![]() I find these additions easier to work with using a wooden spoon so as not to over mix the dough. Working in 3 additions, add flour mixture to the bowl until just combined. Mix them together on medium speed until they form a pale and fluffy paste, 2 to 3 minutes.Īdd the egg yolk mixture and mix them together on medium-low speed until well combined. In a 3rd bowl cream the butter and ¼ cup sugar together using an electric mixer fitted with the paddle attachment. In a smaller bowl mix egg yolk, cream, and vanilla. Whisk together the flour with the cornmeal, and salt in a large bowl. Refrigerate filling, covered, until you are ready to assemble the tart. Mix in ¼‑cup basil chiffonade at the very end until just incorporated. You are looking for a sour cream consistency, very smooth with no lumps. NUTRITIONAL DATA (per tart): Calories: 460 Cholesterol: 105 mg Sodium: 780 mg Fat: 22 g Dietary Fiber: 2 g.Using a hand mixer or whisk whip together the mascarpone cheese, cream, and ¼‑cup sugar. Add a sprig of rosemary to each and refrigerate until completely set. Heat the preserves and honey in a small pot or in the microwave and brush over the tarts. Place one pastry circle in the center of each tart. Cut remaining peaches lengthwise into thin slices and lay them slightly overlapping around the crust edges. ![]() Lay one dried peach half, smooth side up, in the center. ![]() To assemble: Spread the mascarpone filling in the tart shells. In a small bowl, whisk the mascarpone, sour cream, sugar, lemon zest, almond extract and salt until smooth. Drain, blot on paper towels and let cool.ĥ. Add the peaches, reduce the heat to a simmer and cook until the peaches are tender, about 25 minutes. Meanwhile, prepare the peach topping and filling: Partially fill a medium-size pot with water and bring to a boil. Watch that the circles don’t burn prick the crusts if they puff up.Ĥ. Bake in the middle of the oven until center and edges are golden, 25 to 30 minutes. Prick the crusts and circles with a fork. Refrigerate for 30 minutes before baking.ģ. Gather the scraps, re-roll and cut out four 1-inch circles. Transfer to small tart pans, pressing the dough up the sides with floured fingers and trim the tops even with the pan. On a floured board, roll out the balls of dough into circles measuring about 6½ inches in diameter. Gather into a ball, pat with flour, divide into four equal parts and roll into balls.Ģ. Drizzle the water evenly over the mixture and pulse until the dough just comes together. Add the honey and butter and pulse until the mixture resembles coarse meal. Prepare the crust: In a food processor, combine the flour, cornmeal, rosemary leaves and salt and pulse to blend. ¼ cup sugar, plus extra to sprinkle on crustsĤ small rosemary sprigs, for garnish Methodġ. ![]() ½ tablespoon minced fresh rosemary leavesġ tablespoon chestnut or other flavorful honeyĥ tablespoons plus 1 teaspoon (¹∕3 cup) cold unsalted butter, cut into pieces Prep time: 45 to 50 minutes, plus unattended cooking and chilling time See other related recipes in Cupcake Competitors. Another enticing combination is a little fresh basil in the crust of a strawberry-rhubarb tart. By using high-quality dried peaches, your customers can enjoy them any time of year. The sophisticated flavors in these rustic tarts-hints of rosemary and chestnut honey-are reminiscent of Italy. ![]()
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