Mini Berry Crumbles (makes 12)
I had some extra ingredients from the mammoth Sunday galette, so mini tartlets followed. What's nice about these is their individualism ensures a light and flakey pastry- equally satisfying is that the bite sized tart is a little less intimidating than a real life tart - they just disappear - where as the big old galette's consumption is a much more visible affair.
Follow the recipe for Sweet Berry and Macarpone Galette to make the mascarpone cream, the cumble and the pastry.
Ingredients
12 raspberries
a couple of handfuls of bueberries
1 tbl spoon of melted butter
Roll out pastry so it's 2cm thick. Rather than using a tart tin - cut out 8cm discs of pastry and roll the pastry to about half a cm thick, lightly dust a bun sheet or muffin tray with flour. Lay the pastry discs into the cavities, pressing in around the sides. Bake the tarts cases blind for about 10-12mins gas mark 5 - take out of the oven when they start to puff out slightly. Add a spoonful of mascarpone cream, top with some blueberries and raspberries, brush the fruit with melted butter, sprinkle with crumble. Bake until the sides of the pastry start to go golden brown and the crumble begins to crisp.
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