Text 24043, 107 rader
Skriven 2015-02-15 07:26:06 av Dave Drum (1:261/38.0)
Ärende: Gourmet 175
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Maple Sugar Tartlets
 Categories: Pastry, Desserts, Nuts
      Yield: 8 servings

MMMMM------------------------PASTRY DOUGH-----------------------------
  1 1/4 c  All-purpose flour
      1 ts Sugar
    1/2 c  Cold unsalted butter; in sm
           - pieces
    1/4 ts Salt
    1/4 c  Cold water

MMMMM--------------------------FILLING-------------------------------
      2 lg Eggs
    1/2 c  Dark amber or Grade B maple
           - syrup
      6 tb Packed light brown sugar
      6 tb Unsalted butter; melted,
           - cooled
      3 tb Granulated maple sugar *
  1 1/2 tb Cider vinegar
    1/8 ts Salt (rounded)
    2/3 c  Pecans; fine chopped

  SPECIAL EQUIPMENT: a pastry or bench scraper (optional); a
  4 1/2" round cookie cutter; 8 (3 1/2") fluted round
  tartlet pans; pie weights or raw rice

  ACCOMPANIMENT: unsweetened whipped cream

  These delightful tartlets hold just the right amount of
  gooey pecan filling.

  MAKE DOUGH: Blend together flour, sugar, butter, and salt
  in a bowl with your fingertips or a pastry blender until
  mixture resembles coarse meal with some small (roughly
  pea-size) butter lumps. Drizzle water evenly over mixture
  and gently stir with a fork until incorporated and dough
  forms a ball.

  Turn dough out onto a lightly floured surface and divide
  in to 4 portions. With heel of your hand, smear each
  portion once in a forward motion to help distribute fat.
  Gather all dough together with scraper or your hands and
  press into a ball, then flatten into a 5-inch disk. Wrap
  disk in plastic wrap and chill until firm, at least 1
  hour.

  MAKE TARTLET SHELLS: Put oven rack in middle position and
  preheat oven to 375øF/190øC.

  Roll out dough on a lightly floured surface with a lightly
  floured rolling pin into a 16" X 14" oval (1/8" thick).
  Cut out 8 (4 1/2") rounds with cutter and fit each
  round into a tartlet pan, pressing lightly to fit into
  pans.

  Transfer tartlet pans to a baking sheet and chill until
  dough is firm, about 15 minutes.

  Line each tartlet shell with foil and fill with pie
  weights. Bake until edges are pale golden, 8 to 10
  minutes. Carefully remove foil and weights and continue
  baking until bottoms are golden, about 5 minutes more.
  Cool completely in pans on a rack, about 10 minutes.
  Reduce oven temperature to 350øF/175øC.

  MAKE FILLING AND BAKE TARTLETS: While shells cool, whisk
  together all filling ingredients except nuts until
  combined well. Return cooled tartlet shells (in their
  pans) to baking sheet and divide nuts among shells. Ladle
  filling into shells, dividing it evenly.

  Bake tartlets until filling is just set, 15 to 18 minutes.
  Cool in pans on rack, about 15 minutes, then carefully
  remove tartlets from pans. Serve warm or at room
  temperature.

  COOKS' NOTES: Pastry dough can be chilled up to 2 days.

  Tartlets are best when eaten immediately but can be made 1
  day ahead and cooled completely, then kept in an airtight
  container at room temperature. Reheat in a 350øF/175øC
  oven.

  Maple sugar is usually sold granulated, but if you find a
  brand sold as very large granules, pulse the sugar in a
  blender until it becomes more finely granulated.

  Makes 8 (3 1/2") tarts.

  March 2006 | Gourmet

  Meal Master Format by Dave Drum - 19 July 2008

  Uncle Dirty Dave's Archives

MMMMM

... Cat - The other other white meat. - seen on a bumper sticker

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)