![]() ![]() Cool 15 minutes or until completely cooled. Bake at 450 for 5 to 9 minutes or until golden brown. ![]() If you use Pillsbury crust heat oven to 450.Immediately remove the mold from the shell and slip the shell onto a rack. The shell is done when it has shrunk slightly from the mold and begins to brown very lightly. ![]() Then remove the beans and parchment paper, prick the bottom of the pastry with a fork in several places, and bake for 8 to 10 minutes more. Bake the crust in the middle level of your oven at 375 for 5 to 6 minutes until the dough is set. If you’re using a big tart pan, line it with parchment paper and put dry beans in it to hold the dough in place. After chilled, press the dough into your tart pan or mini tart pan. Form again into a ball, wrap in wax paper, and chill for several hours until firm. Place on a pastry board and with the heel of your hand, not the palm, rapidly press the pastry by two spoonful bits down on the board and away from you in a firm, quick smear of about 6 inches. Blend in the egg and vanilla, and knead the dough rapidly into a ball. Rub the fat and dry ingredients together rapidly with the tips of your fingers until the butter and shortening are broken into bits the size of small oatmeal flakes. Place the flour, sugar, butter, vegetable shortening, and baking powder in the mixing bowl. Lauren used Julia Child’s sugar crust recipe:ĥ TBLS chilled butter and 2 TBS chilled vegetable shortening Here’s the recipe for the Lemon Lime Cream Tarts:įor the crust, you can buy a Pillsbury pie crust or make one from scratch. ![]() She took the Almond Raspberry tart recipe from The Galley Gourmet and modified it for her tart pan. Then adding whipped cream on top, they are ready to eat.ĭon’t they look delicious? They were so good! I think the presentation on these is really wonderful. They come out like this and she added almonds to the top, as well as 3 fresh raspberries. She’s got all the ingredients ready to go.Īdding more filling on top and these are ready to bake. She pricks it with a fork to make sure it doesn’t puff up while baking. Here’s the little gadgets that come with the tart pan.Ĭutting out with the cutter for the tart shapeĪdd into the tart pan and then she smooshes the dough with that handy little gadget. She enjoys making them so much she bought a Williams Sonoma tart baking set, which consists of the tart pan, crust shaper and cookie cutter. She was going to a book club meeting while she was home and so she whipped up a batch of these magazine worthy tarts. I’m so proud of her for cultivating her domestic skills so well and she has gotten into making these beautiful tarts. Cut corner off tip of bag to allow caramel to flow through.My beautiful and sweet niece, Lauren, was home a few weeks ago and she was in the baking mood. Twist top of bag secure with Twixit! Clip.
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