Red, White, and Blue Tartlets

We did it. We moved all our earthly possessions four blocks down the street in 90-degree weather. (Thankfully we had professional help.)

There’s still some cleaning to do in the old place, but the new one is just lovely. We can see downtown Boston from our bedroom window. And the kitchen? Oh the kitchen! More on that later, but let’s just say I am one happy girl.

Perhaps you would like to say this little ditty along with me (à la, Goodnight Moon):

Goodbye dirt and floors that droop,
Goodbye cleaning up mouse poop,
Goodbye pipes that get too hot,
Goodbye sketchy dumpster lot.

Goodbye kitchen without drawers,
Goodbye scuffed up wooden floors,
Hello roof deck full of joys,
Goodbye pre-teens making noise.

Hello sun and skyline view,
Goodbye landlady, and a big f*** you.

Sorry, Mom. It just felt so right to include that last line. ;)

Now on to the food. Happy Independence Day! I celebrated by hanging more frames on the wall; Gabe celebrated by eating lots of blast-off popsicles.

Also, I made tartlets. Because they’re my favorite. And now I have this bee-you-ti-ful kitchen in which to work on my photography skills. Enjoy!

••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Red, White, and Blue Tartlets

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup heavy cream
  • 8 oz. reduced fat cream cheese, at room temperature
  • 1/4 cup powdered sugar
  • 1 cup fresh raspberries or strawberries
  • 1/2 cup shredded coconut
  • 1 cup fresh blueberries

Preheat oven to 350° F. In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter. Press the mixture into six 4-inch round individual tartlet pans, dividing equally. Bake for 6 to 8 minutes or until firm and lightly colored. Transfer to a wire rack to cool.

Meanwhile, in a deep bowl, whip the cream to soft peaks and set aside. In another bowl, beat the cream cheese and powdered sugar together. Fold the whipped cream into the cream cheese mixture and spread in the bottom of the cooled tart shells.

Arrange the raspberries, coconut, and blueberries in 3 stripes on top of each tartlet.

Source: Slightly adapted from Festive Picnics by Pamela Sheldon Jones & Jennifer Barry

Nutrition facts (per tartlet): 510 calories, 34.5 g fat, 44.8 g carbs, 3.4 g fiber, 7.1 g protein.

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6 thoughts on “Red, White, and Blue Tartlets

  1. Seriously, you move all your earthly possessions. And then you write a very cute poem AND make festive Fourth of July tartlets?! Really?! You rock, Krista Schmidt!

  2. Now I am really sad that you live so far away. If only I could be eating one of these right now…

  3. I know that I talked to you already, Krista, but Jane might appreciate hearing that I literally GASPED when I read the last line of your poem…then LAUGHED at the next sentence!! :-)

  4. PS. Jane, never fear — she still has a few “earthly possessions” in my possession… ;-)

  5. That’s my girl! I love every single bit of it: poem, move, baking, cursing! Ha! SO happy for the two of you!!!

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