Almond Cream

August 11th, 2011 § 0 comments § permalink

Makes 2 cups

Ingredients

1 stick unsalted butter, softened
½ cup honey
1 cup ground almonds
2 eggs
½ cup heavy cream
Vanilla bean scraped, seeds reserved

Directions

Mix together in a large bowl the butter, honey, almonds, vanilla seeds, eggs and cream until smooth. Use in tarts that are baked for about 10 minutes at least.

Lemon Curd

August 11th, 2011 § 1 comment § permalink

Makes 2 cups

Ingredients

1 tablespoon lemon zest
1 tablespoon corn starch
½ cup lemon juice
1 cup sugar
3 large eggs, beaten
Pinch of salt

Directions

Whisk together all ingredients in a medium sauce pan and bring to a medium low heat, whisking slowly until mixture is thick. Allow to cool and refrigerate.

Mini Cream Fruit Tarts: Apricot, Italian Plum & Prune, Raspberry, Blueberry

August 11th, 2011 § 0 comments § permalink

Makes 8 Tartlets

Ingredients

Lemon Cream
Almond Cream
Honey & Herbed Ricotta
1 cup sliced apricots
1 cup sliced Italian plums
¼ cup prunes, chopped fine
1 cup raspberries
1 cup blueberries
8 tartlet shells, par-baked
Ginger Honey Glaze
Herbal Honey Glaze
Sweet Black Pepper Cherry Glaze

Directions

Pre-heat oven to 350 ° F. Place about 3 tablespoons filling of choice into a par-baked tart shell and place about ½ cup of fresh fruit, (for the plum add the prunes as well) nicely arranged on top. Bake for 10 -15 minutes or until the fruit is soft. Take out of the oven and brush with a little bit of glaze of choice. The recipe makes 2 of each variety of tartlets.

*Pairing ideas: Blueberry Lemon Cream with Honey Ginger Glaze, Apricot Almond Cream with Herbal Honey Glaze or Black Pepper Cherry Glaze, Raspberry Herbed Ricotta with Ginger Honey Glaze, Plum & Prune with Almond Cream and Ginger Honey Glaze.

Tarragon Biscuits

August 10th, 2011 § 0 comments § permalink

Makes 15 biscuits

Ingredients

3 cups all purpose flour
3 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 teaspoon salt
12 tablespoons butter, cold & cut into cubes
1 ½ cups heavy cream
2 tablespoons orange zest
3 tablespoons fresh orange juice
3 tablespoons fresh tarragon leaves, sliced into thin strips

Directions

Sift together flour, sugar, baking powder, and salt into a large bowl and gently mix. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream, zest, orange juice and tarragon in a measuring cup. Make a well in the center of the flour and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, ¾ to 1 inch thick. Transfer the dough to a baking sheet lined with parchment, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 6-10 even shapes of your choice, circles, squares, triangles, etc. and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.

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