Favorite savory or sweet tarlet or mini tart recipes?

savory

Ingredients:

***Flaky Pastry***

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon chili powder

1/3 cup butter or margarine -- cold

1/3 cup solid vegetable shortening

1 egg

cold water -- as required

***Ham and Green Chile Filling***

3/4 cup cooked ham -- finely diced

3 tablespoons chopped green chiles

1/4 cup chopped green onions -- including tops

1 1/2 cup shredded Monterey jack cheese

***Filling Topping***

2 eggs

3/4 cup sour cream

Directions:

Prepare Flaky Pastry:

Combine flour, salt and chili powder. Cut in firm butter and solid vegetable shortening until mixture resembles fine crumbs. In a small bowl, beat egg and enough water to make 1/4 cup. Add to flour mixture, 1 tablespoon at a time, mixing until dough holds together. Shape into a ball.

On a floured board, roll dough 1/16-inch thick. Cut into 2-inch circles, rerolling scraps to make about 72 circles. Fit into bottoms and partway up sides of 1 3/4-inch muffin cups.

Prepare Ham and Green Chile Filling: Mix diced ham, chiles and green onions. Add shredded cheese, mixing well. Place a heaping teaspoon of the filling in each prepared muffin cup.

Prepare Filling Topping: Beat eggs lightly; beat in sour cream until smooth. Spoon about 1 teaspoon of the egg mixture into each cup.

Bake in a 375 F oven until tops are lightly browned (about 20 minutes). Let cool for 5 minutes; then tip quiches out of pans. Serve warm or at room temperature.

If made ahead, let cool completely, wrap airtight, and refrigerate until next day; to reheat, spread quiches in a single layer in a shallow pan and place in a 350 oven until hot (about 10 minutes). Makes about 6 dozen appetizers.

This recipe for Appetizer Mini-Quiches serves/makes 6 dozen

sweet

Individual tarts made with a butter cookie crust and filled with fresh raspberries. Makes 8 tartlets.

INGREDIENTS:

For the pastry:

1-1/2 cups all purpose flour

1/3 cup granulated sugar

1/2 teaspoon salt

8 Tablespoons unsalted butter,cut into pieces

1 egg yolk

3 to 4 Tablespoons water

.

For the filling:

1/3 cup raspberry jam, melted & strained

2 Tablespoons water

1-1/2 cups fresh raspberries, rinsed and dried

PREPARATION:

Make the pastry:

1. Put the flour, sugar, and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse crumbs.

2. Add the egg yolk and 3 tablespoons of the water and pulse until the dough begins to hold together when you pinch it.

If it seems to dry, add the other tablespoon of water and pulse to combine.

3. Remove from the processor and on a lightly floured surface, need it for a couple of minutes. Flatten it into a disk, wrap in plastic and chill for at least 1 hour.

To finish the tartlets:

1. Butter and lightly flour 8 4-inch tartlet pans. On a lightly floured surface roll out the dough into a long rectangle about 1/4-inch thick. Arrange the tartlet pans closely together. Wrap the dough around the rolling pin and unroll it over the pans.

2. Press the dough into the pans, roll the pin over the pans to trim the dough. Using your fingers press the dough up the sides and then prick the bottoms with a fork. Place the tartlet shells into the refrigerator and chill for 30 minutes.

Preheat oven to 400°F

3. Line the chilled shells with foil and fill with dried beans. Place on a baking sheet and bake for 15 minutes. Remove from oven. Remove the foil and beans, return to the oven and bake an additonal 101-12 minutes until they just begin to brown and are fully cooked.

4. In the meantime, put the jam and water in a small saucepan and bring to a boil on top of the stove and bring to a boil. Turn down the heat and simmer for about 3 minutes.

5. Remove the tart shells from the oven and press the raspberries, stem side down, into them while they are still warm. Brush immediately with the glaze.

To serve:

The tartlets are best served warm from the oven.

hope these are ok, they are delicious

Caramelized Onion Tartlets

1 to 2 large sweet onions (such as Vidalia), chopped (3 cups)

1/3 cup packed brown sugar

2 tablespoons canola oil

1/2 cup water

2 large eggs, beaten

1 cup milk *

1 cup shredded Swiss cheese (4-ounces)

1/4 teaspoon salt

1/4 teaspoon ground pepper

1 (2 crust) package ready-to-use refrigerated pie crust, room temperature

In large skillet, cook and stir onions, brown sugar and oil for 3 minutes. Add water; cook and stir until onions are tender and golden brown, about 5 minutes. Cool slightly.

Meanwhile, in medium bowl, stir together eggs, milk, cheese, salt and pepper. Stir in onion mixture; set aside.

Using a 3-inch round cookie cutter, cut pie crusts into rounds. Place in medium muffin cups, shaping to fit bottom and about 1/2-inch up the side of each cup. Spoon about 2 tablespoons onion mixture into each pie crust cup.

Bake at 375 degrees F for 20 minutes or until knife inserted in center of tartlet comes out clean. Cool in muffin cups for 5 minutes; remove from pans.

Serve warm or at room temperature.

Makes 30 to 32 tartlets.

* For extra richness, substitute heavy (whipping) cream.

Hong Kong Style Egg Tarts

INGREDIENTS

1 cup confectioners' sugar

3 cups all-purpose flour

1 cup butter

1 egg, beaten

1 dash vanilla extract

2/3 cup white sugar

1 1/2 cups water

9 eggs, beaten

1 dash vanilla extract

1 cup canned evaporated milk

DIRECTIONS

In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.

Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.

Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Note

Whole milk will work as a substitute for evaporated milk.