This recipe can be prepared in 45 minutes or less.
Ingredients
Makes 4 tartlets
Step 1
Preheat oven to 375°F and butter four 1/2-cup muffin cups.
Step 2
Melt 2 tablespoons butter and cool. In a shallow baking pan toast pistachios in middle of oven, shaking pan occasionally, until golden, about 10 minutes. Cool nuts and finely chop.
Step 3
On a work surface stack phyllo sheets and cut out four 6-inch squares (for a total of 12 single-sheet squares), discarding scraps. Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel. Line each buttered muffin cup with 1 phyllo square, pressing into bottom (don’t worry if pastry rips). Fold in pastry overhang and brush inside and edges with some melted butter. In a small bowl stir together 1 tablespoon nuts and 1 tablespoon brown sugar. Sprinkle bottom of each pastry shell with ‚ teaspoon mixture. Make 2 more layers of phyllo, butter, nuts, and sugar in same manner. Bake shells in middle of oven until golden brown, about 10 minutes. Carefully lift shells out of pan and transfer to a rack to cool slightly.
Step 4
虽然壳烘焙,桃子切成1/2-inch-thick wedges and halve wedges crosswise. In a bowl toss peach and berries with honey, lemon juice, and vanilla and let stand at room temperature, stirring occasionally, at least 15 minutes.
Step 5
In a small bowl stir together sour cream and remaining brown sugar to taste. Just before serving, divide sour-cream mixture among shells and with a slotted spoon fill shells with fruit.
Step 6
Drizzle fruit and serving plates with some of remaining fruit juices in bowl. Sprinkle remaining nuts over tartlets.
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Reviews (15)
Back to TopIt is really important to use fresh lemon juice, and I added lemon zest as well. The recipe calls for chopped nuts, but I think it really means pulverized--Mine worked best when the nuts and brown sugar mix was a rough powder. Making these smaller so they are bite sized seems really important to me.
Anonymous
los angeles, CA
12/28/2008
This is indeed delicious, but not as easy as promised. Note that the recipe is for 4 tartlets ony. Making 4 would be pretty easy, but it's not realistic for most uses. I wanted to have these at a cocktail/dessert party, so I made 5 x the recipe and had over 30. I tried to make them pretty small so they would be finger food. They are very crumbly, especially if you follow the recommendation to keep the edges out, like a flower shape.
Anonymous
Los Angeles, CA
12/28/2008
This was a very impressive and easy dessert. I used hazelnuts instead of pistachios which were delicious.
Anonymous
ny,ny
11/11/2008
These were really lovely and everyone I served them to raved. I made the tartlets in advance and covered them in plastic and they held up well. I also used almonds instead of pistachios. I might try a nut-flavored liquor in place of the vanilla next time.
Anonymous
Arlington, VA
6/22/2008
i was sad to discover that i should have defrosted the phyllo 7-8 hours beforehand in the fridge. i read tons of "don't try to defrost phyllo fast!!!" warnings. but i found a way that worked for me. my phyllo came in a box, with a sealed plastic bag inside (which contained the phyllo). I submerged the whole bag in a pan of cold water and voila, 90 minutes later i took it out and it worked great.
tamaraadlin
seattle, wa
5/7/2007
delicious,made fresh custard instead of sour cream&used mangoes instead of peach
lulwa
kuwait
5/23/2006
These were wonderful. I took them to a dinner party and got rave reviews. I followed the tip from another reviewer and didn't fold in the overhanging phyllo edges, and the cups looked gorgeous. I used extra pistachios and brown sugar sprinkled between the layers(right up to the edges as well as in the bottom) and used butter-flavoured spray instead of butter. I also added some vanilla to the sour cream topping. Definitely a keeper!
kbvilela
Kingston, ON
9/6/2005
FANTASTIC!!!! Very easy, although it takes a little while to put the shells together. I doubled the recipe and then put each tart together as we ate it over the next several days. A real crowd pleaser. A hit at the bar-b-que. Very cute when topped with fresh cream swirl (from can) and a little chopped nuts.
brittydear_cook
6/17/2005
Wow!! This was something else and very easy to make. I wouldn't hesitate to use the shells as the base for different dessert variations. I used three different kinds of berries, and the combination of tart berries and sweet sauce was incredible. A definite "do again"!
hankep
Croydon, NH
10/11/2004
This was fun and rather quick to make. Leave the phyllo squares sticking out of the muffin cups, as another reviewer suggests, it does indeed make for more interesting presentation. One of my guests said, "That was Orient Express caliber." I thought that was a very apt compliment. I will definitely make this many times in the future.
ncbratt
San Francisco, CA
10/3/2004
I have made this several times, and it is always a big hit. However, instead of folding all the corners of the shells in I leave them up and pointing in all directions. This gives me more room for the filling, and creates a dramatic flower-like look.
Anonymous
Brooklyn, NY
1/23/2004
This is the first time I've been compelled to write a review. I had an excess of phyllo to use and wanted an impressive but easy dessert to take to a party. These tartlets fit the bill perfectly! Phyllo is always time-consuming, but the steps were easy and the end result was stunning. Don't worry too much about folding the phyllo neatly in the muffin pans; by the time the are cooked and filled with the berries the tarts are delightful!
Anonymous
A mediocre cook from Portland, OR
6/1/2002
Very good, however you really need an extra pair of hands while working with the phyllo.
Anonymous
Toledo, Ohio
2/25/2002
Presentation is nice - easy to make. The combination of the toasted pistachios, crispy phyllo, cream and fruit is fabulous. Can't wait to make it again.
Anonymous
San Francisco, CA
8/17/1999
Great! Easy to prepare and a show stopper. Prepared and baked the phylo shells the day before. Didn't have pistachios so substituted pine nuts. Fantastic. I've used the recipe for just the fruit and sauce as an ice cream topper. It will be a regular when fresh fruit is in season.
Anonymous
Corrales, NM
7/18/1999