Fruit Tartlets
Instructions:
- FOR THE TART
- Flour for rolling out the dough
- 1/2 Cup Apricot jam or raspberry jam; strained
- 2 Cup Lightly sweetened whipped cream
- 1 Mango; pitted and cut into very thin slices
- 1 Kiwi; peeled and very thinly sliced
- 1 Cup Fresh raspberries or blueberries
- 6 Strawberries; trimmed and each one thinly sliced
- Confectioners\' sugar
- TO MAKE THE DOUGH: In a food processor, combine the flour with a pinch of salt. Add the cold butter and shortening and pulse the machine 15 to 20 times or until the butter and shortening has been cut into the flour in pieces about the size of oatmeal flakes.
- While the machine is running, add the ice water and process, pulsing the machine on and off, for a few seconds longer or until the dough comes together.
- Transfer the dough to the counter and, if it is still dry, sprinkle it with a teaspoon or so of water and work the water into the dough.
- Flatten the dough into a disk, wrap in plastic wrap and chill, preferably overnight, or for at least 2 hours.
- TO ROLL OUT THE DOUGH:
- Lightly flour the counter. Divide the dough into 6 even pieces. Roll out each piece of dough into a circle, about 4 inches in diameter.
- Drop the dough into the fluted 32/3−inch tartlet shells and press it in. Prick the bottom surface of the pastry with the tines of the fork.
- Repeat this procedure with all of the tartlet shells and refrigerate them for an hour.