On to the tart... Recipes, please?
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4 years ago
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plllog
4 years agoRelated Discussions
RECIPE: Two great tart recipes
Comments (6)Thanks Ginger, You can never have to many recipes with Chocolate in them and this one sounds good. The Lemon Curd Tart is very similar to the recipe that I posted recently for Shortbread Tarts with Lemon Filling. The combination of the shortbread crust with the tart lemon filling is wonderful. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table =================================== Source: Appeal Magazine Shortbread crust 1 cup butter softened 1/2 cup icing sugar 1 1/2 cups all-purpose flour 1 Tablespoon Cornstarch Filling 1/2 cup fresh squeezed lemon juice 1 Tablespoon grated lemon zest 1 cup granulated sugar 3 eggs well beaten 1/2 cups butter at room temperature . Preheat oven to 325°F. Combine shortbread ingredients in the bowl of an electric mixer. Mix to form dough. Divide dough into 24 pieces. Pat each portion of dough into a 1 1/2" (4 cm) tart tin, using your fingers to shape it into a shell. Prick the bottom of each tart with a fork. Bake 10 minutes and then prick bottoms again as the shells puff up. Bake an additional 10 minutes. Remove from oven and allow tarts to cool on a wire rack before filling. To prepare lemon filling, combine juice and zest in a double boiler. Whisk in sugar, eggs and butter, blending well. Place over gently boiling water and whisk constantly until mixture thickens. Cool before using to fill tart shells. Lemon filling can be prepared ahead of time and stored in the refrigerator. (Note: I did not cook using a double boiler. I added the juice, zest, sugar and butter to the pot and brought to a boil. Then I beat the eggs and added some of the hot mixture to the eggs to temper before adding this egg mixture to the pan. I continued to stir over low heat until the mixture thickened.)...See MoreButter Tarts Recipe Needed
Comments (3)This is the one I used last winter from Sharon (chase) and we liked it a lot. I am also linking a thread on Butter Tarts Butter Tarts 1 Cup (250 mL) raisins 2 eggs 1/3 cup (75 mL) corn syrup 1 cup (250 mL) packed brown sugar 3 tbsp (45 mL) melted butter 1/2 cup (125 mL) chopped walnuts Pastry for 18 tarts. In a small bowl, cover raisins with boiling water. Let soak for 20 minutes. Drain and set aside. In a small mixing bowl, whisk together eggs, corn syrup, brown sugar, butter and nuts. Stir in raisins. Pour evenly into prepared tart shells. Bake in preheated 450F (220C) oven 5 minutes. Reduce heat to 350F (180C) and open door slightly for 15 to 20 seconds to bring temperature down rapidly. Bake for 15 minutes or until bubbling and deep golden brown. Let cool for 10 to 15 minutes before removing from the pan. Here is a link that might be useful: Butter Tarts Thread...See MoreDo you have Anne Willan's Tarte Tatin recipe?
Comments (2)My taste buds are really acting up, grin. Now that gardening season has ended, it's time for me to continue my quest for learning how to bake. Egads - I've never learned how to make pastry dough, so this is as good a place to start as any. Thanks Ann, for posting this recipe & link. Carolyn...See MoreRECIPE: Raspberry Lemon Shortbread Tart
Comments (7)hi linda--a couple of questions for you, please. carol had sent me some meyer lemons and this recipe a couple of weeks ago and i knew i had to try it! i am not a baker of any sort and ran into a problem or two and hope you can help. i mixed the shortbread crust just using a couple of forks--no problem. but when i baked it, the crust developed hundreds of little air bubbles in it and i thought that perhaps a little less butter (sacrilege, i know) or a little more flour might have worked better--it was almost too rich. since i was using frozen raspberries, i actually let them drain overnight in the fridge and stirred and drained them again the next day--they do exude a ton of juices! but then, the custard really wasn't much like a custard--it looked more like an egg wash over the berries. did you run into any of those pitfalls? i absolutely loved the flavor of it--great lemon and raspberry tastes on a very rich crust--but it certainly didn't look anything like the picture. it has all the right things and i know it could be perfection. any ideas for me? thanx!...See Morechloebud
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