Text 10911, 170 rader
Skriven 2014-03-13 05:07:00 av Dave Drum (74285.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Tarting Up #2
=====================
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-inch round; a pastry or bench scraper (optional); a
  4 1/2-inch round cookie cutter; 8 (3 1/2-inch) 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- by 14-inch oval (1/8 inch
  thick). Cut out 8 (4 1/2-inch) 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.
  
  March 2006 | Gourmet
  
  Makes 8 (3 1/2-inch) tarts.
  
  Meal Master Format by Dave Drum - 19 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blueberry Lemon Cream Tarts
 Categories: Fruit, Citrus, Dairy, Desserts
      Yield: 6 servings
 
      1 c  Graham cracker crumbs
  1 1/2 tb Granulated sugar
      4 tb Unsalted butter; melted
      2 tb Packed light brown sugar
    1/4 c  Sour cream
    1/4 ts Vanilla
      4 oz Cream cheese; softened
    1/2 ts Fine grated fresh lemon zest
  1 1/3 c  Blueberries
           Confectioners sugar for
           - dusting
 
  Special equipment: 4 (3 3/4") nonstick fluted tart pans
  or 4 (8-oz) ramekins
  
  We make the shells for these tarts with packaged graham
  cracker crumbs to save time. If your brown sugar contains
  hard lumps, force it through a sieve before using. Otherwise,
  it won't dissolve in the filling.
  
  Preheat oven to 350øF/175øC with a baking sheet on middle
  rack.
  
  Stir together graham cracker crumbs, granulated sugar, and
  butter in a bowl with a fork until combined well, then press
  mixture with your fingers and back of a spoon evenly and
  firmly onto bottom and up side of each tart pan. (If using
  ramekins, press mixture 3/4 inch up sides.)
  
  Put tart pans on preheated baking sheet and bake crusts
  until slightly darker, about 10 minutes, then cool 10 mins
  on a rack. (Ramekins will need to cool an additional 5 mins
  in refrigerator.) Gently push bottom of each tart pan to
  loosen crust, then invert crust onto your hand and place on
  a serving plate. (If using ramekins, leave crusts in
  ramekins.)
  
  While crusts cool, whisk together brown sugar, sour cream,
  and vanilla in a small bowl until sugar is dissolved. Beat
  cream cheese in a medium bowl with an electric mixer until
  smooth, then add sour cream mixture and zest, beating until
  just combined well.
  
  Divide cream cheese filling among tart shells, spreading
  evenly, then top with blueberries and dust with
  confectioners sugar.
  
  Recipe by Alexis Touchet
  
  July 2003 | Gourmet
  
  Makes 4
  
  Meal Master Format by Dave Drum - 18 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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