Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet
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June 14, 2001
A male correspondent once wrote: "What do you get when you
spell desserts backward? HELP!"
I answered with one of my all-time favorite recipes,
one that is impressive, delicious, and simple to make.
Next time you need a dessert that is both beautiful to
gaze upon as well as consume, don't get stressed -
try this wonderfully rich and sinful treat that looks
elegant but is EASY to make - honest!
Works especially well on girlfriends, boyfriends
and mothers-in-law. Enjoy!
RASPBERRY BUTTER TART
Preheat oven to 350 degrees.
CRUST:
1/2 cup (2 sticks) unsalted butter
1/2 cup granulated sugar
2 egg yolks, beaten
1 TBSP. fresh lemon juice
2 TBSP. finely-grated lemon rind
2 1/4 cups flour
1 tsp. baking powder
FILLING:
1 12-16 ounce jar of black raspberry, red raspberry
or blackberry jam
1 tsp. lemon juice
Soften the butter.
Cream with granulated sugar.
Add egg yolks, lemon juice & rind and beat til smooth.
Add the flour and baking powder and mix well with your hands.
YES, the dough will be greasy and a bit sticky.
Now for the fun part:
Press and pat 2/3 of the dough into a 9" round
or square tart pan.
Combine the jam with the lemon juice and
spread evenly over the crust in the tart pan.
Add a bit more flour to the remaining dough and roll out.
Cut into 1/2" strips and criss-cross them over the jam.
Or, if you're feeling especially creative (or romantic),
choose a small heart-shaped cookie-cutter and cut out
several hearts. Arrange them decoratively atop the jam filling.
Bake for 35 - 40 minutes.
When cool sprinkle lightly with powdered sugar if desired.
PS: A reader named Lynn is looking for a recipe for "Wheat Germ Rolls
with Sausage Cheese Sauce." Frankly, we are stumped - does anyone out
there have a copy of or source for this recipe? If so, please send it along.
Grazia, Merci, Danke and Thanks!
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Until next time, see you around the galaxy.
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