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Writer's pictureCulinary Cam
5 minutes ago3 min read

Xoconostle Tartlets

This is the part of our 2024 project: The Alphabet Challenge. Hosted by Wendy of A Day in the Life on the Farm, I thought this would be a fun culinary adventure. We will be posting every two weeks. I hope you follow along...or join in as you can. This has been fun. I can't believe that we only have a couple more letters to go.



X is for...


Xoconostle

I thought long and hard about what food I could make with letter 'X.' I landed on Xoconostle which is the Mexican word for prickly pear.


A while back friends of ours gave Jake some prickly pears when he was at their house doing some work. And since Mike had explained to Jake how to de-thorn them, I happily let him risk digit punctures and just accepted the peeled and prepped fruit. He wore thick leather gloves and weathered the de-thorning process well. Then I made them into jelly.



Xoconostle Jelly


Ingredients makes two cups

  • 4 cups prickly pear juice

  • 3/4 cup organic granulated sugar

  • 1/2 cup freshly squeezed lemon juice, divided

  • Also needed heavy-bottom pan; two sterilized 8-ounce jars with lids


Procedure

Combine the juice, sugar, and 1/4 cup lemon juice in a heavy-bottom pan; I used my Le Creuset enameled cast iron braiser. Stir to combine.


Bring the mixture up to a boil, stirring frequently. Continue to boil, stirring frequently, until the mixture starts to get thick and jammy, approximately 10 to 15 minutes.


Stir in the remaining 1/4 cup lemon juice and bring it back to a boil. Boil until wooden spoon or spatula dragged through the middle leaves a distinct path. If the jelly runs back together too quickly, keep cooking.


Once the jelly is the correct consistency, spoon it into the two sterilized jars and put on the lids finger tight. Let cool to room temperature. The jars will seal when they cool. However, since these are not processed in a water bath, store them in the refrigerator and use within three weeks.


Xoconostle Tartlets


Ingredients makes approximately 20 tartlets

  • 3/4 cup butter, at room temperature

  • 3/4 cup organic granulated sugar

  • 2 eggs

  • 2 cups flour

  • 1/2 cup ground almonds

  • 1 teaspoon pure lemon extract

  • 1 teaspoon cold water (or vodka or gin)

  • finely minced candied citrus peel, optional

  • Prickly Pear Jelly or whatever jam or jelly you have

  • Also needed: muffin pan; tamper (optional, but helps with the tartlet shape); scoop (optional, but helps with uniform sizes)



Procedure

Preheat oven to 325 degrees Fahrenheit. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Blend in the eggs until incorporated. Stir in the flour and ground almonds until a flaky dough is formed. Add in the water, pure lemon extract, and candied citrus peel (if using). Gently work the dough until it forms a ball.


Use a scoop to portion out the dough, about the size of a walnut in its shell. Place each ball into a muffin hollow. I use a tamper to form a depression in the center of each, slightly flattening and pushing the dough up the edges of the muffin pan.


Spoon about 1/2 teaspoon jelly into each tartlets. Bake until golden brown, about 20 to 25 minutes. Let tartlets cool for several minutes on the sheet before transferring to a wire cooling rack to cool completely.


The Alphabet Challenge So Far...

My posts are below with links to everyone else's recipes. I skipped letter 'F' apparently. Enjoy!



Two more letters to go. What are we going to do at the end of the year?!?! Maybe I'll have to go through the weeks and try some of the other bloggers' creations.

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