 |  |  |
 mango spread & lemon curd |  knead flour into cookie dough |  cut 12 even pieces for balls |  put balls in mini-muffin pan |  push dough down & up sides |
 puffed up hot from oven |  push centers back down |  fill centers when cool |  make meringue |  meringue on tartlets |
 OOPS! about 15 sec. too long |  watch closely in broiler |  should be golden brown |  perfect for buffet table |
Beautiful little tartlets, with a sugar cookie crust, for your party dessert table. Uses a roll of refrigerated sugar cookie dough ~ plus either Mango Spreadable Preserves or Lemon Curd (store-bought) ~ topped with Homemade Meringue.
MANGO or LEMON MERINGUE COOKIE TARTLETS
16.3 oz Pillsbury® refrigerated sugar cookie dough ~ 1/3 to 1/2 roll
about 1/4 cup all-purpose flour
1/4 cup mango paste or lemon curd (store-bought)
1 egg white………………………………..1-1/2 TB white sugar
***
Preheat oven to 350°F. Generously spray a 12-hole mini-muffin pan with nonstick baking spray (containing flour) and set aside.
Put the cookie dough and flour on a work surface and knead together until well blended. Shape dough into 1” balls. Press the balls in bottom and up the sides of each muffin cup, forming cup shape. Poke a couple of holes in the bottom of each tartlet with a toothpick (to hopefully keep it from puffing up too much)
(TIPS:
{1} I rolled the dough by hand into a 12" log. Then put a ruler next to it and sliced off 1" sections to make 12 balls. Put all the balls into mini-muffin pan, and adjust sizes, if necessary
{2} I used the knuckle of my forefinger to push the dough down and onto the sides}.)
Bake 8-10 minutes or until edges are just starting to turn golden brown. Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. (If necessary, gently press the center of the tarts down with your thumb or whatever you can find that has the right shape.) Completely cool on a rack before filling.
Whip egg white in a mixer bowl until foamy. Gradually add sugar, continuing to whip until stiff peaks form. Set aside.
Spoon mango/lemon into cups. Put a TB of meringue on top of each tartlet.
Put the tartlets on a cookie sheet and put under the broiler ~ just until tips of meringue start to turn golden brown. Remove immediately. (Watch these constantly. It will only take seconds!) * DO AS I SAY ~ NOT AS I DID. I thought I had time to put a bowl away, but I was literally about 15 seconds too long, and the tops got too browned in the broiler!
If you're going to serve them the same day, lightly cover on the counter. If you're going to serve the next day, you can refrigerate (but humidity isn't really good because the meringue could "weep" or even slide off the tartlets)
MANGO or LEMON MERINGUE COOKIE TARTLETS
16.3 oz Pillsbury® refrigerated sugar cookie dough ~ 1/3 to 1/2 roll
about 1/4 cup all-purpose flour
1/4 cup mango paste or lemon curd (store-bought)
1 egg white………………………………..1-1/2 TB white sugar
***
Preheat oven to 350°F. Generously spray a 12-hole mini-muffin pan with nonstick baking spray (containing flour) and set aside.
Put the cookie dough and flour on a work surface and knead together until well blended. Shape dough into 1” balls. Press the balls in bottom and up the sides of each muffin cup, forming cup shape. Poke a couple of holes in the bottom of each tartlet with a toothpick (to hopefully keep it from puffing up too much)
(TIPS:
{1} I rolled the dough by hand into a 12" log. Then put a ruler next to it and sliced off 1" sections to make 12 balls. Put all the balls into mini-muffin pan, and adjust sizes, if necessary
{2} I used the knuckle of my forefinger to push the dough down and onto the sides}.)
Bake 8-10 minutes or until edges are just starting to turn golden brown. Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. (If necessary, gently press the center of the tarts down with your thumb or whatever you can find that has the right shape.) Completely cool on a rack before filling.
Whip egg white in a mixer bowl until foamy. Gradually add sugar, continuing to whip until stiff peaks form. Set aside.
Spoon mango/lemon into cups. Put a TB of meringue on top of each tartlet.
Put the tartlets on a cookie sheet and put under the broiler ~ just until tips of meringue start to turn golden brown. Remove immediately. (Watch these constantly. It will only take seconds!) * DO AS I SAY ~ NOT AS I DID. I thought I had time to put a bowl away, but I was literally about 15 seconds too long, and the tops got too browned in the broiler!
If you're going to serve them the same day, lightly cover on the counter. If you're going to serve the next day, you can refrigerate (but humidity isn't really good because the meringue could "weep" or even slide off the tartlets)
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