Tapestry Title: The Queen of Hearts made some tarts all on a summers day, The Knave of Hearts took those tarts and with them ran away.
Recipe: The Queen of Hearts Tart Recipe
The Queen of Hearts Tart Recipe
2 cups flour
1/2 cup ground almonds
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup butter
1/4 cup vegetable shortening
1/4 teaspoon almond extract
6 tablespoons ice water
Lemon Custard recipe to follow
1/4 cup melted crabapple jelly
Various fresh fruits. Seedless grapes, blueberries, strawberries, kiwi, or canned mandarins or some of each.
The recipe makes 24 tarts.
1. Heat oven to 350 F. - combine flour almonds, sugar and salt, cut in butter until it resembles coarse crumbs. Stir in almond extract and water 1 tablespoon at a time until pastry holds together.
2. Divide dough into 16 equal pieces and roll each to 1/4 " thickness cut and fit into tart pans, use the excess to make the remaining 8 tart shells. Peirce the shell with a fork several times.
3. Bake for 15 - 20 minutes until lightly browned.
4. Cool and prepare Lemon Custard
5. Spoon Lemon Custard into cooled shells and arrange fruit on top then brush with the melted apple jelly. Refrigerate until served. Very nice with a dollop of Devonshire Cream or whipped cream on top.
Lemon Custard
In a 2 quart saucepan with a whisk beat 1 1/3 cups of milk and 1/2 cup sugar and 3 tablespoons or cornstarch until smooth. Heat stirring constantly until it boils. Beat 2 large egg yolks in a bowl. Add a few tablespoons of the hot mix to the egg mix and then stir the egg and 1/3 cup lemon juice into the milk mixture. Cook stirring until thickened (don't boil) remove from heat and whisk until smooth, cover and refrigerate until cold.
Homemade "Devonshire" Cream
In a small bowl beat 1 - 8oz package of cream cheese until fluffy. Beat in 1/2 cup of sour cream and 2 tablespoons confectioners sugar until well mixed. Refrigerate until serving.
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Artist: Luanne McCollum
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