Tart-a delight one-of-a-kind

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Pie is a baked dish with dough and filling a on the base of pastry. This filling would be done with the use of sweet or salty. Today, the fruits are also commonly used for filling. Forms of miniature tarts called the Tartlets. Here are some of the delicious recipes to tarts.

Pineapple tart

Materials needed:

For 1 cup all-purpose flour

1 cup all-purpose flour

10 tablespoons butter

Beaten egg 2

2 tablespoons cold water

Salt 1 pinch

Fresh pineapple 2 cups

(peeled, chopped and shredded)

1 ½ cups white sugar

4 cloves

Method of manufacture

Keep a large bowl ready and mix in all-purpose flour, flour for self-growth and salt. Insert the butter when the mixture to get the shape of coarse crumbs. Leave some space in the middle of the mixture. After this is done, add the beaten egg and water. Make sure the ingredients are blended nicely with the other. See to it that the dough is not kneaded too. Roll the dough into balls and beautiful shape, wrap it in plastic sheet. Allow to cool for 4 hours or overnight. Take a saucepan and mix pineapple and sugar. Their heat below the average temperature. Then slowly to reduce the level of heat and stir regularly for 30 minutes until you get a thick mixture. Take off the heat and let it cool. Then, Preheat the oven to 400 degrees f. roll the balls of dough on a floured surface. Using cutters cut into round pieces, with 24. Place them on the cookie sheet. Fill in the empty middle part of dough with one tablespoon pineapple jam. Arrange the dough over the jam. Make sure the dough is extended until the dough shell.

Again, cut 24 more round pieces and cut the center portion in a way that will get a doughnut shape. Wet the edges of the dough and decorate the top of the shells with the ring-shaped Center sections. Lightly rub the top of the dough with the beaten egg. Put it in the oven and bake for 20-25 minutes. Then put it in a pan and let it cool for 5 minutes. Then, put them on a wire rack and let it cool until it is set correctly. Once set, you can serve it fresh.

Down beneath the Lemon tart

Ingredients needed:

All-purpose flour 2 1/2 cup

Butter cups 7-8

Powdered sugar 3/4 cup

1 egg yolk

Cold water 1 ½ tablespoons

Very high sugar 3/4 cup

Lemon zest 2 tablespoons minced

Fresh lemon juice 3/4 cup

Cream 1/2 cup

Instructions

In a food processor, process the combination of ingredients, such as flour, butter and icing sugar. Continue the process until you get a crumb-like mixture. Introduce the egg yolk and 1-2 teaspoons of cold water. Again, to elaborate until the mixture to get the shape of the dough. Does the yeast mixture in a flat form and cover it with a plastic wrap. Let it cool for 20 minutes.

Beautiful to roll the dough up into a tart pan. Check if there are any sorts of cracks in the rolled pastry. If you find one, fill it with the leftover dough. Refrigerate inside the freezer for 20 minutes. Then preheat the oven to 350 degrees f. line pastry with foil and fill it with raw rice. Keep it in a preheated oven and let bake for 15 minutes. Get rid of the foil and raw rice. Then bake again until the dough requires a light golden color. Take a bowl and mix up gradually like Superfine sugar, eggs, lemon zest, lime juice and cream. Take extra care not to overbeat the mixture. Filter the mixture using a colander. Then, place the pan on a baking sheet. Slowly insert the lemon mixture over the pastry crust baked. Bake until it is set correctly. Firstly, the filling would be extremely fluid but will set when it is cooled. Stay away from Cook since overcooking can result in cracks. When cooled and set, to serve.

If you want to search for the most interesting recipes tart (also called tærte by the Danish cooking professionals), should visit Isabellas. dk to learn more about it.