Text 10910, 111 rader
Skriven 2014-03-13 05:04:00 av Dave Drum (74284.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Tarting Up #1
=====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: White Peach Tart
 Categories: Pastry, Desserts, Fruits, Citrus
      Yield: 6 servings
 
  1 1/2 c  All-purpose flour
    1/4 c  Granulated sugar
    1/2 ts Baking powder
    1/2 ts Fine grated lemon zest
      7 tb Unsalted butter; softened
      1 lg Egg
      1 lg Egg yolk
    1/4 c  + 2 tb peach preserves
      3    Firm white peaches; in 1/2"
           - wedges
           Confectioners' sugar; for
           - dusting
 
  Preheat the oven to 375øF/190øC and position a rack in the
  lower third of the oven. In a food processor, combine the
  flour, granulated sugar, baking powder, lemon zest and
  butter and pulse to blend. Add the whole egg and egg yolk
  and process until a soft dough forms. Turn the dough out
  onto a work surface and knead just until it comes together.
  Press the dough evenly over the bottom and up the side of a
  10 1/2" fluted tart pan with a removable bottom.
  
  Spread 1/4 cup of the preserves on the dough and arrange the
  peach wedges in concentric circles on top. Bake for 20
  minutes, until the peaches are barely tender and the crust
  is still a bit pale. Brush the remaining 2 tablespoons of
  preserves over the peaches and bake for about 30 minutes
  longer, until the peaches are tender and the crust is
  golden. Immediately dust the tart with confectioners' sugar
  and let cool for at least 30 minutes before cutting into
  wedges and serving.
  
  Make Ahead: The tart can be kept at room temperature
  overnight.
  
  Food & Wine | June 2011
  
  MM Format by Dave Drum - 22 June 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mango Tart
 Categories: Pies, Fruit, Pastry
      Yield: 8 servings
 
      1    Frozen puff pastry sheet;
           - thawed
      1 lg Egg; lightly beaten
    1/4 c  Sugar
    1/2 c  Sour cream
    1/3 c  Whipped cream cheese
      1 ts Fine grated fresh lime zest
      2 lg Mangoes; peeled
 
  Garnish: Finely julienned blanched lime zest
  
  An easy but elegant tart-perfect for a weekend in the country.
  
  Prepare pastry: Preheat oven to 400øF/205øC.
  
  Unfold pastry sheet on a greased baking sheet, then turn
  over (to prevent creases from splitting during baking). Trim
  edges with a sharp knife. Brush pastry lightly with egg (do
  not allow to drip down sides). Create a 3/4-inch border all
  around by lightly scoring a line parallel to each edge of
  pastry (do not cut all the way through). Prick inner rectangle
  evenly with a fork, then sprinkle with 1 tablespoon sugar.
  
  Bake in lower third of oven 15 minutes, or until puffed and
  golden brown. Transfer to a rack and cool to room temperature.
  
  Make cream and cut mangoes while pastry bakes and cools:
  Whisk together sour cream, cream cheese, remaining 3 tb
  sugar, and zest.
  
  Thinly slice mangoes lengthwise with a mandoline or other
  manual slicer or a sharp knife (be careful because peeled
  mango is slippery), then halve wide slices lengthwise.
  
  Assemble tart: Just before serving, spread cream over inner
  rectangle of pastry and top with mangoes, folding decoratively.
  
  Cooks’ note: Trimming edges of pastry dough allows layers
  to separate so pastry rises evenly.
  
  Recipe by Lori W. Powell
  
  July 2000 | Gourmet
  
  Serves 8
  
  Meal Master Format by Dave Drum - 22 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A coupla months in the laboratory can save a coupla hours in the library!
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net:2323 (1:261/1381)