I love the holidays. I miss having Thanksgiving over here in the UK. It seems to me like the perfect start to the holiday season . . . but alas . . . we don't even really seem to celebrate St George's Day which is kind of odd really, seeing as he is the Patron Saint of England. Oh well as they say up North . . . "There's naught so queer as folk!"
Of course the things I love most about the holidays are having friends and family around and the special food that we get to eat. We do go all out don't we? I love it. I am not opposed to taking a few short cuts if I can however.
I like dessert to be something light and not too filling. After a heavy meal, a heavy dessert seems to be just too much. That's why I created these delicious little tarts which although not large in size, are just enough to end a celebratory meal in the perfect way.
Little airy indulgences that aren't going to lay heavily on your stomach. Sweet enough to let you know you have had a bit of a treat without going over the top. Composed of butter and flaky puff pastry. ( I always buy the ready roll all butter, which works wonderfully and is ready at the drop of a hat.) You make a kind of bejeweled jam to top these airy little bites. Made from chopped dried apricots, dried cranberries, cointreau liqueur and cinnamon, it goes perfectly with that crisp and buttery base.
Topped with flaked almonds and baked until crisp and then drizzled with melted white chocolate, these are the perfect ending to a special meal. You can top with clotted cream or whipped cream if you like. Oh so good.
The filling does make a bit more than you can use in the tarts, but it's also handy for other things, so be sure to check it out below. In the meantime . . . here you are. Indulge yourself.
*White Chocolate Glazed Jewel Tarts*Makes 10 to 12 (4-inch) tarts
3 TBS Cointreau liqueur335ml of boiling water (1 1/2 cups)
milk for brushing170g of flaked toasted almonds (1 cup)
Bake for 15 to 20 minutes until the filling is bubbly and the pastry is golden and crisp. Remove from the oven and scoop off onto a wire rack immediately. Allow to cool completely.
I re-rolled the trimmings and made a tasty little plate of bite sized turnovers. I just couldn't let any of it go to waste.
You could also use the excess to create flaky larger sized turnovers. Oh so scrummy with a mid morning or afternoon cuppa.