Fresh Berry Tartlets


-Pâte Sucrée (Sweet Shortcrust Pastry):
-1 cup all-purpose flour, plus more if needed
-1/2 teaspoon salt
-3 tablespoons confectioners’ sugar
-1/2 cup unsalted butter, cut into small pieces
-2 egg yolks beaten with 2 tablespoons iced water and 1/2 teaspoon vanilla extract

Fruit for Tartlets:
-1 pound ripe small fruits (e.g. strawberries, raspberries, red currants, figs, grapes, etc.)

-4 tablespoons raspberry jam
-2 tablespoons fruit juice

Make Pâte Sucrée Pastry and Bake:

1. In a food processor fitted with a metal blade, process the flour, salt, sugar and butter until fine crumbs form
2. Pour in the beaten egg yolk and water mixture just until the dough begins to stick together
3. Do not allow the dough to form a ball or the pastry will be tough
4. Add water or flour depending on if the dough is too dry or too wet
5. Place dough in plastic wrap and chill for at least 2 hours
6. Preheat the oven to 400 degrees F
7. Lightly butter six 3 1/2-inch tartlet pans
8. Roll out the pastry to about a 1/8 inch thickness
9. Cut out six rounds, re-rolling trimmings as necessary
10. Place rounds into tartlet pans and cut off excess pastry (pastry that is hanging over the edge)
11. Prick the bases with a fork
12. Line the pastry cases with foil and add a layer of baking beans
13. Bake for 15 minutes until slightly dry and set, then remove the foil and beans and continue baking for 5 minutes more
14. Cool on a wire rack

Prepare the Fruit and Glaze:
1. Shortly before serving, melt the jam in a saucepan with the fruit juice over low heat
2. Strain the glaze if necessary

After tartlets have cooled, arrange the fruit inside each tartlet and brush with glaze

Zucchini Fritters


-1 lb of zucchini (about 2 medium sized), coarsely grated
-kosher salt
-ground black pepper
-1 large egg
-2 scallions, finely chopped
-1/2 cup all-purpose flour
-1/2 cup grape seed oil or olive oil
-sour cream

Zucchini Fritters

1. Salt the zucchini with about 1 teaspoon of salt.
2. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels
3. Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper
4. Mix to combine well
5. Heat oil in a large skillet over medium heat
6. Cook fritters in two batches
7. Drop six mounds of batter (2 Tbsp each) into the skillet; Flatten slightly
8. Cook, turning once, until browned, 4-6 minutes on each side
9. Transfer to a paper towel-lined plate
10. Sprinkle with salt
11. Repeat with remaining batter.
12. Serve immediately, with sour cream on the side

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