Text 12597, 123 rader
Skriven 2014-04-26 04:10:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av FRED A BALL
Ärende: Bake Shop #3
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricot-Anise Tarts
 Categories: Pastry, Desserts, Fruits, Dairy
      Yield: 2 Servings
 
      2 c  Dried California apricots
    3/4 c  Sugar; divided
    1/2 c  Apricot preserves
  1 1/4 ts Almond extract; divided
           Master Sweet Dough
  1 1/2 ts Whole aniseed
      1 lg Egg
           Powdered sugar; for dusting
      1 c  Chilled heavy cream
 
  Combine apricots and 2 cups water in a large heavy
  saucepan. Bring to a boil, reduce heat to medium, and
  simmer, stirring and mashing apricots occasionally, until
  fruit is very soft and broken down and most of liquid is
  evaporated, about 15 minutes. Add 1/2 cup sugar; stir
  until dissolved. Remove from heat and stir in preserves
  and 1 teaspoon almond extract. Let cool completely.
  
  DO AHEAD: Can be made 3 days ahead. Cover and chill.
  Follow directions for Master Sweet Dough, adding aniseed
  as directed.
  
  Punch down dough; divide in half. Place half of dough in
  the center of a 12"-square piece of parchment paper. Using
  your fingertips, shape dough into a 9" round. Slide dough
  on parchment paper onto one end of a large baking sheet.
  Repeat with remaining dough on another piece of parchment;
  transfer to other end of baking sheet. Divide apricot
  mixture between rounds, leaving a 3/4" plain border.
  
  Loosely cover tarts with plastic wrap or a kitchen towel
  and let rise in a warm, draft-free area until puffed but
  not doubled in size, 45-50 minutes.
  
  Meanwhile, arrange a rack in middle of oven; preheat to
  375øF/190øC. Beat egg with 2 teaspoons warm water in a
  small bowl.
  
  Brush border of dough with egg wash. Bake tarts until
  crusts are golden, 25-30 minutes. Transfer to a wire rack.
  
  DO AHEAD: Tarts can be baked 1 day ahead. Let cool
  completely. Wrap in foil and store at room temperature.
  Reheat in a 350øF/175øC oven until warm, 10-15 minutes.
  Alternatively, freeze in a resealable freezer bag for up
  to 1 month. Thaw before reheating.
  
  Dust hot tarts with powdered sugar. Let cool slightly.
  Using an electric mixer, beat cream, remaining 1/4 cup
  sugar, and remaining 1/4 teaspoon almond extract in a
  medium bowl until soft peaks form. Serve tarts warm or at
  room temperature with almond whipped cream.
  
  by Melissa Roberts
  
  Bon Appétit | April 2012
  
  Yield: Makes two 10" tarts
  
  MM Format by Dave Drum - 12 May 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brown Sugar Berry Cobbler
 Categories: Pies, Fruits, Dairy, Pastry, Desserts
      Yield: 6 servings
 
    3/4 c  (to 1 c) + 1 ts packed dark
           - brown sugar; divided
  2 1/2 tb Cornstarch
  2 3/4 lb Mixed berries; strawberries
           - trimmed, halved if using)
      2 c  All-purpose flour
      2 ts Baking powder
    1/2 ts (rounded) salt
     12 tb Cold unsalted butter; in pcs
    3/4 c  Whole milk
      1 ts Granulated sugar
 
  Preheat oven to 425øF/220øC with rack in middle.
  
  Stir together 3/4 to 1 cup brown sugar and cornstarch in a
  large bowl. Add berries and toss to coat. Transfer mixture
  to a shallow 3-qt baking dish and bake until mixture is
  hot, about 12 minutes.
  
  Meanwhile, whisk together flour, baking powder, and salt
  in a medium bowl. Add butter and blend with your
  fingertips or a pastry blender until mixture resembles
  coarse meal with some roughly pea-size butter lumps. Add
  milk and stir until dough just comes together.
  
  Remove baking dish from oven and drop 12 mounds of dough
  onto hot berries. Stir together remaining tsp brown sugar
  and granulated sugar and sprinkle over dough. Bake cobbler
  until topping is golden, 25 to 30 minutes. Cool to warm,
  about 30 minutes.
  
  Recipe by Andrea Albin
  
  Gourmet | July 2009
  
  Serves 6
  
  MM Format by Dave Drum - 12 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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