Luscious Caramel Tarts

Name: Luscious Caramel Tarts
Yield: 12 Tarts
Ingredients: 4 egg yolks; 2 cups light brown sugar, plus extra for garnish; ¼ cup plus 2 tablespoons flour; 2 cups cold water; 1 ½ tablespoons butter; 1 ½ teaspoons vanilla; 12 tart shells (recipe follows); Unsweetened freshly whipped cream; 3 cups sifted all-purpose flour; 1 1/2 teaspoon salt; 1 cup chilled shortening (such as Crisco); Ice water; Mini foil pie pans (about 3 1/4 inches across); Parchment paper

On January 27, 2019January 26, 2019 By Leslie Byars RegisterIn brunch, Buy the Book, desserts, For the Kids, The Parties, The Recipes3 Comments

I rarely enter another person’s home empty-handed. I’m from a family of gift givers. We don’t miss an opportunity to put a bow on anything, whether it’s a hostess gift, house gift, bottle of wine, or just because. So you can imagine Valentine’s is no exception. When I was growing up, I remember my mother always had a gift sitting on the kitchen table when I came to breakfast on Valentine’s Day. It was usually pink or red. Once I got a pair of red pants! I loved them.

So I try to carry on the tradition whether it’s for Valentine’s or a friend who’s extended a dinner invite, because it’s fun and it takes very little effort compared to the energy your host has exerted to bring you an evening of relaxing dining pleasure. It’s the least I can do.

And if occasionally time doesn’t allow for a trip to a store, I buy multiples of my favorite hostess gifts and always have them ready to go. So, there’s no excuse not to be prepared or to thank the host.

As old as you may be, you never outgrow the thrill of receiving a gift—small or large.

One of the main reasons I’m rarely “hands free” when I’m invited somewhere is because I’ve done my homework. I always have brown craft boxes, raffia, ribbons, and printed gift tags on hand. With that in the house, it requires only a five-minute stop to pick up a special bloom or thought. I always want my gift to be personal and intentional.

When an invitation reads “no gifts,” the first thing I do is grab my car keys and head to the store to look for something thoughtful and special. I may be the only person who brings a gift, so why not be the favorite guest?

One simple gift idea is as easy as one little primrose. $3.99 each, **oakstreetgardenshop.com**

Also in this post I wanted to include a few Valentine gift ideas for all ages. Why not? Life is short. So be sure to keep reading to find out some of my favorites.

But before we get to that, I have to share one of my mother’s recipes that I have been saving for this post. Many of you who know me well, know that desserts are not my strongest suit. So when I find one that is this delicious and foolproof, I have to share.

If I can make it, anyone can!

The crusts can be made in advance and frozen until you need them. The caramel sauce and freshly whipped cream can be done several hours in advance too. This is not as intimidating as it looks. Read on.

Luscious Caramel Tarts

Makes 12 tarts

4 egg yolks

2 cups light brown sugar, plus extra for garnish

¼ cup plus 2 tablespoons flour

2 cups cold water

1 ½ tablespoons butter

1 ½ teaspoons vanilla

12 tart shells (recipe follows)

Unsweetened freshly whipped cream

Beat egg yolks slightly. Combine brown sugar and flour in a small bowl; add to egg yolks. Place in a heavy-duty medium-size saucepan or double boiler, and gradually add water in a slow, steady stream, whisking continuously until thoroughly combined. Cook until thickened, stirring frequently, for about 15 minutes. Add butter and vanilla, stirring until blended. Remove from the heat; cover and keep warm until ready to serve. The filling will thicken as it cools.

Serve in tart shells topped with unsweetened whipped cream and brown sugar.

Learn from Leslie: The filling can be gently rewarmed if made in advance. Notice I said gently.

For the crust:

3 cups sifted all-purpose flour

1 1/2 teaspoon salt

1 cup chilled shortening (such as Crisco)

Ice water

Mini foil pie pans (about 3 1/4 inches across)

Parchment paper

Combine sifted flour and salt in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Add ice water, 1 tablespoon at a time, until ingredients are just moistened (about 7 to 10 tablespoons); gently shape dough into two flat disks.

Learn from Leslie: Do not skip the sifting step. If you do, it will be too much flour for this recipe.

Preheat oven to 475 degrees.

Roll each disk to ¼-inch thickness on a lightly floured surface. Using a 4″ plate or ramekin, cut out 6 circles. Place into foil pans, fluting the edges. Repeat with remaining dough. Pierce the dough with the tines of a fork several times to prevent bubbles. Bake 7 to 10 minutes until golden brown, watching closely.

Use anything you have in the kitchen to make the 4-inch circles. I like to divide the dough in half before rolling it out—it is much easier to manage. You will be able to get 6 circles from each half. Feel free to use a store-bought dough, but to me the slight saltiness of my homemade crust when combined with the sweet caramel sauce takes these over the top.

I reuse these disposable foil pans each time I make these. They measure about 3 1/4 inches across.

Pierce with the tines of a fork in a few places. Bake them on a parchment-lined baking sheet for uniform baking. When cool, remove from pan and store in an airtight container or freeze until ready to use.

Arrange on a pedestal or serving tray. They look so pretty sitting at the end of a buffet for all to anticipate. At time of serving, fill each tart with warm caramel sauce, top with freshly whipped cream, and sprinkle with brown sugar or colorful sprinkles.

Use the dough scraps to make a decorative topper to add to the freshly whipped cream.

Leslie Byars Register

Yields 12 Tarts

Luscious Caramel Tarts

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Ingredients

4 egg yolks
2 cups light brown sugar, plus extra for garnish
¼ cup plus 2 tablespoons flour
2 cups cold water
1 ½ tablespoons butter
1 ½ teaspoons vanilla
12 tart shells (recipe follows)
Unsweetened freshly whipped cream

Tart Shells

3 cups sifted all-purpose flour
1 1/2 teaspoon salt
1 cup chilled shortening (such as Crisco)
Ice water
Mini foil pie pans (about 3 1/4 inches across)
Parchment paper

Instructions

Filling

Beat egg yolks slightly.
Combine brown sugar and flour in a small bowl; add to egg yolks.
Place in a heavy-duty medium-size saucepan or double boiler, and gradually add water in a slow, steady stream, whisking continuously until thoroughly combined.
Cook until thickened, stirring frequently, for about 15 minutes.
Add butter and vanilla, stirring until blended.
Remove from the heat; cover and keep warm until ready to serve. The filling will thicken as it cools.

Crust

Combine sifted flour and salt in a medium bowl.
Cut in shortening with a pastry blender until mixture is crumbly.
Add ice water, 1 tablespoon at a time, until ingredients are just moistened (about 7 to 10 tablespoons)
Gently shape dough into two flat disks.
Preheat oven to 475 degrees.
Roll each disk to ¼-inch thickness on a lightly floured surface.
Using a 4" plate or ramekin, cut out 6 circles from each disk.
Place into foil pans, fluting the edges. Repeat with remaining dough.
Pierce the dough with the tines of a fork several times to prevent bubbles. Bake 7 to 10 minutes until golden brown, watching closely.

https://dearpartydiary.com/luscious-caramel-tarts/

Quote for the Day

Promises and pie crust are meant to be broken.
Jonathan Swift

For the Kids

Yes, you are not seeing things—these cute mini waffles are pink! Add 8 to 10 drops of red food coloring to your favorite batter and you’ll be seeing pink.

The most sought-after Secret Santa gift at my house between my 20-year-olds, this mini waffle iron by Dash is guaranteed to make anyone’s Valentine’s Day.

This cutie is available in several colors at Bed Bath and Beyond for $9.99, **bedbathbeyond.com**

Fashionable Valentine Finds

Who can resist a cheap thrill? Thanks to Connie Tomlinson for telling me about these fabulous stemless, disposable (but reusable) champagne flutes. They are too pretty to toss. Made by Tossware, $11.97 for 12 (9-ounce) flutes, **amazon.com** (Prime). This “wine on a dime” German sparkling wine is quite refreshing for a quick toast or a large crowd. The color is fantastic. Schloss Biebrich Rosé Sekt Sparkling Wine, $5.99, available at Trader Joe’s. **traderjoes.com**

For the gardener in your life, this spade is almost too pretty to use! $69, **gardenglory.com**

I was blown away by the packaging of this adorable handbag shaped sandwich maker! Who could resist being greeted with “Hello gorgeous” inside the box lid? This is a prize.

In less than 5 minutes, from start to finish, I was eating a company-worthy grilled cheese. This is an ideal gift for your fashionable friends of all ages. Kitchen Couture by Dash, available in several colors, $23.99, **bedbathbeyond.com**

One last Valentine idea…**Leslie’s Party Diaries**! $39 plus tax/shipping. Order by the February 7th to ensure Valentine delivery. Happy to personalize too! **lesliespartydiaries.com**

Emergency Dessert

Dessert, check. No prep here! Unwrap and serve. Perfect for your chocolate lover friends.

Keep a stash of gourmet, high-quality chocolate bars on hand for a quick emergency dessert. Simply unwrap and place on a cute plate with a paring knife and let your guest chisel away! That’s all people really want most of the time. Fresh Market has a nice selection ranging from $3 to $8. How easy is that?

On a final note…

I have a confession to make. I have not written my thank-you notes yet for my Christmas or birthday gifts! This is not like me. I normally really do practice what I preach, but for some reason this year I’m having a hard time getting motivated to thank all of my favorite people for their lovely, thoughtful gifts.

I do truly believe that it’s never too late to thank anyone for anything—so now that it’s almost February, I’ve decided to send my thank-you notes in Valentine form. This is a first! So hopefully a hand-painted watercolor will help pardon my tardiness.

PLEASE be sure to try the caramel tarts. They are a **DELICIOUS** ending to any meal, and they are beautiful!

Well, I guess this is a wrap…until next time. Off to mail my Valentine thank-yous! Happy Valentine’s Day! Leslie xoxox

P.S. Be sure to follow me on Instagram @lesliespartydiaries

Raise your hand if you don’t like to make desserts!

On August 17, 2018January 10, 2019 By Leslie Byars RegisterIn Ask Leslie, breads & pastas, Buy the Book, desserts, The Parties

Those who know me well know I don’t love to make desserts. Baking is more of an exact science, and I’m a fly-by-the-seat-of-my-pants kind of gal. In fact, I am prone to hand that course off to the first guest who offers—so heads up. But when I do decide to make a dessert, I actually enjoy it—well that is, if it turns out!

When I was growing up in Mayfield, Kentucky, my mother always had a delicious, homemade sweet sitting on the counter. My grandmother, Mama Lil, lived a few houses away, and she did the same.

“I was surrounded by goodness.”

Dessert was a popular topic between these two. They discussed it A LOT! I remember when Mama Lil ate a bite of any dessert, she would always say “This is larruping.”

larruping lar-uh-ping

Very; exceedingly. That was a larruping good meal.

With a December 26^thbirthday, I would often ask for a pie instead of a cake. It didn’t matter what kind of pie, as long as it was made with a homemade piecrust.

One recipe will make enough for a bottom crust and decorative top for a 9-inch pie.

So today we are going to rehash my homemade piecrust recipe that is in Leslie’s Party Diaries (page 213) and use it in a couple different ways. You probably have all the ingredients on hand. It is so simple and can be done in advance. I’d rather make a homemade crust than drive to the store to buy a store-bought one. It’s that easy.

Even the little scraps are worth baking. Don’t waste a single bite. You can substitute vanilla ice cream for whipped cream if you prefer. I sometimes do both!

If you master this four-ingredient recipe the options are endless. Last-minute company will be a piece of “pie.”

It can be as casual as you want it to be. It all tastes the same. Delicious!

Homemade Piecrust

Makes 12 to 14 squares for shortcake or 1 (9-inch) pie

2 cups sifted all-purpose flour

1 teaspoon salt

2/3 cup chilled shortening, such as Crisco

Ice water

I prefer to use Crisco shortening that comes in a block. It is so easy to cut off the exact measurement and cube for quick blending.

Combine flour and salt in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Add ice water, 1 tablespoon at a time, until ingredients are moistened (about 5 to 6 tablespoons); gently shape dough into a flat disk.

Roll disk to ¼-inch thickness on a lightly floured surface.

Leslie Byars Register

Yields 12-14 Shortcake Squares or 1 9-inch Pie

Homemade Piecrust

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Ingredients

2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup chilled shortening (such as Crisco)
Ice water

Instructions

Combine flour and salt in a medium bowl.
Cut in shortening with a pastry blender until mixture is crumbly.
Add ice water, 1 tablespoon at a time, until ingredients are moistened (about 5 to 6 tablespoons)
Gently shape dough into a flat disk.
Roll disk to ¼-inch thickness on a lightly floured surface.

https://dearpartydiary.com/raise-your-hand-if-you-dont-like-to-make-desserts/

Using a ruler and fluted pastry wheel makes a pretty decorative lattice for any kind of pie.

It doesn’t matter if it’s perfect. I promise, no one will complain.

One recipe makes about 12 to 14 (3-inch) squares for shortcake with a few extra scraps for tasting. It’s perfectly acceptable to freely cut the squares, but I used a ruler to get an exact count to go with the recipe.

Baking Shortcake Squares: Preheat oven to 450 degrees. Place squares on a parchment-lined baking sheet. Bake for 10 minutes or until golden brown. Allow them to cool on a wire rack before storing in an air tight tin. These can be made several days in advance and frozen if desired.

Learn from Leslie: For a 9-inch pie with decorative crust, divide dough into two equal portions, using one for the bottom crust and the other for the top.