smith077 Profile - (16944603)

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Recipe Reviews 2 reviews
Rustic Autumn Fruit Tart
After reading the reviews, I decided to add a bit of powdered sugar and a pinch of salt to the dough in my food processor. I put the chilled butter cubes and four ounces of the cream cheese in with the flour. After pulsing, I dumped it all out on parchment paper. It didn't want to clump together so I put it back in the food processor. I decided to add a bit of vanilla, a squirt of lemon juice, and a half tsp. of water. I pulsed it again and dumped it out on the parchment paper. This time it let me shape it into a round flat shape. I wrapped it up and put it in the fridge while I prepared the fruit. I used a Fuji apple, a Granny Smith, and a bartlet pear. I grated a bit of nutmeg, added the cinnamon, and put in a quarter tsp. of pumpkin pie spice as I didn't have cardamom. I squeezed lemon juice over the apples instead of using the orange juice and poured the brown sugar and a bit more of the corn starch over them with the spices. I let that sit awhile so I could prepare the crust. It had the right amount of juice. I rolled the dough between two sheets of parchment paper which made it easy to get the right size and to place it in a tart pan. I cut the excess dough off and cooked it to test it out. Very buttery and flakey. Next time I would use less sugar with the apples, cook it longer with aluminum foil cover, and do the crust just like I did. Yummy!

0 users found this review helpful
Reviewed On: Nov. 1, 2014
Pie Crust II
I loved the idea of the soda but only had a pumpkin spiced beer. I made 1/4 recipe in the food processor and used very cold butter instead of veg. lard. I threw in a 1/2 teaspoon of sugar for the heck of it and pulsed the dry ingredients with the butter. Then I poured in 3 oz. of the beer. I dumped it out on a floured board and lightly shaped it in a ball to be placed in the fridge wrapped in Saran. The consistency was perfect. I think the secret might be in very cold butter, a smaller recipe, and very little handling. Don't know about the taste yet but will let you know.

2 users found this review helpful
Reviewed On: Nov. 24, 2010

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