BASIC TART CRUST - TORTENBODEN
A response to a recipe request on the boards, here's a basic tortenboden. Based on recipe from "German Cookery" by Elizabeth Schuler.
Provided by Julesong
Categories Dessert
Time 45m
Yield 1 tortenboden
Number Of Ingredients 9
Steps:
- Beat the egg yolks and gradually add 1/2 cup sugar, and beat to a froth.
- Mix the hot milk with the remaining sugar, lemon juice, lemon peel, and butter.
- Sift together the flour, salt, and baking powder.
- Combine all mixtures.
- Beat the egg whites until fluffy, then fold them into the mixture.
- Grease a pan and dust with flour, pour mixture into pan and bake at 350 degrees for 35 minutes.
- Remove from oven and let cool; when cool, slice twice horizontally, spread layers with cream filling of your choice, and set back together.
RICH TART CRUST
This is a great crust. It has a nice texture to it and an excellent taste. It's also quite easy to prepare. I froze the butter before using it.
Provided by Reddyrat
Categories Dessert
Time 33m
Yield 1 crust, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the flour, salt, and sugar in a food processor. Pluse once or twice.
- Add the butter and process about 10 seconds until the mixture looks like cornmeal.
- Add the egg yolks and process another few seconds.
- Place the mixture in a bowl and sprinkle 3 T of water over it. Gradually gather the mixture into a ball. Add more water if the mixture is dry.
- Flatten into a disk, wrap in plastic, and freeze the dough for 10 minutes (or refrigerate for at least 30 minutes).
- Roll the dough between two sheets of plastic wrap - both sides sprinkled with flour.
- Roll from the center out. Add a little flour if it seems very sticky at first. But if it becomes sticky while you're rolling, put it back in the refrigerator for a few minutes.
- When the diameter of the dough is about 2 inches greater than that of your tart pan, move the dough into the pan.
- Before filling, freeze the dough for 20 minute or refrigerate for 1 hour.
- Bake as directed in the recipe.
- Or if not so directed, preheat the oven to 425 degrees. Prick the crust all over with a fork. Line it with tin foil and weight the bottom with beans, rice (I used quinoa). Bake 12 minutes. Remove from the oven, reduced heat to 350 degrees and remove weights and foil. Bake another 10-15 minutes or until crust is golden brown. Remove and cool on a rack.
Nutrition Facts : Calories 237.1, Fat 15.6, SaturatedFat 9.5, Cholesterol 85.4, Sodium 149.7, Carbohydrate 21.2, Fiber 0.6, Sugar 3.2, Protein 3.2
RICH SHORTCRUST PASTRY
Everyone was asking me for this pastry recipe, so here it is! It's rich, tasty, and versatile. Freeze what you don't need to use. Enjoy!
Provided by Em Harries
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 32
Number Of Ingredients 5
Steps:
- Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.
- Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Add water and mix just until incorporated, using your hands to bring dough together.
- Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 12 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 5.6 g, Sodium 177.4 mg, Sugar 0.1 g
RICH SHORTCRUST PASTRY
A recipe for a rich shortcrust pastry which I found in the November 2005 issue of the Australian magazine 'Table: easy family food for every day of the week'. This pastry is used in my recently posted Onion and Olive Tart Recipe #140798 in which the sugar and vanilla essence are omitted, and can be used - with this adjustment - for any savoury tart; or, exactly as posted, for sweet tarts.
Provided by bluemoon downunder
Categories Dessert
Time 37m
Yield 1 quantity of pastry
Number Of Ingredients 7
Steps:
- Place the flour with a pinch of salt in a food processor, add the sugar, butter, egg yolk and vanilla and pulse for 30 seconds, or until the mixture resembles breadcrumbs.
- Continue processing until the mixture comes together, adding 1-2 tablespoons iced water (a bit at a time) if necessary.
- Turn the dough out onto a work surface and knead lightly to form a ball, wrap in plastic wrap and chill for 15-20 minutes.
- Preheat the oven to 190°C, roll out the dough onto a lightly floured surface.
- Wrap the pastry around a rolling pin, then unroll it carefully over the pan you are going to use for cooking your tart, press it firmly into the pan, trim off any excess and lightly prick the base with a fork.
- Cover the pastry with greaseproof paper and half fill the pan with pastry weights or dried beans and blind bake for 12 minutes, or until the pastry is lightly browned; OR follow the directions given in a particular recipe. This pastry is used in my recently posted Onion and Olive Tart Recipe #140798, where there is NO pre-cooking of the pastry. The pastry is simply chilled before the filling is added.
Nutrition Facts : Calories 1644.3, Fat 87, SaturatedFat 53.1, Cholesterol 381, Sodium 178.1, Carbohydrate 193.8, Fiber 5.1, Sugar 50.6, Protein 22.6
RUSTIC APPLE TART WITH RICH CREAM CHEESE CRUST
This is a super simple recipe and everyone loves it. The cream cheese dough is not rolled but simply pressed into a rough round. This is the richest and most delicious pastry dough I know. The apples don't have to be precooked. The combination of tart apples and rich, tangy dough is irresistible. Mom's Big Book of Baking.
Provided by Olha7397
Categories Apple
Time 50m
Yield 1 tart
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees.
- TO MAKE THE FILLING: Peel the apples and cut them in half.
- Remove the cores with a paring knife.
- Cutting from blossom end to stem end, slice each half into 1/4 inch thick slices.
- Combine the apple slices with the lemon juice, 1/4 cup of the sugar, and the cinnamon in a large mixing bowl.
- Stir to combine.
- Let the apples stand until the sugar is dissolved, about 15 minutes, stirring once or twice.
- Place a shaped large dough round on a baking sheet.
- Arrange the apples slices in 2 concentric circles on the large dough round or in one circle on the small rounds, overlapping the apple slices slightly.
- Brush the rim of the crust with the egg yolk.
- Sprinkle the apples with the remaining 2 tablespoons sugar.
- Bake until golden, 30 to 35 minutes.
- Serve warm or at room temperature with Vanilla Whipped Cream or ice cream on the side.
- Rustic Apple Tart is best served on the day it is made.
- TO MAKE THE CHEESE TART DOUGH: Line a baking sheet with parchment paper.
- Place the cream cheese, butter, 1 cup flour, salt, and sugar in a food processor.
- Process until the dough just comes together.
- It will be sticky.
- Sprinkle the parchment paper with flour.
- Turn the dough out onto the sheet and, with floured hands, press the dough into a rough 10-inch circle or four 5-inch circles.
- Roll about 1/2 inch of the edge of the circle inward to create a lip to catch the juices.
- Refrigerate the crust for 1 hour or wrap the baking sheet in plastic and refrigerate it for up to 24 hours until you are ready to use it.
- Shaped Rich Cream Cheese Tart Dough, wrapped in plastic, may be frozen for up to 2 months and used directly from the freezer.
- TO MAKE VANILLA WIHPPED CREAM: Combine the cream, sugar, and vanilla in a large mixing bowl.
- With an electric mixer fitted with a whisk attachment, whip on high speed until the cream just holds stiff peaks.
- Do not over whip.
- Use immediately, or refrigerate it, wrapped in plastic wrap, for up to 6 hours.
- Whisk it again for a couple of seconds before using.
- NOTE: If you are having eight or fewer people for Thanksgiving, double this recipe and make eight individual tarts.
- The dough can be made and shaped weeks ahead of time, and the rest of the prep is minimal, leaving lots of time to prepare the rest of the meal.
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