How does "Tiny lemon Gem Tarts sound to you?? Yeah, me too. I think we need a pop of bright fresh citrus to go with our sunny winter day. How about you & I & the Pilsbury doughboy meet in the kitchen??! You can get the recipe here:http://www.pillsbury.com/recipes/tiny-lemon-gem-tarts/02477009-6aea-49fc-b722-d0ae04bcaaab/ Wow! That ought to take you right there!
I decided to use my nifty-nifty Kitchen Aid food processor to whip up the recipe. You can add your butter & sugar first & process till they are creamed, then add your flour. . . or do like me, dump it all in together & process till the dough has formed.
This is where my talent really shows up or in other words how to make sure you have 24 dough balls for each mini muffin cup. Divide your dough in half, each half would be enough for 12 muffin cups. Are you following me?? Then take each half & halve again. Now, each piece will have dough for 6 muffin cups. Divide these in half again. You should have 8 semi- equal amount pieces. Now divide each of those into 3 pieces each. Roll into a little dough ball & you should have enough for each cup of your 24 mini muffin pan.
You place a dough ball in each cup. With your scrupulously
clean hands, you press the dough into each cup to cover the sides & bottom. Bake at 350 for 12 minutes- in my oven anyways. Yours might be different-Hey,read the recipe!! I'm here to just help you, not do it for you. You, know the great American spirit and all that!
While the tart shells were catching a tan you were making the filling, right? You industrious little baker,you! I, again, threw all the yummy ingredients into the food processor bowl & whizzed it around till done. The filling has fresh lemon juice, grated lemon peel,sugar, eggs, baking powder & salt in it. It is very good. It smells incredibly lemon-y. Mmh! Fill your little tart shells.
Bake those till the lemon filling is set. And let them cool 15 minutes in the pan. . .
Did I read that right? Because in my bloggy world of truth only 2 of the little gems came out easily. I had to figure out which tool to use to get my gems out of the pan with the least damage to pan & tart! ( The bandage came from grating me while grating the lovely lemon). Yes, it ended up being the mini rubber spatula.
I placed the cooling rack on top of the pan to shake my confectioner's sugar over. I will save a little mess from my counter top.
All done!! Aren't they lovely? What? What's the space for? Don't you eat the ugly one's too? I think it is an unwritten food rule somewhere...They are luscious & lemony & melt in your mouth. I hope you'll give them a try. I'm glad I did!
I decided to use my nifty-nifty Kitchen Aid food processor to whip up the recipe. You can add your butter & sugar first & process till they are creamed, then add your flour. . . or do like me, dump it all in together & process till the dough has formed.
This is where my talent really shows up or in other words how to make sure you have 24 dough balls for each mini muffin cup. Divide your dough in half, each half would be enough for 12 muffin cups. Are you following me?? Then take each half & halve again. Now, each piece will have dough for 6 muffin cups. Divide these in half again. You should have 8 semi- equal amount pieces. Now divide each of those into 3 pieces each. Roll into a little dough ball & you should have enough for each cup of your 24 mini muffin pan.
You place a dough ball in each cup. With your scrupulouslyclean hands, you press the dough into each cup to cover the sides & bottom. Bake at 350 for 12 minutes- in my oven anyways. Yours might be different-Hey,read the recipe!! I'm here to just help you, not do it for you. You, know the great American spirit and all that!
While the tart shells were catching a tan you were making the filling, right? You industrious little baker,you! I, again, threw all the yummy ingredients into the food processor bowl & whizzed it around till done. The filling has fresh lemon juice, grated lemon peel,sugar, eggs, baking powder & salt in it. It is very good. It smells incredibly lemon-y. Mmh! Fill your little tart shells.
Bake those till the lemon filling is set. And let them cool 15 minutes in the pan. . .
Did I read that right? Because in my bloggy world of truth only 2 of the little gems came out easily. I had to figure out which tool to use to get my gems out of the pan with the least damage to pan & tart! ( The bandage came from grating me while grating the lovely lemon). Yes, it ended up being the mini rubber spatula.
I placed the cooling rack on top of the pan to shake my confectioner's sugar over. I will save a little mess from my counter top.
All done!! Aren't they lovely? What? What's the space for? Don't you eat the ugly one's too? I think it is an unwritten food rule somewhere...They are luscious & lemony & melt in your mouth. I hope you'll give them a try. I'm glad I did!
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