TARTLETS

Tartlets are just bite-sized tarts that can be either savory or sweet and can be made with a variety of “crusts.”  They are a perfect addition to your afternoon tea party. The savory tartlets may be served hot or at room temperature and the sweet tartlets are such a great bite-sized treat.

 

SAVORY

CRESCENT BACON-CHEESE TARTLETS: Cut crescent rolls into 12 squares and place in muffin cups.  Add 1/2c grated Swiss cheese, 6 slices of crumbled bacon & 2Tbs minced onion.  Combine 2 egg, 1c half & half & 1/4tsp each parsley, chives and tarragon and spoon on each.  Bake at 350 degrees for 15-30 minutes.

ONION TARTLETS: Combine 1 1/2c butter cracker crumbs and 1/4c melted butter, and then press on bottoms and sides of mini muffin tins.  Sauté 1 Vidalia onion in 4Tbs butter until golden, remove from heat and stir in 1 1/2tsp Herbes de Provence.  Combine 1/2c half-n-half, 1 egg, 1Tbs beef bouillon and 1/2c Parmesan cheese, then add onions and fill tartlets.  Bake at 325 degrees for 30-40 mins.

BROCCOLI CHEESE TARTLETS: Grease mini muffin tins.  Brush one side of wonton skins with butter and place in tins, butter side up.  Wisk together 1 egg and 1tsp flour and then stir in 3/4c chopped broccoli, 2/3c grated cheddar cheese, 1/4c roasted red pepper, 1/4c chopped onion, 1/2tsp thyme, salt & pepper and mix well.  Spoon mixture into lined tins and bake at 350 degrees for 15-20 mins or until golden.

 SWEET   

GLAZED RASPBERRY TARTLETS: Cream together 4oz cream cheese, 1Tbs confectioners’ sugar and 1tsp lemon verbena.   Fill purchased phylo tart shells with cheese-lemon mixture and arrange fresh raspberries on top. In a small saucepan, melt 1/4c currant jelly; brush over berries. Refrigerate tarts until ready to serve.

 APPLE TARTLETS: Blend 1c flour, 3oz cream cheese, 1/4tsp salt and 1 stick softened butter as you would for pie crust, then refrigerate for 1 hour. Make 1 inch balls and press into small tartlet pans. Bake at 350 degrees for 10 minutes, until lightly browned.  Cool, and then fill with apple butter topped with chopped sweet apple and sprinkle with cinnamon sugar.  Bake at 350 degrees for 10 minutes, until just warmed through.

PECAN TARTLETS: Line tartlet pans with cutout circles of refrigerated piecrust.  Combine 1 egg, 2/3c sugar, 2/3c chopped pecans, 1/4tsp salt and 1Tbs melted butter.  Fill tartlets with mixture and bake at 400 degrees for 15 mins.

 

"So whether you eat or drink, or whatever you do,
do it all for the glory of God"
 I Corinthians 10:31