops with apricot jam, and sprinkle edges with pistachios. Decorate with mint sprigs.
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