MAUREEN’S KITCHEN The Queen of Tarts

Making pastry was once considered a simple task that was passed from generation to generation. It is wonderful to learn a baking skill by watching a loved one demonstrate the steps. Such kitchen memories stay with us forever. If you aren’t ready to try making pastry yet, you can purchase tart shells in the freezer section of your grocery store. Gluten-free pastry shells are also available.

Most tarts begin with a pastry shell which can support any one of a variety of fillings. I have at least a dozen pastry recipes that I trust, but many have a light and flaky texture, more suitable for a pie that would be eaten with a fork.

In the summertime, I like to hold a tart in my hand, and walk around my yard. A plate of tarts made with my buttermilk pastry can be served from the tailgate of a truck after a wiener roast, at a summer picnic or at a block party. These sturdy tarts are great on the go.

A tart buffet, at any time of year, makes for easy entertaining because most tarts freeze well and can be made ahead. You can freeze tarts made with any filling that you have seen frozen in a grocery store, and yes, meringue topping freezes well.

There are two types of tart fillings. Some fillings are baked in raw pastry shells. Butter tarts and pumpkin fillings fall into this category. Other fillings like lemon custard or my Sour Cream Raisin Tart filling require stove top preparation and are added to pre-baked shells. Most filling recipes meant for a standard pie can be divided into 12 tarts.

In the summer, I like to have frozen, pre-baked tart shells on hand so I can make glazed fruit tarts in minutes. Visualize fresh strawberries drizzled with glaze, topped with real whipped cream and served from your fridge on a hot evening. You can also bake phyllo pastry into tart shells and fill them with fruit or mousse.

Maureen Haddock

Tips for Making Pre-baked Tart Shells:

Start by making your favourite pastry recipe. Roll the pastry and cut it into circles to fit the cups in the tart pan. Refrigerate or freeze until you are ready to bake.

To bake tart shells without filling, prick the bottoms and sides of each shell using a fork. Place a paper cupcake liner inside each raw pastry shell and cover the liner with pie weights. I own clay pie weights, but dried beans also work.

Bake tart shells in a preheated 425°F oven for 10 minutes. Then, carefully remove the liners with the weights and return the shells to the oven for another 5 minutes. Set the shells aside to cool before filling.