John Myers
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Orange Tartlets, Filled
The perfect orange tartlets, filled recipe with a picture and simple step-by-step instructions.
Dough:
- 200 g Flour type 550
- 250 g Food starch
- 100 g Powdered sugar
- 1 tsp Vanilla paste
- 1 pinch Salt
- 2 tsp Grated organic orange peel
- 1 Egg yolk
- 250 g Butter
Filling:
- 70 g Powdered sugar
- 75 g Peeled and grated almonds
- 50 g Marzipan raw mass
- 2 tsp Grated organic orange peel
- 2 tbsp Organic orange, juice
- 1 Egg yolk
Glaze and decoration:
- 200 ml Orange juice
- 50 ml Orange liqueur, alternatively just juice, then 50 ml more
- 1 Pck. Cake glaze clear
- Orange slices, cocktail cherries, pistachios f.d. Decoration
Dough:
- Put the flour, 200 g starch, powdered sugar, vanilla paste, salt, zest and egg yolk in a bowl. Add the butter in flakes and knead everything with your hands until you have a smooth, slightly sticky dough. Put this on the work surface and continue kneading there. Sprinkle a little of the remaining 50 g starch over it in small steps to determine the consistency of the dough. It has to be very delicate, soft and easily malleable, but must no longer stick to the surface or to the hands. Shape the dough into a ball and place in the refrigerator for approx. 20 minutes.
Filling:
- Coarsely grate the marzipan in a bowl. Add all other ingredients and knead everything vigorously with a fork until you have a homogeneous mass.
- Take the dough out of the refrigerator and first roll out an elongated strand of it (about 6 mm thick, 6 cm wide and 22 cm long). For each roll-out, ONLY sieve powdered sugar on the work surface, please no flour! Place a teaspoon of marzipan mixture at a distance of approx. 3 cm and press it into a somewhat hemispherical shape.
- Roll out a second strand, but only 4 mm thick. Then place this on the first strand over the filling and lightly press the dough all around. Then cut out the strand of dough with a round cutter with a diameter of 5 cm so that the curvature with the filling is always in the center of the cutter. Repeat this process until the batter and filling are used up.
- Preheat the oven from 175 °. Line 2 baking sheets with baking paper. Place the dough pieces cut out on the baking sheet with a greater distance and shape them into a hemisphere by hand.
- Slide the first tray into the oven on the middle rail. Baking time 15 minutes. During this, prepare 2. dss. When the baking time is over, take it out of the oven and let it cool down on the baking sheet. The tartlets are very fragile when warm, as the dough is very light and tender due to the starch. If there is no second tray, please wait to bake the second portion.
Glaze and decoration:
- Make the icing from juice, liqueur (if no alcohol is desired, replace the amount with more juice) and icing according to the instructions on the package and use it to completely glaze the cooled tartlets. Make a decoration from small sections of a thin orange slice, cocktail cherries and pistachios and then sprinkle them with the icing. The decoration that I have thought up is not mandatory. Everyone can “let off steam” according to their own creativity.
- 8 …… and because the tartlets are mini …… you clean them away ………… and that quickly ………..; -)))
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