Recipes For 2006

Tartlets

Tartlet Shells

1/2 Cup (3-1/4 ounces) shortening
8 Tablespoons (1 stick, 4 ounces) butter
1/2 Cup (4 ounces) brown sugar, firmly packed
1/2 Cup (3-1/2 ounces) granulated sugar
1/2 Teaspoon salt
1 Teaspoon baking powder
2 Teaspoons vanilla (or flavoring of your choice)
1 Large egg
2-1/2 cups (10-1/2 ounces) unbleached all-purpose flour
1/2 cup (2 ounces) cornstarch

Beat together shortening, butter in a large bowl until well incorporated. When well blended, add egg, beating until fluffy. Whisk the flour, cornstarch, salt and baking powder in a bowl. Add ½ of flour mix, beating gently until just incorporated. Scrap down sides of bowl and beater. Add remaining flour. Beat until just blended. Stir to fully incorporate all ingredients. Divide dough in half and wrap each half in plastic wrap.

Refrigerate for at least 30 minutes.

Preheat oven to 350F.

Remove chilled dough from refrigerator and roll to 1/8 inch thickness on a lightly floured surface. Make cutouts as desired. Place on baking sheet – if baking cookies, lightly grease or use parchment paper – bake for 8 – 10 minutes, until they are lightly browned on the edges. If making tartlets, check half way through baking to make sure shells have not bubbled. If they have, using a fork, touch center of shells several times to deflate dough and continue baking.

Lemon Curd

1 Cup sugar
6 Large egg yolks, lightly beaten
½ Cup lemon juice
½ Cup (1 stick) unsalted butter, at room temperature
1 Tablespoon grated lemon peel

Combine the sugar and egg yolks in a medium saucepan. Gradually stir in lemon juice. Cook, stirring constantly, over low heat, until mixtures coats the back of a wooden spoon (temperature, on a candy thermometer, should read 168F). Do not allow the mixture to boil. Stir in the grated lemon peel at the end of cooking.

Transfer to a non-reactive bowl (such as glass), cover with plastic wrap. Wrap should be placed directly on curd to avoid a skin from forming. Refrigerate for several hours until firm.