Home Party Dessert Recipe
3/27/2012
Pear Crostada
(for pastry)
1 1/4 cups all-purpose flour
2 T sugar
1/3 t salt
8 T unsalted butter, chilled and cut into small pieces
2 T sour cream
3 to 4 T ice water
(for filling)
4 firm ripe Bosc pears (1.5 lbs) peeled and sliced
2 t lemon juice
1/2 t vanilla extract
2/3 cup sugar, divided
2 T all-purpose flour
1/4 t cinnamon
freshly ground nutmeg
1 T unsalted butter, cut into small pieces
>how to make<
*Combine flour, sugar and salt in a large bowl.
*Cut butter in with a pastry cutter or two knives, until the size of small peas.
*Quickly mix in sour cream and 3 to 4 T ice water--just enough so mixture barely begins to hod together, being careful not to overmix.
*Pat into a disc, cover tightly with plastic wrap, and refrigerate 2 hours.
*Let dough rest at room temperature 5 minutes
*Roll out dough on a sheet of parchment paper to a 12" circle, and roughly trim.
*Slide parchment onto a baking sheet and chill dough 30 minutes in refrigerator.
*Preheat oven to 400 degrees.
*Toss pears with lemon juice and vanilla in a medium bowl.
*Add 1/2 cup sugar, flour, cinnamon and nutmeg; toss gently.
*Arrange pear filling in center of pastry to within 1.5" of the edges.
*Fold edges of dough up and over pears.
*Dot pears with butter, and sprinkle remaining sugar over top of pastry and pears.
*Bake 40 minutes, or until pastry is golden and pears are tender.
*Let cool 10 minutes before slicing.
-serves 6-
Note: This recipe was taken from relish.com.
(for pastry)
1 1/4 cups all-purpose flour
2 T sugar
1/3 t salt
8 T unsalted butter, chilled and cut into small pieces
2 T sour cream
3 to 4 T ice water
(for filling)
4 firm ripe Bosc pears (1.5 lbs) peeled and sliced
2 t lemon juice
1/2 t vanilla extract
2/3 cup sugar, divided
2 T all-purpose flour
1/4 t cinnamon
freshly ground nutmeg
1 T unsalted butter, cut into small pieces
>how to make<
*Combine flour, sugar and salt in a large bowl.
*Cut butter in with a pastry cutter or two knives, until the size of small peas.
*Quickly mix in sour cream and 3 to 4 T ice water--just enough so mixture barely begins to hod together, being careful not to overmix.
*Pat into a disc, cover tightly with plastic wrap, and refrigerate 2 hours.
*Let dough rest at room temperature 5 minutes
*Roll out dough on a sheet of parchment paper to a 12" circle, and roughly trim.
*Slide parchment onto a baking sheet and chill dough 30 minutes in refrigerator.
*Preheat oven to 400 degrees.
*Toss pears with lemon juice and vanilla in a medium bowl.
*Add 1/2 cup sugar, flour, cinnamon and nutmeg; toss gently.
*Arrange pear filling in center of pastry to within 1.5" of the edges.
*Fold edges of dough up and over pears.
*Dot pears with butter, and sprinkle remaining sugar over top of pastry and pears.
*Bake 40 minutes, or until pastry is golden and pears are tender.
*Let cool 10 minutes before slicing.
-serves 6-
Note: This recipe was taken from relish.com.
Labels: crostata recipe, Italian tart recipe, pear crostada recipe
3/11/2012
Vanilla Custard Pie
4 XL eggs, at room temperature
1/2cup granulated sugar
1 cup heavy cream, at room temperature
1 cup light cream, at room temperature
1/4 cup milk, at room temperature
2 t pure vanilla extract
1 fully baked 9" pie shell
1/4 t grated nutmeg
>how to make<
*Beat the eggs in a large mixing bowl.
*Blend in the sugar, heavy cream, light cream, and milk.
*Stir in the vanilla.
*Pour the filling into the baked pie shell and sprinkle the nutmeg evenly over the top.
*Bake in a preheated 425 degree oven for 10 minutes, reduce the oven temperature to 325 degrees, and continue baking for 35 minutes longer, or until the filling has set and a knife inserted 2 inches from the center withdraws clean.
*Transfer to a cooling rack.
*Serve warm or at room temperature.
-serves 6-8-
4 XL eggs, at room temperature
1/2cup granulated sugar
1 cup heavy cream, at room temperature
1 cup light cream, at room temperature
1/4 cup milk, at room temperature
2 t pure vanilla extract
1 fully baked 9" pie shell
1/4 t grated nutmeg
>how to make<
*Beat the eggs in a large mixing bowl.
*Blend in the sugar, heavy cream, light cream, and milk.
*Stir in the vanilla.
*Pour the filling into the baked pie shell and sprinkle the nutmeg evenly over the top.
*Bake in a preheated 425 degree oven for 10 minutes, reduce the oven temperature to 325 degrees, and continue baking for 35 minutes longer, or until the filling has set and a knife inserted 2 inches from the center withdraws clean.
*Transfer to a cooling rack.
*Serve warm or at room temperature.
-serves 6-8-
Labels: Custard pie recipe, Vanilla Custard Pie
