The Thrifted Kitchen :: Strawberry Petal Tarts
Ever since I somewhat-successfully recreated my Aunt Gloria's pie crust this past St. Patrick's Day, I've become a wee bit more confident working with doughs that need rolling, which, I have to say, I'm pretty excited about. Now, instead of hurriedly flipping through the pies and tarts section of my baking books (for fear it will conjure up the many dough fails I've gone through in the past 5 years), I'm excited to stop and smell the lattice tops, or, in the case of this recipe, the petal cups. :)
Poached from a Robin Hood Flour ad from 1963, these petal tarts are SO cute. I mean, I'm such a sucker for serving things in edible vessels (bread bowls, anyone?) and they'd be great for any sweet filling you'd want to put in there since the dough is on the savory side (just flour, shortening, water and salt). The original recipe called for cherry pie filling, but I'm not a huge fan (I know, it's like the all-American fruit...), so I used strawberry filling instead, and with that dollop of cream cheese on top, it was like a slice of flavor heaven.
My only warning for you is to be careful when you extract the cooked tarts from the muffin tins (which, by the way, I didn't grease mine, per the recipe, and they came right out), because they are fairly delicate, and the petal snapped off on the first one I grabbed.
I'm definitely putting these on the "keeper" list for any upcoming get-togethers. Now to dream up other filling combinations...which ones do you think might work?
Strawberry Petal Tarts
Yields 12 tarts
Courtesy of Robin Hood Flour ad, 1963
Petal Tart Shells:
2 cups all-purpose flour
1 tsp. salt
3/4 cup shortening
5 tablespoons cold water
Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour into large mixing bowl. Add salt to flour and stir to blend.
Cut in half of shortening until mixture resembles coarse meal; then cut in remaining shortening until particles are the size of small peas.
Add water, a little at a time, mixing lightly with a fork.
Shape dough into firm ball with hands. Divide into two portions.
Roll out each half on lightly floured cloth-covered board (I didn't cover mine with cloth and it was fine). Cut out circles with 2-inch round cutter.
Place one circle in bottom of each 12 muffin or custard cups. Then overlap 4 circles along sides of cup. Moisten each edge and press together firmly. Prick sides and bottom with fork to prevent shrinking.
Bake at 475 degrees for 8-10 minutes. Cool for 5 minutes in cup before removing.
1 can prepared strawberry (or whatever flavor you want) pie filling
3 ounces of cream cheese, softened
Spread softened cream cheese in bottom of tart shells. Spoon in filling. Top with additional softened cream cheese, if desired.