Here’s a fun take for National Rice Pudding Day: rice pudding tartlets. These are made in rustic style by Frog Hollow Farm.
You don’t need tartlet pans that turn out fluted, rigid tart shells. Instead, just roll the dough and fold the edges over the filling—the style known as galette. Rice pudding replaces the traditional fruit filling.
Just make your favorite rice pudding recipe and this galette dough:
RECIPE: GALETTE DOUGH
You can make this dough up to 2 days in advance. Wrapped in plastic, then in foil, it can be frozen for up to a month.
Rice pudding tartlets. Photo courtesy Frog Hollow Farm.
1. PLACE 3/4 of the butter on a parchment-lined baking sheet and freeze until hard, 30 minutes or longer. Refrigerate the remaining butter.
2. COMBINE flour, salt, and sugar in a food processor. Add the refrigerated butter and pulse 10 times to combine. Add the frozen butter and pulse until mixture resembles coarse meal. There should be some small, pea-size clumps.
3. ADD the ice water and pulse 10 more times until just incorporated. Squeeze a small amount of dough between your fingers to make sure it holds together. If not, pulse a few more times, as necessary.
4. EMPTY the dough onto a piece of plastic wrap. Gather the dough, bringing the edges together and pressing it into a mass. Form the dough into a ball and wrap it in plastic.
5. ROLL out the dough, still wrapped in plastic, into 1/2-inch-thick disks, four inches in diameter (for individual tartlets). Refrigerate for least 45 minutes.
6. Place filling in the center of the circles. Pleat the dough around the filling and bake until the crust is lightly golden, for about 15 minutes in 375°F oven.
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