1 1/2 cups sugar
3 Tbsp cornstarch
3 Tbsp. all purpose flour
1 1/2 cups hot water
3 slightly beaten egg yolks
2 Tbsp. butter or margerine
1/2 tsp. grated lemon peel
1/3 cup lemon juice
1 9-inch pastry shell, cooked
Meringue (see below)
In saucepan, mix sugar, cornstarch, and flour. Gradually add hot water,
stirring constantly.
Cook and stir over high heat til mixture comes to boiling. Reduce heat;
cook and stir 2 minutes longer. Remove form heat.
Stir small amount of hot mixture into egg yolks, then return to hot
mixture. Bring back to boiling and cook 2 minutes, stirring
constantly. Add butter and lemon peel. Slowly add lemonb juice, mixing
well. Pour into pastry shell. Spread meringue over filling and seal
the edges. Bake at 350 F for 12 to 15 minutes. Cool before cutting.
(Before cutting, dip knife in water.)
Meringue:
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 Tbsp. sugar
Beat egg whites with vanilla and cream of tartar til soft peaks form.
Gradually add sugar, beating til stiff and glossy peaks have formed
and all sugar is dissolved.
13.5.08
Eggnog Chiffon Pie
Baked Pastry Shell
1/4 cup sugar
1 envelope unflavored gelatin
1 1/2 cups dairy eggnog
2 slightly beaten egg yolks
1/4 cup rum
2 egg whites
2 tablespoons sugar
3/4 cup whipping cream
Caramel Filigree
For filling, in a medium saucepan combine the sugar and gelatin. Add
eggnog and egg yolks. Cook and stir till sugar and gelatin dissolve
and mixture thickens slightly and bubbles. Cool 10 minutes; stir in
rum. Chill till consistency of corn syrup; stir occasionally. Remove
from refrigerator; let stand till partially set (consistency of unbeaten
egg whites.
Meanwhile, in a large mixer bowl beat egg whites till soft peaks form
(tips curl). Gradually add the remaining 2 tablespoons sugar, beating
till stiff peaks form (tips stand straight). Fold egg whites into
gelatin mixture.
Beat whipping cream till soft peaks form. Fold cream into eggnog
mixture. Chill till the mixture mounds when spooned; pile into baked
pastry shell. Chill several hours or until set.
About 1 hour before serving, prepare Caramel Filigree and drizzle atop
pie. Pipe additional whipped cream around pie, if desired.
Caramel Filigree: In a heavy 1-quart saucepan heat 1/2 cup sugar over
medium-low heat without stirring. When sugar begins to melt, heat and
stir constantly till mixture is almost a medium caramel color (syrup
will darken after removed from heat). Stir in a few drops of hot water.
Let stand for 1 minute. Using a spoon quickly drizzle the caramelized
sugar over the top of the pie till a web of caramel is built up.
1/4 cup sugar
1 envelope unflavored gelatin
1 1/2 cups dairy eggnog
2 slightly beaten egg yolks
1/4 cup rum
2 egg whites
2 tablespoons sugar
3/4 cup whipping cream
Caramel Filigree
For filling, in a medium saucepan combine the sugar and gelatin. Add
eggnog and egg yolks. Cook and stir till sugar and gelatin dissolve
and mixture thickens slightly and bubbles. Cool 10 minutes; stir in
rum. Chill till consistency of corn syrup; stir occasionally. Remove
from refrigerator; let stand till partially set (consistency of unbeaten
egg whites.
Meanwhile, in a large mixer bowl beat egg whites till soft peaks form
(tips curl). Gradually add the remaining 2 tablespoons sugar, beating
till stiff peaks form (tips stand straight). Fold egg whites into
gelatin mixture.
Beat whipping cream till soft peaks form. Fold cream into eggnog
mixture. Chill till the mixture mounds when spooned; pile into baked
pastry shell. Chill several hours or until set.
About 1 hour before serving, prepare Caramel Filigree and drizzle atop
pie. Pipe additional whipped cream around pie, if desired.
Caramel Filigree: In a heavy 1-quart saucepan heat 1/2 cup sugar over
medium-low heat without stirring. When sugar begins to melt, heat and
stir constantly till mixture is almost a medium caramel color (syrup
will darken after removed from heat). Stir in a few drops of hot water.
Let stand for 1 minute. Using a spoon quickly drizzle the caramelized
sugar over the top of the pie till a web of caramel is built up.
Dirt Pie
1 cup cold milk
1 pkg (4 oz. serving) Chocolate flavor Instant Pudding
1 (8 oz) container Cool Whip
20 chocolate sandwich cookies, crushed
1-1/2 cups "rocks"*
1 graham cracker pie crust
* Rocks = Granola chunks, chocolate chips, peanut butter chips,
chopped peanuts, or any combination thereof
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk until
well blended. Let stand 5 mins. Fold in whipped topping. Stir 1 cup of
the cookies and "rocks" into pudding mix. Spoon into pie crust. sprinkle
with remaining cookies. Freeze until firm, about 4 hours.
Carol Neer
1 pkg (4 oz. serving) Chocolate flavor Instant Pudding
1 (8 oz) container Cool Whip
20 chocolate sandwich cookies, crushed
1-1/2 cups "rocks"*
1 graham cracker pie crust
* Rocks = Granola chunks, chocolate chips, peanut butter chips,
chopped peanuts, or any combination thereof
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk until
well blended. Let stand 5 mins. Fold in whipped topping. Stir 1 cup of
the cookies and "rocks" into pudding mix. Spoon into pie crust. sprinkle
with remaining cookies. Freeze until firm, about 4 hours.
Carol Neer
Cranberry Crumb Tart
Cranberry Crumb Tart
1 1/4 cups all-purpose flour
2 1/2 cups sugar
1 1/2 sticks (6 ounces) cold butter, cut into 1 inch cubes
1/2 teaspoon salt
6 cups fresh cranberries (about two 12-ounce bags)
Prebaked Tart Shell
Preheat the oven to 375F. In a large bowl, combine the flour and 1 3/4
cups of the sugar. Cut in the butter until the mixture resembles coarse
meal. Continue cutting until the mixture forms nickel sized clumps that
crumble easily.
In a medium bowl, combine the remaining 1/4 cup sugar with the salt. Add
the cranberries and toss to coat well.
Spon the cranberries into the Prebaked Tart Shell, mounding them slightly
in the center. Using your fingers, lightly squeeze pieces of the crumb
topping and drop them gently over the berries (do not press the topping
into the fruit).
Bake until the topping is golden brown and the fruit is bubbling around
the edge, about 40 minutes. Serve at room temperature.
Prebaked Tart Shell
1 cup plus 2 tablespoons all-purpose flour
1 stick (4 ounces) cold butter, cut into 1/2 inch pieces
1 1/2 teaspoons sugar
1/8 teaspoon salt
1/4 cup ice water
Put the flour in a medium bowl. Cut in the butter until the mixture
resembles coarse meal. In a small bowl, dissolve the sugar and salt
in the water. Sprinkle over the flour mixture, tossing until the
dough begins to mass together.
Cranberry Crumb Tart
Turn the dough out onto a floured surface and form it into a ball.
Wrap in plastic wrap and flatten into a 6 inch disk. Refrigerate for
at least 30 minutes.
On a lightly floured surface, roll out the dough into a large round,
1/8 to 1/4 inch thick. Trim to a 15 inch circle. Dust the dough lightly
with the flour and fold into quarters. Place it, with the point in the
center, in a 9 1/2 or 10 inch tart pan, about 1 inch high, with a removable
bottom. Open up the pastry and fit into the pan, folding down the excess
to reinforce the sides. Press the pastry against the fluted sides of the
pan; trim off any excess dough. Cover with plastic wrap and refrigerate
for at least 1 hour, or overnight.
Preheat the oven to 425F. Line the pastry with foil and fill with pie
weights or dried beans. Bake for 20 to 25 minutes, or until the pastry
is almost dry. Remove the foil and weights, prick the bottom and sides
all over with a fork, and continue baking for 5 to 8 minutes, or until
the crust is golden brown.
1 1/4 cups all-purpose flour
2 1/2 cups sugar
1 1/2 sticks (6 ounces) cold butter, cut into 1 inch cubes
1/2 teaspoon salt
6 cups fresh cranberries (about two 12-ounce bags)
Prebaked Tart Shell
Preheat the oven to 375F. In a large bowl, combine the flour and 1 3/4
cups of the sugar. Cut in the butter until the mixture resembles coarse
meal. Continue cutting until the mixture forms nickel sized clumps that
crumble easily.
In a medium bowl, combine the remaining 1/4 cup sugar with the salt. Add
the cranberries and toss to coat well.
Spon the cranberries into the Prebaked Tart Shell, mounding them slightly
in the center. Using your fingers, lightly squeeze pieces of the crumb
topping and drop them gently over the berries (do not press the topping
into the fruit).
Bake until the topping is golden brown and the fruit is bubbling around
the edge, about 40 minutes. Serve at room temperature.
Prebaked Tart Shell
1 cup plus 2 tablespoons all-purpose flour
1 stick (4 ounces) cold butter, cut into 1/2 inch pieces
1 1/2 teaspoons sugar
1/8 teaspoon salt
1/4 cup ice water
Put the flour in a medium bowl. Cut in the butter until the mixture
resembles coarse meal. In a small bowl, dissolve the sugar and salt
in the water. Sprinkle over the flour mixture, tossing until the
dough begins to mass together.
Cranberry Crumb Tart
Turn the dough out onto a floured surface and form it into a ball.
Wrap in plastic wrap and flatten into a 6 inch disk. Refrigerate for
at least 30 minutes.
On a lightly floured surface, roll out the dough into a large round,
1/8 to 1/4 inch thick. Trim to a 15 inch circle. Dust the dough lightly
with the flour and fold into quarters. Place it, with the point in the
center, in a 9 1/2 or 10 inch tart pan, about 1 inch high, with a removable
bottom. Open up the pastry and fit into the pan, folding down the excess
to reinforce the sides. Press the pastry against the fluted sides of the
pan; trim off any excess dough. Cover with plastic wrap and refrigerate
for at least 1 hour, or overnight.
Preheat the oven to 425F. Line the pastry with foil and fill with pie
weights or dried beans. Bake for 20 to 25 minutes, or until the pastry
is almost dry. Remove the foil and weights, prick the bottom and sides
all over with a fork, and continue baking for 5 to 8 minutes, or until
the crust is golden brown.
Caramelized Upside-Down Plum Tart
4 tablespoons butter
3/4 cup sugar
1 pound dark Italian prune plums, halved and pitted
Pate Brisee
2 tablespoons heavy cream
1 cup creme fraiche or sour cream
1 teaspoon kirsch
In a 9 inch skillet with an ovenproof handle, melt the butter over moderate
heat. Stir in the 1/2 cup of the sugar. Arrange the plums, cut-side up,
in concentric circles and cook until the sugar begins to caramelize, 15 to
20 minutes. Let stand until completely cool.
On a generously floured surface, roll the Pate Brisee into a 12 inch circle.
Drape the dough over a rolling pin and flip it over the caramelized plums.
Trim off the excess dough. Roll the edges down so that the crust lies flat
on top of the fruit but reaches the edges of the pan. Refrigerate, covered,
for 30 minutes.
Prheat the oven to 425F. In a small bowl, combine the heavy cream with 1
tablespoon of the sugar. Brush this glaze over the dough. Using a fork,
prick the dough in several places and bake for 20 to 25 minutes or until
golden brown.
In a small bowl, combine the creme fraiche, kirsch and remaining 3
tablespoons sugar.
Immediatly invert the tart onto a large platter. Serve warm or cold with
the flavoured creme fraiche.
Pate Brisee
1 cup all-purpose flour
1 stick (4 ounces) cold butter, cut into small pieces
2 tablespoons sugar
pinch of salt
2 to 3 tablespoons cold water
In a food processor, combine the flour, butter, sugar and salt. Process
until the mixture resembles coarse meal, about 8 seconds. Add the water
and process, turning the machine on and off, until the mixture resembles
small peas, about 5 seconds.
Turn the dough out onto a lightly floured surface and knead lightly, just
until the dough holds together. Flatten the pastry into a 6 inch disk.
Wrap in plastic wrap and refrigerate for at least 15 minutes.
3/4 cup sugar
1 pound dark Italian prune plums, halved and pitted
Pate Brisee
2 tablespoons heavy cream
1 cup creme fraiche or sour cream
1 teaspoon kirsch
In a 9 inch skillet with an ovenproof handle, melt the butter over moderate
heat. Stir in the 1/2 cup of the sugar. Arrange the plums, cut-side up,
in concentric circles and cook until the sugar begins to caramelize, 15 to
20 minutes. Let stand until completely cool.
On a generously floured surface, roll the Pate Brisee into a 12 inch circle.
Drape the dough over a rolling pin and flip it over the caramelized plums.
Trim off the excess dough. Roll the edges down so that the crust lies flat
on top of the fruit but reaches the edges of the pan. Refrigerate, covered,
for 30 minutes.
Prheat the oven to 425F. In a small bowl, combine the heavy cream with 1
tablespoon of the sugar. Brush this glaze over the dough. Using a fork,
prick the dough in several places and bake for 20 to 25 minutes or until
golden brown.
In a small bowl, combine the creme fraiche, kirsch and remaining 3
tablespoons sugar.
Immediatly invert the tart onto a large platter. Serve warm or cold with
the flavoured creme fraiche.
Pate Brisee
1 cup all-purpose flour
1 stick (4 ounces) cold butter, cut into small pieces
2 tablespoons sugar
pinch of salt
2 to 3 tablespoons cold water
In a food processor, combine the flour, butter, sugar and salt. Process
until the mixture resembles coarse meal, about 8 seconds. Add the water
and process, turning the machine on and off, until the mixture resembles
small peas, about 5 seconds.
Turn the dough out onto a lightly floured surface and knead lightly, just
until the dough holds together. Flatten the pastry into a 6 inch disk.
Wrap in plastic wrap and refrigerate for at least 15 minutes.
Caramelized Pear Tart
Pastry:
14 Tbsp. butter, softened
1/2 cup sugar
3 egg yolks
zest of 1 lemon, grated
3/4 cup finely ground almonds
1 3/4 cups flour
Filling:
2 1/2 lbs. ripe, firm pears, peeled, cored, and cubed
(or large can of pears drained/cubed, though not as good)
8 Tbsp. butter
3/4 cup sugar
1/3 cup toasted almonds
Cream butter and sugar until smooth. Add egg yolks and zest, mix well.
Add almonds and flour, mix well. Form into ball, wrap with plastic, and
chill 1 hr.
Grease 10 inch tart pan with removable bottom. On lightly floured
surface, roll out dough to 1/8 inch thickness. Transfer to pan and press
to bottom and sides. Line dough with foil and fill with pie weights or
dried beans. Bake at 400 degrees(F) for 20 minutes. Remove foil and
weights, bake 3 minutes until golden.
While crust is baking, melt butter in large, heavy skillet. Over medium
heat, saute pears until tender.* Sprinkle with the sugar and cook until
fruit is caramelized(golden brown.) Place filling in baked crust and
sprinkle with toasted almonds. Serve warm or chilled.
* If using canned pears, don't cook the pears first--add sugar with pears.
A confirmed chocolate lover says this is as good as chocolate. I agree.
14 Tbsp. butter, softened
1/2 cup sugar
3 egg yolks
zest of 1 lemon, grated
3/4 cup finely ground almonds
1 3/4 cups flour
Filling:
2 1/2 lbs. ripe, firm pears, peeled, cored, and cubed
(or large can of pears drained/cubed, though not as good)
8 Tbsp. butter
3/4 cup sugar
1/3 cup toasted almonds
Cream butter and sugar until smooth. Add egg yolks and zest, mix well.
Add almonds and flour, mix well. Form into ball, wrap with plastic, and
chill 1 hr.
Grease 10 inch tart pan with removable bottom. On lightly floured
surface, roll out dough to 1/8 inch thickness. Transfer to pan and press
to bottom and sides. Line dough with foil and fill with pie weights or
dried beans. Bake at 400 degrees(F) for 20 minutes. Remove foil and
weights, bake 3 minutes until golden.
While crust is baking, melt butter in large, heavy skillet. Over medium
heat, saute pears until tender.* Sprinkle with the sugar and cook until
fruit is caramelized(golden brown.) Place filling in baked crust and
sprinkle with toasted almonds. Serve warm or chilled.
* If using canned pears, don't cook the pears first--add sugar with pears.
A confirmed chocolate lover says this is as good as chocolate. I agree.
Boston Cream Pie
2 eggs (separated)
1/2 cup sugar
2 1/4 cups sifted cake flour
1 cup sugar
3 tsp baking powder
1 tsp. salt
1/3 cup salad oil
1 cup milk (divided)
1 1/2 tsp. vanilla
Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating
until very stiff peaks form. Sift together remaining dry ingredients into
another bowl. Add oil, 1/2 cup of milk, and vanilla. Beat 1 minute at
medium. Add remaining milk and egg yolks. Beat 1 minute and scrape bowl.
Gently fold egg white mixture in. Bake in greased and lightly floured
9-inch cake pans in moderate oven (350F) for about 20 minutes or till
done. Cool 10 minutes and remove from pans. Cool completely.
Fill with cream filling and frost with chocolate glaze.
Cream Filling -
1/3 cup sugar
3 Tbsp. flour
1/4 tsp. salt
1 1/4 cups milk
1 beaten egg
1 Tbsp. butter
1 tsp. vanilla
In saucepan, combine sugar, flour, and salt. Gradually add milk and
mix well. Cook over medium heat til misture thickens and boils, stirring
constantly. Cook and stir 2 more minutes. Very gradually add the hot
mixture into the egg and then return to saucepan. Cook and stir until
mixture just boils again. Stir in butter and vanilla. Cover with waxed
paper and cool.
Chocolate Glaze -
1 1/2 1-ounce squares unsweetened chocolate
2 Tbsp. butter
1 1/2 cups sifted powdered sugar
1 tsp. vanilla
3 Tbsp. boiling water
2-3 tsp. water
Melt chocolate and butter over low heat, stirring constantly. Remove
from heat. Stir in powdered sugar and vanilla until crumbly. Blend
in 3 Tbsp. boiling water. Add additional water 1 tsp. at a time to
form medium glaze of pouring consistancy. Pour quickly over top of
cake and spread evenly over top and sides.
1/2 cup sugar
2 1/4 cups sifted cake flour
1 cup sugar
3 tsp baking powder
1 tsp. salt
1/3 cup salad oil
1 cup milk (divided)
1 1/2 tsp. vanilla
Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating
until very stiff peaks form. Sift together remaining dry ingredients into
another bowl. Add oil, 1/2 cup of milk, and vanilla. Beat 1 minute at
medium. Add remaining milk and egg yolks. Beat 1 minute and scrape bowl.
Gently fold egg white mixture in. Bake in greased and lightly floured
9-inch cake pans in moderate oven (350F) for about 20 minutes or till
done. Cool 10 minutes and remove from pans. Cool completely.
Fill with cream filling and frost with chocolate glaze.
Cream Filling -
1/3 cup sugar
3 Tbsp. flour
1/4 tsp. salt
1 1/4 cups milk
1 beaten egg
1 Tbsp. butter
1 tsp. vanilla
In saucepan, combine sugar, flour, and salt. Gradually add milk and
mix well. Cook over medium heat til misture thickens and boils, stirring
constantly. Cook and stir 2 more minutes. Very gradually add the hot
mixture into the egg and then return to saucepan. Cook and stir until
mixture just boils again. Stir in butter and vanilla. Cover with waxed
paper and cool.
Chocolate Glaze -
1 1/2 1-ounce squares unsweetened chocolate
2 Tbsp. butter
1 1/2 cups sifted powdered sugar
1 tsp. vanilla
3 Tbsp. boiling water
2-3 tsp. water
Melt chocolate and butter over low heat, stirring constantly. Remove
from heat. Stir in powdered sugar and vanilla until crumbly. Blend
in 3 Tbsp. boiling water. Add additional water 1 tsp. at a time to
form medium glaze of pouring consistancy. Pour quickly over top of
cake and spread evenly over top and sides.
Apple Pie
This recipe is a mixture of that from both sets of parents, and was
partly based on the Betty Crocker cookbook. It has a top crumb crust,
rather than a full crust.
pastry for 9 inch one-crust pie
1/2 cup sugar
1/4 cup flour
1 tsp ground cinnamon
dash of salt
8 cups thinly sliced pared tart apples (about 8 medium or 6 large)
ingreg. for crumb crust:
1/2 cup sugar
3/4 c. flour
1/3 c. butter or margarine
1 tsp cinnamon
1 tsp nutmeg
maybe a pinch of cloves and mace
Heat oven to 450 degrees. Mix sugar, flour, cinnamon & salt in large bowl.
Stir in apples. Put apple-mixture into pastry-lined pie plate. (You may want
to press apples down firmly -- they shrink a LOT!!! You need a real mound of
apples to end up with a decent pie).
Mix sugar and flour for crumb crust in medium bowl.
Cut in margarine; add spices. Put crumbs on top of pie -- you'll probably
need to press them onto apples to keep them from falling off.
Bake for 10 minutes; then lower to 350 and bake for 40 more. Check for
doneness with fork.
Banana Cream Pie
3/4 cup sugar
1/3 cup all purpose flour or
3 Tbs cornstarch (I use the cornstarch)
1/4 tsp salt
2 cups milk
3 egg yolks, slightly beaten
2 Tbs butter
1 tsp vanilla
1 9-inch baked pastry shell
(meringue made from the leftover egg whites, optional)
Combine sugar, cornstarch, and salt in a saucepan. Add milk gradually.
Cook, stiring constantly, over medium heat til bubbly. Cook and stir an
additional 2 minutes and remove from burner.
Stir small amount of hot mixture into egg yolks, immediately add egg yolk
mixture to hot mixture and cook for 2 minutes, stiring constantly. Remove
from heat.
Add butter and vanilla and stir til smooth.
Slice 3-4 bananas into the cooled baked pastry shell. Top with pudding
mixture and spread meringue (if desired) on top of the pie. Bake at
350 degrees for 12-15 minutes. Cool.
(Instead of meringue, I sometimes top with fresh whipped cream.)
partly based on the Betty Crocker cookbook. It has a top crumb crust,
rather than a full crust.
pastry for 9 inch one-crust pie
1/2 cup sugar
1/4 cup flour
1 tsp ground cinnamon
dash of salt
8 cups thinly sliced pared tart apples (about 8 medium or 6 large)
ingreg. for crumb crust:
1/2 cup sugar
3/4 c. flour
1/3 c. butter or margarine
1 tsp cinnamon
1 tsp nutmeg
maybe a pinch of cloves and mace
Heat oven to 450 degrees. Mix sugar, flour, cinnamon & salt in large bowl.
Stir in apples. Put apple-mixture into pastry-lined pie plate. (You may want
to press apples down firmly -- they shrink a LOT!!! You need a real mound of
apples to end up with a decent pie).
Mix sugar and flour for crumb crust in medium bowl.
Cut in margarine; add spices. Put crumbs on top of pie -- you'll probably
need to press them onto apples to keep them from falling off.
Bake for 10 minutes; then lower to 350 and bake for 40 more. Check for
doneness with fork.
Banana Cream Pie
3/4 cup sugar
1/3 cup all purpose flour or
3 Tbs cornstarch (I use the cornstarch)
1/4 tsp salt
2 cups milk
3 egg yolks, slightly beaten
2 Tbs butter
1 tsp vanilla
1 9-inch baked pastry shell
(meringue made from the leftover egg whites, optional)
Combine sugar, cornstarch, and salt in a saucepan. Add milk gradually.
Cook, stiring constantly, over medium heat til bubbly. Cook and stir an
additional 2 minutes and remove from burner.
Stir small amount of hot mixture into egg yolks, immediately add egg yolk
mixture to hot mixture and cook for 2 minutes, stiring constantly. Remove
from heat.
Add butter and vanilla and stir til smooth.
Slice 3-4 bananas into the cooled baked pastry shell. Top with pudding
mixture and spread meringue (if desired) on top of the pie. Bake at
350 degrees for 12-15 minutes. Cool.
(Instead of meringue, I sometimes top with fresh whipped cream.)
Apple-Pear Tart
Basic Rich Pastry
Dry beans
5 very ripe medium cooking apples, peeled, cored and chopped (5 cups)
2/3 cup sugar
1/3 cup dry white wine
1/4 cup butter
1/8 teaspoon ground cinnamon
1 tablespoon quick-cooking farina
1/4 cup Kirsch or cherry liqueur
1/2 teaspoon vanilla
1/4 cup dry white wine
1/4 cup apricot preserves
1 teaspoon sugar
1/8 teaspoon ground cinnamon
2 medium cooking apples, cored and sliced
2 medium pears, peeled, cored and sliced
1 tablespoon cognac or brandy
For tart shell, prepare Basic Rich Pastry: On a lightly floured surface
roll pastry dough to a circle 12 inches in diameter.
Fit dough into a 10 or 11 inch flan pan with a removable bottom; press
bottom and sides gently to remove air bubbles. Turn the overlapping dough
edges to inside; press against sides of pan. Prick sides with fork.
Line the bottom and sides of pan with heavy-duty foil and dry beans.
Bake in a 400 oven for 20 minutes. Remove foil and beans. Bake 10 to
15 minutes more or till golden; set aside.
For filling, in a saucepan combine 5 cups apples, 2/3 cup sugar, 1/3 cup
wine, butter, and 1/8 teaspoon cinnamon. Cook, covered, about 10 minutes
or till apples are tender. Slowly sprinkle farina over apples; stir
constantly. Bring to boiling; reduce heat. Simmer 5 minutes or till
mixture is thickened; stir frequently. Remove from heat; stir in Kirsch
and vanilla. Cool slightly. Spread in bottom of baked tart shell.
In a small saucepan combine the 1/4 cup wine, apricot preserves, 1
teaspoon sugar and 1/8 teaspon cinnamon. Bring to boiling; add sliced
apples and pears. Cook about 7 minutes or till apples are translucent.
Drain, reserving liquid.
Arrange apple slices in a circle and pear slices in rows. Cook reserved
liquid till reduced to 2 tablespoons; stir in cognac. Spoon over fruit.
Serves 10.
Basic Rich Pastry
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup cold butter
1 tablespoon shortening
1 egg yolk
2 tablspoons cold water
Combine flour and salt. Cut in butter and shortening with a fork or pastry
cutter until mixture resembles coarse crumbs. Make a well in the center.
Beat together egg yolk and water. Add to flour mixture. Using a fork, stir
just till dough forms a ball.
Turn onto a lightly floured surface and knead 3 or 4 times. Wrap in clear
plastic wrap and chill 20 minutes in frezzer or 2 1/2 hours in refrigerator
before rolling. Makes one 10 inch shell.
Dry beans
5 very ripe medium cooking apples, peeled, cored and chopped (5 cups)
2/3 cup sugar
1/3 cup dry white wine
1/4 cup butter
1/8 teaspoon ground cinnamon
1 tablespoon quick-cooking farina
1/4 cup Kirsch or cherry liqueur
1/2 teaspoon vanilla
1/4 cup dry white wine
1/4 cup apricot preserves
1 teaspoon sugar
1/8 teaspoon ground cinnamon
2 medium cooking apples, cored and sliced
2 medium pears, peeled, cored and sliced
1 tablespoon cognac or brandy
For tart shell, prepare Basic Rich Pastry: On a lightly floured surface
roll pastry dough to a circle 12 inches in diameter.
Fit dough into a 10 or 11 inch flan pan with a removable bottom; press
bottom and sides gently to remove air bubbles. Turn the overlapping dough
edges to inside; press against sides of pan. Prick sides with fork.
Line the bottom and sides of pan with heavy-duty foil and dry beans.
Bake in a 400 oven for 20 minutes. Remove foil and beans. Bake 10 to
15 minutes more or till golden; set aside.
For filling, in a saucepan combine 5 cups apples, 2/3 cup sugar, 1/3 cup
wine, butter, and 1/8 teaspoon cinnamon. Cook, covered, about 10 minutes
or till apples are tender. Slowly sprinkle farina over apples; stir
constantly. Bring to boiling; reduce heat. Simmer 5 minutes or till
mixture is thickened; stir frequently. Remove from heat; stir in Kirsch
and vanilla. Cool slightly. Spread in bottom of baked tart shell.
In a small saucepan combine the 1/4 cup wine, apricot preserves, 1
teaspoon sugar and 1/8 teaspon cinnamon. Bring to boiling; add sliced
apples and pears. Cook about 7 minutes or till apples are translucent.
Drain, reserving liquid.
Arrange apple slices in a circle and pear slices in rows. Cook reserved
liquid till reduced to 2 tablespoons; stir in cognac. Spoon over fruit.
Serves 10.
Basic Rich Pastry
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup cold butter
1 tablespoon shortening
1 egg yolk
2 tablspoons cold water
Combine flour and salt. Cut in butter and shortening with a fork or pastry
cutter until mixture resembles coarse crumbs. Make a well in the center.
Beat together egg yolk and water. Add to flour mixture. Using a fork, stir
just till dough forms a ball.
Turn onto a lightly floured surface and knead 3 or 4 times. Wrap in clear
plastic wrap and chill 20 minutes in frezzer or 2 1/2 hours in refrigerator
before rolling. Makes one 10 inch shell.
Almond-Plum Tart
1 1/4 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/3 cup shortening
3 to 4 tablespoons cold water
8 to 10 plums
1 cup finely ground almonds
1/3 cup sugar
1 egg
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
2 tablespoons butter
1/3 cup currant jelly, melted
For pastry, stir together the flour, the 2 teaspoons sugar, and salt. Cut
in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon
of the water over part of the mixture; gently toss with a fork. Push to
side of bowl; repeat till all is moistened. Form dough into a ball.
On a lightly floured surface roll dough into a 12 inch circle. Transfer to
a 9 inch quiche dish. Trim edges of dough even with rim of pan.
Halve and pit plums. In a mixer bowl, combine almonds, the 1/2 cup sugar,
egg, lemon peel, connamon, and almond extract. Beat with electric mixer on
low speed till combined. Spread almond mixture evenly in pastry shell.
Place plums, cut side down, atop almond mixture. Dot with butter.
Bake in a 375F oven 50 minutes or until crust is brown and juice from plums
is nearly evaporated. Cool on wire rack. Brush top with melted jelly.
Makes 6 to 8 servings.
2 teaspoons sugar
1/2 teaspoon salt
1/3 cup shortening
3 to 4 tablespoons cold water
8 to 10 plums
1 cup finely ground almonds
1/3 cup sugar
1 egg
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
2 tablespoons butter
1/3 cup currant jelly, melted
For pastry, stir together the flour, the 2 teaspoons sugar, and salt. Cut
in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon
of the water over part of the mixture; gently toss with a fork. Push to
side of bowl; repeat till all is moistened. Form dough into a ball.
On a lightly floured surface roll dough into a 12 inch circle. Transfer to
a 9 inch quiche dish. Trim edges of dough even with rim of pan.
Halve and pit plums. In a mixer bowl, combine almonds, the 1/2 cup sugar,
egg, lemon peel, connamon, and almond extract. Beat with electric mixer on
low speed till combined. Spread almond mixture evenly in pastry shell.
Place plums, cut side down, atop almond mixture. Dot with butter.
Bake in a 375F oven 50 minutes or until crust is brown and juice from plums
is nearly evaporated. Cool on wire rack. Brush top with melted jelly.
Makes 6 to 8 servings.
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