Fruit Tarts - Cincinnati News, FOX19-WXIX TV

Fruit Tarts

Tart Cooking Demonstration, as an example of a recipe taught during the ‘Tea Party 101' Class with Kat Kessler, Pastry Chef from the Hilton Netherland Plaza

  • Need an idea for a party or get-together? This class is the perfect solution. Join Chef Kat, a former pastry instructor at the New England Culinary Institute, in learning how to make scones, petits fours and preparing a fabulous brew. 
  • Sign up now - spots still available for this class on Saturday, February 2nd   - 10:00am-1:00pm, $59 per person

Attachments: (MCI) Cincinnati State Logo

Recipe:    

SUGAR DOUGH

Quantity

Unit

Ingredient

Prep Notes

9

Oz.

Butter

Soft

9

Oz.

Powdered sugar

Sifted

2

Each

Eggs

 

1

Each

Egg yolk

 

18

Oz.

AP flour

 

1

Tsp.

Salt

 

  • 1. Cream butter and powdered sugar together in a kitchen aid with paddle.
  • 2. Slowly incorporate eggs and yolk. Mixture may appear curdled, don't worry.
  • 3. Add flour and salt all at once, mix only until incorporated.
  • 4. Pat out onto parchment lined sheet tray. Wrap and refrigerate until needed.

LEMON CREAM

Quantity

Unit

Ingredient

Prep Notes

1

Cup

Sugar

 

4

Each

Eggs

 

¾

Cup

Lemon juice

Fresh

½

Tsp.

Salt

 

11

Oz.

Butter

Soft

  1.  In bowl whisk together sugar, eggs and lemon juice
  2. Place over simmering water, whisk occasionally until mixture thickens.
  3. Strain mixture into another bowl.
  4. Whisk in butter gradually to form a smooth mixture.
  5. Store refrigerated.

Note:  can use other juices and purees, such as mango, lime, etc.  For less acidic juices and purees, use ½ cup juice or puree and ¼ cup lemon juice to make a total of ¾ cup juice.

  

Additional Info:

www.goaheadgetthere.com

For more information on the Midwest Culinary Institute and/or available cooking classes call 513-569-1643.       

Powered by Frankly