Pastry

Tart  Formulas

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Almond and Pine Nut Tart

Yield:  2- 10â€? Tarts

Ingredient            Amount
 
1-2-3 Cookie Dough                        24 oz
 
Almond Paste                        12 oz
Butter                        8 oz
Sugar                        7 oz
Whole Eggs                        12 oz
Vanilla                        1 oz
Flour, Pastry                        3 oz
Pine Nuts                        4 oz
 
Honey, melted                        garnish
6X Sugar                        garnish
 
Method :
 
1. Roll out dough and line shells.
2. Place frozen raspberries (crumbled) or blueberries on the bottom of the shell.
3. Mix almond paste, and sugar.  Add the butter in pcs to make a smooth paste.
4. Slowly add the eggs in stages then and flavor.
5. Incorporate the flour.
6. Spread filling into the shell and top with pine nuts.
7. Bake @ 350
8. When tart is cooled, brush with melted honey OR dust with powdered sugar.
 
 

 

 

 

 

 

 

 

Alsatian Apple Tart

Yield:  2- 12â€? Tarts

Ingredient            Amount
 
Puff Pastry Dough                        20 oz
Apples, Golden, peeled, cored, sliced                        8 to 10
 
Egg wash                        as needed
Apricot Jam                        2 oz
Clear Gel                        2 oz
Water                        2 oz           
 
Method :
 
1. Roll dough to the size of a 12â€? cake circle.  Relax the dough often.  Make sure it stays round in shape.
2. Egg wash the rim, approx ¼ “ in width...