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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 24 |
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Ingredients: 1 17 1/4 oz pkg frozen puff pastry -1 8 105/304 Ounce(s) sugar 163/2500 Pound(s) all purpose flour 2 1/2 Cup(s) heavy cream 1 lemon; zested 8 egg yolks 87/2000 Ounce(s) salt 1 Teaspoon(s) vanilla 1 topping 326/625 Ounce(s) powdered sugar 869/10000 Ounce(s) cinnamon |
Directions: These tarts are best when baked in 1/3-cup muffin cups. However, since many
manufacturers have increased the size of their standard tins, we also
tested the tarts in 1/2-cup muffin cups. In those cups, the pastry dough
doesn't reach the tops, resulting in rather squat tarts.
Special equipment: 2 muffin pans with 12 (1/3-cup) muffin cups, each 2 5/8
inches wide by 1 inch deep*
Partially thaw pastry just until sheets can be unfolded but dough is still
quite stiff. Gently unfold 1 sheet and cut along folds, forming 3 equal
strips (each about 9 1/2 by 3 inches). Stack pieces and cut stack
lengthwise into 12 (1/4-inch-wide) strips, each strip 3 layers thick.
Repeat with remaining pastry sheet.
Turn each triple strip on its side (cut side up) and coil tightly to form a
flat 2- to 2 1/2-inch-wide spiral. On a lightly floured surface, press
spiral with heel of your hand to flatten into a 3-inch round.
Lightly grease muffin cups with melted butter. Place each round in a muffin
cup and press into bottom and side, lining cup to within 1/8 inch of top.
(If using larger muffin cups, dough will not reach all the way up side.)
Preheat oven to 450F.
Whisk together sugar and flour in a 3-quart heavy saucepan, then whisk in
remaining filling ingredients and cook over moderate heat, stirring
constantly, until first bubble appears on surface, about 10 minutes.
(Custard will be thick.) Transfer custard to a bowl and cool, whisking
occasionally, until just warm, about 15 minutes, then fill pastry cups with
custard, about 2 tablespoons each.
Bake tarts in upper third of oven until pastry is deep golden, 10 to 12
minutes. (Filling may brown.)
Cool tarts slightly in pans on a rack, about 10 minutes, then lift from
pans using a small offset spatula or dull knife. Sift confectioners sugar,
then cinnamon, over tarts and serve warm or at room temperature.
*Available at Cooks Corner (cookscorner.com; made by Mirro).
Makes 24 small individual tarts.
Gourmet
June 2003
Contributor: Gourmet June 2003
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