Home Party Dessert Recipe
3/31/2011
Pear Almond Tart
1 1/2 cups blanched almonds
2 T all-purpose flour
3 eggs
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 t salt
1/4 t almond extract
1 large or 2 small d'Anjou or Bosc pears
Whipped Cream
(for dough)
6 T butter
1 1/2 cups all-purpose flour
pinch salt
5 to 6 T chilled water
>how to make<
(for dough)
*Cut butter into the flour until it has the texture of coarse crumbs.
*Stir in the salt, followed by just enough water to form a supple dough.
*Lightly work the dough with the palm of your hand for about 30 seconds to ensure that it is well mixed.
*Wrap the dough and chill it for 30 minutes, then roll it into a 14" circle.
*Fold the dough into quarters and set it in an 11" tart tin with a removable bottom.
*Unfold and gently ease the dough to the edges of the tin with your fingertips; use a small knife to fut off any excess dough at the rim.
*Freeze the pastry shell until needed.
*Preheat the oven to 375 degrees.
(for filling)
*Combine the almonds and flour in a food processor and process until finely chopped.
*Transfer to a bowl and set aside.
*Put the eggs, brown sugar, corn syrup, salt, and almond extract in the food processor and pulse just until smooth.
*Add the almond mixture and pulse until just blended, about 8 short pulses.
*Pour the mixture into the prepared pastry shell.
*Core the pear, peel it, and cut it into about 20 thin slices.
*Arrange the pear slices in a circle over the filling, with the broader edges of the slices toward the outside of the tart.
*Bake the tart until the filling is set, 45 to 50 minutes.
*If the edges of the tart begin to brown before the center is cooked, cover it loosely with foil.
*Let the tart cool completely before serving.
*Remove the outer rim of the tart tin, cut the tart into wedges, and serve with a dollop of whipped cream.
-makes 8 to 12-
1 1/2 cups blanched almonds
2 T all-purpose flour
3 eggs
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 t salt
1/4 t almond extract
1 large or 2 small d'Anjou or Bosc pears
Whipped Cream
(for dough)
6 T butter
1 1/2 cups all-purpose flour
pinch salt
5 to 6 T chilled water
>how to make<
(for dough)
*Cut butter into the flour until it has the texture of coarse crumbs.
*Stir in the salt, followed by just enough water to form a supple dough.
*Lightly work the dough with the palm of your hand for about 30 seconds to ensure that it is well mixed.
*Wrap the dough and chill it for 30 minutes, then roll it into a 14" circle.
*Fold the dough into quarters and set it in an 11" tart tin with a removable bottom.
*Unfold and gently ease the dough to the edges of the tin with your fingertips; use a small knife to fut off any excess dough at the rim.
*Freeze the pastry shell until needed.
*Preheat the oven to 375 degrees.
(for filling)
*Combine the almonds and flour in a food processor and process until finely chopped.
*Transfer to a bowl and set aside.
*Put the eggs, brown sugar, corn syrup, salt, and almond extract in the food processor and pulse just until smooth.
*Add the almond mixture and pulse until just blended, about 8 short pulses.
*Pour the mixture into the prepared pastry shell.
*Core the pear, peel it, and cut it into about 20 thin slices.
*Arrange the pear slices in a circle over the filling, with the broader edges of the slices toward the outside of the tart.
*Bake the tart until the filling is set, 45 to 50 minutes.
*If the edges of the tart begin to brown before the center is cooked, cover it loosely with foil.
*Let the tart cool completely before serving.
*Remove the outer rim of the tart tin, cut the tart into wedges, and serve with a dollop of whipped cream.
-makes 8 to 12-
Labels: pear tart recipe, tart recipe
3/14/2011
Tequila and Lime Cupcake
Cupcakes:
3/4 cups sugar
1 2/3 cups all-purpose flour
1 t baking powder
1 t salt
1/2 cup butter
1/2 cup milk
2 eggs
1 T vanilla extract
2 vanilla beans, scraped
4 lime zest
juice of 4 limes
1/2 cup tequila
Frosting:
1/2 cup shortening
1/4 cup butter
2 cups powdered sugar, sifted
1 T lime juice
2 T milk
a few drops of green food color(optional)
>how to make<
(for cupcakes)
*Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners.
*In a medium bowl, mix together the sugar, flour, baking powder, and salt.
*Combine the dry ingredients and the butter in the bowl of a standing mixer and mix on low speed until the butter is completely mixed in and there is a mealy consistency.
*Add 1/4 cup of the milk and mix slowly to make a paste.
*In a separate medium bowl, combine the eggs with the rest of the milk, the vanilla extract, and the vanilla bean scrapings, and slowly pour the mixture into the batter in the standing mixer.
*Scrape down the sides of the howl and mix on high for about 10 seconds.
*Fill the cups in the cupcake pan about 3/4 full and bake for 10 to 15 minutes.
*The cupcake tops will just be slightly golden.
*Mix the lime juice with the tequila.
*When the cupcakes come out of the oven, heavily drench them with the tequila-lime mixture.
(for frosting)
*Combine the shortening and butter in the bowl of a standing mixer and mix on high until all lumps are out and the consistency is light and fluffy.
*While the mixer is on low, slowly add the powdered sugar then the lime juice, and then the milk at the end.
*Scrape down the sides of the bowl and put the mixer on high for about 10 minutes.
*Add a few drops of green food color and mix, if you like.
*Using a piping bag with a star tip, frost the cupcakes with the lime frosting.
-makes 12 cupcakes-
Note: This recipe was adapted from "Who You Callin' Cupcake?"
Cupcakes:
3/4 cups sugar
1 2/3 cups all-purpose flour
1 t baking powder
1 t salt
1/2 cup butter
1/2 cup milk
2 eggs
1 T vanilla extract
2 vanilla beans, scraped
4 lime zest
juice of 4 limes
1/2 cup tequila
Frosting:
1/2 cup shortening
1/4 cup butter
2 cups powdered sugar, sifted
1 T lime juice
2 T milk
a few drops of green food color(optional)
>how to make<
(for cupcakes)
*Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners.
*In a medium bowl, mix together the sugar, flour, baking powder, and salt.
*Combine the dry ingredients and the butter in the bowl of a standing mixer and mix on low speed until the butter is completely mixed in and there is a mealy consistency.
*Add 1/4 cup of the milk and mix slowly to make a paste.
*In a separate medium bowl, combine the eggs with the rest of the milk, the vanilla extract, and the vanilla bean scrapings, and slowly pour the mixture into the batter in the standing mixer.
*Scrape down the sides of the howl and mix on high for about 10 seconds.
*Fill the cups in the cupcake pan about 3/4 full and bake for 10 to 15 minutes.
*The cupcake tops will just be slightly golden.
*Mix the lime juice with the tequila.
*When the cupcakes come out of the oven, heavily drench them with the tequila-lime mixture.
(for frosting)
*Combine the shortening and butter in the bowl of a standing mixer and mix on high until all lumps are out and the consistency is light and fluffy.
*While the mixer is on low, slowly add the powdered sugar then the lime juice, and then the milk at the end.
*Scrape down the sides of the bowl and put the mixer on high for about 10 minutes.
*Add a few drops of green food color and mix, if you like.
*Using a piping bag with a star tip, frost the cupcakes with the lime frosting.
-makes 12 cupcakes-
Note: This recipe was adapted from "Who You Callin' Cupcake?"
Labels: cupcake recipe, lime frosting recipe, muffin recipe
