シャインマスカットのタルト / Tarte au raisin / Grape tart
今回は秋が旬のシャインマスカットを使ったタルトを作りました。
ご質問やリクエストなどあればお気軽にコメントいただければ幸いです。
Cette fois j'ai fait des Tarte de raisin.j'ai utiliser fruit de saison Shine Muscat.
si vous avez des questions ou des demandes, n'hésitez pas à me contacter avec commentaire.
I made grape tart this time.I used seasonal fruits Shine Muscat.
If you have any questions or request, please let me know by comment.
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材料 / INGREDIENTS
4個分 / POUR 4 tartes / for 4 tarts
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タルト生地
バター：150g
粉糖：90g
バニラパウダー：適量
アーモンドパウダー：30g
塩：2.5g
強力粉：270g
卵：1個
アーモンドクリーム
バター：30g
カソナード：30g
アーモンドパウダー：30g
卵：30g
塩：1g
白ワインのゼリー
水：100g
白ワイン：150g
アガー：8g
グラニュー糖：10g
水飴：15g
クレーム・パティシエール
牛乳：200g
卵黄：2個分
グラニュー糖：40g
コーンスターチ：10g
薄力粉：10g
バター：20g
仕上げ
バニラパウダー
金箔
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Pâte sucrée
150 g beurre
90 g sucre glace
poudre de vanille
30 g poudre d'amande
2.5 g sel
270 g farine T80
1 oeuf
Crème d'amande
30 g beurre
30 g cassonade
30 g poudre d'amande
30 g oeuf
1 g sel
Gelée de vin blanc
100 g eau
150 g vin blanc
8 g agar
10 g sucre
15 g glucose
Crème pâtissière
200 g lait
2 jaune d'oeufs
40 g sucre
10 g maizena
10 g farine
20 g beurre
Finition
Poudre de vanille
Feuille d'or
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Pâte sucrée
150 g butter
90 g powdered sugar
vanilla powder
30 g almond powder
2.5 g salt
270 g strong flour
1 egg
Almond cream
30 g butter
30 g cassonade
30 g almond powder
30 g egg
1 g salt
White wine jelly
100 g water
150 g white wine
8 g agar
10 g sugar
15 g glucose
Custard cream
200 g milk
2 egg yolk
40 g sugar
10 g corn starch
10 g flour
20 g butter
Finish
vanilla powder
gold leaf
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調理器具 / matériel / material
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#タルト
#tarte
#tart
My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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???? Rum Raisin Butter Tart Squares Recipe
This Rum Raisin Butter Tart Squares Recipe will scratch your butter tart recipe itch without having to make and roll pastry...
Ingredients
Base:
½ cup (125 mL) butter, softened
2 tbsp (30 mL) icing sugar
1½ cups (375 mL) AP flour
Topping:
1½ cups (375 mL) packed brown sugar
¼ cup (60 mL) butter, melted
2 eggs, beaten
1 tbsp (15 mL) white vinegar
1 tbsp (15 mL) dark rum
1 tsp (5 mL) vanilla
1 cup (250 mL) raisins
Method:
In bowl, cream butter with icing sugar; mix in flour until it looks like small crumbs.
Press into parchment paper--lined 9-inch (2.5 L) square cake pan. Bake in 350ºF (180ºC) oven until light golden, 12 to 15 minutes.
Topping:
Whisk together brown sugar, butter, eggs, vinegar, rum & vanilla; stir in raisins.
Pour over baked Base.
Bake in 350ºF (180ºC) oven until light golden and crust has formed but centre is still jiggly, around 35 minutes.
Let cool in pan on rack. Refrigerate 1-2 hours then cut into squares.
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Making Hong Kong Egg Tarts:
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Butter tarts from @TheRecipeRebel #buttertarts #butter #tarts
3-Ingredient Butter Cookies Recipe
Learn how to make the easiest butter cookies with only 3 ingredients that you already have. These butter cookies are so delicious and they melt in your mouth! This recipe is super easy and anyone can make it at home.
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Full written and printable recipe:
More cookie recipes you may like:
Classic Butter Cookies:
Fudgy Brownie Cookies:
Chocolate Crinkle Cookies:
3-Ingredient Peanut Butter Cookies:
Thumbprint Cookies:
Almond Cookies:
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Makes about 25 cookies
Ingredients:
1 cup (230g) Butter, softened
2 cups (250g) Flour
2/3 cup (85g) Powdered sugar
Optional additions:
Vanilla extract
Salt
Sugar for coating
Directions:
1. Preheat oven to 350F (180C). Line a baking tray with parchment paper, set aside.
2. In a large bowl cream together the butter and powdered sugar until light and fluffy. Add the flour and mix until combined. If the dough is too soft, add 2-3 tablespoons of flour
3. 2 ways to shape the cookies:
A. Shape the dough into a disk form, wrap in plastic wrap and refrigerate for 1 hour. Then, roll out the dough into 1/4-inch (1/2cm) thick. Then, cut into desired shape (hearts, round, rectangle).
B. Roll the dough into a log shape, wrap it with plastic wrap and freeze for 30 minutes. Then, unwrap and slice the log into 1/4-inch (1/2cm) thick slices.
4. Transfer the cookies to the baking tray and bake for 12-15 minutes, until slightly golden.
5. Allow to cool.
Notes:
• Cookies can be stored in an airtight container up to 3 days.
• If the cookies are too soft, refrigerate for 30 minutes before baking
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Yummy BUTTER TART RECIPE (2/2) - Walnuts or Raisins or both - Simple Baking Idea
Yummy BUTTER TART RECIPE - Walnuts or Raisins or both - Simple Baking Idea!
How to make home made delicious butter tarts for your family.
Dough
3 cups of flour
1/3 Cup removed and set aside
1 1/4 cups Crisco
1 Tsp Salt
Blend Crisco and salt into 2 3/4 C flour until well blended. Add 8 Tbsp of cold water to the 1/4 C of flour and mix well. Add to crisco blended flour and mix until all blended.
Butter Tart Filling
4 eggs
1 Cup Unsalted Butter
2 Cups Packed Brown Sugar
2 Tbsp Vinegar
1/4 cup corn syrup
2 cups of raisins
crushed walnuts (optional)
Blend first 4 ingredients together and then add raisins and walnuts.
Bake at 350 for about 15 minutes or until lightly golden brown on top.
Enjoy!