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Ingredients & Directions 1/2 pk Frozen puff pastry sheets; -thawed (17 ; 1/4-ounce) (1 ; sheet) 1 Egg; beaten to blend ; (glaze) 1 pk Almond paste; (7-ounce) 3 tb Whipping cream 1/2 c Apricot jam 1/4 ts Ground ginger Sliced assorted fresh fruit; -(such as kiwi fruit, ; strawberries and ; bananas) Preheat oven to 400F. Cut 3/4-inch-wide strip off each side of pastry and reserve. Roll out pastry square on work surface to...

Posted on Jan 2 2012 - 12:00am by recipeadmin
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Ingredients & Directions 2 Eggs 1/2 c Butter or margarine 1 pn Salt 1 c Granulated sugar 1/4 c Fresh, frozen, or canned -lemon juice 1 c Dark or light raisins 1 Teasp. vanilla extract 1/2 c Coarsely chopped walnuts 1/2 c Heavy cream, whipped Wonderful Pastry 1, 2, or 4 for 9″ two-crust pie Early in day: Start heating oven to 450 F. Roll out all of pastry. Cut into 5″ squares. Snugly fit each square into 2 3/4″ muffin cup so corners stick up or lay...

Posted on Jan 2 2012 - 12:00am by recipeadmin
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Ingredients & Directions 1/2 Recipe Puff Pastry FRUIT FILLING 1 1/2 c Mascarpone 1/2 c Sugar 1 ts Orange juice concentrate 1 Orange; zest of 2 pt Fresh berries To Assemble: roll dough out on a well floured board to a rectangle about 18 inches by 9 inches. Cut a 1/2 inch strip off each side. Place on top of the dough to form a frame. Bake at 350 degrees until golden brown. Cool and remove a the middle or press it down to form a indentation. In a small bowl place Mascarpone, sugar, orange...

Ingredients & Directions 160 g Butter (5 2/3 oz) 160 g Sugar (5 2/3 oz) 2 Eggs 240 g Flour (8 1/2 oz) 1 ts Baking powder 1 ts Orange flower water 2 dl Creme patissiere (7 fl oz) 1 Egg yolk mixed with 1 tb — milk Butter for the tin Flour for the tin EQUIPMENT 1 Cake tin, about 18cm/7in — diameter, 5cm/2in deep Piping bag Using a bowl and whisk, beat the butter until smooth; add the sugar and beat for 3 minutes. Still...

Posted on Jan 1 2012 - 12:00am by recipeadmin
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Ingredients & Directions 200 g Plain flour 75 g Caster sugar 100 g Butter 1 Egg yolk 15 ml Double Cream 25 g Butter 100 g Prunes; stoned 1 Combine the flour, sugar and butter together until resembling fine bread- crumbs in a processor. Add the yolk and cream and process again until combined. 2 Cover the pastry and transfer to the fridge. Melt the butter in a small shallow pan, add the sugar and stir until dissolved. 3 Add the prunes to the pan and cook over a medium heat. Roll out the...