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TIP OF THE DAY THANKSGIVING: Mini Tartlets Instead Of Pies

No one is hungry at the end of Thanksgiving dinner, but everyone wants that piece of pumpkin pie or pecan pie—or both.

Here’s a solution: Instead of a pie, serve mini tartlets. One mini tartlet can satisfy, for a fraction of the tummy space and calories of a piece of pie or full-size tart.

While many sources do not make this distinction, a tart is different from a tartlet, which is different from a mini tartlet. The difference is the size; to call everything a tart or every individual size a tarlet is ambiguous.

  • TART. A tart is a multi-portion dessert, made in a fluted pan with a removable bottom, typically 8, 9, 10 or 11 inches in diameter. The sides are thicker than a pie and the tart can stand on its own outside of the pan; hence the removable bottom that allows the tart to be removed to a serving plate. As with a pie, it is sliced into individual portions. (More on the difference between pies and tarts.)
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    These mini tartlets are made in a phyllo crust instead of the conventional shortbread crust. Photo courtesy MyRecipes.com; here‘s the recipe.

  • TARTLET. A tartlet is an individual-size tart, typically 4 to 4.75 inches in diameter. The bottom may or may not be removable.
  • MINI TARTLET. A mini-tartlet is a bite-size tartlet, approximately 1.75 inches in diameter, made in mini tartlet pans. The bottom is not removable but it’s easy to lift out the pastry.
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    The same pans can be used to make quiche.

    Our favorite holiday time-saver is to use two NIBBLE Top Picks Of The Week: the delicious mini tartlet shells from Clearbrook Farms filled with the wonderful pecan-pie-in-a-jar from San Saba River Pecan Company. (This is also one of our favorite party favors and small gifts—we order it by the case.)

    You can also fill the mini-tartlets with pumpkin, apple or other favorite.

    If you want to make your mini tarts from scratch, here are two recipes:

  • Pecan Sweet Potato Tartlets
  • Pecan Cream Cheese Mini Tartlets
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