Showing posts with label tart. Show all posts
Showing posts with label tart. Show all posts

MAY RECIPE OF THE MONTH by sammysgrammy

Petite Lemon Tarts




Ingredients:


package of frozen mini phyllo tarts

jar of lemon curd (jams and jelly section of grocery store) or make lemon pie filling from a box

nice big juicy blueberries

1/4 cup sugar

2 tbs. of JustWhites (dried egg whites) plus 2 tbs. water


Explanation: we use dried egg whites because its not safe to use raw egg whites. Our local supermarkets carry the phyllo tart shells in boxes of 15. This recipe will make at least 30 and perhaps 45 mini tarts.


As they say in Canada – mode ‘d employ


Rinse the berries and roll them on a towel to dry. Mix the dried egg white powder with the water and whip up ‘til it looks like a whipped fresh egg white. Toss the berries in the egg white, a few at a time. Allow the surplus egg white to drip off, then immediately roll them in the sugar. Lay them on parchment paper to dry. The sugar will adhere because of the egg white. When the egg white dries, you’ll have a sugar crusted berry. We started at the finish line. This is the final step on your tiny tarts, but we need dry berries. While berries dry, begin to fill the tart shells.


I leave the phyllo cups in the plastic grid they are packed in while filling them.


If you’re using lemon curd, put about 1/2 tsp. in each plyllo cup, filling it to the brim.


If you’ll use the lemon pie filling, prepare it according to package directions, cool it a bit, then do the same as for lemon curd.


Top each tiny tart with a sugared berry, pressing it down a bit.


Voila !!! You have a charming dessert that people will think you slaved over all day.


I serve these for “tea” along with an array of small finger foods. They are perfect to bring to women’s meetings at church. I’ve served them at bridal showers and any event where you’ll be serving several desserts that can be eaten in one bite.


Pay a visit to the shops featured on this post and savor the delicious "lemonade" they made with their "lemons".

www.etsy.com/listing/47561711/lemon-yellow-and-green-wallet


www.etsy.com/listing/13434873/lemon-yellow
www.etsy.com/listing/63475415/andi-apron-lemons

www.etsy.com/listing/62771067/yellow-earrings-with-silver
www.etsy.com/listing/52996929/vintage-whimsical-yellow-sparkle-lucite
7:00 AM | Category: , , , , , , , , , , | 6 comments

February Recipe of the Month
By Rita of sammysgrammy

I created this recipe for the 2009 Pillsbury BakeOff. Didn't win but I still think it's a winner!!


THE MILLION DOLLAR GLAZED FRUIT TART

Ingredients:

Pillsbury refrigerated sugar cookie dough (in pop-open cylinder)
1/2 cup of apple jelly
8 oz. carton of mascarpone cheese (room temperature)
8 oz. of lite cool whip (our effort to cut calories - ha ha)
2 tsp. almond extract
a variety of any kind of fresh or canned fruit (WELL DRAINED DRY ON PAPER TOWELS)***
pam cooking spray

***note:For the tart in the picture, I used canned sliced cling peaches, fresh blueberries and fresh green grape

Method:

Spray a 9" spring form pan with Pam. Open the refrigerated sugar cookie dough and slice into rounds about 3/8 inch thick. Put these into the spring form pan and pat out as evenly as you can to cover the pan and up the sides about 1 ' to 1 1/2". Bake this cookie crust according to the package directions. Cool completely but leave in the pan. While the crust is baking, assemble your fruit. If using strawberries, I wouldn't wash them. They hold too much water. But wash other fresh fruit (blueberries, grapes) and drain well. If using canned peaches, drain well on toweling.While those are drying out, mix the room temperature mascarpone with the cool whip and almond extract. This is the cream filling of the tart. When the crust is absolutely cool, spoon the filling in, smooth out the top and refrigerate it for about an hour so the cheese will cool again and the filling jells. After an hour in the fridge, arrange your fruit in an artistic pattern on top of the filling.

Final step:

Heat up the apple jelly on low heat until it's liquid. Brush this warm liquid with a pastry brush or teaspoon all over the fruit on top of the tart. Now your fruit will shine!!! Another note: You can use any flavor jelly that goes with your fruit. Here in Wine Country (Finger Lakes Region), we can get wine jelly. It's fabulous on this tart.

Keep refrigerated. Before serving, you can remove the sides of the spring form pan and present the tart on a cake stand or dish.

By Rita of sammysgrammy
9:00 AM | Category: , , , , , , | 2 comments