Fruit Tartlets
By: Anonymous
Published: Friday, February 12, 2010 - 2:37am

Ingredients




cup All purpose flour
1 pch salt
pound Butter, chilled, cut into tablespoon sized pieces
4 tablespoons Chilled shortening
4 tablespoons Ice water, up to 5
Flour for rolling out the dough
cup Apricot jam or raspberry jam, strained
2 cups Lightly sweetened whipped cream, About
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

Preparation

1 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. 2 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. 3 Repeat this procedure with all of the tartlet shells and refrigerate them for an hour. 4 TO PRE-BAKE THE TARTLET SHELLS: Preheat the oven to 375 F. Line the tartlet shells with pieces of foil and then put in pie weights or beans or lentils, filling each tartlet shell to the top. Bake for 10 minutes. Remove the tartlet shells and cool for a minute, then remove the weights and the foil. If the bottom of the dough begins to lift up, prick it with a fork. 5 Return the tartlet shells to the oven to bake completely or for another 15 minutes or until golden brown. Remove and cool completely. 6 TO FINISH THE TARTLETS: Warm the jam in a small saucepan and with a pastry brush paint the inside of the pre-baked tartlet shells with the jam and cool completely. Spread some whipped cream over the jam. Attractively arrange an assortment of mango and kiwi slices, raspberries or blueberries and strawberry slices over the whipped cream and chill the tartlet shells until serving time. Right before serving, dust the fruit lightly with confectioners' sugar.