Catholic Recipe: Saint Denis Tartlets
- 2 c. (250g) flour
- 1 Tbsp sugar
- pinch of salt
- 4 Tbsp (60g) butter
- 4 Tbsp (60g) shortening
- 6 Tbsp ice water
- 1/4 c (50g) butter
- 1/4 c (50g) sugar
- 2 egg yolks
- 1/4 c (50g) almonds, ground
- 1 Tbsp cornstarch
- 1/2 tsp vanilla
- 1 egg white
- raspberry jam
- powdered sugar for dusting
Yield: 12-15 tartlets
Prep Time: N/A
Difficulty: • • • •
Also Called: St. Denis Tartlets
A wonderful French pastry to celebrate the feast of St. Denis.
In a medium bowl combine flour, sugar and salt. Cut in butter and shortening until mixture resembles coarse bread crumbs. Sprinkle ice water over flour mixture until moistened. Gather dough into a ball, refrigerate for at least 1 hour.
On a lightly floured surface, roll out dough about 1/8 inch (3 mm) thick. Cut out circles large enough to line 3-inch (8 cm) tartlet pans with the dough circles.
Cream the butter and sugar together until thick; beat in the 2 egg yolks, 1 at a time. Add the ground almonds, cornstarch and vanilla. Lastly fold in the stiffly whisked egg white.
Place a teaspoon of jam in the bottom of each tartlet pan and fill with the mixture. Place two narrow strips of pastry across the top. Bake in a fairly hot oven 400°F (200°C) for 15 to 20 minutes.
When cool, dust with powdered sugar.Recipe Source: Cooking With the Saints by Ernst Schuegraf, Ignatius Press, 2001
Rembrand van Rijn: The Return of the Prodigal Son, c. 1668