Shortcrust flower delights are delicious tartlets of crumbly shortcrust pastry, filled with creams or jams, and ideal for accompanying tea or coffee breaks.
When we have an excellent base, whether it’s a shortcrust pastry or a sponge cake, it takes very little to make fantastic desserts with what we have in the pantry.
And that’s exactly what happened when I made the shortcrust flower delights: I had leftover shortcrust pastry in the freezer after making apple heart cookies as well as hazelnut shortcrust pastry. So, with jams, nuts, and spreadable creams, I made a nice tray of mini tartlets which I then shared with my colleagues at the office.
To make them so small, you need a tartlet pan with a tamper that ensures a perfect shape and a flower-shaped cookie cutter; if you don’t have these tools, check out the links I leave below, or opt for a single small tart.
Hands in dough then, because they could be a much-appreciated gift.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, Mother's Day
Ingredients
Here are the recipes for both shortcrust pastries, of course, you can also halve the doses or use just one of the two or make the tartlets with the shortcrust pastries mentioned in the introduction (other interesting recipes).
- 2 1/2 cups all-purpose flour
- 2 eggs (medium)
- 3/4 cup sugar
- 1/2 cup butter (soft)
- 1 tsp baking powder
- lemon zest
- 1 pinch fine salt
- 3/4 cup toasted hazelnuts
- 1 2/3 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup powdered sugar
- 1/4 cup egg
- apricot jam
- Lotus Biscoff spread
- whole hazelnuts
- pistachio granules
Tools
- Mold
- Cookie Cutter
Steps
For the shortcrust pastry processes, refer to the links where you will also find the videos.
Roll out the white shortcrust pastry to a thickness of 1/8 inch and cut with the cutters.
Repeat the same operation with the hazelnut shortcrust pastry.
Place the shortcrust pastry flowers in the tartlet mold cavities without greasing.
With the tamper, gently press on the pastry flower so that it is positioned exactly in the center of the cavity.
Fill some of the tartlets with apricot jam.
Fill some of the tartlets with spreadable cream like Nutella or Lotus spread and garnish the surface with nuts or granules.
Briefly place the tray in the fridge and preheat the oven. Bake in a preheated oven at 350°F for about 15 minutes.
Storage:
They keep perfectly in cookie boxes or in the pantry.
