Home Party Dessert Recipe
8/28/2012
Apricot Custard Tart
For dough:
3 cups all-purpose flour
1/2 cup sugar
1 1/2 t baking powder
1/2 t salt
12 T unsalted butter, cold, cut into 12 pieces
3 large eggs
For filling:
3/4 cup sugar
6 T all-purpose flour
pinch of ground cinnamon
6 large eggs
1 1/2 cups heavy whipping cream
2 t vanilla extract
2 lbs ripe apricots, halved, and pits removed,
or 3 8oz cans of apricot haves in syrup
10" round layer cake pan, 2" deep, thickly buttered
>how to make<
(for the dough)
*Combine the dry ingredients in the bowl of a food processor fitted with the metal blade.
*Pulse several times to mix.
*Add the butter and pulse 10 times.
*Ass the eggs and pulse repeatedly until the dough forms a ball.
*Invert the dough onto a floured surface and carefully remove the blade.
*Form and dough into a rough cylinder and refrigerate it in plastic wrap until you are ready to bake the tart, up to 2 days.
*Set a rack in the lower third of the oven and preheat to 350 degrees.
(for the filling)
*combine the sugar, flour, and cinnamon in a large mixing bowl.
*Whisk by hand to mix.
*Then whisk in the eggs, 2 at a time, whisking smooth after each addition.
*Whisk in the cream and the vanilla.
*Set the filling aside.
*Remove the dough from the refrigerator and place it on a lightly floured surface.
*Gently knead the dough until it is smooth and malleable.
*Cut off two-thirds of the dough.
*Form the larger piece of dough into a disk and place it on a floured work surface.
*Flour the dough and roll it to a 14" disk.
*Fold the dough into quarters and transfer it to the prepared pan, lining up the point with the center of the pan.
*Unfold the dough into the pan and press it well against the bottom and sides.
*Use a bench scraper or the back of a knife to sever the excess dough at the rim.
*Arrange the apricot halves cut side up and close together in 2 layers in the prepared crust, and pour the custard filling over them.
*Place the remaining piece of dough on a cloured surface and clour it.
*Roll the dough to a 10" square.
*Use a pizza wheel to cut the dough into 10 strips, each 1" wide.
*Place 5 of the strips 1" apart on the filling, letting the ends hang over the edge of the pan.
*Place the remaining 5 strips at a 45 degree angle to the first ones, about 1" aprat, to create a lattice.
*Press down with your fingertips to sever the excess dough at the edge of the pan and to press the ends of the strips against the top fo the bottom crust.
*Bake the tart until the ctrust is baked through and the filling is set, about 1 hour.
*To check for doneness, plunge the point of a knife between the strips at the center of the pie and see if it emreges faily clean., with no liquid custrad clinging to it.
*Cool the pie completely on a rack.
-makes 12-
Note: This recipe was taken from "A Baker's Tour".
For dough:
3 cups all-purpose flour
1/2 cup sugar
1 1/2 t baking powder
1/2 t salt
12 T unsalted butter, cold, cut into 12 pieces
3 large eggs
For filling:
3/4 cup sugar
6 T all-purpose flour
pinch of ground cinnamon
6 large eggs
1 1/2 cups heavy whipping cream
2 t vanilla extract
2 lbs ripe apricots, halved, and pits removed,
or 3 8oz cans of apricot haves in syrup
10" round layer cake pan, 2" deep, thickly buttered
>how to make<
(for the dough)
*Combine the dry ingredients in the bowl of a food processor fitted with the metal blade.
*Pulse several times to mix.
*Add the butter and pulse 10 times.
*Ass the eggs and pulse repeatedly until the dough forms a ball.
*Invert the dough onto a floured surface and carefully remove the blade.
*Form and dough into a rough cylinder and refrigerate it in plastic wrap until you are ready to bake the tart, up to 2 days.
*Set a rack in the lower third of the oven and preheat to 350 degrees.
(for the filling)
*combine the sugar, flour, and cinnamon in a large mixing bowl.
*Whisk by hand to mix.
*Then whisk in the eggs, 2 at a time, whisking smooth after each addition.
*Whisk in the cream and the vanilla.
*Set the filling aside.
*Remove the dough from the refrigerator and place it on a lightly floured surface.
*Gently knead the dough until it is smooth and malleable.
*Cut off two-thirds of the dough.
*Form the larger piece of dough into a disk and place it on a floured work surface.
*Flour the dough and roll it to a 14" disk.
*Fold the dough into quarters and transfer it to the prepared pan, lining up the point with the center of the pan.
*Unfold the dough into the pan and press it well against the bottom and sides.
*Use a bench scraper or the back of a knife to sever the excess dough at the rim.
*Arrange the apricot halves cut side up and close together in 2 layers in the prepared crust, and pour the custard filling over them.
*Place the remaining piece of dough on a cloured surface and clour it.
*Roll the dough to a 10" square.
*Use a pizza wheel to cut the dough into 10 strips, each 1" wide.
*Place 5 of the strips 1" apart on the filling, letting the ends hang over the edge of the pan.
*Place the remaining 5 strips at a 45 degree angle to the first ones, about 1" aprat, to create a lattice.
*Press down with your fingertips to sever the excess dough at the edge of the pan and to press the ends of the strips against the top fo the bottom crust.
*Bake the tart until the ctrust is baked through and the filling is set, about 1 hour.
*To check for doneness, plunge the point of a knife between the strips at the center of the pie and see if it emreges faily clean., with no liquid custrad clinging to it.
*Cool the pie completely on a rack.
-makes 12-
Note: This recipe was taken from "A Baker's Tour".
Labels: apricot custard tart recipe, apricot tart recipe, tart recipe
8/13/2012
Raspberry Fool
3-12oz packages frozen raspberries, thawed, divided
1/2 cup Grand Manier or other orange liqueur
4 1/4 cups chilled heavy whipping cream
1 1/3 cups sugar
1/2 cup slivered blanched almonds, toasted
>how to make<
*Puree half of raspberies and liqueur in processor until smooth.
*Strain mixture into large bowl, pressing on solids with rubber spatula.
*Discard solids.
*Gently stir remaining whole raspberries into puree.
*Cover and chill.
*Using electric mixer, beat cream and sugar in another large bowl until peaks form.
*Gently fold whipped cream into raspberry mixture in 3 additions.
*Divide fool among 12 goblets.
*Cover and refrigerate at least 2 hours and up to 8 hours.
*Sprinkle with almonds and serve.
-serves 12-
Note: This recipe was taken from "bon appetit Desserts".
3-12oz packages frozen raspberries, thawed, divided
1/2 cup Grand Manier or other orange liqueur
4 1/4 cups chilled heavy whipping cream
1 1/3 cups sugar
1/2 cup slivered blanched almonds, toasted
>how to make<
*Puree half of raspberies and liqueur in processor until smooth.
*Strain mixture into large bowl, pressing on solids with rubber spatula.
*Discard solids.
*Gently stir remaining whole raspberries into puree.
*Cover and chill.
*Using electric mixer, beat cream and sugar in another large bowl until peaks form.
*Gently fold whipped cream into raspberry mixture in 3 additions.
*Divide fool among 12 goblets.
*Cover and refrigerate at least 2 hours and up to 8 hours.
*Sprinkle with almonds and serve.
-serves 12-
Note: This recipe was taken from "bon appetit Desserts".
Labels: raspberry dessert recipe, raspberry fool recipe, raspberry recipe
