A friend of mine is having a going away party tonight. She got a great job in NYC, and they want her there immediately! Good news for her, but bad news for us here in Boston!
The party is also a Knit Night, so I thought I’d bring some appropriately decorated cupcakes. This was my first time working with marzipan, and what fun it is! Like, four hours of fun.
Speaking of the party, I gotta go! Forgive my lack of words; I hope I can make up for it with the ridiculous amount of photos!
On February 25th, 2008 I was on the Martha Stewart Show showing Martha how to make these. Here’s the clip!
People over at the PPK have finally begun to notice that I’m incapable of making a dessert that isn’t miniature. Mini apple pies, mini doughnuts, mini pineapple upside down cakes, mini layer cakes, mini cupcakes, and now mini tarts.
I just can’t help myself.
But who can resist a tiny dessert? Any sweet treat is even more appealing to me in a diminutive size. I also admit that I am completely in love with miniature utensils. If I see a mini pie plate, tart shell, or any other miniscule dish or pan and I’m wont to buy it.
This was my first attempt at a fruit tart and was I ever pleased. I made a lemon “cream” for the filling, and next I’m going to try a traditional lemon curd–well, as traditional is you can be without using eggs. Or butter. We’ll see how it goes.
The tart shells are whole wheat pastry flour, which is something I debated. I didn’t want a heavy or gritty crust, but something light, sweet and flakey. I couldn’t be happier with how it came out. I need to use whole wheat pastry flour more often. I definitely didn’t give it enough credit.
I glazed them with some violet jelly I found at the same market where I purchased the pea tendrils. When I got home I realized the the jelly I bought wasn’t set at all – it was really more like a violet glaze, even after refrigeration. What better use for it then? The light violet flavor really compliments the berries.
