Description This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! You can store dough in the freezer for up to 2 weeks. Ingredients 2 ½ cups all-purpose flour 2 tablespoons white … Read more
Description In late July, blackberries grow everywhere in my hometown. I came up with this pie recipe after coming home with a big basket full of fresh, ripe berries. Ingredients 2 cups all-purpose flour 1 teaspoon sea salt ¾ cup cold butter ¼ cup shortening ½ cup ice water 8 cups fresh blackberries 1 cup … Read more
Description Holiday cookie bar like no other. Ingredients 3 cups all-purpose flour 1 ½ cups butter, softened 1 ½ cups powdered sugar 6 eggs, separated 1 ½ cups white sugar 2 teaspoons rice vinegar 2 teaspoons cornstarch ¾ cup raspberry preserves, or to taste Instructions Preheat the oven to 350 degrees F (175 degrees C). Beat flour butter … Read more
Description This berry tart is light and fresh! Refrigerate any leftovers. Ingredients cooking spray 1 ½ cups all-purpose flour ¾ cup unsalted butter, at room temperature ⅓ cup confectioners’ sugar ¼ teaspoon salt 5 ounces cream cheese, at room temperature ½ cup white sugar 2 large eggs, at room temperature 2 lemons, zested and juiced 2 … Read more
Description Shortcrust is probably the most widely used of all pastries and is good with sweet or savory fillings. Ingredients 1 ½ cups all-purpose flour ½ cup cold butter, chopped 1 egg yolk 3 teaspoons ice-cold water, or as needed Instructions Sift flour into a bowl and rub in butter. Add egg yolk and enough water … Read more
Description A spring tradition in my family. This wonderful recipe passed down from my great-grandmother combines the sweetness of a crumb topping with a tart custard-style rhubarb pie. Ingredients 1 cup white sugar 2 tablespoons all-purpose flour 1 egg ½ teaspoon vanilla extract ¾ cup all-purpose flour ½ cup brown sugar ⅓ cup butter, softened … Read more
Description Easy, quick mini fruit tarts for any occasion. Something I came up with what I had on hand. The dessert shells can be found in the fruit aisle at a supermarket. Ingredients 7 strawberries, hulled and quartered 1 teaspoon white sugar ½ (8 ounce) package mascarpone cheese ½ cup confectioners’ sugar, divided ⅓ cup … Read more
Description Once rhubarb season starts, my daughter immediately requests I make this pie. The recipe makes a large 10-inch pie, but is very easy to assemble and always comes out perfect. Ingredients 1 unbaked 10-inch pie shell 2 slightly beaten eggs 3 cups diced rhubarb 1 ½ cups white sugar ½ cup milk 1 teaspoon cornstarch … Read more
Description Easy lemon custard pastry cream for lemon tartlets. Ingredients 3 cups heavy cream, divided 5 large egg yolks ¾ cup cornstarch 1 ½ cups sugar ½ cup fresh lemon juice Instructions Whisk together 1 cup heavy cream egg yolks and cornstarch in a bowl. Set aside. Combine remaining 2 cups heavy cream sugar and lemon … Read more
Description This luscious and elegant berry tart is a perfect combination of rich custard and refreshing berries to add a delightful finish to your summer dinner party. Ingredients 1 ¼ cups all-purpose flour ½ cup butter ¼ cup white sugar 2 tablespoons water 1 (4 ounce) bar milk chocolate 1 (8 ounce) package cream cheese ½ … Read more