You can follow my best Ever Buttertart recipe and make these variations:
Peach Tarts:
Make tarts without the filling and bake them until golden brown. Into each tart shell, place a half peach hollow side up. Fill the cavity with jam or jelly and top with whipping cream.
Jam Tarts:
Into each small, unbaked tart shell, place 1 teaspoon of jam, If the tarts are more than half full, the jam will bubble over. Bake at 400F for 20 – 25 minutes and top cooled tarts with whipping cream.
Almond Meringue Tarts:
Prepare pastry recipe, roll out 1/8″think and cut into 4″rounds. Press into medium size tart pans. Place 1/2 teaspoon of jam or jelly in each tart shell and bake in a hot oven (450F) until shells are half baked – about 5 minutes. Remove from oven. Combine 1/4 cup of ground almonds with 1/3 cup of icing sugar. Add 1 egg and beat well. Then work beaten egg into sugar mixture. Place a tablespoon of filling into each tart shell, return to oven and bake at 350F for 7-10 minutes longer or until delicately browned.
Mincemeat Tarts:
Prepare pastry recipe, roll out 1/8″think. Cut twelve 4″rounds and press into medium size tart pans. Fill 2/3 full with mincemeat filling. Cut remaining pastry to fit tops of tarts wells, make slits in the centres to allow steam to escape. place on top of fillings and seal edges. Bake in hot oven (450F) for 10 minutes, reduce temperature to 350F and continue baking 30-35 minutes longer or until crust is golden brown.
Cranberrry Tarts:
Prepare pastry, roll out 1/8″think and cut into 4″rounds. Press into medium size tart pans. Cut remaining pastry into thin strips. Combine 1 cup of chopped dates with 1/3 cup of chopped walnuts and 1-1/2 cups of cranberry sauce. Fill tart shells, arrange twisted strips of pastry across the tarts in lattice fashion. Bake in a hot oven (425F) for 20 – 25 minutes or until nicely browned. Serve plain or topped with whipping cream.
