The New Essential Collection Of Classic Summer Pies & Tartlets

Summer Entertaining

Southern Socials

The New Essential Collection Of Classic Summer Pies & Tartlets

Traditional pies offer such versatility when casual summer entertaining is in order. Whether you choose to highlight seasonal fruits by handcrafting Apple-Blueberry Fried Pies & Strawberry-Blueberry Hand Pies or prepare classic favorites such as Honey-Orange Buttermilk Pie & Buttermilk Fudge Pie, everyone just cannot seem to get enough. If the thought of cutting perfect slices isn’t for you, tartlets are an excellent dessert alternative & pair well with pulled pork, ribs, macaroni & cheese, potato salad, corn muffins & other backyard barbecue favorites. Integrate these timeless recipes into your summer entertaining menus & look for more fresh ideas in the weeks ahead.

FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}

How To Offer A Collection Of Summer Tartlets When Entertaining

Preparing a few different varieties of tartlets is a lovely way to highlight several flavor & texture combinations for casual gatherings. Since all of them rely on the same crust as the base, the fillings may be cut in half or better yet make two batches as they are sure to go quickly.
 The New Essential Collection Of Classic Summer Pies & Tartlets

Create some of your favorite classic summer pies into petite creations that may be used for a variety of needs.

No. 1

The Lemon Icebox Tartlets

Lemon Icebox Tartlets offer the convenience desired when summer entertaining for a crowd is in order. Although a Classic Lemon Icebox Pie is always appropriate for outdoor barbecue gatherings, these little gems showcase flexibility as they can be served for both casual & upscale parties. The fact that they can be consumed in just a few bites makes them the perfect sweet ending & foregoes the need to slice a traditional pie into itty-bitty servings. Look to The Basics: Lemons for pointers on how to capture the juice efficiently & in the meantime, plan to serve these crowd favorites at your next southern social. 

Lemon Icebox Tartlets 
makes 2 dozen

1/2 {8-oz} package cream cheese, softened
1/4 cup butter, softened
3/4 cup all purpose flour
1/4 cup plain yellow cornmeal
2/3 cup sugar
1 Tbsp all purpose flour
1/4 tsp kosher salt 
 1/4 cup fresh lemon juice
  3 Tbsp whole buttermilk
2 eggs
Chantilly Cream
Garnish: Lemon slices

Beat the cream cheese & the butter with a stand mixer until smooth. Scrape down the bowl sides with a rubber spatula. Blend in the flour & the cornmeal on Low speed until a dough forms. Divide the mixture into 24 pieces & roll into balls. Press the dough balls into each space of a lightly greased 24-cup miniature muffin tin. Press the mixture evenly on the bottom & up the sides. Chill 30 minutes.

Preheat the oven to 350 degrees. Whisk together the sugar, the flour & the salt. Whisk in the lemon juice & the buttermilk until smooth. Blend in the eggs. Pour the mixture through a wire mesh sieve; discard the solids. Divide the mixture between the dough in the muffin cups. Bake 22 to 24 minutes or until the crust is golden & the filling is set. They will appear domed. When removed from the oven, the filling will settle level in the pan. Let stand 5 minutes. Gently loosen the pies with a pairing knife. Cool completely in the pans. Just before serving, top with Chantilly Cream & garnish, if desired.

No. 2

The Blackberry Crumble Tartlets

Blackberry Crumble Tartlets highlight one of the most iconic summer berries. Fresh lemon & a bit of sugar are all that’s needed to allow these beauties to shine. Blackberry-Peach Crostata may be prepared when a large dessert is desired for serving guests however the simplicity of making a cream cheese pastry blends together quickly offering lovely texture to them while the Lemon-Cornmeal Streusel provides an effortless finishing touch.

Blackberry Crumble Tartlets
makes 2 dozen

1/2 {8-oz} package cream cheese, softened
1/4 cup butter, softened
3/4 cup all purpose flour
1/4 cup plain yellow cornmeal
Lemon-Cornmeal Streusel
1 {12-oz} container fresh blackberries 
2 Tbsp sugar
1 Tbsp lemon juice
1 1/2 tsp cornstarch

Beat the cream cheese & the butter with a stand mixer until smooth. Scrape down the bowl sides with a rubber spatula. Blend in the flour & the cornmeal on Low speed until a dough forms. Divide the mixture into 24 pieces & roll into balls. Press the dough balls into each space of a lightly greased 24-cup miniature muffin tin. Press the mixture evenly on the bottom & up the sides. Chill 30 minutes.

Preheat the oven to 350 degrees. Prepare the Lemon-Cornmeal Streusel as directed. Meanwhile, crush the blackberries with a fork in a medium bowl to help release some of the juices. Add the sugar & the lemon juice stirring well to combine. Sprinkle the cornstarch over the fruit & fold it into the mixture until blended. Portion the fruit between the dough in the muffin cups. Crumble the Lemon-Cornmeal Streusel, breaking apart the clumps, over the fruit. Place the filled muffin tin on a half sheet pan. Bake 36 to 38 minutes or until the top is puffed & the filling is bubbly over the tartlets. Cool 5 minutes. Gently loosen the tartlets from the pan sides. Carefully remove them from the pan & place on a wire rack. Cool completely. Serve warm, cold or at room temperature.

Lemon-Cornmeal Streusel
makes 1/2 cup

3 Tbsp sugar
2 Tbsp all purpose flour
1 Tbsp plain yellow cornmeal
1/2 tsp lemon zest
1 Tbsp cold butter, cut into pieces

Combine the sugar, the flour, the cornmeal & the lemon zest in a small bowl. Cut in the butter using a pastry blender until sandy in texture. The mixture will seem dry. Form small clumps of the streusel in your hands & release back into the bowl. Chill 10 minutes. Use as directed.

No. 3

The Peach Frangipane Tartlets

The petite pies can be prepared up to two days ahead of time. Dust them with confectioners sugar just before serving. Look to Baking Classics: Peach Frangipane Tartlets for pointers & photos that detail the instructions for preparing the recipe as well as The Basics: How To Dice Fresh Peaches for tips on how to safely cut the fruit.

Peach Frangipane Tartlets 
makes 2 dozen

1/2 {8-oz} package cream cheese, softened
1/4 cup butter, softened
3/4 cup all purpose flour
1/4 cup plain yellow cornmeal
1/3 cup sugar
1/3 cup butter, softened
1 egg
1/4 tsp almond extract 
1/3 cup almond meal
1 {8-oz} firm, ripe peach, pitted & diced {about 1 scant cup}
Powdered sugar

Beat the cream cheese & 1/4 cup butter with a stand mixer until smooth. Scrape down the bowl sides with a rubber spatula. Blend in the flour & the cornmeal on Low speed until a dough forms. Divide the mixture into 24 pieces & roll into balls. Press the dough balls into each space of a lightly greased 24-cup miniature muffin tin. Press the mixture evenly on the bottom & up the sides. Chill 30 minutes.

Preheat the oven to 350 degrees. Beat the sugar & 1/3 cup butter with an electric hand mixer on Medium speed until light & fluffy. Scrape down the bowl sides using a rubber spatula. Blend in the egg & the almond extract on Low speed until fluffy & smooth. Add the almond meal & mix on Low speed just until combined. Portion about 1 teaspoon of the almond mixture in the bottom of each tartlet shell. Divide the peaches evenly over the tops, pressing lightly into the almond mixture. Dollop approximately 1/4 teaspoon of the remaining almond mixture over the peaches. Bake 28 to 33 minutes or until the crust & the tops are golden brown the filling is set. Let stand 5 minutes. Gently loosen the pies with a pairing knife. Cool completely in the pans. Lightly dust the tartlets with powdered sugar just before arranging on a platter & serving. 

The Tune
“I’ve Got A Crush On You” Ella Fitzgerald

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Be sweet.