Eglantine's Enchanted Marmalade Tartlets
These delightful marmalade tartlets are a nod to the charmingly resourceful Ms. Price. With a flaky, buttery crust and a bright, zesty filling, they're perfect for an afternoon tea or a light dessert, reminiscent of a touch of magic in the everyday. The star-shaped cutouts evoke a whimsical, spell-binding feel.
Directions
- 1
In a large bowl, whisk together the flour, granulated sugar, and salt.
- 2
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
- 3
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- 4
Divide the dough in half, flatten each into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes.
- 5
Preheat oven to 375°F (190°C). Roll out one disk of dough on a lightly floured surface to a 1/8-inch thickness. Cut out 12 rounds using a 3-inch round cutter and press into a standard muffin tin.
- 6
Combine marmalade and lemon juice in a small bowl. Spoon about 1 tablespoon of the marmalade mixture into each pastry cup.
- 7
Roll out the second disk of dough. Use a small star-shaped cutter to cut out decorative shapes. Place one star on top of each tartlet.
- 8
Brush the pastry with the beaten egg wash and sprinkle with turbinado sugar.
- 9
Bake for 18-22 minutes, or until the crust is golden brown and the filling is bubbly. Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.