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Mini Fruit Tarts

 
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Thu Feb 09, 2006 2:53 pm    Post subject: Mini Fruit Tarts Reply with quote

I dedicated this recipe to my dear friend Theodora from Greece.

Mini Fruit Tarts

2 cups (250-260gr.) flour
1/2 teaspoon salt
4 Tablespoons (55gr.) cold lard or butter
4 Tablespoons (55gr.) cold margarine
5-6 Tablespoons of very cold water

In a bowl or Kitchen Aid put flour, salt and the fat. At a slow speed or with your hand mix the ingredients until forms small and sandy lumps. Add 1 Tablespoon at a time of cold water
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tooty
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Joined: 09 Apr 2005
Posts: 15

PostPosted: Thu Feb 09, 2006 3:02 pm    Post subject: Reply with quote

WOW....very nice.
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu Feb 09, 2006 3:31 pm    Post subject: Reply with quote

now I know why Irenechin wants the tart moulds from me! coffee

my mom had all kinds of tart moulds too :lol:
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Thu Feb 09, 2006 3:34 pm    Post subject: Reply with quote

I can't live without them ... first a bought 1 set (32pc) was not enough... went back and got another set. :lol: :lol: :lol: That's me... call me addicted.
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irenechin
moderator


Joined: 20 Apr 2005
Posts: 257
Location: West Coast, Singapore

PostPosted: Thu Feb 09, 2006 3:36 pm    Post subject: Reply with quote

Gina wrote:
now I know why Irenechin wants the tart moulds from me! coffee

my mom had all kinds of tart moulds too :lol:
:lol: :lol: :lol: GINA !!! u really can read my mind leh :lol: :lol: :lol:
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Irene Chin
SAHM to Wong See Oh Oswald ... born 9th July 2005 ...

My Online Store
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irenechin
moderator


Joined: 20 Apr 2005
Posts: 257
Location: West Coast, Singapore

PostPosted: Thu Feb 09, 2006 3:36 pm    Post subject: Reply with quote

Good job MamaC ... very detail instructions too ... glad to have you on board !!! Wink
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Irene Chin
SAHM to Wong See Oh Oswald ... born 9th July 2005 ...

My Online Store
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Thu Feb 09, 2006 3:40 pm    Post subject: Reply with quote

Thank you Irene, glad to be here too. The thing is, I have so much info... don't know were to begin and were to end :lol:

One by one I guess...
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alyssa
lurker


Joined: 05 Dec 2004
Posts: 132
Location: Singapore

PostPosted: Thu Feb 09, 2006 3:48 pm    Post subject: Reply with quote

Wow, great step-by-step pics! Thanks so much, MamaC!
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irenechin
moderator


Joined: 20 Apr 2005
Posts: 257
Location: West Coast, Singapore

PostPosted: Thu Feb 09, 2006 4:05 pm    Post subject: Reply with quote

yap MamaC one at a time ...

by the way ... what did u use to glaze the fruits ... they look so shiny coffee I have a tub of glazing gel in my fridge would that be good enough?

and and and 1 more thing ... do you throw away those 'baked' rice? can they still can be cooked? Very Happy
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Irene Chin
SAHM to Wong See Oh Oswald ... born 9th July 2005 ...

My Online Store
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Thu Feb 09, 2006 4:18 pm    Post subject: Reply with quote

irenechin wrote:
yap MamaC one at a time ...

by the way ... what did u use to glaze the fruits ... they look so shiny coffee I have a tub of glazing gel in my fridge would that be good enough?

and and and 1 more thing ... do you throw away those 'baked' rice? can they still can be cooked? Very Happy


About the glaze you can read Here
If the glaze is clear then I yould say yes. I never heard of glaze in a tub.

As for the rice, I reuse it; I keep it only for baking tarts. Never cook it... but I don't think they are good anymore.
A friend of mine uses glass marbles.
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu Feb 09, 2006 5:12 pm    Post subject: Reply with quote

MamaC

Great minds think alike..step by step pics are great for explaining any cooking or baking technique that gets too complicated.

In Singapore, we can find only the basic square, round, oval tart moulds. Never can find the extensive range you have.

You are most welcome to flood my board with your recipes and photos. Wink coffee

Thank you so much for sharing yours with us.

We are so blessed!
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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hugbear
Kitchen Hand


Joined: 11 Sep 2004
Posts: 288

PostPosted: Thu Feb 09, 2006 5:40 pm    Post subject: Reply with quote

Wow, so nice. :lol:
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LeeLee
Pasir Ris
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sHar0n
lurker


Joined: 14 Oct 2005
Posts: 18

PostPosted: Fri Feb 10, 2006 8:04 am    Post subject: Reply with quote

Wow!!! MamaC, you're fantastic. The tarts look really great. They're definitely one of my favourite tarts. The only problem for me here is to find the tart moulds, especially not the variety of ranges that you have.

I'm looking forward to your next posting!!
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Fri Feb 10, 2006 9:08 am    Post subject: Reply with quote

Thank you Gina, LeeLee and sHar0n

My friends, have the same problem with the molds... cannot find them. So, they used the muffin tin. Cut rounds big enough to cover the bottom and 1 1/2 cm of the sides. Place the dough in the tin, add the foil and the weight and bake. When trying to remove the shells... let cool a little and gently make a slow rotation, don't pull.
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Theodora
lurker


Joined: 06 Feb 2006
Posts: 12
Location: Athens Greece

PostPosted: Fri Feb 10, 2006 7:43 pm    Post subject: Reply with quote

I'm here with u...Thank you MamaC!
You r the best!
Love you!
Hello everybody! Very Happy

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Theo, with love!
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Jace_
lurker


Joined: 29 Apr 2007
Posts: 11
Location: Singapore

PostPosted: Wed Jul 11, 2007 8:35 pm    Post subject: Reply with quote

Hi MamaC, how long can I keep the crust unfilled? Do you think the crust will become soggy if I fill the pudding and fruits and refrigerate overnight?
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