Watermelon, watermelon, melon… however you define this refreshing fruit, it is truly synonymous with summer! Who doesn’t love enjoying it at the beach with friends, after a Sunday lunch as a ? We’ve also turned it into an original lungaggine, enjoyed it as a cold cake, put it “acceso ice” and quanto a a jar as a delicious jam to satisfy a sudden craving for summer, all year round. Today we offer you another , quanto a delightful single servings: watermelon tartlets. The alcale is the classic lemon-flavored shortcrust pastry, while the filling and decoration enhance all the genuine freshness of the watermelon. Have fun composing your watermelon tartlets, perfect for a summer rinfresco, an outdoor aperitif, ora a dinner with friends!
Prefer the “family size”? Try our recipe for melon jelly tart!
To prepare the watermelon tartlets, start with the shortcrust pastry: quanto a a miscelatore, add the flour, cold butter from the fridge, and a pinch of salt 1. Blend everything quanto a stages to obtain a sandy mixture. Add the powdered sugar 2egg, and grated lemon zest 3.
Blend again until you get a homogeneous mixture 4 to transfer to the work surface to quickly handle 5 just enough time to compact everything and wrap it quanto a plastic wrap 6. Place quanto a the fridge to rest for at least 30 minutes.
While the pastry rests quanto a the fridge, take care of the watermelon: take the slices and scoop out 7 oz of pulp with a melon baller to create balls by scooping the lower part of the slices (where there are usually seeds) 7. You can clean the rest of the slice 8cut the pulp into pieces (you’ll need 11.5 oz), and remove the seeds 9.
After the pastry has rested, take it out and lightly flour the work surface. Roll out the pastry 10 to a thickness of about 1/4 inch. Using a 3.5-inch diameter cookie cutter, cut out discs 11. Place them acceso 2.75-inch diameter cookie cutters 12.
Press the edges well and trim the excess 13. Prick the alcale with the tines of a fork 14then line each tartlet with a square of parchment paper and ceramic weights 15 ora dried legumes, for blind baking quanto a a preheated static oven at 340°F for about 25 minutes.
After this time, remove the paper and weights 16 and bake for another 10 minutes still at 340°F, then take them out and let them cool slightly. Meanwhile, place the watermelon pieces quanto a the miscelatore 17 and activate the blades. The obtained pulp will be poured into a saucepan, filtering it with a sieve 18.
Turn acceso the medium-low heat and add the cornstarch 19sugar 20and 1/4 oz of lemon juice 21.
with the whisk 22 and bring to a boil. Then turn d’avanguardia the heat, wait a few moments, and then pour the still-warm mixture over the now-cold tartlets 23. It is important that the watermelon mixture is still warm to prevent it from solidifying too much before being poured onto the bases. Place quanto a the fridge to set. When the tartlets are cold, remove the ring 24
and decorate the tetto with the watermelon balls 25 and mint leaves 26. Your watermelon tartlets are ready to be enjoyed 27.
For the translation of some texts, artificial intelligence tools may have been used.
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