In a bowl combine prunes and boiling water. Cover and let steep 10 min. Drain thoroughly. Mix prunes, kumquats and apple slices. Set aside. Into the bowl of a food processor crumble marzipan. Add butter and blend until smooth. With motor running, add eggs one at a time. Set aside.
Roll out pastry into a 15" round and place in a 10" pie dish. Do NOT trim. Pour marzipan mixture into dish, spreading it evenly. Toss fruit mixture with kumquat syrup, then with flour and pile on top of marzipan. Fold excess pastry over filling, letting it fall where it may (this will give it a draped appearance). Brush with glaze. Bake at 425°F for 15 min, then reduce heat to 350°F and bake 30-40 min longer until crust is golden brown. Remove from oven to cool. Serve warm or at room temperature.
In food processor combine flour and sugar; pulse once or twice to aerate. Roll butter in flour, then cut in slices. Roll slices in flour, then cut into sticks and sticks into cubes. Place on top of flour in food processor. Process very briefly until mixture resembles very coarse meal.In a small bowl or measuring cup beat yolks with the water; with motor running pour down the feed tube of processor. Process a few seconds; do not allow dough to form a ball or pastry will be tough. Turn out dough onto work surface and knead gently to get it to stick together. Wrap in plastic bag and refrigerate 30 min or longer. Makes 2 9-11" piecrusts.
Combine dries and cut in the butter. Sprinkle over pie filling and bake at 450°F for 10 min, then 350°F for 40-50 min.
Mix all ingredients. Spread in a 9x13" pan and bake at 400°F for 10-15 min. Take out of the oven and stir, breaking the crust up. Save 3/4 c for topping and immediately press remaining crumbs into a 9" pie pan. Cool. Pour in pie filling and sprinkle with reserved crumbs. Chill.
Mix together and press into pie plate.
In a bowl stir together the crumbs and butter.Press mixture onto the bottom and up the side of an 8" pie plate (1 qt capacity). Bake at 350'F for 8-10 min and let cool.1 1/2 tbsp lime zest
In a metal bowl set over a saucepan of barely simmering water whisk together the zest, juice, half-and-half, sugar, butter and cornstarch and cook the mixture, whisking for 5-7 min, or until thickened and opaque.Let the mixture cool completely.Fold in the sour cream, pour the filling into the crust and chill the pie, covered for 1 hour or until it is cold.Garnish the pie with the whipped cream and lime slices.
Combine yolks, 1/4 c of the sugar & lemon juice.Flavour to taste with nutmeg & cook over water, stirring constantly, until mixture thickens.Remove from heat.Mix in grated lemon rind & vanilla.Cool.Add salt to egg whites & beat until soft peaks form; gradually add remaining sugar & beat until stiff. Fold into warm lemon mixture.Spoon into baked shell & bake at 325°F for 30 min or until golden brown.
Prick 9" pie shell and bake at 450 F for 5 minutes. If bubbles form, prick again. Bake another 10 minutes until pastry is golden brown. Cool completely on rack in pie plate.
Combine 1 1/2 c sugar, cornstarch and salt in large saucepan; gradually add water, stirring with a wooden spoon. Cook over medium heat, stirring constantly, until mixture thickens and bubbles. Cook 1 minute and remove from heat.
Beat egg yolks slightly in a small bowl; slowly blend in approximately 1/2 c of the hot cornstarch mixture; stir back into remaining mixture. Cook over low heat, stirring constantly, 2 minutes; remove from heat (do NOT overcook). Stir in butter, rind and juice; pour into pie shell. Press a piece of plastic wrap directly onto filling to prevent skin. Refrigerate for at least 4 hours.
Beat egg whites with cream of tartar in a medium sized bowl until foamy. Start adding 1/2 c sugar, 1 tbsp at a time, beating at high speed until meringue forms firm peaks. Grease and lightly flour a small cookie sheet. Shape meringue into 6-8 mounds on sheet, swirling with back of spoon to form peaks. Bake at 350°F for 15 minutes or until meringues are golden. Cool on sheet. Transfer to pie with a small spatula.
Combine cornstarch, salt, 1 c sugar and 1/2 c (125 mL) cold water in saucepan. Gradually add 1 1/2 c (375 mL) hot water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Boil 1 minute. Mix a little hot mixture into egg yolks. Blend yolks into the cornstarch mixture. Cook and stir for 1 minute. Remove from heat; add butter, lemon juice and rind. Cool slightly. Pour into baked shell. Cool to room temperature.
For meringue, combine whites and
cream of tartar. Beat until soft peaks form. Gradually add sugar,
beating until stiff peaks form. Spread over filling, carefully sealing
to edge of crust. Bake at 400°F (200°C) for 5-10 minutes or
until meringue is nicely browned.
shell in a fluted tart pan with removable bottom or a regular pie
plate; chill. Mix sugar and flour in a large bowl. Add eggs, syrup and
melted butter; beat with rotary beater until well mixed. Stir in lemon
rind and juice. Pour mixture into unbaked shell. Arrange lemon slices
on top. Bake on lower shelf of oven at 375°F
for 45 minutes or until centre is almost set but still soft. Cool
thoroughly on wire rack before slicing.
Soften gelatin in 1/4 c cold water. Combine the egg yolks, 1/2 c sugar, lemon rind, juice and salt in top of double boiler. Cook over boiling water until thick, stirring constantly. Remove from heat. Stir in softened gelatin until dissolved.
Beat the egg whites until stiff not dry.
Beat in the remaining 1/2 c sugar gradually. Fold whites into yolk
mixture carefully, but thoroughly. Turn into prepared pie shell. Chill
until firm (2-5 hours).
small saucepan combine gelatin, water and egg yolks. Cook and stir over
low heat until gelatin dissolves and mixture thickens slightly. Remove
from heat and beat in peel and juices. Refrigerate or chill over ice
water, stirring frequently until thickened. Meanwhile, beat whites
until stiff not dry. Gradually beat in sugar until stiff shiny peaks
form. Fold into gelatin mixture and spoon into crust. Chill several
hours, then top with coconut to serve.
Heat milk in small saucepan over medium heat until small bubbles appear around the edges. Mix sugar, flour and a pinch of salt in small bowl. With whisk, gradually beat in the hot milk until well blended. Return mixture to saucepan. Stirring constantly, cook over low heat until mixture comes to a boil and is very thick and smooth. Remove from heat; stir a few tablespoonfuls into the yolks, then add yolks to remaining mixture in the saucepan. Stir constantly over low heat for about 2 minutes, until thickened and smooth. Transfer to bowl. Stir in vanilla and butter. Place plastic wrap directly on surface and chill about an hour. To speed chilling, you can place bowl over ice water for 15 minutes, stirring often.
Stir and spread pastry cream
evenly in tart shell. Arrange kiwi slices, slightly overlapping, on
top. Spoon a thin layer of apricot glaze over fruit. Serve within an
1 large pie shell, prebaked & cooled
3 egg yolks
1 can condensed milk
1/2 c lemon juice
1 tbsp lemon zest
4 c blueberries
1/2 c liquid honey
1/2 c water
2 tbsp cornstarch
2 tsp lemon juice
1 c whipping cream (35% MF)
1/4 tsp almond extract
2 tbsp liquid honey
1/4 c toasted almond slivers
In a medium sized bowl, beat together egg yolks, condensed milk, 1/2 c lemon juice & zest.Pour into prepared pie crust and bake at 350°F for 10 min.Cool.
In a saucepan, combine 1 c blueberries, 1/2 c honey, water & cornstarch.Bring to boiling point & let simmer until thickened.Remove from heat & stir in 2 tsp lemon juice. Cool thoroughly & stir in 3 c blueberries.Spoon into pie shell over lemon mix & refrigerate.
At serving time, whip cream, sweeten with 2 tbsp honey & add almond flavouring.Spoon onto pie & sprinkle with almonds.
Grease and flour sides of 9" flan tin. Line bottom with parchment paper. In food processor, combine the XXX sugar and butter, then pulse in flour just until combined. Press dough into the flan tin approx. 1/4" thick. Refrigerate 30 minutes. Prick with fork and bake at 350°F for 12-15 minutes or until slightly coloured. Prick air bubbles while baking if necessary. Cool completely.750 g cream cheese, room temperature
Beat cream cheese until soft. Add remaining ingredients and continue beating until like thick whipped cream. Spoon into shell and refrigerate 2 hours.50 ml sugar
Mix cornstarch, water and sugar. Set aside. Bring berries and any juice to boil on medium high heat. Stir in cornstarch mixture and reduce heat. Continue cooking until thickened. Cool. Spread on tart.
Blend margarine, flour and 2 tbsp XXX sugar until mixture is in fine crumbs. Press into a greased flan tin. Bake at 375°F for 15-20 minutes. Cool.
Cream together cream cheese, 1/4 c XXX sugar, milk and lemon juice until smooth. Pour into crust, saving a small amount to decorate the top.
the berries and white sugar until cooked. Combine water and cornstarch
and pour over berries. Cook for 10 minutes then pour over prepared
filling. Decorate with remaining cream cheese filling.
Blend together flour, butter, cream cheese and salt with mixed or fingertips until well blended and dough forms a ball. Divide into 24 equal pieces. Roll each piece into a ball. Press into small muffin or brioche pans. If dough softens too much chill briefly. Use floured fingers and don't tear as filling will stick.
Combine egg, melted butter, syrup, vanilla, brown sugar and the pinch of salt;stir together until well blended. Stir in pecans. Spoon filling into pans - should come almost to the top of tins. Bake at 350°F for 25-30 min or until filling is set but centre is still soft. Cool in tins on racks. Loosen sides if necessary. Carefully unmould and decorate with drizzles of chocolate glaze (melt together the chocolate and oil in top of double boiler over hot, not simmering, water and stir constantly until melted).
Measure 1 heaping cup of strawberries; put into saucepan. Crush; add sugar, cornstarch and lemon juice. Mix well and cook over low heat, stirring constantly until mixture is clear and thick.
Remove and put through a sieve. Allow to cook, then spoon over berries in bowl. Using spatula, carefully turn berries several times until all are coated with the glaze. Heap in tart shells and serve plain or with whipped cream.
4 sheets phyllo pastry
1 tbsp melted margarine
3/4 c light cream cheese
1/3 c low-fat plain yogurt
3 tbsp sugar
grated rind of 1 lemon
1 c sliced mango
2 c fresh or thawed blueberries
1 tbsp XXX sugar
Brush one sheet of phyllo (keeping the rest under a damp towel) with melted margarine and cut crosswise into 3 strips (scissors work best). Fold each strip into 1/3's to form a square, then round off the corners and push gently into 3 muffin cups. Repeat with the 3 other sheets of phyllo to form 12 shells.
Bake at 400°F for about 5 minutes or until golden. Beat cream cheese, yogurt, sugar and lemon rind until smooth. Divide among the tart shells. Combine mango and blueberries. Spoon into shells and sift icing sugar over the top.
|2 c AP flour||500 mL|
|2 tbsp sugar, opt||25 mL|
|7 oz unsalted butter||225 g|
|3 tbsp ice water||45 mL|
|1 tbsp lemon juice||15 mL|
|2 c prunes, halved||500 mL|
|1/4 c orange juice||50 mL|
|1/4 c Armagnac or brandy||50 mL|
|1/3 c sugar||60 mL|
|2 tsp grated orange rind||10 mL|
|1/2 c whipping cream||125 mL|
These glazed tarts are easy to prepare, delicious and very attractive. Purchased tart shells make this dessert especially convenient.4 oz cream cheese
Blend together cream cheese and lemon rind. Cover bottom of each tart shell with cream cheese mixture.3 c saskatoons
Crush 1 cup of berries and place in a small saucepan with water. Simmer about two minutes. Strain and return saskatoon juice to saucepan. Combine sugar and cornstarch and add to sauce. Cook over low heat, stirring constantly until mixture is thick and clear.Cool, then fill tarts. Tarts may be garnished with a small dollop of whipped cream.
Mix together sugar, butter and vanilla. Stir in the egg & milk. Pour into tart shells and bake at 400 F for 15 min.
Pour boiling water over raisins. Add to all other ingredients after edges are white (after draining well). Put pastry rounds in muffin pans and pour in mixture until about 1/2 full. Bake at 350 F for 20 min.
Mix flour, sugar, salt and rhubarb. Add orange rind and juice. Turn into bottom crust. Dot with butter. Cover with lattice of pastry. Bake at 450 F for 20 min then reduce heat to 350 F and bake another 20 min.
Blend sugar, flour, nutmeg and butter. Add eggs, beat smooth. Pour over rhubarb in 9" pastry-lined pan; top with pastry. Bake at 450 F for 10 min, then at 350 F for 30-40 min.
Beat eggs slightly with a rotary beater. Stir in the light cream, mashed potatoes, sugar, vanilla and salt; beat with a rotary beater until mixture is smooth. Place unbaked shell on the oven rack; pour filling into the shell. Sprinkle with nutmeg. To prevent overbrowning, cover edge of pie with foil. Bake at 350 F for 25 minutes. Remove foil and bake another 15-20 minutes or until knife inserted off-centre comes out clean. Cool pie completely on wire rack. Sprinkle with the toasted almonds and additional nutmeg if desired. Store any remaining pie in the refrigerator.
Prepare walnut pastry. Between 2 sheets of floured wax paper roll out one ball of the pastry to an 11" round. Remove top sheet of paper and invert pastry into 9" pie plate, letting excess extend over edge. Remove remaining sheet of wax paper. Trim pastry edge even with rim of pie plate.To make braided pastry, between 2 sheets of floured wax paper, roll out remaining ball of pastry and pastry scraps to a 10 x 4 1/2" rectangle. Remove top sheet of wax paper. Cut into twelve lengthwise 3/8" wide strips. Braid 3 strips together; repeat 3 times with remaining strips. With water, moisten rim of pastry in pie plate. Place braids around rim of pie plate. Trim off any excess braid and pat braid ends together where they meet.
In large bowl, combine sugar, spices and salt. With electric mixer on medium speed, beat in pumpkin until combined. Add eggs and milk; beat until smooth and well blended. Pour pumpkin mixture in pastry lined pie plate.
Bake pie 10 minutes then reduce heat to 350 F and bake another 35 minutes or until centre of pie is set. Cool pie on wire rack to room temperature, then serve or refrigerate.
Combine flour, walnuts, sugar and salt. With pastry blender or 2 knives cut in shortening until mixture resembles coarse crumbs. Add water, 1 tbsp at a time, and stir lightly with fork just until soft, manageable pastry forms. Divide pastry into 2 balls and roll out as directed in recipe.
Combine pears and apples in large bowl. Sprinkle with lemon juice and toss to blend well. Add honey, nuts, currants, brandy, rind and spices. Cover and let stand at room temperature for at least 2 hours. Taste and adjust flavouring.
Place rack in lowest position of oven and preheat to 400 F. Generously butter 15" pizza pan or round baking sheet. Stack phyllo pastry on work surface. Remove top sheet (cover remaining with waxed paper and damp towel to prevent drying) and brush with melted butter. Fold in half lengthwise. Place one end in centre of pizza pan, allowing other end to extend over side of pan. Brush again with melted butter. Repeat with remaining 11 sheets, fitting carefully into pan and turning each sheet slightly so that one end is stacked in centre and outer ends fan out around pan.
Partially drain fruit mixture. Spoon fruit into centre of phyllo and sprinkle with 1 tbsp brandy. Fold overhanging pastry over filling, brushing top of each sheet with more melted butter before folding next sheet. Dust top of pastry with powdered sugar and drizzle with melted butter.
Set pizza pan in shallow baking pan. Bake 12-15 minutes. Reduce heat to 350 F and continue baking, basting several times with butter from bottom of pan, until phyllo is golden brown, about 20-25 minutes. Cool slightly and dust with powdered sugar. Cut into wedges with scissors and serve.
In large bowl, combine flour and 50 mL sugar. Using pastry blender, cut in butter until mixture resembles fine crumbs. Mix in finely chopped pistachios.Press crust mixture evenly into 9" (23 cm) tart pan with removable bottom; prick in several places with a fork. Chill in freezer for 30 minutes. Bake at 450 F (230 C) for 10 to 12 minutes or until light golden brown. Cool.
In large frypan, combine apple slices, 25 mL sugar
and cinnamon. Cover and cook over medium heat, stirring twice, for 10
to 13 minutes or until apples are tender
but not limp. Drain and cool. Starting at edge of pastry shell and
working toward the centre, overlap apple slices in a spiral pattern.
Force apricot jam through a sieve to remove lumps. Brush jam evenly over apples. Sprinkle coarsely chopped pistachios in a ring around edge of tart.
2 1/2 c finely chopped walnuts
1 1/2 c finely chopped almonds
1/2 c honey
1 tbsp cinnamon
1/4 tsp ground cloves
1/4 tsp fresh lemon juice
26 phyllo sheets (about 1 lb)
1 1/2 c unsalted butter, melted and clarified
Baklava pieces can be wrapped individually in plastic and stored in an airtight container in refrigerator for up to 2 months.
Combine pork, chuck, onion and garlic in skillet; cook until meat is no longer pink. Stir in poultry seasoning, salt, celery salt, pepper, sage and water; cover. Simmer 20 minutes; uncover and simmer 10 minutes longer. Remove from heat; stir in potatoes. Cool.
Prepare bottom crust; put in pan so as to have a 1/4" overhang. Spoon in meat mixture and fold edges over meat. Brush with egg. Place top crust over meat and trim flush with edge of pan. Cut small centre slits. Decorate with fancily cut leftover pastry. Brush with egg.
Bake at 425 F for 15 minutes, then 350 F for 25 minutes until pastry is golden brown. Serve slightly warm with sour pickles and a tossed salad.
Line 9" pie plate with pastry. Fill with apples and sprinkle with lemon juice and raisins. Combine spices and white sugar; sprinkle over apples. Blend brown sugar, flour and butter until crumbs form. Mix in pecans and sprinkle over filling. Cut steam vents in top crust and add to pie. Seal edges. Bake at 450 F for 10 minutes, then 350 F for 40-50 minutes. If crust browns too quickly, cover with foil.
Warm cream and sugar in small pan over low heat until sugar is dissolved and the mixture is translucent, about 5 minutes. Stir in almond extract, liqueur and almonds. Pour into tart shell. Spread evenly. Bake at 425 F for 25 minutes, rotating the pan once or twice to brown evenly. The top should be a deep golden brown. Cool on rack, then gently remove pan rim. Serve with whipped cream.
Mix flour and salt. Add butter cut into small pieces. With fingertips work flour and butter until particle are the size of small peas. Sprinkle with water and work it in with the fingers to make a soft dough. Wrap in plastic wrap and chill for 30 minutes. Using heel of hand, press dough over bottom and sides of a 9" loose bottom tart pan. Prick dough all over and chill. Press a piece of foil snugly into the shell. Bake at 425 F for 8 minutes. Remove foil and bake 4 minutes longer or until shell looks dry but not browned.
Combine all ingredients and divide equally into 8 equal parts (for 4 pies). Pat 4 pieces into well greased pie plates. Roll out remaining dough - you'll need a fair amount of flour as it will be sticky - and cut into strips.Fill with cold partridgeberry jam and place lattice strips over top. Bake at 350 F for about 30 minutes. You can use other types of jam, but nothing comes close to the combination of the sweet molasses crust and tangy partridgeberries.