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Full Online Book HomeLearning KitchenDesserts - Tart - Blueberry Tart
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Desserts - Tart -  Blueberry Tart Post by :msbarbara Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1202

Click below to download : Desserts - Tart - Blueberry Tart (Format : PDF)

Desserts - Tart - Blueberry Tart

1/2 cup butter
3 tablespoons sugar
1 1/3 cups flour
1/4 teaspoon salt

2 pints fresh blueberries
3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
1 1/2 teaspoons fresh lemon juice
2 tablespoons butter

3/4 cup whipping cream -- whipped

Preheat oven to 375 degrees.

To Prepare Crust: With fork or pastry blender, combine butter and sugar till blended. Add flour and salt. With pastry blender cut together to form crumbly dough. Press into bottom and up sides of a 9 inch or 10 inch bottomless tart pan. Prick bottom and sides of crust with fork. Bake 12 to 15 mins or till light brown. cool in pan.

To Prepare Filling: Wash berries. Place 1 cup of berries in a small saucepan with 3/4 cup sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly till thick and clear. Remove from heat and stir in lemon juice and butter. Cool. Fold in remaining berries. Mound into the cooled crust and chill at least 1 hour.

To serve: remove tart from pan and set on serving plate. Pile whipped cream in the center, leaving the outside rim of filling exposed and cut into wedges.
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Desserts - Butter Tart Desserts - Butter Tart

Desserts - Butter Tart
1 c currants or raisins 1 c brown sugar 2 eggs, slightly beaten 1/4 c melted butter 1 tsp vanilla 1 tbsp corn syrup 15 to 24 ready made tart shells, unbaked Preheat oven to 350° F.Have pastry or tart shells ready (15 large tart shells for 24 small ones). Combine filling ingredients and spoon into shells. Bake for 15 - 20 min. until pastry is golden. Don't over cook.

Desserts - Tart -  Black And White Chocolate Macaroon Tart With Raspberry Sauce Desserts - Tart - Black And White Chocolate Macaroon Tart With Raspberry Sauce

Desserts - Tart -  Black And White Chocolate Macaroon Tart With Raspberry Sauce
For the Macaroon Shell: 2 cups sweetened flaked coconut 2 tablespoons all-purpose flour 1/2 teaspoon salt 2 large egg whites 1/3 cup sugar For the Filling: 2 large egg yolks 2/3 cup heavy cream 6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped 2 tablespoons rum 6 ounces fine-quality white chocolate, chopped 1/2 cup sour cream For the Raspberry Sauce: 1 (10-ounce) package frozen raspberries in light syrup, thawed Make the macaroon shell: Preheat the oven to 375F. Butter generously the bottom and sides of a 9-inch square or 10-inch round tart pan with a removable bottom, line the bottom with parchment