for those who drove their Chevy to the levee

 MINI APPLE PIES

INGREDIENTS:

• 3 apples
• 2 tablespoons honey
• 3 tablespoons lemon juice
• 2 teaspoons cinnamon

• 1.5 cups flour
• 1 stick butter (100g, unsalted)
• 0.3 cup sugar
• 1 egg
• 1 teaspoon baking powder
• 1 pinch salt

INSTRUCTIONS:

1. Peel the apples and dice them. On a frying pan, cook them mixed with the 
honey, lemon juice and cinnamon until softened. Let them cool.

2. Combine the four, butter, sugar, eggs, baking powder and salt to dough. 

3. Roll out the dough and cut out circles with a diameter slightly bigger than the prepared tartlet forms. Cover the forms with the dough. Roll the remaining dough scraps in your hands to form litte ropes.

4. Fill the dough-covered forms with the apple filling. Allign the dough ropes into a cross-strip pattern and delicately flatten them with your hands.

BAKE:   24 min.   180° C

for those who loooove strawberries

 ORANGE & STRAWBERRY TARTLETS

INGREDIENTS:

• 2 cups flour
  
• 0.4 cups caster sugar
• 0.5 teaspoons baking powder
• 1 pinch salt
• 2 eggs
• 1 teaspoon lemon juice
• 2 tablespoons orange zest

• 1 cup cream cheese
• 4.5 teaspoons caster sugar
• 1 teaspoon orange zest
• juice of one orange
• 1 teaspoon gelatine
• 0.5kg strawberries

INSTRUCTIONS:

1. Combine the flour, caster sugar, baking powder, 
salt, eggs, lemon juice and orange zest and knead 
the dough thoroughly.

2. Cover forms (ca. 20) with melted butter. Divide the dough into 20 pieces, form small balls and press them against the forms to cover them entirely.

BAKE:   15 min.   180° C

3. Fold 2.5 teaspoons caster sugar and the orange zest into the cream cheese.

4. Heat the orange juice and stir in 2 teaspoons of caster sugar and gelatine.

5. Once the tartlets have cooled, cover them with the cream cheese and garnish with chopped strawberries. Spread the cooled orange 
jelly over the strawberries. 

6. Let the tartlets cool in the refrigerator.

for a lovely finger food plate

 TOMATO TARTLETS WITH AVOCADO TOPPING

INGREDIENTS:

• 1.5 cups flour
• 0.5 cup bran
• 1 stick butter (100g, unsalted)
• 2 eggs
• 1.5 tablespoons tomato puree
• 0.5 teaspoon salt
• 0.5 teaspoon pepper
• 0.5 teaspoon sugar
• 0.5 cup sunflower seeds

• 2 avocados
• 0.5 cup thick natural yoghurt
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon pepper
• 20 cherry tomatoes
• chives for garnish

INSTRUCTIONS:

1. Combine the flour, bran, butter, eggs, tomato puree, salt, pepper and sugar, and knead the dough thoroughly. In case it is likely to fall apart, add a tablespoon of water. Chop the sunflower seeds and add them to the dough. 

2. Cover about 20 forms first with olive oil and then the dough.

BAKE:   17 min.   180° C

3. Using a fork, mash the avocado and mix it with the yoghurt, lemon juice, salt and pepper.

4. Top the cooled tartlets with the avocado and garnish with the tomatoes cut into halves and chopped chives.

for a change

 WHOLEMEAL TARTLETS WITH LIME CURD AND MERINGUE

INGREDIENTS:
(for 20 tartlets)

• 1 cup regular flour
• 1 cup wholemeal flour
• 4 tablespoons caster sugar
• 1.5 sicks butter (150g, unsalted)
• 2 egg yolks
• 1 tablespoon natural yoghurt

• 2 eggs
• 0.5 cup sugar
• 0.3 cup lime juice
• 1 tablespoon lime zest
• 4 tablespoons butter

• 2 egg whites
• 0.5 cup caster sugar
• 0.5 teaspoon lemon juice

INSTRUCTIONS:

1. Combine the flour, sugar, butter, egg yolks and yoghurt and knead the dough 
thoroughly. Cover it with plastic film and let it cool in the refrigerator for about 
half an hour.

2. Cover forms with melted butter. Divide the dough into 20 pieces, form balls 
and press them against the forms to cover them entirely.

BAKE:   15 min.   190° C

3. Beat the eggs with the sugar. Add the lime juice and zest. Cook it over low heat 
whisking constantly, until the mixture gets thick enough to coat the back of a 
spoon. Remove it from heat, whisk in the butter and let it cool. 

4. Beat the egg whites with the sugar and lemon juice until stiff. Put heaped 
spoons of the meringue on baking paper.

BAKE:   50 min.   120° C

5. Fill the tartlets with the lime curd and top them with the crumbled meringue.

for those who prefer small portions

 MINI LEMON TARTLETS WITH WILD STRAWBERRIES

INGREDIENTS:

(for 24 mini tartlets)

• 2 cups flour
• 1.5 sticks butter (150g, unsalted)
• 3 tablespoons caster sugar
• 3 tablespoons grated lemon zest
• 2 egg yolks

• 1.5 cups heavy cream
• 3 tablespoons vanilla sugar
• 1 tablespoon stabilizer for whipped cream
• 1.5 cups wild strawberries

INSTRUCTIONS:

1. Combine the flour, butter, sugar, lemon zest and egg yolks and knead the dough thoroughly. Cover it with plastic film and cool it in the refrigerator for about half an hour.

2. Divide the dough into ca. 24 pieces, form balls and press them against muffin trays to cover them half way up.

BAKE:   15 min.   180° C

3. Whip the cream with the vanilla sugar and stabilizer.

4. Fill the tartlets with the whipped cream and garnish them 

with the berries.

for a summer sensation

 BERRY PUDDING TARTLETS

INGREDIENTS:

• 2 cups flour
• 0.3 cup caster sugar
• 1.5 sticks butter (150g, unsalted)
• 2 egg yolks
• 1 tablespoon natural yoghurt
• 2.5 cups milk
• 2 packs pudding powder
• berries

INSTRUCTIONS:

1. Combine the flour, sugar, butter, egg yolks and yoghurt, and knead the dough thoroughly. Cover it with plastic film and let it cool in the refrigerator for about half an hour.

2. Cover forms (ca. 20) with melted butter. Divide the dough into 20 pieces, form small balls and press them against the forms to cover them entirely.

BAKE:   15 min.   200° C

3. Dissolve the pudding powder in 1 cup of the milk, cook the remaining milk and add the dissolved pudding. Stir thoroughly until it thickens. Top the cooled tartlets with the hot pudding and garnish them with the berries.

for those in love with strawberries

 BLACK & WHITE TARTLETS WITH STRAWBERRIES

INGREDIENTS:

• 1 stick butter (100g, unsalted)
• 1 bar dark chocolate (100g)
• 1.5 cups flour
• 3 tablespoons caster sugar
• 1 egg yolk
• 1 tablespoon natural yoghurt
• 1 pack vanilla pudding powder
• 1.5 cups milk
• 3 cups strawberries cut into quarters

INSTRUCTIONS:

1. Melt the butter and chocolate. Let it cool.

2. Combine the flour, sugar, egg yolk, yoghurt, melted butter and sugar, and knead the dough thoroughly. Cover the dough with plastic film and cool it in the refrigerator for about 0.5 hour.

3. Cover forms (ca. 12) with melted butter. Divide the dough into 12 pieces, form small balls and press them against the forms to cover them entirely.

BAKE:   15 min.   200° C

4. Dissolve the pudding powder in 0.5 cup of the milk, 

cook the remaining milk and add the dissolved pudding. 

Stir thoroughly until it thickens. Top the cooled tartlets 

with the hot pudding and garnish them with strawberries.

for those who like it really sweet

 BANOFFEE TARTLETS

fot. Sonia Łomnicka

INGREDIENTS:
(for 20 tartlets)

• 1 can sweetened condensed milk

• 2 cups flour
• 1.5 sticks butter (150g, unsalted)
• 2 egg yolks
• 5 tablespoons caster sugar
• 1 tablespoon natural yoghurt

• 3 bananas
• 1.5 cups heavy cream
• 2 tablespoons vanilla sugar
• 0.25 bar dark chocolate (25g)

fot. Sonia Łomnicka

INSTRUCTIONS:

1. Cook the milk in the can for ca. 2.5 hours. Stir the toffee and let it cool for half an hour. 

2. Combine the flour, butter, egg yolks, sugar and yoghurt and knead the dough thoroughly. Cover the dough with plastic film and let it cool in the refrigerator for an hour.

3. Cover forms (ca. 20) with melted butter. Divide the dough into 20 pieces , form small balls and press them against the forms to cover them entirely. 

BAKE:   15 min.   190° C

fot. Sonia Łomnicka

4. Dice two of the bananas and cut one into slices. Grate the chocolate. Whip the cream with the vanilla sugar. 

5. Put two teaspoons of toffee and a few banana dices on each tartlet. Top them with whipped cream and garnish with the chocolate and banana slices.


Note: You can sprinkle the bananas with lemon juice to keep them from turning brown.

for those who like Italian solutions

 STRACCIATELLA TARTLETS WITH STRAWBERRIES

INGREDIENTS:
(for 15 tartlets)

• 1.5 cup flour
• 3 tablespoons caster sugar
• 1.2 sticks butter (120g, unsalted)
• 2 egg yolks
• 1 pinch salt
• 2 cups heavy cream
• 4 teaspoons vanilla sugar
• 1 tablespoon stabilizer for whipping cream
• 2 teaspoons gelatine
• 1 bar dark chocolate (100g)
• ca. 15 strawberries

INSTRUCTIONS:

1. Combine the flour, caster sugar, butter, egg yolks and salt, and knead the dough thoroughly. Cover the dough with plastic film and cool in the refrigerator for 0,5 hour.

2. Cover forms (ca. 15) with melted butter. Divide the dough into 15 pieces, form small 
balls and press them against the forms to cover them entirely.

BAKE:   15 min.    200° C

3. Whip the heavy cream with the vanilla sugar and stabilizer. Add the gelatine (dissolved 
in a minimum amount of hot water and cooled).

4. Grate 0.7 of cthe hocolate and add it to the whipped cream. Let cit ool for 0.5 hour 
in the refrigerator. Melt the rest of the chocolate in a double boiler and pour it on baking paper for decorations. 

5. Put a heaped tablespoon of whipped cream on the tartlets and top them with strawberries and chocolate decorations.

for those who prefer savoury snacks

 TARTLETS WITH CREAM CHEESE AND SALMON

fot. Sonia Łomnicka

INGREDIENTS:
(for 40 tartlets)

• 4 cups flour
• 3.5 sticks butter (350g, unsalted)
• 4 egg yolks
• 2 teaspoons salt
• 1 teaspoon sugar
• 2 tablespoons yoghurt

• 3 cups cream cheese
• 0.3 cup yoghurt
• 0.3 cup mayonnaise

fot. Sonia Łomnicka

• 2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons thyme
• ca. 10 pickles
• 1 bunch parsley
• 2 slices smoked salmon (100g each)

ISNTRUCTIONS:

1. Combine the flour, butter, egg yolks, salt, sugar and yoghurt and knead 
the dough thoroughly. Divide the into two pieces, cover them with plastic 
film and cool in the refrigerator for 1 hour.

2. Cover forms (ca.40) with melted butter. Divide the into 40 pieces , form 
small balls and press them against the forms to cover them entirely.

fot. Sonia Łomnicka

BAKE:   18 min.   190° C

3. Combine the cream cheese with yoghurt, mayonnaise, salt, pepper and 
thyme.

4. Finely dice the pickles and chop half of the parsley. Fold into the cream 
cheese mixture.  Cut the salmon into thin slices.

5. Fill each cooled tartlet with a tablespoon of cream cheese. Garnish them 
with rolled in salmon slices and leaves of parsley.