The king of hearts stole the queens tarts and ate them clean away. The queen of hearts loved those tarts and made them all on a summers day. These tarts have my heart and if the king had stolen them I’d have sent out for his🪓🪤⚔️❤️🔥🤴🏼✨👸🏼 Watch in insta-stories under:PASTRIES highlight some of the steps to get these right. @byronkonold the master of the perfect tart shared with me his recipe😍👌🏼 head over to his account for major insp. Your house will smell divine and you’ll be wishing you doubled it. If you aren’t in an area with a whole lot of ripe fruit options.. berries will do just fine! With such simple ingredients, you must do it right-quality is key. Good butter. Ripe and in season fruit👌🏼 got these golden plums at a market and they already smelled so sweet✨
thank you @byronkonold for the recipe! and it was divvvvine 😍😍
SHOP THIS RECIPE FOR MY FAV KITCHEN TOOLS::
(double tap images or tap on the links below :)
I have 4 of these heavy duty cooling racks+they fit in a jelly roll pan as well.
These removable bottom mini tart pans are amazing+ also for making quiche.Sturdy carbon steel with fluted edges for oven baking. super quick release+easy clean up.
No more mixing flour with a regular whisk, and getting everything stuck inside that feisty little cage.omg this danish dough whisk will make mixing so.much.easier
Store any unused tart filling in these cute glass jars from WECK. Top tomorrow morning's french toast or serve with fresh berries from the garden.
Shortbread Tart Crust 1 Stick butter cut into cubes – keep cold 1 cup flour- sifted 1/3 cup powdered sugar - sifted Pinch of salt DIRECTIONS Preheat oven to 350 degrees. Grease tart pan. In a food processor, blend all ingredients until it looks like coarse sand. Remove and form a ball. Put in fridge for 10 minutes to firm up the butter in to dough. Press dough into tart pan quickly and evenly so the butter doesn’t start to melt. Trim edges and dock the base of the tart with the tines of a fork. Line tart shell with parchment, then add pie weights and cook in oven for 25 minutes or until the crust is golden brown. Let cool completely, then fill with your favorite tart ingredients.
Mascarpone tart filling:
8 oz mascarpone cheese (or cream cheese)
1/3 cup of powdered sugar
1 cup of heavy cream
Zest of one meyer lemon
Juice of ½ meyer lemon
1 teaspoon vanilla
In mixing bowl fitted with a paddle attachment, mix cheese, powdered sugar, lemon zest, juice and vanilla until well incorporated. In a separate bowl, beat heavy cream until stiff peaks.
Fold in 1/3 of the whipped cream into the mascarpone mixture until well incorporated, then fold in the remaining cream.