You probably know I make fruit tarts. Yesterday, I tried making the same recipe in Tartlet Pans, which I got for Christmas. It was adorable. In case you don’t know what a tart is, (they aren’t as common as cakes, pies, and cookies) it’s like a pie with a very thin shortbread crust and then there is a pastry-cream filling and fruits on top. Anyway, they’re delicious.
Although I haven’t blogged about it, I’ve recently been baking strawberry tarts, which have a top like the one I made for my Aunt’s birthday.
On Friday, I made a tart for a neighbor, so I had extra dough. I was supposed to make us a tart with the remaining dough on Saturday…. but…. that didn’t happen. So Sunday night, before dinner, I rolled out the dough and attempted laying it over the 10-inch tart ring, which was when I realized it wasn’t enough dough. Remembering the small tart pans in my box, I decided to try it out. Since the set wasn’t meant for 8 people, it only came with 6. So I made five, and rolled out the rest of the dough into a giant sheet and baked it. The five pans were ADORABLE, because they were scalloped, which meant the tart had scallops. (Maybe someday I’ll make a scallop tart with scalloped edges. Okay, that was a bad pun.)
Because we have 8 people (7, not counting Ava), 5 tarts weren’t enough. So I filled two tall ramekins with pastry cream and a strawberry, sliced and fanned out, and one smaller ramekin with pastry cream and two fanned-out strawberries. And then I took the cookies that I had broken up from that giant sheet and stuck pieces of it into all the ramekins.
Although all of the types were probably delicious, I think the scalloped-tartlet pans were adorable. I will definitely use them again.👍
The Prancing Pony Club 