All the delicious flavors of a Reuben sandwich are included in this dainty yet satisfying tartlet.
Reuben Tartlets
2014-12-16 21:21:50
Yield: 24 tartlets • Preparation: 10 minutes • Refrigerate: 2 hours • Bake: 15 minutes
Ingredients
- 1½ cups rye flour
- 1 cup cold unsalted butter, diced
- ½ cup sour cream
- 2 tablespoons caraway seeds
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 recipe Mustard Sauce (recipe follows)
- 1 recipe Red Cabbage Slaw (recipe follows)
- ¼ pound thinly sliced deli corned beef, cut into 1-inch strips
- Garnish: baby lettuces
Instructions
- 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 ⅛- 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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Mustard Sauce
2014-12-16 21:23:12
Yield: approximately ¾ cup • Preparation: 5 minutes
Ingredients
- ½ cup mayonnaise
- 2 tablespoons Dijon-style mustard
- 1 tablespoon prepared horseradish
- 1 teaspoon chopped fresh tarragon
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- In a small bowl, combine mayonnaise, mustard, horseradish, tarragon, salt, and pepper, whisking well.
Notes
- • Store in an airtight container in the refrigerator for up to 5 days.
TeaTime Magazine https://teatimemagazine.com/
Red Cabbage Slaw
2014-12-16 21:28:59
Yield: approximately 3 cups • Preparation: 15 minutes • Cook: 30 minutes • Refrigerate: 2 hours
Ingredients
- ¼ cup butter
- 1 small red cabbage, thinly sliced
- ⅓ cup sherry vinegar
- 2 tablespoons sugar
- 1½ teaspoons salt
Instructions
- In a large saucepan, melt butter over medium-high heat. Add cabbage, and cook, stirring often, until tender, approximately 10 minutes.
- Add sherry vinegar, sugar, and salt. Reduce heat to medium-low, cover, and cook for 20 minutes.
- Remove from heat, and cool. Refrigerate for 2 hours. Drain, if necessary.
Notes
- • Store covered in an airtight container in the refrigerator for up to 3 days.
TeaTime Magazine https://teatimemagazine.com/