Tartlets with Mushroom and Apple Salad
Rub the cold butter into the flour with your fingertips and work fast — the warmth of your hands melts it, and melted butter gives you hard shells instead of crumbly ones. That single habit decides whether this Soviet-Ukrainian party appetizer succeeds: crisp shortcrust cups holding a salad of marinated mushrooms, chopped boiled egg, onion, and apple, meant to be picked up in one hand.
The apple earns its place by cutting the saltiness of the mushrooms and the richness of the dressing; swap in cucumber if you’d rather keep things neutral. For the dressing, the recipe uses smetana — full-fat sour cream — or mayonnaise, and a half-and-half mix of the two lands lighter than mayo alone. The 100 g of butter (about 7 tablespoons) needs a mandatory half-hour chill so the dough holds its shape in the mold.
One rule matters most: fill the shells only right before serving. The moist salad will soften the delicate base within an hour, and soggy tartlets are a sad thing.
Part of Ukrainian cuisine — 287 more recipes in the section.
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Ingredients
Instructions
Dough
Mound the flour and add the diced butter on top.Beat in the yolk and, vigorously rubbing the butter into the flour, knead a smooth dough and roll it into a ball.
Let the dough rest in the fridge for about half an hour.
Roll out the dough and cut rounds slightly larger in diameter than the baking molds.
Line the bottom and walls of the greased molds with the dough, pressing it firmly against the edges.
Bake the tartlet shells in the oven until golden and let them cool.
Filling
Very finely chop the boiled eggs, marinated mushrooms, onion, and apple (or cucumber).Combine everything, season with salt and sugar to taste, and dress with mayonnaise or sour cream.
Fill the cooled tartlet shells with the salad.
Garnish with tomato, fresh herbs, and olives.
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