Tartlets


Easter is the historic day of Jesus’ resurrection but why the name Easter? Is it because of a goddess named Eostre, who represents spring and fertility.  The Danes have many free days around Easter and we invite friends and family for a lunch or a nice dinner. I will be serving Tartlets with lobster tails and white asparagus, a Danish classic dish. Tartlet is French and means little tart. Tartlets have been popular in Denmark as well as the rest of Europe since around 1700. They still are! Grown ups and children alike love these little tarts. I have made them before, but these are extra special. They are made with lobster tails and white asparagus.

Tartlets with Creamed Lobster Tails and White Asparagus

serves 5-6

2 tbsp. butter

2 tbsp. flour

1 cup (8 fl. oz.) of asparagus water from the jar of asparagus or 1 cup (8 fl. oz.) chicken bouillon

1 cup (8 fl. oz.) heavy cream

1 egg yolk

8 oz. (200 g) lobster tails

8 oz. (200 g) asparagus from a jar, cut into smaller pieces

10 tartlets*

Garnish: parsley, cress or dill

To make filling, melt butter over medium heat, stir in the flour and add the asparagus water a little at a time, stirring all the time. Add cream a little at a time, stirring constantly. Add a little hot broth to egg yolk and then pour mixture back into broth. Do not let sauce boil. Add lobster tails and asparagus to the sauce and warm a few minutes.

To assemble, warm tartlets after instructions on the package. Place a large spoonful of filling in each tartlet and garnish with parsley, cress or dill.

*If tartlets cannot be found in all countries, or if you wish to make them yourself, here is a recipe for them.

6 oz. (l75 grams) flour

3 oz. (90 grams) butter

1 egg

To make tartlets, sift flour into a mixing bowl. Add butter and rub it into flour with your fingertips until the mixture resembles fine breadcrumbs. Add egg (maybe a little cold water) and form a dough. Knead briefly on a lightly floured surface until smooth; do not overwork dough or it will become oily, and the baked pastry will be tough.

On a lightly floured surface, roll out dough to a thickness of 1/4 inch (6 mm.)  Cut out 12 circles with a glass and use them to line a 2½ inch (6.25 cm) deep muffin tin. Prick insides with a fork, chill tartlet cases for 30 minutes.

Preheat oven to 350°F/175°C. Arrange tartlet cases on a baking sheet with the bottoms up and bake 5 minutes.


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