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Full Online Book HomeLearning KitchenPastries - Tart - Jam Tarts
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Pastries - Tart -  Jam Tarts Post by :vvaughan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3509

Click below to download : Pastries - Tart - Jam Tarts (Format : PDF)

Pastries - Tart - Jam Tarts

1/2 c Butter 1 t lemon juice
1 t Lemon juice
4 oz Cream cheese
1 c Unbleached flour
1 tb Pure maple syrup
Jam or preserves


Melt butter. Blend in cream cheese, maple syrup and lemon juice. Add flour and combine until dough is smooth. Chill overnight.

Roll dough to 1/4-inch thickness. Cut into 3-inch rounds. Make an indentation in the center of each. Spoon jam into each indentation.

Bake on oiled cookie sheets at 450 degrees for 15 minutes. Crust should be golden brown and possibly flaking. If not, return for additional few minutes.
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1 1/3 cups flour 2 tablespoons sugar 2 teaspoons grated lemon zest 1 dashes salt 1 stick chilled butter 2 tablespoons cold water 3 eggs 1/2 cup sugar 1/3 cup whipping cream 1/3 cup fresh lemon juice 1 tablespoon grated lemon zest additional sugar strawberry halves for garnish Combine flour, sugar, lemon zest and salt in food processor. Cut butter into pieces and add to dry mixture. Process until mixture resembles coarse meal. Mix in enough water to form dough. Gather dough and shape into disk. Wrap in plastic and refrigerate 1 hour. Preheat oven to 400° F.Roll out dough on
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Short pastry rolled out to about 1/8-in thickness 12 tb Granulated sugar 2 tb Granulated sugar Apricot jam; warmed Fresh fruit such as Golden Delicious apples, Pears and so forth Butter 1/2 Lemon, juice only Preheat oven to 425degrees. Roll out the pastry and cut circles about 5-inches across using a cookie or biscuit cutter. Gather into a ball the dough remaining from the cutouts, roll again and cut additional circles. Sprinkle with about 2 tablespoons of sugar, stack with waxed paper between and refrigerate, or better, freeze. Prepare the fruit by peeling, coring, slicing thinly and tossing with lemon
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