Tuesday, October 25, 2011

A Tart Treat

Raspberry Tarts

o   Preheat oven to 450 degrees
o   Prepare pie crust.
o   Roll crust into 2” balls and flatten into round discs.
o   Shape discs into mini cupcake tin pressing discs into the shape of the tin as though they were tiny pies.
o   Brush edges of crusts with egg wash and then sprinkle with sugar sprinkles for a golden brown color and some sparkle.
o   Fill each cup with approximately 1 Tbs. of the Raspberry filling, be careful not to overfill.
o   Bake at 450° for about 10 minutes or until edges are lightly golden brown.
o   Allow tarts to cool completely
o   Remove from pan carefully and pipe or spoon on a dollop of raspberry cream topping.

Raspberry Filling
o   2 c. partially crushed raspberries
o   Granulated sugar to taste (I use about ¼ c. for every 2c. berries)
Mix and let macerate until they are juicy and delicious
Raspberry Cream Topping
o   1c. heavy whipping cream
o   4 oz. room temperature cream cheese
o   2 Tbs. raspberry filling
Whip cream until it is nearly ready, add cream cheese and raspberry topping. Whip all together until smooth and creamy. (add powdered sugar to whipped cream to sweeten if desired.)
Grandma Maud’s Pie Crust
o   2c. Flower
o   1c. shortening (Crisco is best)
o   1 egg
o   Ice water
o   Vinegar
o   1 pinch salt
In a large bowl cut shortening into flour until well mixed. In a separate small bowl beat one egg with a splash of white vinegar and a splash of ice cold water. Add egg mixture and a pinch of salt to the large bowl and cut in adding more flour if needed. Dough should not be sticky at all but combine easily into a ball.
Bake at 450°
To increase your yield, maintain the 2 to 1 flour: Crisco ratio and multiply egg mixture to achieve desired texture.

          The measurements and techniques involved in Grandma Maud’s crust are not exact by any means. When my mom taught me how to make it she used just the words that Grandma Maud had used to explain it to her.
          “What’s a splash, mom?” I asked.
          “You know, just ‘splash’, turn the water on, let it get really cold, then run your bowl through the streaming water. A splash.”
          No joke, that’s how she taught me. That’s how Grandma taught her. I never knew my dad’s Grandma, but I bet she was really somethin’.

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