Recipe - Raspberry Cream Tartelettes

COOKIE DOUGH
1 Stick unsalted butter, at
room temperature
One fourth cup Sugar
1 teaspoon Vanilla extract
1 Egg yolk
1 One fourth cup Cake flour

RASPBERRY FILLING
1 Basket of raspberries
One fourth cup Raspberry jam
2 teaspoon Kirsh or framboise

GARNISH
1 cup Cream
2 tablespoon Sugar
1 Basket raspberries

For the dough: Beat butter and sugar with the paddle on medium speed until
very soft and light. Beat in the vanilla and the yolk and continue beating
until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake
flour and add to the butter mixture. Pulse the mixer on and off to
incorporate the flour. Scrape the dough onto a piece of plastic, wrap and
chill it until firm.

Roll the chilled cookie dough 1/8inch thick on a floured surface. With a
floured fluted cutter, cut the dough into 24 disks. Line 24 tartelette pans
(2 One half inches with straight edges) with the disk of dough. Fill the
tartelettes with dried beans and bake at 325 degrees about 20 to 25
minutes, until pale golden. Remove beans and immediately invert the
tartelette and allow to cool. Remove from pans and arrange on a clean,
paper covered pan.

For the filling: Whisk jam and Framboise in a small bowl, fold in the
berries. Spoon the filling into each tartelette shell. Whip the cream with
the sugar until it holds its shape. Pipe a rosette of the whipped cream
onto each tartelette, using a pastry bag fitted with a 1/2inch star tip.
Place a raspberry or two on each rosette.

Recipe by: Cooking Live Show #8884 Posted to MCRecipe Digest V1 #627 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 31, 1997