If the ovals cool too much on the baking sheet and aren't flexible, put the tray back in the warm oven for a minute to loosen them up and resume molding them into the muffin tin. Sprinkle with a touch of granulated sugar. When ready to serve, put a small dollop of sour cream in the bottom of each shell and top with some of the strawberries. Return to the refrigerator to chill again. Pour it back over the strawberries and toss to blend. Reduce over medium heat until it becomes syrupy and thick. Strain the liquid from the strawberries and pour it into a small pan. Your goal is to make a tart shell to fill with the strawberries. The sides will overlap or be higher than the muffin hole. Using your fingers, put a shell over the muffin tin bottom, pressing down to create a tart shell. Use the offset spatula to lift the shells, 1 by 1, off the tray. You should be able to fit about 12 on the tray.īake them in the oven until light brown, about 5 to 8 minutes. Take care to leave space between each oval because they will spread when they are baked. Spoon a generous teaspoon of the batter near the corner of the sheet and use a small offset spatula to spread it thinly into a small, imperfect oval. Coat it with a thin layer of nonstick spray as an added precaution against sticking. Invert a baking sheet and put it on a flat surface. Stir in the melted butter and the orange juice. Use your hands to push the sugar and flour through the strainer to make it easier. Meanwhile, sift the powdered sugar and flour into a medium bowl. Juice the lemon and the lime and add them to a bowl along with the zest, sugar and strawberries. Try to remove the zest in small pieces and leave the pith (the white part) behind. ![]() Using a vegetable peeler and, with a light touch, remove the zest from half of the lemon. Kelly Senyei Posted: SeptemUpdated: Augfrom 25 votes Jump to Recipe 127 Comments Add a bite-sized twist to a dessert classic with this perfectly poppable recipe for Muffin Tin Mini Apple Pies starring a quick-fix homemade pie dough. ![]() The slices should be thin enough to bend slightly when you cut them. Put the strawberries on a flat surface and cut them, widthwise, into 1/4-inch thick slices.
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