That's what I'm saying. There is no pasty recipe there. That's what I am
looking for, is a pastry dough recipe that would work.
Marilyn
----- Original Message -----
From: "Blaine Deutscher" <b.m.deutsc...@sasktel.net>
To: <cookinginthedark@acbradio.org>
Sent: Tuesday, November 02, 2010 6:47 PM
Subject: Re: [CnD] Here is the recipe I"m talking about!
then how do you make the crust? there was no recipe for making the dough
just said to put it in the tart shells and press to make them so thick.
----- Original Message -----
From: "Marilyn" <mldeweese1...@frontier.com>
To: <cookinginthedark@acbradio.org>
Sent: Tuesday, November 02, 2010 4:39 PM
Subject: Re: [CnD] Here is the recipe I"m talking about!
Since it says "two recipes of nut crust", I'd say no.
Marilyn
----- Original Message -----
From: "Blaine Deutscher" <b.m.deutsc...@sasktel.net>
To: <cookinginthedark@acbradio.org>
Sent: Tuesday, November 02, 2010 5:08 PM
Subject: Re: [CnD] Here is the recipe I"m talking about!
are these shells premade?
----- Original Message -----
From: "Marilyn" <mldeweese1...@frontier.com>
To: <cooking-frie...@yahoogroups.com>
Cc: <cookinginthedark@acbradio.org>
Sent: Tuesday, November 02, 2010 5:49 AM
Subject: [CnD] Here is the recipe I"m talking about!
PERFECT CRANBERRY TARTLETS
2 recipes Perfect Nut Crust
CRANBERRY FILLING:
2 env. unflavored gelatin
6 c. fresh or dry-frozen cranberries
2 c. sugar
1 c. red currant jelly
GARNISH:
1 c. heavy cream, whipped
Prepare the crust and using your fingers, press the dough firmly against
the
bottoms and sides of 3 inch tart pans so that it is about 1/8 inch thick.
Chill
the shells for 1 hour.
Preheat the oven to 350 degrees. Put the shells on a baking sheet and
bake
until slightly golden and firm, about 12 to 15 minutes. Remove the baking
sheet
from the oven and set the tart pans on a rack to cool. Then carefully
remove
the shells from the pans.
To prepare the filling, stir the gelatin into 1/2 cup cold water until
dissolved. Wash and pick over the cranberries.
In a saucepan, combine the cranberries with the sugar and jelly. Gently
boil
the mixture, uncovered, over moderate heat, stirring occasionally for 15
minutes.
Remove the pan from the heat. Cool the mixture slightly, and stir in the
softened gelatin.
When the mixture is cool, divide it evenly among the tart shells. Chill
the
tarts and serve topped with the whipped cream. This recipe will fill 12 -
4
1/2 inch tarts. Enjoy.
__._,_.___
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