Reuben Tartlets

Reuben-Tartlets

All the delicious flavors of a Reuben sandwich are included in this dainty yet satisfying tartlet.

Reuben Tartlets
Yield: 24 tartlets • Preparation: 10 minutes • Refrigerate: 2 hours • Bake: 15 minutes
Write a review
Print
Ingredients
  1. 1½ cups rye flour
  2. 1 cup cold unsalted butter, diced
  3. ½ cup sour cream
  4. 2 tablespoons caraway seeds
  5. ½ teaspoon kosher salt
  6. ¼ teaspoon freshly ground black pepper
  7. 1 recipe Mustard Sauce (recipe follows)
  8. 1 recipe Red Cabbage Slaw (recipe follows)
  9. ¼ pound thinly sliced deli corned beef, cut into 1-inch strips
  10. Garnish: baby lettuces
Instructions
  1. In the work bowl of a food processor, combine flour, butter, sour cream, caraway seeds, salt, and pepper. Pulse until dough forms.
  2. Remove dough, wrap in plastic wrap, and refrigerate for at least 2 hours.
  3. Preheat oven to 350°.
  4. On a lightly floured surface, roll dough to between ⅛- and ¼-inch thickness. Using a 5-inch round cutter, cut 24 rounds from dough, rerolling scraps no more than once.
  5. Press rounds in bottoms and up sides of 24 (3-inch) brioche pans. Prick dough with a fork.
  6. Bake until lightly browned, approximately 15 minutes. Remove from oven, and cool completely. Carefully remove tart shells from pans.
  7. 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.
  8. Garnish with baby lettuces. Serve immediately.
TeaTime Magazine https://www.teatimemagazine.com/
Mustard Sauce
Yield: approximately ¾ cup • Preparation: 5 minutes
Write a review
Print
Ingredients
  1. ½ cup mayonnaise
  2. 2 tablespoons Dijon-style mustard
  3. 1 tablespoon prepared horseradish
  4. 1 teaspoon chopped fresh tarragon
  5. ½ teaspoon kosher salt
  6. ¼ teaspoon freshly ground black pepper
Instructions
  1. In a small bowl, combine mayonnaise, mustard, horseradish, tarragon, salt, and pepper, whisking well.
Notes
  1. • Store in an airtight container in the refrigerator for up to 5 days.
TeaTime Magazine https://www.teatimemagazine.com/
Red Cabbage Slaw
Yield: approximately 3 cups • Preparation: 15 minutes • Cook: 30 minutes • Refrigerate: 2 hours
Write a review
Print
Ingredients
  1. ¼ cup butter
  2. 1 small red cabbage, thinly sliced
  3. ⅓ cup sherry vinegar
  4. 2 tablespoons sugar
  5. 1½ teaspoons salt
Instructions
  1. In a large saucepan, melt butter over medium-high heat. Add cabbage, and cook, stirring often, until tender, approximately 10 minutes.
  2. Add sherry vinegar, sugar, and salt. Reduce heat to medium-low, cover, and cook for 20 minutes.
  3. Remove from heat, and cool. Refrigerate for 2 hours. Drain, if necessary.
Notes
  1. • Store covered in an airtight container in the refrigerator for up to 3 days.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime November/December 2010

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.