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Bee Balm Tartlets
From: Ela Younger
Date: Mon Jan 24, 2000 2:50pm
Filling:
- 1 cup fresbiy squeezed lemon juice
- 1 cup granulated sugar
- 3 eggs
- 3 egg yolks
- 10 tablespoons butter, cut into small pieces
- 1/4 cup bee balm flowers, coarsely chopped
In the top of a double boiler, mix lemon juice and sugar. Heat until the sugar is dissolved, stirring occasionally with a wooden spoon, Add eggs and egg yolks, stirring continually for about 10 minutes until the mixture thickens and coats the back of the spoon, Add butter, stirring until completely combined. Stir in bee balm. Remove from heat, transfer to a glass or stainless steel bowl and refrigerate overnight or until set.
Tartlets:
- 6 tablespoons butter, softened and cut into small pieces
- 5 tablespoons granulated sugar
- 2 tablespoons water
- 1 egg
- 1 egg yolk
- 2 cups all-purpose flour
- flour for dusting board
Fit a food processor with the plastic blade. Add butter and sugar; cream together.
Add water, egg and egg yolk. Process until just mixed. Add flour, processing until well mixed. Remove dough from processor bowl. Divide dough in half, wrap each half in waxed paper and refrigerate for at least 2 hours.
Remove dough from refrigerator. Dust a wooden board with flour. One at a time, roll the dough halves out to a thickness of 1/8 inch. Cut with a 3- to 4-inch cookie cutter (use a glass if you don't have a cutter). Fit each piece of cut dough into 2-inch tartlet pans or miniature muffin tins. This should make 24 tartlets. Prick the bottom of each with a fork and refrigerate for I hour.
Preheat oven to 375'F. Remove tart pans from refrigerator and bake on a cookie sheet for 7 to 8 minutes, or until they just turn golden. Remove from oven and set aside to cool.
Just before serving, spoon filling into cooled tartlet shells. Garnish with additional flowers.
Makes 24 tartlets.
Source:Edible Flowers desserts & Drinks by Cathy
Wilkinson Barash