N.yr.eve Feast - 3. Fruit Solitaires
- 1 Orange
- 1 1/2 c All-purpose flour
- 2 tb Sugar
- 1/2 c Butter; in small pieces
- 2 Egg yolks
- 1 c Canned cherries
- 1 c Canned blueberry filling
----------------------------------GARNISH----------------------------------
Orange slices
Orange-peel twists;
Loaded with flavor and fun, these luscious orange-flavored tarts are filled
with cherries and blueberries. Preheat oven to 400F. Grate peel from orange
to measure 2 tsp; squeeze juice to measure 4 tbsp. Place flour and sugar in
food processor with butter; pulse, using on-off, just until mixture
resembles coarse crumbs. Add egg yolks, orange peel and 3 tbsp reserved
orange juice. Pulse just until mixture forms a ball, adding additional 1
tbsp orange juice if necessary. Pat dough into a flat disk; divide into
sixths. On lightly floured cookie sheet, place one sixth of dough. Using
floured fingers, shape dough into either a club, diamond, heart or spade
playing-card shape, 4-1/2 x 3-1/2, forming a 1/2-inch high rim. (Or simply
shape into 4-inch circle, forming a 1/2-inch high rim.) Repeat with the
remaining dough. Freeze cookie sheet 5 minutes until dough is firm. Bake
14-16 minutes until crust is lightly browned. Cool on wire rack. To serve,
spoon pie fillings into cookies crusts.Place tarts on individual serving
plates. Garnish.
Orange slices
Orange-peel twists;
Loaded with flavor and fun, these luscious orange-flavored tarts are filled
with cherries and blueberries. Preheat oven to 400F. Grate peel from orange
to measure 2 tsp; squeeze juice to measure 4 tbsp. Place flour and sugar in
food processor with butter; pulse, using on-off, just until mixture
resembles coarse crumbs. Add egg yolks, orange peel and 3 tbsp reserved
orange juice. Pulse just until mixture forms a ball, adding additional 1
tbsp orange juice if necessary. Pat dough into a flat disk; divide into
sixths. On lightly floured cookie sheet, place one sixth of dough. Using
floured fingers, shape dough into either a club, diamond, heart or spade
playing-card shape, 4-1/2 x 3-1/2, forming a 1/2-inch high rim. (Or simply
shape into 4-inch circle, forming a 1/2-inch high rim.) Repeat with the
remaining dough. Freeze cookie sheet 5 minutes until dough is firm. Bake
14-16 minutes until crust is lightly browned. Cool on wire rack. To serve,
spoon pie fillings into cookies crusts.Place tarts on individual serving
plates. Garnish.
