TART RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALMOND TARTS (01/23/94) (16:04) 1/4- POUND BUTTER 1/2- CUP SUGAR 1- BEATEN EGG 1/4- TSP.BAKING AMMONIA (BUY FROM DRUG STORE.) 1/2- TSP. VANILLA 1 1/2- CUP FLOUR MIX TO MAKE A DOUGH.FILL TART SHELLS WITH A THIN LAYER. 2- OZ. ALMOND PASTE 1- TSP. MELTED BUTTER 1- BEATEN EGG 1/4- CUP SUGAR MIX INGREDIENTS AND FILL REST OF SHELLS.BAKE AT 350 DEGREES FOR 25 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE TART (01/15/94) (2:35) 1 - STICK PLUS 1 TBSP BUTTER 1 2/3 - CUP FLOUR 2 - TBSP SUGAR PINCH OF SALT 1 - EGG YOLK, BEATEN WITH 3 TO 4 TBSP COLD WATER APRICOT JAM FILLING: 4 - EGG YOLKS 1/2 - CUP SUGAR PINCH OF SALT 1/2 - CUP PULVERIZED ALMONDS 1/3 - CUP RAISINS 2 - LARGE COOKING APPLES 1/2 - LEMON 1/2 - TSP CINNAMON FOR THE PASTRY:CUT CHILLED BUTTER INTO TINY BITS AND OUT INTO A MIXING BOWL WITH FLOUR, SUGAR AND SALT. USE A PASTRY BLENDER OR TWO KNIVES TO WORK THE MIXTURE UNTIL IT HAS THE TEXTURE OF OATMEAL. BEAT THE EGG YOLK WITH THE WATER. MAKE A WELL IN THE CENTER OF THE FLOUR MIXTURE AND POUR IN THE EGG. MIX WITH A FORK, THEN USE YOUR HANDS TO PRESS THE DOUGH INTO A BALL. WRAP THE PASTRY IN PLASTIC WRAP AND REFRIGERATE AT LEAST 20 MINUTES. (IT'S ALL RIGHT TO REFRIGERATE IT FOR 3 TO 4 DAYS. ) ROLL THE PASTRY TO 1/8" THICKNESS AND LINE A 10" PAN WITH THE DOUGH. PAINT A THICK COATING OF APRICOT JAM ON THE PASTRY AND REFRIGERATE. FOR THE FILLING:BEAT THE EGG YOLKS AND SLOWLY ADD THE SUGAR AND SALT, BEATING CONTINUOUSLY UNTIL THE SUGAR IS ABSORBED AND THE EGGS ARE THICK AND LEMON-COLORED. ADD ALMONDS AND RAISINS. PEEL THE APPLES AND RUB THEM WITH THE CUT LEMON (TO KEEP THEM FROM TURNING BROWN). GRATE THE APPLES AND STIR THEM INTO THE EGG MIXTURE. ADD CINNAMON. FILL PASTRY SHELL WITH APPLE MIXTURE AND BAKE @ 350 DEGREES FOR 40 MINUTES. UNMOLD AND SERVE TEPID. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BASIC SWEET DOUGH FOR FRUIT TARTS (01/15/94) (2:32) FOR AN 11" TART: 1 1/4 - CUPS FLOUR 2 - TBSP SUGAR GENEROUS 1/4 - TSP SALT 10 - TBSP MARGARINE OR BUTTER, CUT INTO TABLESPOON SIZE PIECES 1/2 - TSP VANILLA EXTRACT 1/4 - TSP ALMOND EXTRACT 1 - TBSP COLD WATER PLUS 1 TSP ONE - 11" SHINY METAL TART TIN WITH REMOVABLE BOTTOM PUT FLOUR, SUGAR, SALT AND MARGARINE OR BUTTER IN A FOOD PROCESSOR CONTAINER AND PULSATE UNTIL MIXTURE RESEMBLES A ROUGH CORNMEAL. ADD VANILLA EXTRACT, ALMOND EXTRACT AND WATER. PULSATE UNTIL DOUGH CLINGS TOGETHER. FORM INTO A BALL, LIGHTLY DUST WITH FLOUR AND WRAP IN PLASTIC WRAP. REFRIGERATE FOR 45 MINUTES OR FREEZE FOR 15 MINUTES. ROLL DOUGH OUT BETWEEN TWO SHEETS OF WAXED PAPER INTO A CIRCLE ABOUT 12 1/2" IN DIAMETER. PLACE IN TART TIN; PRICK BOTTOM ALL OVER WITH THE TINES OF A FORK. WRAP TIN SECURELY IN ALUMINUM FOIL. FREEZE FOR 45 MINUTES OR AS LONG AS A WEEK. FOR FULLY BAKED SHELL, PREHEAT OVEN TO 375 DEGREES. SET FROZEN TART TIN IN MIDDLE LEVEL OF OVEN. BAKE FOR 25 MINUTES OR UNTIL CRUST IS GOLDEN BROWN. PREBAKED CRUST IS NOW READY FOR FILLING. FOR HALF BAKED SHELL, PREHEAT OVEN TO 425 DEGREES. PLACE TART TIN IN MIDDLE LEVEL OF OVEN. BAKE FOR 8 TO 10 MINUTES OR UNTIL THE CRUST IS BEGINNING TO SET AND COLOR. NOTE: FOR EITHER SHELL, IF THE BOTTOM IS RISING AND SWELLING, PRICK, GENTLY, WITH FORK TINES TO RELEASE STEAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY GLACE TARTS 2 STICKS OR 1 PACKET PIE CRUST MIX 6 CUPS BLUEBERRIES 1 CUP SUGAR 3 TABLESPOONS CORNSTARCH 1/2 CUP WATER 1 PACKAGE (3 OUNCES) CREAM CHEESE, SOFTENED HEAT OVEN TO 375 DEGREES PREPARE PASTRY FOR TWO CRUST PIE AS DIRECTED EXCEPT DIVIDE DOUGH IN 12 EQUAL PARTS. ROLL EACH PART INTO 6 INCH CIRCLE. EASE CIRCLES INTO 4 1/4 INCH TART PANS. FLUTE EDGES. PRICK TO PREVENT PUFFING; PLACE ON BAKING SHEET. BAKE 8 TO 10 MINUTES. COOL BEFORE REMOVING FROM PANS. MASH ENOUGH BERRIES TO MEASURE 1 CUP. MIX SUGAR AND CORNSTARCH. GRADUALLY STIR IN WATER AND CRUSHED BERRIES. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS. BOIL AND STIR 1 MINUTE. COOL. BEAT CHEESE UNTIL SMOOTH; SPREAD ON BOTTOMS OF TART SHELLS. FILL SHELLS WITH REMAINING BERRIES; POUR BERRY MIXTURE OVER TOPS. CHILL 3 HOURS OR UNTIL SET. MAKES 12 TARTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE TARTS (01/15/94) (0:14) 2 - CUPS FLOUR 1 - CUP BUTTER 1 - CUP SMALL CURD COTTAGE CHEESE JAM, PRESERVES OR MARMALADE POWDERED SUGAR ICING IN LARGE BOWL, CUT FLOUR, BUTTER AND COTTAGE CHEESE TOGETHER UNTIL MIXTURE CLINGS TOGETHER. FORM INTO BALL. ON FLOURED SURFACE, ROLL DOUGH TO 12 BY 10" RECTANGLE. STARTING WITH A SHORT END, FOLD IN HALF. REPEAT ROLLING OUT AND FOLDING 4 MORE TIMES. THEN, ROLL DOUGH TO 15 X 11" RECTANGLE. USING DIAMOND SHAPED CUTTER (ABOUT 2 1/2 X 3 1/2"), CUT OUT COOKIES. PLACE ON LIGHTLY GREASED COOKIE SHEET. PRESS INDENTATION IN EACH; SPOON IN 1/4 TSP JAM. BAKE @ 400 DEGREES ABOUT 15 MINUTES. REMOVE; COOL ON WIRE RACK. DRIZZLE WITH ICING. MAKES 36 TARTS ICING: COMBINE 1 CUP SIFTED POWDERED SUGAR AND 1 TO 2 TBSP WATER OR ENOUGH TO ACHIEVE DRIZZLING CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY TART 1 PACKAGE (10 OR 11 OUNCES) PIE CRUST MIX CREAM CHEESE FILLING-1 PACKAGE (8 OUNCES) CREAM CHEESE SOFTENED 1/2 TEASPOON ALMOND EXTRACT 1/4 CUP CONFECTIONERS' SUGAR 1/2 CUP HEAVY CREAM CHERRY TOPPING-4 CUPS PITTED FRESH RED CHERRIES, OR 2 CANS (1 POUND) TART RED CHERRIES, PACKED IN WATER 1/3 CUP GRANULATED SUGAR 2 TABLESPOONS CORNSTARCH 1/4 TEASPOON ALMOND EXTRACT FEW DROPS OF FOOD COLOR (OPTIONAL) PRE HEAT OVER TO 425 DEGREES. PREPARE PIE CRUST MIX AS PACKAGE LABEL DIRECTS. FORM INTO A BALL. ON LIGHTLY FLOURED PASTRY CLOTH OR BETWEEN SHEETS OF WAXED PAPER, ROLL PASTRY INTO A 12 INCH ROUND. USE TO LINE A 10 INCH TART PAN. PRICK WITH FORK TO KEEP PASTRY FROM BLISTERING. BAKE UNTIL GOLDEN BROWN 10 TO 12 MINUTES. COOL ON WIRE RACK. MAKE CREAM CHEESE FILLING: IN SMALL BOWL OF ELECTRIC MIXER, BEAT CREAM CHEESE, 1/2 TEASPOON ALMOND EXTRACT AND THE CONFECTIONERS' SUGAR UNTIL LIGHT AND FLUFFY. TURN INTO COOLED TART SHELL, MOUNDING IN THE CENTER. REFRIGERATE UNTIL FIRM 3 TO 4 HOURS. MAKE CHERRY TOPPING: IF USING FRESH CHERRIES, HEAT GENTLY, STIRRING, UNTIL MIXTURE COMES TO BOILING. DRAIN LIQUID, RESERVING 1 CUP. (ADD WATER IF NECESSARY. ) IF USING CANNED CHERRIES, DRAIN CHERRIES, RESERVING 1 CUP LIQUID. IN SMALL SAUCEPAN, COMBINE GRANULATED SUGAR AND CORNSTARCH; STIR IN CHERRY LIQUID. BRING TO BOILING, STIRRING CONSTANTLY. REDUCE HEAT, SIMMER ONE MINUTE. MIXTURE WILL BE THICKENED. STIR IN ALMOND EXTRACT AND FOOD COLOR. ADD CHERRIES; PLACE SAUCEPAN IN A LARGE BOWL OF ICE CUBES TO CHILL 30 MINUTES; STIR OCCASIONALLY. SPOON CHERRY TOPPING OVER CHEESE MIXTURE. REFRIGERATE UNTIL SERVING. MAKES 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY TART 1 (01/23/94) (12:33) 1 1/2 - CUPS STIRRED ALL-PURPOSE FLOUR(SPOONED AND LEVELED) 1/4 - LB. STICK BUTTER,CUT IN 8 EQUAL PATS 2 - TBSP. PLUS 1/3 CUP SOUR CREAM 3 - LARGE EGG YOLKS 1/2 - CUP SUGAR 1/8 - TSP. PURE ALMOND EXTRACT 1 - LB. SWEET RED CHERRIES,PITTED BUT LEFT WHOLE IN A FOOD PROCESSOR FITTED WITH THE METAL BLADE,EVENLY DISTRIBUTE 1 1/4 CUPS FLOUR,BUTTER AND 2 TABLESPOONS SOUR CREAM.PROCESS UNTIL MIXTURE FORMS A BALL AROUND THE BLADE.PRESS OVER BOTTOM AND SIDES OF AN UNGREASED 9 X 1 1/2" ROUND CAKE PAN WITH A REMOVABLE BOTTOM.BAKE IN A PREHEATED 375 DEGREE OVEN UNTIL TINGED WITH GOLD - 20 MINUTES.REMOVE TART SHELL AND TURN OVEN CONTROL TO 350 DEGREES.IN THE FOOD PROCESSOR WITHOUT WASHING BOWL OR BLADE, PROCESS TOGETHER UNTIL SMOOTH REMAINING 1/4 CUP FLOUR,1/3 CUP SOUR CREAM,EGG YOLKS,SUGAR AND ALMOND EXTRACT.ARRANGE CHERRIES IN TART SHELL.POUR EGG YOLK MIXTURE OVER CHERRIES.BAKE IN THE 350 DEGREE OVEN UNTIL GOLDEN - 45 MINUTES.SERVE WARM.SERVES 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY TARTS (11-27-93) (1:11) 1 NO. 2 CAN (2 1/2 CUPS) TART RED PITTED CHERRIES 1/2 CUP SUGAR 2 TABLESPOONS CORNSTARCH 3 OR 4 DROPS ALMOND EXTRACT 6 DROPS RED FOOD COLORING 4 BAKED PASTRY SHELLS DRAIN CHERRIES; ADD WATER TO CHERRY LIQUID TO MAKE 1 CUP. COMBINE SUGAR AND CORNSTARCH; SLOWLY STIR IN LIQUID. COOK, STIRRING CONSTANTLY, TILL THICK. ADD ALMOND EXTRACT AND FOOD COLORING. COOL TO LUKEWARM. SPOON CHERRIES INTO TARTS AND POUR THE CORNSTARCH MIXTURE OVER, CHILL. TRIM TOPS WITH BAKED PASTRY STAR CUTOUTS. ADD VANILLA. STIR IN CONFECTIONERS' SUGAR TILL FROSTING IS OF CONSISTENCY TO POUR. THESE TART SHELLS ARE FIXED IN A TWINKLING! ROLL PASTRY 1/8 INCH. CUT IN ROUNDS AND FIT OVER LITTLE STAR MOLDS, TRIM EDGES AND PRICK AS SHOWN. PLACE ON COOKY SHEET AND BAKE IN VERY HOT OVEN (450X) 10 MINUTES OR TILL GOLDEN BROWN. COOL SHELLS; SPOON IN CHERRY FILLING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE HAZELNUT TART (08-30-93) (22:48) SERVINGS: 8 3 T COCOA POWDER 1/4 C SUGAR 4 T BUTTER 1 EA LG EGG 4 OZ BITTERSWEET OR SEMISWEET CHO 4 T BUTTER 1 C DARK CORN SYRUP 1/2 C SUGAR 3 EA EGGS 2 T DARK RUM (OPTIONAL) 1 X CHOCOLATE DOUGH 1 C UNBLEACHED ALL-PURPOSE FLOUR EA PINCH SALT 1/4 T BAKING SODA ** CHOCOLATE-HAZELNUT FILLING 2 C WHOLE HAZELNUTS THE ALREADY BUTTERY FLAVOR OF THE HAZELNUTS PAIRS THEM NATURALLY WITH THE CHOCOLATE FILLING. WALNUTS OR PECANS MAKE GOOD VARIATIONS. MIXING THE DOUGH. SIFT THE DRY INGREDIENTS TOGETHER THREE TIMES. RUB IN THE BUTTER AND MOISTEN WITH THE EGG AS FOR SWEET PASTRY DOUGH. SHAPE INTO A DISK, WRAP, AND REFRIGERATE. COOKING THE CHOCOLATE-HAZELNUT FILLING. PLACE THE HAZELNUTS ON A BAKING PAN AND TOAST AT 350 DEGREE F UNTIL THE SKINS ARE LOOSE AND COME OFF EASILY, ABOUT 10 MINUTES. RUB THE HAZELNUTS IN A TOWEL TO REMOVE THE SKINS. CHOP THE HAZELNUTS COARSELY, BY HAND OR WITH A FOOD PROCESSOR. COMBINE THE CHOCOLATE WITH THE BUTTER IN A SMALL BOWL. BRING A SMALL PAN OF WATER TO A SIMMER AND TURN OFF THE HEAT. PLACE THE BOWL OF CHOCOLATE AND BUTTER OVER THE HOT WATER AND STIR TO MELT. COMBINE THE CORN SYRUP AND SUGAR IN A SMALL SAUCEPAN. BRING TO A FULL ROLLING BOIL OVER MEDIUM HEAT. REMOVE FROM HEAT AND STIR IN THE CHOCOLATE MIXTURE. BEAT THE EGGS AND SALT WITH THE OPTIONAL RUM. BEAT IN THE CHOCOLATE MIXTURE, TAKING CARE NOT TO OVERBEAT. ASSEMBLING. LIGHTLY FLOUR THE WORK SURFACE AND DOUGH. ROLL THE DOUGH TO A 14-INCH DIAMETER DISK, 1/8 INCH THICK. LINE A 10-INCH TART PAN WITH THE DOUGH, TRIMMING AWAY THE EXCESS. STIR THE CHIPPED HAZELNUTS INTO THE FILLING AND POUR THE FILLING INTO THE PAN. BAKING. BAKE AT 350 DEGREE F UNTIL THE FILLING IS SET AND THE CRUST IS BAKED THROUGH, ABOUT 40 MINUTES. HOLDING. STORE THE TART AT ROOM TEMPERATURE UP TO 2 DAYS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY CHEESECAKE TART (01/12/94) (22:46) 1 - REFRIGERATED PIE CRUST 1 - 16 OZ CAN WHOLE BERRY CRANBERRY SAUCE 1/2 - CUP CHOPPED PECANS 1 - CUP SUGAR, DIVIDED USE 1 - TBSP CORNSTARCH 12 - OZ CREAM CHEESE, SOFTENED 2 - EGGS 1 - TBSP MILK 1 - CUP DAIRY SOUR CREAM 1/2 - TSP VANILLA EXTRACT PREPARE PIE CRUST ACCORDING TO PACKAGE DIRECTIONS FOR UNFILLED ONE CRUST PIE USING A 10" GLASS PIE PLATE. BAKE ACCORDING TO DIRECTIONS OR MICROWAVE ON HIGH 5 MINUTES, ROTATING MIDWAY THROUGH COOKING. COOL COMPLETELY. IN A MEDIUM BOWL, COMBINE CRANBERRY SAUCE, PECANS, 6 TBSP SUGAR AND CORNSTARCH; SPREAD INTO COOKED PIE CRUST. IN A MEDIUM BOWL, BEAT CREAM CHEESE, EGGS, 1/2 CUP SUGAR AND MILK UNTIL SMOOTH. SPOON, EVENLY, OVER CRANBERRY MIXTURE. ROTATING MIDWAY THROUGH COOKING, MICROWAVE ON 70% (MEDIUM HIGH) FOR 14 TO 16 MINUTES OR UNTIL CENTER IS ALMOST SET. IN A SMALL BOWL, COMBINE SOUR CREAM, REMAINING 2 TBSP SUGAR AND VANILLA EXTRACT; MIX WELL. SPOON, EVENLY, OVER FILLING. COOL SLIGHTLY. REFRIGERATE UNTIL SET. STORE IN REFRIGERATOR. MAKES 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMY KEY LIME TART (05/26/93) (0:21) CRUST: 3 C. ALMOND DELIGHT CEREAL, CRUSHED TO 1-1/2 C. 1/4 C. BROWN SUGAR 1/4 C. MELTED BUTTER FILLING: 8 OZ. SOFTENED CREAM CHEESE 14 OZ. SWEETENED CONDENSED MILK 1/3 C. LIME JUICE 1 T. GRATED LIME PEEL 2 DROPS GREEN FOOD COLORING 1 C. NON-DAIRY WHIPPED TOPPING MIX CRUST INGREDIENTS. PRESS ONTO BOTTOM AND SIDES OR UNGREASED 9-INCH PIE PLATE. BAKE AT 350 DEGREES FOR 8 OR 9 MINUTES. COOL COMPLETELY. BEAT CREAM CHEESE AND MILK. ADD JUICE SLOWLY, AND PEEL AND COLORING. FOLD IN TOPPING. POUR ONTO COOLED CRUST. CHILL AT LEAST 1 HOUR. MAKES 9 SERVINGS AT 349 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DUTCH APPLE TART (12/12/93) (23:50) PASTRY 5 APPLE 1 TBSP FLOUR 1 CUP SUGAR 1/4 TSP NUTMEG 2 TSP BUTTER LINE A DEEP DISH WITH PASTRY. SPRINKLE THE FLOUR AND CUP OF THE SUGAR ON BOTTOM OF THE CRUST. PEEL AND QUARTER THE APPLES AND PLACE CUT SIDE DOWN. COVER WITH THE BALANCE OF THE SUGAR, DOT WITH THE BUTTER AND SPRINKLE WITH THE NUTMEG. BAKE AT 350-F ABOUT 35 MINUTES OR UNTIL APPLES ARE BAKED AND RICH SYRUP HAS FORMED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ESPRESSO PECAN TARTS (01/23/94) (12:31) PASTRY: 2 - CUPS ALL PURPOSE FLOUR 3 - TBSP. SUGAR 1/4 - TSP. SALT 1/2 - CUP BUTTER OR MARGARINE,COLD 2 - EGG YOLKS 5 - TBSP. ICE WATER FILLING: 1 - TSP. INSTANT ESPRESSO POWDER 1 - TBSP. BOILING WATER 2 - EGGS,LIGHTLY BEATEN 2/3 - CUP DARK BROWN SUGAR,FIRMLY PACKED 2/3 - CUP LIGHT CORN SYRUP 2 - TBSP. BUTTER,MELTED 2 - TBSP. COFFEE LIQUEUR 1/2 - TSP. VANILLA EXTRACT 2 - CUPS PECAN HALVES,TOASTED COFFEE WHIPPED CREAM: 1 - CUP HEAVY CREAM 2 - TBSP. CONFECTIONERS' SUGAR 2 - TBSP. COFFEE LIQUEUR CHOCOLATE COFFEE BEANS PASTRY: COMBINE FLOUR,SUGAR AND SALT.WITH TWO KNIFES,CUT IN BUTTER TO MAKE COARSE CRUMBS.WHISK EGG YOLKS AND WATER UNTIL BLENDED.ADD EGG YOLK MIXTURE TO CRUMBS,TOSSING UNTIL PASTRY HOLD TOGETHER. SHAPE INTO BALLS.COVER AND REFRIGERATE OVERNIGHT. PREHEAT OVEN TO 425 DEGREES.DIVIDE PASTRY INTO 6 EQUAL PIECES. ROLL EACH INTO A 6" CIRCLE ON A LIGHTLY FLOURED SURFACE.LINE SIX 4 3/4" TART SHELLS WITH REMOVABLE BOTTOMS.PRICK BOTTOMS WITH A FORK.FREEZE FOR 15 MINUTES.COVER SHELLS WITH FOIL AND FILL WITH UNCOOKED BEANS OR RICE.BAKE ON COOKIE SHEETS FOR 10 MINUTES. REMOVE FOIL AND BEANS OR RICE.CONTINUE BAKING SHELLS FOR 8 TO 10 MINUTES UNTIL GOLDEN BROWN.COOL ON WIRE RACK AND REDUCE OVEN TO 350 DEGREES. FILLING: DISSOLVE ESPRESSO IN BOILING WATER.ADD EVERYTHING EXCEPT PECAN HALVES.STIR UNTIL JUST COMBINED.FOLD IN PECANS.SPOON,EVENLY,INTO PASTRY SHELLS.ARRANGE THEM ON COOKIE SHEETS.BAKE 30 TO 35 MINUTES OR UNTIL FILLING IS SET.COOL ON WIRE RACK FOR 10 MINUTES.REMOVE FROM PANS.COOL COMPLETELY. COFFEE WHIPPED CREAM: BEAT CREAM,SUGAR AND COFFEE LIQUEUR UNTIL SOFT PEAKS FORM.PLACE A DOLLOP OF COFFEE WHIPPED CREAM ON EACH TART.GARNISH WITH COFFEE BEANS. MAKES 6 SERVINGS,WHIPPED CREAM INCLUDED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH PEACH TARTS (01/15/94) (2:34) 5 - CUPS SLICED RIPE, FRESH PEACHES (12 MEDIUM) 4 1/2 - TSP CORNSTARCH 6 - BAKED 5" TART SHELLS 1 - CUP SUGAR WHIPPED CREAM 1 - TBSP FRESH LEMON JUICE 8 - FRESH PEACH SLICES FOR GARNISH COMBINE PEACHES, SUGAR AND LEMON JUICE. LET STAND 20 MINUTES, THEN DRAIN JUICE INTO A MEASURING CUP. THERE SHOULD BE 1 CUP OF LIQUID. IF NOT, FINISH FILLING CUP WITH WATER. POUR LIQUID INTO A SAUCEPAN; ADD CORNSTARCH AND COOK UNTIL TRANSPARENT. REMOVE FROM HEAT AND COOL. MEANWHILE, DIVIDE FRUIT EQUALLY AMONG THE 6 BAKED TART SHELLS. THEN, SPOON THE COOLED SAUCE OVER EACH TART TO FORM A GLAZE. CHILL UNTIL THE GLAZE IS SET. GARNISH WITH WHIPPED CREAM AND PEACH SLICES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH RASPBERRY TART (01/15/94) (2:33) 1 - FULLY BAKED 11" TART SHELL MADE WITH BASIC SWEET DOUGH 1 - PINT FRESH RASPBERRIES 1/2 - CUP STRAWBERRY OR RASPBERRY JAM 1 - TSP KIRSCH PREHEAT OVEN TO 375 DEGREES. HEAP RASPBERRIES IN TART SHELL. SET IN MIDDLE LEVEL OF OVEN AND BAKE FOR 5 MINUTES. HEAT JAM WITH KIRSCH UNTIL THINNED OUT. BRUSH TOP OF FINISHED TART WITH JAM GLAZE AND SERVE. SERVES 10 TO 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT TARTS (05-01-93) (16:54) SERVINGS: 4 -----------------------------CHEESE TART SHELLS----------------------------- 1/2 C VEGETABLE SHORTENING 5 OZ AMERICAN CHEESE SPREAD;1 JAR 1 1/2 C UNBLEACHED FLOUR ----------------------------------FILLING---------------------------------- 2 EA NAVEL ORANGES;PEEL & SECTION 8 1/4 OZ PINEAPPLE; CRUSHED, 1 CN 1/4 C SUGAR 5 TS CORNSTARCH 1/8 TS SALT 1/2 C ORANGE JUICE 1 TB LEMON JUICE 3/4 C CHEDDAR; SHARP, SHREDDED CHEESE TART SHELLS: COMBINE THE SHORTENING AND CHEESE SPREAD IN A MEDIUM BOWL. CUT FLOUR INTO THE CHEESE MIXTURE WITH TWO KNIVES UNTIL WELL BLENDED. SHAPE INTO A ROLL 1 1/4-INCH IN DIAMETER AND 12 INCHES LONG. WRAP COMPLETELY IN WAXED PAPER OR PLASTIC WRAP. REFRIGERATE FOR 1 HOUR OR LONGER. PREHEAT OVEN TO 375 DEGREES F. REMOVE THE DOUGH FROM THE REFRIGERATOR AND UNWRAP. SLICE 1/8-INCH THICK. USING 12 (2 3/4-INCH) MUFFIN CUPS OR 3-INCH TART PANS, PLACE 1 SLICE OF DOUGH IN THE BOTTOM OF EACH. OVERLAP 5 SLICES AROUND THE OUTSIDE OF EACH. GENTLY PRESS TOGETHER. PIERCE THE BOTTOMS AND SIDES WITH A FORK. BAKE 18 TO 20 MINUTES IN THE PREHEATED OVEN UNTIL LIGHTLY BROWNED. COOL IN THE PANS ON A RACK AND GENTLY REMOVE THE SHELLS WHEN COLD TO THE TOUCH. FILLING: CUT EACH ORANGE SECTION INTO 3 PIECES AND SET ASIDE. DRAIN THE PINEAPPLE, RESERVING THE SYRUP. COMBINE THE PINEAPPLE SYRUP, ORANGE JUICE, AND LEMON JUICE IN A SAUCEPAN. STIR IN THE REST OF THE INGREDIENTS EXCEPT THE CHEDDAR CHEESE, AND COOK, STIRRING GENTLY, OVER MEDIUM HEAT UNTIL THE MIXTURE THICKENS AND BUBBLES. STIR IN THE ORANGE PIECES AND PINEAPPLE. REFRIGERATE FOR AT LEAST 1 HOUR. SPOON THE CHILLED FILLING INTO THE BAKED TART SHELLS AND SPRINKLE EACH TART WITH ABOUT 1 TBLS OF THE CHEDDAR CHEESE. REFRIGERATE UNTIL SERVING TIME. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GAY CHESS TARTS (11-27-93) (1:37) PASTRY FOR 9" TWO-CRUST PIE 2 EGGS 1/2 CUP BUTTER OR MARGARINE PINCH SALT 1 CUP GRANULATED SUGAR 1/4 CUP FRESH, FROZEN, OR CANNED LEMON JUICE 1 CUP DARK OR LIGHT RAISINS 1 TEASP. VANILLA EXTRACT 1/2 CUP COARSELY CHOPPED WALNUTS 1/2 CUP HEAVY CREAM, WHIPPED EARLY IN DAY: START HEATING OVEN TO 450X F. ROLL OUT ALL OF PASTRY. CUT INTO 5" SQUARES. SNUGLY FIT EACH SQUARE INTO 2 3/4" MUFFIN CUP SO CORNERS STICK UP OR LAY OVER RIM OF MUFFIN PAN; PRICK. BAKE ABOUT 10 MIN., OR UNTIL GOLDEN. COOL ON WIRE RACK. CAREFULLY LIFT FROM MUFFIN PANS. IN SAUCEPAN, BEAT EGGS WITH FORK; STIR IN BUTTER, SALT, SUGAR, LEMON JUICE, AND RAISINS. BRING TO FULL BOIL OVER LOW HEAT, STIRRING CONSTANTLY. REFRIGERATE. AT SERVING TIME: INTO RAISIN MIXTURE, STIR VANILLA AND NUTS. SPOON INTO TART SHELLS. TOP WITH WHIPPED CREAM. MAKES ABOUT 10 TARTS. GAY TOUCHES: MAKE THESE TARTS LOOK LIKE SUNDAES: TOP WHIPPED CREAM WITH DIFFERENT GARNISHES-WHOLE OR CHOPPED WALNUTS, BITS OF CITRON AND PRESERVED ORANGE RIND, THIN SLICES OF DATES, CANDIED OR MARASCHINO CHERRIES (WHOLE, SLICED, OR CHOPPED). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= JIFFY TARTS HEAT OVEN TO 450 DEGREES PREPARE PASTRY FOR ONE CRUST PIE AS DIRECTED ON 1 PACKAGE OF PIE CRUST MIX EXCEPT DIVIDE DOUGH INTO 8 EQUAL PARTS; ROLL EACH PART INTO ROUND. FIT ROUNDS OVER BACKS OF MUFFIN CUPS OR SMALL CUSTARD CUPS, MAKING PLEATS SO PASTRY WILL FIT CLOSELY. PRICK THOROUGHLY WITH FOR TO PREVENT PUFFING; PLACE ON BAKING SHEET. BAKE 8 TO 10 MINUTES. COOL BEFORE REMOVING FROM PANS. FILL WITH YOU CHOICE OF THE FOLLOWING FILLINGS AND GARNISH AS DESIRED. FAVORITE FLAVOR OF CANNED PUDDING. SCOOP OF ICE CREAM TOPPED WITH FAVORITE DESSERT SAUCE. SCOOP OF ICE CREAM TOPPED WITH FRESH OR FROZEN (THAWED) FRUIT. SWEETENED FRESH OR WELL DRAINED CANNED FRUIT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMMON POPPY SEED TART (03/07/94) (13:56) 2/3 CUP NONFAT MILK 2 T POPPY SEEDS 1 JAR (4-OUNCE) BABY FOOD PEAR PUREE 1 EGG WHITE, LIGHTLY BEATEN 3/4 T VANILLA GRATED ZEST OF 2 LEMONS 1 1/3 CUPS CAKE FLOUR 1 CUP SUGAR 1 T BAKING POWDER 1/4 CUP LEMON JUICE 1/2 PINT RASPBERRIES 2 KIWI FRUITS, PEELED AND CUT INTO THIN WEDGES 10 SMALL PAPAYA BALLS LEMON ZEST ROSE, OPTIONAL LEMON LEAVES, OPTIONAL COMBINE NONFAT MILK AND POPPY SEEDS IN A BOWL. LET STAND ABOUT 15 MINUTES. STIR IN PEAR PUREE, EGG WHITE, VANILLA AND LEMON ZEST. SIFT TOGETHER CAKE FLOUR, 3/4 CUP SUGAR AND BAKING POWDER IN ANOTHER BOWL. STIR NONFAT MILK MIXTURE JUST UNTIL BLENDED. POUR INTO 9-INCH INDENTED, FLUTED SHORTCAKE PAN SPRAYED WITH NON-STICK VEGETABLE SPRAY. BAKE AT 375 DEGREES F. ABOUT 20 MINUTES OR UNTIL CAKE TESTS DONE IN THE CENTER. LET COOL IN PAN 5 MINUTES. LOOSEN EDGES AND TURN OUT ONTO WIRE RACK WITH WAX PAPER UNDERNEATH. COMBINE REMAINING 1/4 CUP SUGAR AND LEMON JUICE IN SMALL SAUCE PAN. HEAT TO BOILING. SIMMER ABOUT 1 MINUTE OR UNTIL SYRUP IS CLEAR. BRUSH SYRUP OVER TOP AND SIDES OF CAKE WHILE CAKE IS STILL WARM. PLACE CAKE ON SERVING PLATTER. ARRANGE RASPBERRIES, KIWI WEDGES AND PAPAYA BALLS IN ATTRACTIVE ARRANGEMENT ON TOP OF CAKE. GARNISH CENTER WITH LEMON ROSE AND SEVERAL LEMON LEAVES, IF AVAILABLE. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON TART (01/15/94) (2:34) 1 - FULLY BAKED 11" TART SHELL MADE WITH BASIC SWEET DOUGH 4 - LEMONS 4 - EGGS 6 - EGG YOLKS 3/4 - CUP SUGAR 1/4 - CUP MILK 1/2 - TSP CORNSTARCH 6 - TBSP BUTTER OR MARGARINE, CUT INTO PIECES GRATE PEEL FROM LEMONS INTO A SMALL BOWL. JUICE LEMONS AND STRAIN INTO THE SAME BOWL, PUSHING THROUGH AS MUCH PULP AS POSSIBLE. BEAT EGGS, EGG YOLKS AND SUGAR IN A HEAVY MEDIUM SIZED SAUCEPAN. MIX MILK WITH CORNSTARCH AND ADD. STIR IN LEMON JUICE AND RIND. MIXTURE MAY CURDLE, SLIGHTLY. ADD ALL THE BUTTER OR MARGARINE. COOK OVER MEDIUM TO LOW HEAT, STIRRING CONSTANTLY; DO NOT BOIL. WHEN MIXTURE COATS THE BACK OF THE SPOON, REMOVE FROM THE HEAT AND LET STAND FOR 5 MINUTES. BEAT WITH A WIRE WHISK UNTIL SMOOTH. COOL TO ROOM TEMPERATURE; REFRIGERATE UNTIL CHILLED. LEMON FILLING WILL KEEP IN A COVERED CONTAINER FOR UP TO TWO WEEKS. PREHEAT OVEN TO 375 DEGREES. SPOON LEMON FILLING INTO THE TART SHELL (IF JUST BAKED, COOL, SLIGHTLY, BEFORE FILLING. )SMOOTH THE TOP BAKE IN THE MIDDLE LEVEL OF OVEN FOR 30 TO 35 MINUTES OR UNTIL TOP IS FLECKED WITH DARK BROWN SPOTS AND FILLING IS SET. WATCH TART CAREFULLY AS IT BROWNS QUICKLY. COVER WITH FOIL AT THE LAST TO AVOID BURNING. SERVE AT ROOM TEMPERATURE. MAKES 10 TO 12 SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MERINGUE TARTS WITH STRAWBERRIES (08-31-93) (0:32) SERVINGS: 8 1 C SUGAR 1/2 T BAKING POWDER 1/8 T SALT 3 EA EGG WHITES 1 T VANILLA 1 T VINEGAR 1 T WATER 1 EA FRESH SLICED STRAWBERRIES SIFT THE SUGAR WITH THE BAKING POWDER AND SALT. COMBINE THE LIQUIDS. ADD THE SUGAR, 1/2 T AT TIME, TO THE EGG WHITES, ALTERNATING WITH A FEW DROPS OF THE LIQUID, BEATING CONSTANTLY. WHEN ALL COMBINED, CONTINUE TO BEAT FOR SEVERAL MINUTES. PLACE LARGE SPOONFULS ON BAKING SHEET AND SHAPE INTO SHALLOW CUPS. BAKE AT 225F FOR 45 MIN. TO 1 HR. REMOVE THE MERINGUES FORM THE SHEET QUICKLY AND COOL THEM ON RACK. FILL WITH STRAWBERRIES. CAL: 122, FAT: TRACE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NORMANDY PEAR TART WITH ALMOND CREAM (01/15/94) (2:31) THE CRUST: 1 1/2 - CUPS FLOUR 6 - TBSP MARGARINE OR BUTTER, CUT INTO PIECES 1/2 - TSPSALT 4 TO 5 - TBSP COLD WATER 1 - 11" SHINY METAL TART TIN WITH REMOVABLE BOTTOM THE FILLING: 12 - TBSP SLIGHTLY SOFTENED MARGARINE OR BUTTER 1 - CUP SUGAR PLUS 2 TBSP 2 - EGGS 2 - EGG YOLKS 4 - TSP KIRSCH PLUS 1 TSP JAM GLAZE 1 - CUP SKINNED ALMONDS, GROUND IN FOOD PROCESSOR 4 - TBSP FLOUR 5 - SMALL RIPE PEARS 1/2 - LEMON 1/2 - CUP APRICOT. STRAWBERRY OR RASPBERRY JAM LEMON JUICE TO MAKE DOUGH FOR CRUST, PUT FLOUR, BUTTER OR MARGARINE AND SALT INTO FOOD PROCESSOR; PULSE UNTIL MIXTURE RESEMBLES ROUGH CORNMEAL. ADD 4 TBSP WATER AND PULSE UNTIL DOUGH CLINGS TOGETHER. (IF DOUGH IS MADE BY HAND THE EXTRA TABLESPOON OF WATER MAY BE NEEDED. )FORM DOUGH INTO A BALL; DUST WITH FLOUR. SEAL IN PLASTIC WRAP AND REFRIGERATE FOR 40 MINUTES OR PLACE IN THE FREEZER FOR 15 MINUTES ROLL CHILLED DOUGH BETWEEN TWO SHEETS OF WAXED PAPER INTO A CIRCLE ABOUT 12 1/2" IN DIAMETER. FIT INTO TART TIN; TRIM DOUGH AND PRICK THE BOTTOM ALL OVER WITH THE TINES OF A FORK. WRAP TIN SECURELY WITH ALUMINUM FOIL. ; FREEZE FOR AN HOUR OR AS LONG AS A WEEK. TO MAKE THE FILLING, BEAT BUTTER OR MARGARINE WITH AN ELECTRIC MIXER UNTIL CREAMY; GRADUALLY, ADD SUGAR AND CONTINUE BEATING UNTIL LIGHT AND SOFT. ADD EGGS AND EGG YOLKS, BEATING AFTER EACH ADDITION ADD KIRSCH, ALMONDS AND FLOUR; MIX WELL. REMOVE TART FROM FREEZER AND SPOON 3/4 OF FINISHED ALMOND CREAM INTO SHELL. PREHEAT OVEN TO 400 DEGREES AND PLACE A FLAT METAL BAKING SHEET IN LOWER LEVEL OF THE OVEN. ONE AT A TIME, PEEL PEARS, CUTTING EACH ONE IN HALF, LENGTHWISE. WITH THE POINT OF A SHARP KNIFE, CUT OUT CORE AND STEM. SQUEEZE A LITTLE LEMON JUICE ON TOP OF EACH PEAR HALF AS COMPLETED AND COVER WITH WAXED PAPER. HOLDING EACH PEAR HALF TOGETHER WITH THE THUMB AND SECOND FINGER OF THE LEFT HAND, THINLY SLICE THE PEAR, CROSSWISE. KEEPING IT WHOLE, PLACE SLICED PEAR IN TART TIN, FLAT SIDE DOWN, WITH THE NARROW TIP OF THE PEAR TOUCHING THE CENTER OF THE CIRCLE. CONTINUE WITH THE REST OF THE PEAR HALVES, FANNING THEM OUT LIKE PETALS AND KEEPING THEM AS CLOSE TOGETHER AS POSSIBLE SO THAT EACH SERVING WILL CONTAIN PEAR. FLATTEN EACH PEAR HALF DOWN SLIGHTLY. FILL IN THE SPACES WITH REMAINING ALMOND CREAM. BAKE TART ON METAL BAKING SHEET FOR 15 MINUTES OR UNTIL CRUST BEGINS TO BROWN. TURN DOWN OVEN TO 350 DEGREES AND BAKE FOR ANOTHER 10 MINUTES. (WHEN BROWNING IS WELL ADVANCED, LIGHTLY COVER WITH FOIL TO PREVENT BURNING. )SPRINKLE TART WITH 2 TBSP SUGAR. BAKE FOR 20 MINUTES MORE. SUGAR WILL TURN TO CARAMEL, SLIGHTLY. LEAVE FOIL ON UNTIL LAST 10 MINUTES. ALLOW TART TO COOL TO ROOM TEMPERATURE BEFORE SERVING. THE TART WILL KEEP FOR A COUPLE OF DAYS AT ROOM TEMPERATURE IN COOL WEATHER; OTHERWISE, REFRIGERATE. JUST BEFORE SERVING, HEAT JAM IN A SMALL SAUCEPAN WITH 1 TSP KIRSCH UNTIL MIXTURE THINS OUT. BRUSH JAM GLAZE OVER TOP OF TART. MAKES 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PETAL TARTS (11-27-93) (0:58) DAY BEFORE: USING YOUR OWN RECIPE OR PACKAGED PIECRUST MIX, MAKE PASTRY. ROLL VERY THIN, ONE HALF AT A TIME; CUT INTO 2 1/4" ROUNDS. FOR EACH PETAL TART, PLACE 1 ROUND IN BOTTOM OF 2 3/4" MUFFIN CUP; THEN ARRANGE 5 OVERLAPPING ROUNDS AROUND INSIDE OF CUP, PRESSING GENTLY WITH FINGER TO SIDES AND BOTTOM. (LET ROUNDS COME JUST TO TOP OF RIM.) FILL WITH ONE OF FILLINGS BELOW. BAKE IN 450X F. OVEN 15 MIN., REDUCE HEAT TO 300X F.; THEN BAKE 15 TO 20 MIN. LONGER. PUMPKIN FILLING: USE FILLING FOR OLD-FASHIONED PUMPKIN PIE (PAGE 253). IF YOU WISH, TOP WITH 3 TOASTED ALMONDS. NUTTED-PRUNE FILLING: ARRANGE 3 PITTED, COOKED PRUNES, STUFFED WITH WALNUT HALVES, IN EACH TART. WHEN TARTS ARE BAKED AND STILL HOT, BRUSH WITH MELTED CURRANT JELLY MIXED WITH A LITTLE COOKING SHERRY. TOP WITH WHIPPED CREAM. CRUNCHY MINCE FILLING: USE PREPARED MINCEMEAT. WHILE TARTS ARE HOT, SPRINKLE WITH CHOPPED WALNUTS OR PECANS. GLAZED-PEACH FILLING: ARRANGE DRAINED CANNED PEACH SLICES IN EACH TART. WHEN TARTS ARE BAKED AND STILL HOT, BRUSH WITH MELTED ORANGE MARMALADE OR APRICOT JAM. TOP WITH CHOPPED NUTS IF YOU WISH. CRANBERRY-TOPPED: BAKE TART SHELLS AT 450X F. 15 TO 20 MIN. IN COOLED SHELLS, ALTERNATE LAYERS OF CREAM CHEESE, BEATEN WITH LIGHT CREAM TILL FLUFFY, AND SIEVED CANNED WHOLE-CRANBERRY SAUCE, ENDING WITH CRANBERRY-SAUCE LAYER ON TOP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUMPKIN CREAM CHEESE TART (01/15/94) (0:17) 1 - PKG PIE CRUST MIX 4 - PKG (3 OZ EACH) CREAM CHEESE, SOFTENED 3/4 - CUP FIRMLY PACKED LIGHT BROWN SUGAR 2 - - EGGS 1 - TSP GROUND CINNAMON 1/4 - TSP GRATED NUTMEG 1 - TSP GRATED ORANGE RIND 1 - 16 OZ CAN PUMPKIN 1 - 16 OZ CAN WHOLE BERRY CRANBERRY SAUCE GLAZED ORANGE SLICES, RECIPE FOLLOWS PREHEAT OVEN TO 425 DEGREES. PREPARE PIE CRUST ACCORDING TO PACKAGE DIRECTIONS. IN A 9" SPRINGFORM PAN, PRESS MIXTURE ONTO THE BOTTOM AND UP 1 1/2" OF THE SIDE; SET ASIDE. IN A LARGE BOWL, BEAT CREAM CHEESE AND BROWN SUGAR WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY. BEAT IN EGGS, ONE AT A TIME. STIR IN CINNAMON, NUTMEG, ORANGE RIND AND PUMPKIN UNTIL SMOOTH AND WELL BLENDED. TURN INTO PREPARED PASTRY LINED PAN. PLACE IN OVEN. IMMEDIATELY TURN OVEN TO 350 DEGREES. BAKE FOR 35 MINUTES OR UNTIL CENTER IS ALMOST SET. COOL COMPLETELY ON WIRE RACK. SPREAD TOP OF PUMPKIN LAYER WITH WHOLE BERRY CRANBERRY SAUCE. SERVE WITH GLAZED ORANGE SLICES. GLAZED ORANGE SLICES: IN A MEDIUM SKILLET, COMBINE 1 CUP SUGAR AND 1/4 CUP WATER; BOIL FOR 1 MINUTE. ADD THIN SLICES OF ORANGE. COOK OVER LOW HEAT, TURNING SEVERAL TIMES, UNTIL THEY ARE ALMOST TRANSLUCENT, ABOUT 5 MINUTES. ARRANGE AROUND OUTER EDGE OF TART. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY TART (01/08/94) (23:25) 1 CUP FLOUR - ALL PURPOSE 1 TBSP SUGAR - GRANULATED 6 TBSP BUTTER - COLD 1 EGG YOLK 1 TBSP LEMON JUICE 3 TBSP CORNSTARCH 3/4 CUP SUGAR - GRANULATED 1 CUP RASPBERRIES - FRESH PASTRY: IN LARGE BOWL, STIR TOGETHER FLOUR, SUGAR AND SALT. WITH PASTRY BLENDER OR FOOD PROCESSOR, CUT IN BUTTER TILL IT RESEMBLES TINY PEAS. IN SMALL BOWL & USING FORK, STIR TOGETHER EGG YOLK, LEMON JUICE AND 1 TBSP WATER; SPRINKLE OVER FLOUR MIXTURE. STIRRING WITH FORK, ADD A LITTLE MORE WATER IF NECESSARY TO HOLD DOUGH TOGETHER. USING HANDS, GENTLY SHAPE PASTRY INTO BALL. PRESS DOUGH 1/8" THICK INTO FLAN PAN. REFRIGERATE WHILE MAKING FILLING. FILLING: PREHEAT OVEN TO 425F. IN SMALL SAUCEPAN, STIR TOGETHER WATER & CORNSTARCH TILL SMOOTH. STIR IN SUGAR. ADD RASPBERRIES AND COOK, STIRRING, OVER MEDIUM-LOW HEAT FOR 10-15 MINUTES OR TILL THICKENED. LET COOL; SPOON INTO SHELL, FILLING NO MORE THAN 2/3 FULL. BAKE IN 425F OVEN FOR 10 MINUTES. REDUCE HEAT TO 350F AND BAKE 15 MINUTES LONGER OR TILL PASTRY IS GOLDEN BROWN. LET COOL IN FLAN RING 15 MINUTES BEFORE REMOVING TO RACK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= REAL BUTTERSCOTCH TART (01/13/94) (23:33) 3 - CUPS LIGHT BROWN SUGAR 9 - TBSP FLOUR 1 - TSP VANILLA EXTRACT 3 - CUPS MILK OR HALF AND HALF CREAM 4 - EGG YOLKS MIX FLOUR AND SUGAR. ADD MILK WITH BEATEN EGG YOLKS. COOK IN A DOUBLE BOILER UNTIL THICK. ADD VANILLA EXTRACT AND COOL. USE INDIVIDUAL TART SHELLS FOR MIXTURE AS IT IS STILL QUITE LIQUID. TOP WITH MERINGUE OR COMMERCIAL WHIPPED CREAM. USE THE EGG WHITES FOR THE MERINGUE. MIX EGG WHITES WITH SUGAR AND BEAT WELL. PILE ON TART SHELLS. BROWN IN A 300 DEGREE OVEN UNTIL WELL COLORED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RICE FLAN TART WITH CANDIED GINGER (03/12/94) (23:04) 3 CUPS NONFAT MILK 1/2 VANILLA BEAN, SPLIT 1/4 CUP MEDIUM-GRAIN RICE 1/2-2/3 CUP SUGAR 1 (8-OUNCE) CARTON FROZEN EGG SUBSTITUTE, THAWED 1/3 CUP LOW-FAT RICOTTA CHEESE OR PUREED FAT-FREE COTTAGE CHEESE 1 1/2-2 T FINELY SLIVERED CANDIED GINGER LOW-FAT SWEET PASTRY (RECIPE FOLLOWS) 1 T GROUND CINNAMON 1 T POWDERED SUGAR, OPTIONAL SLICED CANDIED GINGER, OPTIONAL BRING NONFAT MILK TO BOIL IN MEDIUM SAUCEPAN. ADD VANILLA BEAN AND RICE. COVER PARTIALLY AND SIMMER UNTIL RICE IS ALMOST TENDER, ABOUT 20 TO 30 MINUTES, STIRRING OCCASIONALLY. STIR IN SUGAR AND CONTINUE AND CONTINUE COOKING 3 MINUTES. REMOVE FROM HEAT AND COOL SLIGHTLY. REMOVE VANILLA BEAN. BLEND EGG SUBSTITUTE WITH RICOTTA CHEESE. STIR INTO RICE MIXTURE WITH CANDIED GINGER. CAREFULLY POUR INTO PREPARED PASTRY SHELL, FILLING ALMOST TO THE TOP (IF THERE IS ANY FLAN MIXTURE LEFT FROM INCOMPLETE REDUCTION IN COOKING, PLACE IN SMALL CUSTARD DISH, COVER AND MICROWAVE 40 TO 60 SECONDS OR UNTIL SET.) SPRINKLE WITH 1/4 TEASPOON CINNAMON. BAKE AT 400 DEGREES F. 25 TO 30 MINUTES OR UNTIL SET. REMOVE FROM OVEN. SIFT POWDERED SUGAR OVER AND SPRINKLE WITH REMAINING CINNAMON. SERVE WARM AND GARNISH WITH SLICED GINGER IF DESIRED. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAND TARTS (05-12-93) (22:55) SERVINGS: 24 2 1/2 C SUGAR 2 C BUTTER OR MARGARINE 2 EA EGGS; LARGE 4 C FLOUR; UNBLEACHED, UNSIFTED 1 EA EGG WHITE; LARGE, BEATEN 1 X SUGAR 1 X CINNAMON 1 X PECAN; HALVES CREAM SUGAR AND BUTTER. BEAT IN 2 EGGS. GRADUALLY BLEND IN THE FLOUR. CHILL DOUGH OVERNIGHT. ROLL AS THIN AS POSSIBLE ON WELL FLOURED BOARD. WORK WITH 1/4 OF THE DOUGH AT A TIME. KEEP REMAINING DOUGH CHILLED. CUT INTO DIAMONDS WITH A KNIFE. PLACE ON GREASED COOKIE SHEETS. BRUSH EACH COOKIE WITH BEATEN EGG WHITE. SPRINKLE WITH SUGAR AND A PINCH OF CINNAMON. PLACE A PECAN HALF IN CENTER OF EACH COOKIE. BAKE IN PREHEATED 350 DEGREE F. OVEN FOR 8 TO 10 MINUTES OR UNTIL EDGES ARE LIGHT BROWN. COOL ON COOKIE SHEETS 1 MINUTE, THEN REMOVE TO WIRE RACKS. STORE IN AIRTIGHT TINS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SAND TARTS 1 (12/12/93) (23:51) 2 CUP BUTTER 2 1/2 CUP POWDERED SUGAR 5 EGG 4 CUP FLOUR 1 TSP BAKING SODA PECANS CREAM THE BUTTER AND SUGAR TOGETHER AND ADD ONE EGG AT A TIME, BEATING WELL AFTER EACH ADDITION. SIFT THE FLOUR AND SODA TOGETHER AND MIX WITH OTHER INGREDIENTS. CHILL IN ICE BOX OVER NIGHT. ROLL OUT THIN ON FLOURED BOARD, CUT INTO ROUND SHAPES, AND PRESS HALF A PECAN INTO CENTER OF SAND TART. BAKE AT 350-F ABOUT 10 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAND TARTS 2 (12/12/93) (23:52) 2 1/2 CUP SUGAR 2 CUP BUTTER 2 EGG, WELL BEATEN 1 EGG WHITE 4 CUP FLOUR PECANS CINNAMON CREAM THE BUTTER AND SUGAR TOGETHER. SLOWLY ADD THE FLOUR, WORKING IT IN WELL. ADD THE WELL-BEATEN EGGS AND MIX THOROUGHLY. CHILL OVER NIGHT. ROLL OUT THIN ON LIGHTLY FLOURED BOARD; BRUSH COOKIES WITH THE EGG WHITE WHICH HAS BEEN SLIGHTLY BEATEN, SPRINKLE WITH SUGAR AND A LITTLE CINNAMON AND PRESS 1/2 PECAN INTO CENTER OF COOKIE. BAKE AT 350-F ABOUT 10 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= THIN PEACH TART (01/15/94) (2:31) 3/4 - CUP UNBLEACHED OR ALL-PURPOSE FLOUR DASH OF SALT 3 - TBSP MARGARINE 2 TO 3 - TBSP COLD WATER 1/4 - TSP VANILLA EXTRACT VEGETABLE COOKING SPRAY 2 - MEDIUM SIZE PEACHES, THINLY SLICED AND UNPEELED 1 - TBSP APPLE JUICE 1/2 - TSP VANILLA EXTRACT 1 - TBSP PLUS 2 TSP BROWN SUGAR, DIVIDED COMBINE FLOUR AND SALT IN A BOWL; CUT IN MARGARINE WITH A PASTRY BLENDER UNTIL MIXTURE RESEMBLES COARSE MEAL. SPRINKLE WITH WATER AND 1/4 - TSP VANILLA AND STIR WITH A FORK UNTIL ALL DRY INGREDIENTS ARE MOISTENED. SHAPE DOUGH INTO A BALL AND PRESS INTO A LIGHTLY GREASED PIE PLATE. SET ASIDE. COMBINE PEACHES, APPLE JUICE, 1/2 TSP VANILLA AND 1 TBSP BROWN SUGAR, TOSSING WELL. ARRANGE PEACHES IN CONCENTRIC CIRCLES ON DOUGH, STARTING 1" FROM EDGES. SPRINKLE WITH 2 TSP SUGAR. BAKE @ 400 DEGREES FOR 25 MINUTES OR UNTIL GOLDEN AND CRISP. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=