Red, White and Blue Patriotic Tartlets
These Red, White and Blue Tartlets are festive for your Patriotic celebrations. With little preparation, they make the perfect treat!
Equipment
Ingredients
HOMEMADE PIE DOUGH (MAKES 2)
- 2 cups (250 g) bread flour
- 1 tsp (6 g) sea salt
- 8 Tbsp (115 g) butter (Softened, At Room Temperature)
- 3 1/2 Tbsp (50 g) Bottled Water
TARTLET FILLING
- 1 cup (235 g) cherry pie filling
- 1 cup (235 g) blueberry pie filling
CRÈME CHANTILLY
- 1 cup (240 g) heavy whipping cream
- 1 tsp (5 g) vanilla bean paste
- 2 Tbsp (25 g) sugar
Instructions
HOMEMADE PIE DOUGH (MAKES 2)
- Should you wish to make your very own Pie Dough at home, just like at the Bakery follow my Easy pie dough recipe right HERE!
- Not convinced to make your own Pie Dough? Make sure to check out my You Tube Video to see how easy it is to prepare. It is right HERE!
TARTLET FILLING
- Place your Tartlet Flexipan® Tray on the top of your Medium Perforated Baking Sheet.
- Roll the pie dough on the Roul'Pat®, and cut the shapes with your Round Dough Cutter. Place each ones over every well and use the Shaper to keep it centered. Lightly pierce your pastry with a fork. Reserve in the refrigerator.
- Preheat over at 375F/190C.
- Take your Flexipan® out of the refrigerator.
- Spoon the cherry pie filling on the top of the pastry for the first 10 wells. Then, spoon the blueberry pie filling for the 10 remaining wells.
- With leftover dough, cut star shapes using the straight star cutters. Then, place your star shaped dough on top of each tartlet. Brush each star with heavy whipping cream.
BAKE!
- Bake for 10 minutes at 375F/190C. (Every oven heats differently, monitor your tartlets from 8min). They are ready once the pie dough is baked and the fruits are bubbling slowly.
- Once your Red, White and Blue Tartlets are out of the oven, let them cool down completely before demolding.
CRÈME CHANTILLY
- While your tartlets are cooling down, prepare your Crème Chantilly. Place your mixing bowl, heavy whipping cream and whisk in the freezer 10 minutes prior using them. This will ensure the best results for your "Crème Chantilly".
- Beat your cream and vanilla bean paste on Medium high. Slowly add the sugar (a tablespoon at a time) beating after each addition until the sugar are incorporated. Continue beating until stiff peaks form.
- Fill your Pastry Bag with the star tip on. Carefully pipe it onto each plated tartlets. Enjoy and Happy Celebrations. Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 169kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 159mg | Potassium: 53mg | Fiber: 1g | Sugar: 7g | Vitamin A: 342IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.3mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com