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Reuben Tartlets


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Reuben Tartlets





1½ cups rye flour
1 cup cold unsalted butter, diced
½ cup sour cream
2 tablespoons caraway seeds
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 recipe Mustard Sauce (see Download for recipe)
1 recipe Red Cabbage Slaw (see Download for recipe)
¼ pound thinly sliced deli corned beef, cut into 1-inch strips
Garnish: baby lettuces
 


• In the work bowl of a food processor, combine flour, butter, sour cream, caraway seeds, salt, and pepper. Pulse until dough forms.
• Remove dough, wrap in plastic wrap, and refrigerate for at least 2 hours.
• Preheat oven to 350°.
• On a lightly floured surface, roll dough to between 1/8- and ¼-inch thickness. Using a 5-inch round cutter, cut 24 rounds from dough, rerolling scraps no more than once.
• Press rounds in bottoms and up sides of 24 (3-inch) brioche pans. Prick dough with a fork.
• Bake until lightly browned, approximately 15 minutes. Remove from oven, and cool completely. Carefully remove tart shells from pans.
• Place approximately 1 teaspoon Mustard Sauce in the bottom of each tart shell. Top with approximately 2 tablespoons Red Cabbage Slaw. Layer approximately 2 to 3 strips corned beef onto slaw.
• Garnish with baby lettuces. Serve immediately.
 


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