Stove Top Cooked French Sweet Tart Dough

Recipes in this PostFig Tart made with Stove Top Cooked French Sweet Tart Dough

This has got to be the easiest way to make sweet tart dough. It makes a dough that is almost like a good cookie, just delicious! My food processor is in very poor health, like not working, might be able to be fixed. So, I needed to find a way to make tart dough without using the food processor. I found a recipe at David Lebovitz that looked promising – it required melting butter in the stove. Hey, it’s summer time in Glendale, California, and I didn’t want to make my house any hotter if I could help it.

I figured that I could melt the butter on the stove top, and use the Kitchen Aid mixer to actually make the dough. I was right, it worked out perfectly. This will be my go to recipe for sweet tart dough from now on. Because of the caramelization of the butter and sugar, the crust had a slight caramel flavor and color that was perfect for my Blue Cheese Stuffed Fig Tart with Balsamic Honey Glaze.

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Ham and Spinach Quiche with Goose Fat Crust

ham and spinach quiche

Ham, spinach and cheese Quiche with a goose fat crust

Recipes in this Post

When I made the Roast Goose for Christmas dinner, I had a lot of goose fat. I didn’t want to waste it, so I rendered it, and have used it here and there. It’s wonderful stuff. I thought I could make a pie crust out of for the Quiche I was making for the picnic today.

Most of the time, I buy a ready-made crust in the refrigerated cookie dough section. The reason I do this is because my crusts don’t usually turn out that well. Today, whist visiting The Smitten Kitchen’s Pie Crust 102, I found out why – I have been using the wrong tool for the job – I’ve been using a food processor. So, if you’re using a food processor and your crust isn’t turning out flaky, that’s why.

Making a crust by hand is not that difficult. You just need a pastry dough blender, and a little elbow grease. My pastry dough blender died a couple of years ago, so I used a heavy fork. It worked just fine.

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Mystery Apple Cream Cheese Tart

Apple Cream Cheese Tart

Apple Cream Cheese Mystery Tart

My friend, Cathy, invited me to a potluck Christmas party, but, what a party. This was a party for the Sisters in Crime, a group of women mystery writers. We were treated to the published authors reading from their newest books.

When we originally talked about this, I was going to make Scrambled Burger Quiche, but I never made it to the store, so there I was with another mystery on my hands – what could I make that would be simple, quick, and stunning with what I had on hand.

I looked in the refrigerator and saw I had a package of cream cheese, 4 apples, eggs and Panko bread crumb topping left over from Cranberry Brown Betty. Amber had made a wonderful Gorgonzola Pear tart for Thanksgiving, and that was what gave me the idea to make this tart. Mystery solved! Apple Cream Cheese Tart coming up!

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Lemons, lemons, lemons – Lemon Meringue Pie

Lemon Meringue Pie What’s the old saying? “When life gives you lemons, make lemonade!” I say, make Lemon Meringue Pie and Rose Lemonade with the left over lemon juice.

When I was a child, my mother used to make this pie frequently, because it was simple, and always very, very good.  I remember the first time I went to a coffee shop and got excited because they had Lemon Meringue pie, but, it was translucent and nasty.  My mother’s was not made from cornstarch, my mother opened up a can and made magic!

A word about that magic can – my mother used Eagle Brand Sweetened Condensed Milk and I used it for years, and I still use it when I want absolute perfection. I found out about the Hispanic product La Lechera, that not only tastes very good, but it considerably less expensive!  Do yourself a favor and keep a few cans on hand, you can also use it for Magic Cookie Bars (recipe to follow), and Thai Iced Tea. Although La Lechera is very good, Eagle Brand is still my favorite, and is the only one I will use when I make Cappuccino Fudge.

Please don’t buy one of those pre-made crusts.  This recipe is so simple that you will not have any need to “save time”.  If you have a food processor, like my Waring Food Processor, then this whole process takes 10 minutes (including baking the pie!).  If you don’t have a food processor, that’s fine, too.  Either way you go, a graham cracker crust made from scratch is better than a store bought one any day.

So, here are the two things I am making today, including the Rose Lemonade.

Graham Cracker Crust – Simple

Ingredients

  • 6 tablespoons butter melted
  • 24 graham crackers
  • 1/4 cup sugar

Instructions

  1. In a small saucepan or the microwave, melt 6 tablespoons of butter.
  2. There are two methods of doing of making the crumbs:
    1. The best way to do this, however, is in a large food processor, just be sure to use the pulse button and pulse the crackers, then add the butter and sugar, and pulse two or three more times before removing and putting into your pie pan.
    2. Place about 24 graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches.
  3. Measure 1 1/2 cups of graham cracker crumbs into a medium bowl. Add 1/4 cup of sugar to the graham crackers. Add the melted butter. Stir or blend together with your hands.
  4. Finally, press into the pie plate or other pan.
  5. To pre-bake the pie crust, bake for 8 to 10 minutes in a preheated 350 degree . oven.

Variations

You can make this crust with other kinds of cookies. Lemon cookies and ginger snaps both make excellent crusts.

Preparation time: 10 minute(s)

Cooking time: 8 minute(s)

Diet type: Vegetarian

Number of servings (yield): 1

My rating 5 stars:  ★★★★★ 1 review(s)

Culinary tradition: USA (Traditional)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

This always makes a perfect pie, and is creamer than the cornstarch version. Using key limes instead of lemons will make a Key Lime Pie.

Lemon Meringue Pie – No Cornstarch!

Ingredients

  • 1 Graham cracker crust
  • 1 can Sweetened Condensed Milk
  • Juice of 1 Lemon
  • Lemon Rind (optional)
  • 1 drop Yellow food coloring (optional)
  • 3 Eggs separated
  • 2 tablespoons Sugar
  • Instructions

Instructions

  1. Preheat oven to 350.
  2. Combine milk with egg yolks and lemon juice and rind. Mix thoroughly.
  3. Pour into prepared graham cracker crust.
  4. Beat eggs until stiff. Gradually add sugar, and beat a bit more.
  5. Spoon eggs over top of pie, making sure all edges are secure, then make peaks with the back of the spoon.
  6. Bake at 350 about 10 minutes or until the peaks are lightly browned.
  7. Let stand and cool, then place in refrigerator and chill thoroughly before serving, at least four hours.

Variations

This always makes a perfect pie, and is creamer than the cornstarch version. Using key limes instead of lemons will make a Key Lime Pie.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.