Pear Almond Tart
Crust:
1/2 cup butter
1/4 cup sugar
1 egg
1 1/2 cups all purpose flour
Filling:
6 oz. almond paste
1 1/2 Tbsp sugar
1/4 cup unsalted butter
2 1/2 Tbsp cake flour
2 eggs
8 poached (or canned) pear halves |
Cream the butter and sugar until light. Add the egg. Stir in the flour. Chill the dough several hours or freeze until firm to the touch but not hard. Roll out dough and place into a greased 9 or 10-inch tart pan.
In a bowl, mix the almond paste and sugar until the almond paste is broken up. Add the butter, a tablespoon at a time, mixing until very smooth. Stir in flour. Stir in eggs. Spread the filling into the prepared crust. Arrange thinly sliced pear halves over filling, small end to the middle. Bake at 375 degrees for about 35 minutes or until filling is set and golden. Brush with hot apricot glaze when removed from the oven. |
|
 |
Fruit Cobbler
Fruit Mixture:
1/2 cup sugar
1 Tbsp cornstarch
1/4 tsp cinnamon
5 cups peaches, or pears or berries
Combine sugar, cornstarch and cinnamon.
Sprinkle over fruit and toss to coat.
Cobbler Dough:
2 cups all purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 cup salted butter
3/4 cup & 2 Tbsp. milk |
| Combine dry ingredients. Cut butter into dry ingredients to pea-size pieces. Stir in milk to make dough soft . Pour peach mixture into a 9-inch cake pan. Spoon cobbler dough over peaches, about 6 big spoonfuls. Bake at 375 degrees for about 35 minutes or until peaches are tender and topping is golden brown. Serve warm. |
|
Light Cherry Tart
Crust:
3/4 cup all purpose flour
3 Tbsp butter
2 Tbsp water
Cut butter into flour to pea-size pieces. Add water to make a crumb crust. Roll out dough and place in a lightly greased 9 or 10-inch tart pan.
Filling:
12 oz. fat-free cream cheese,
1/2 cup sugar
1/2 tsp vanilla
2 egg whites
1 1/2 Tbsp skim milk
1 1/2 Tbsp all purpose flour
1 1/2 cups light cherry pie filling |
Mix cream cheese, sugar, and vanilla until soft-don’t overmix. Add the egg whites. Add the flour and milk. Pour filling into tart crust. Bake at 350 degrees for 20 minutes. Remove from oven. Carefully spread pie filling over mixture. Continue to bake for an additional 20 minutes. Cool slightly. Brush with hot apricot glaze. Serve well chilled. |
|
 |
Tofu Cheesecake
Crust:
1 1/2 cups graham cracker crumbs
3 Tbsp sugar
4 Tbsp melted margarine
Combine all ingredients to make a crumb crust. Press crumbs into a lightly greased 9 spring-form pan. |
| Apricot Glaze:
12 oz jar apricot jam
2-3 tbsp water
Combine jam and water in a saucepan.
Bring to a boil.
Strain. Refrigerate. Heat to use, brushing onto fruit |
Filling:
24 oz. Mori Nu extra firm tofu
1/2 cup sugar
1 1/2 Tbsp cornstarch
2 1/2 Tbsp soymilk or skim milk
1 1/2 Tbsp almond butter, or unsalted butter
1 tsp vanilla
1 1/2 tsp grated lemon peel
Fresh fruit |
| Puree all ingredients except pie filling in a blender. Pour filling into prepared crust. Bake at 350 degrees for about 45 minutes or until cheesecake is set. Remove from oven. Cool. Before serving, garnish with fresh fruit. |
|
MATC Home / Food Service Courses / Culinary Courses / Culinary Program / Baking & Pastry Arts Program / Recipes
For more information, email mhill@matcmadison.edu
Last modified : Thursday, October 3, 2002
|
