Of course, that�s a poor attitude for a cook, and one I�ve been fighting against all these years as I convince people that making your own bread, dressings, cheese, cr�me fraiche, etc. is a worthwhile pursuit. So, eventually I will show you how to make puff pastry, and hopefully somehow reconcile this obvious hypocrisy, but for now, we defrost.
By the way, I realize that berry season is probably over where you live, but fresh California blackberries were still around a few weeks ago when I filmed this video, and so I�m posting it anyway, seasonality be damned. This is really about the technique for making little puff pastry tart shells anyway, and I�m very confident you�ll figure out how to fill them.
Speaking of which, don�t limit your brainstorming to sweet treats. These lovely little cups make for a stellar base for all kinds of savory bites. I�ve filled these with saut�ed mushrooms, chicken salads, and smoked salmon, just to name a few. Regardless of what you fill them with, they will be very well received. I hope you give these a try soon. Enjoy!
Ingredients for 12 tartlets:
1 sheet frozen puff pastry, partially thawed (you should get 12 tartlets if you use a 2-inch cutter like I did)
1 beaten egg
1/3 cup lemon curd, vanilla custard, chocolate mousse, whipped cream, or other appropriate filling
12 fresh blackberries
powdered sugar, as needed
*Bake puff pastry at 400 degrees F. for 13-15 minutes, allow to fully cool before filling.
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