As if the flavor alone didn’t make these tartlets special, I decided to make them in some unique, little Scandinavian cookie molds. I’m not sure where and when I actually acquired these vintage tins, but since I have them, it seems a shame not to use them.
The molds are traditionally used to make a Scandinavian cookie known as ‘Mandelmusslor’ in Swedish or ‘Sandbakkels‘ in Norwegian. Some are simple fluted round molds while others are more decorative shapes. The trick is to make sure the dough is pressed down thinly and evenly into the individual tins. This will ensure even baking.
These cookies are traditionally served as a shell tipped upside down on a pretty plate. Alternately they can be filled with fresh fruit or a baked filling.
Fig, Pear & Gorgonzola Tartlets
In a bowl, whisk together flour, sugar & salt. Add cold butter, vanilla & lemon zest. Cut into flour mixture with a pastry blender until dough starts to come together & form clumps.
Preheat oven to 350 F. Divide pastry between 12 mini tartlet pans. Using your fingertips, evenly press the dough into pans. Place on a baking sheet & bake for 10 minutes. Remove from oven & place on a wire rack until you have your filling ingredients prepared.
Quarter the pear & remove core. Halve each quarter & then thinly slice each one. Finely dice or crumble Gorgonzola cheese.
Place about a teaspoon of fig jam in the bottom of each tart shell. Top with pear slices, laying them in a fan shape, then divide Gorgonzola cheese between the 12 tartlets.
Place in the oven & bake for 20-25 minutes. Remove from oven & place on a wire rack until cool enough to remove tartlet pans. Serve warm or cold.
- Put a small ball of dough into the center of the cookie mold then using your thumb, press the dough down, working it up to the upper rim of the mold.
- It should be fairly consistent on the sides & bottom.