TASTE LE TOUR 2014 EP207 Prune and Raisin Tart
This is the famous Col du Tourmalet in the Pyrenees.
It is one of the most challenging climbs of the Tour de France.
Voice over
The area offers some of the most attractive mountain scenery in France.
Patrick Berger is a much admired chef of the Pâtisserie Royalty in the nearby town of Tarbes.
From his croissants to his gâteau creations, to his ice-cream cakes, everything looks so artistically presented and delicious.
Interview Patrick Berger
J'ai eu la chance de démarrer le métier avec mon père lequel avait créé l'entreprise Royalty.
(I was lucky to learn my skills from my father who had created the Pâtisserie Royalty).
Mon père était Meilleur Ouvrier de France Glacier, et j'ai conservé des fabrications que lui avait créé,
(My father won the title as one of the best ice-cream makers in France and I kept some of his creations),
dont l'Arlequin qui est toujours en vente chez nous.
(including the Arlequin ice-cream cake that we still sell).
C'est un sorbet au citron avec un cocktail de fruit rouge pesé sur un fond de meringue.
(It's a lemon sorbet with a red fruit cocktail on top of a meringue base).
Voice over
I need to be strong. I want to taste everything.
Interview Patrick Berger
Alors ce dessert c'est l'Antalia. C'est une génoise à la pistache
(This dessert called Antalia is made with a pistachio sponge)
avec des incrustations de framboises et pistache et du curable à la pistache.
(with raspberry and pistachio pieces and a pistachio crumble).
Ensuite à nouveau une crème pistache et un coulis de fruit rouge fraise, framboise
(and then a pistachio cream and a strawberry and raspberry coulis).
TASTING
Mmm. Delicious!
Voice over
It is a joy to see Patrick decorating a festive raspberry Saint Honoré cake, and in the true tradition of French patisserie, seasonal fruits are used in many tarts and desserts.
This dessert in a glass, a basil mousse with chocolate baba, is garnished attractively with fresh fruits and was created by Patrick's son, Xavier, also a great pâtissier who three years ago became a French Champion Chocolate Maker at the tender age of twenty-seven.
What a talented family!
Tarte aux Pruneaux et Raisins Secs
Prune and Raisin Tart
This luscious prune and raisin tart is one of the best desserts of the region.
First, I pour a little Jurançon wine over some raisins and leave to macerate.
Later, I mix them with two cups of chopped, pitted prunes, then I mash 2 cooked apples.
Next I cut a round of puff pastry, using a flan tin.
I spread the apple in the centre, top with the prunes, leaving an uncovered edge of one and a half centimetres that I brush with egg wash.
I make a criss-cross pattern of thin strips of pastry on top of the prunes.
Gabriel to Camera
To be very successful, make sure that the pastry is very chilled and that your kitchen is not too hot.
Voice over
To obtain a lovely golden colour, I brush the top of the pastry with egg wash.
I then cook the tart in a hot oven for about 25 minutes. Naturally, the local sweet
Jurançon wine is the perfect match for this tarte aux pruneaux et raisins secs.
voice over
The market of Tarbes is a good window on the local specialities.
Gabriel to camera
Les haricots Tarbais, one of the best beans in France, cooked in a little bit of duck fat with sausages or in a cassoulet, are so good.
This small producer transforms their own plums into prunes. They are juicy and contain no preservatives.
The honey from the Pyrenees is much loved and gets its distinctive flavour from the mountain's flowers.
What a beautiful region!
Gabriel to camera
‘Tomorrow I’ll be in the much loved Dordogne region and I will taste the beautiful wine of Monbazillac.
Betty's Traditional Southern Pecan Tarts
Betty demonstrates how to make Traditional Southern Pecan Tarts. I was inspired to make these tarts after our trip to Jean Farris Winery, where Rick and I shared a Bourbon Pecan Tart for dessert. The pecan tarts I am making in this video do not have any alcohol or chocolate chips. These are just the traditional style of pecan tarts.
Traditional Southern Pecan Tarts
3 ounces cream cheese, softened
½ cup butter, softened
1 cup flour (all-purpose or self-rising)
cooking oil spray
¾ cup firmly-packed light brown sugar
1 teaspoon butter
1 egg, well beaten
¼ teaspoon salt
1 teaspoon vanilla
2/3 cup chopped pecans
Combine 3 ounces cream cheese and ½ cup butter, and blend until smooth. Add 1 cup flour, mixing well. Refrigerate dough 1 hour. (You may use the dough immediately, if it is workable.) Shape the dough into 24 balls. Shape each ball into a small shell and place it in a muffin pan that has been sprayed with cooking oil spray. The pastry shell should cover the bottom and go up the sides of the muffin tin about ½ inch. Bake the shells at 350 degrees (F) for about 10 minutes before filling. Watch to make sure the shells do not get over-browned. While the shells are baking, make your pecan filling: Combine ¾ cup firmly-packed light brown sugar, 1 teaspoon butter, 1 well beaten egg, ¼ teaspoon salt, 1 teaspoon vanilla, and 2/3 cup chopped pecans. Bring the partially baked tart shells out of the oven and place 1 teaspoon filling into each shell. Bake at 350 degrees (F) for an additional 10 to 15 minutes. Again, watch to make sure the tarts do not get over-browned. Remove from oven and immediately remove tarts from muffin tin and place on a nice serving plate. Enjoy!!! This recipe will make 24 Traditional Southern Pecan Tarts. Love, Betty ♥♥♥♥♥
Please subscribe:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Other places to watch Betty's Kitchen:
Facebook:
Pinterest:
Twitter:
Google+:
ifood.tv:
Roku:
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.
►Equipment I Used in This Video:
*Every purchase you make supports my content creation.
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:
FOLLOW ME:
Instagram:
Facebook:
Website:
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
If you like my videos, please subscribe to my channel for new cooking videos:
The chef’s butter tarts with pecans and raisins
Professional Baker Teaches You How To Make BUTTER TARTS!
The perfect treat to celebrate Canada's 150th birthday! Butter Tarts are a classic Canadian sweet treat and a perfect desert for Canada
Click 'SHOW MORE' for recipe ingredients and instructions.
While this recipe uses pecans, feel free to use other additions in place of the pecans such as raisins, walnut pieces, chocolate chips, bacon or simply leave the butter tarts plain.
Yield: 12 butter tarts
Prep Time: 40 minutes
Bake Time: 20 minutes
Pastry:
2 ½ cups (375 g) of all-purpose flour
1 Tbsp (12 g) of granulated sugar
1 tsp (5 g) salt
3 Tbsp (45 mL) of vegetable oil
1 cup (225 g) of cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup (60 mL) of cool water
2 tsp (10 mL) of white vinegar or lemon juice
Filling:
¾ cup (150 g) of dark brown sugar, packed
¾ cup (175 mL) of maple syrup
½ cup (115 g) of unsalted butter, melted
2 large eggs, at room temperature
1 tsp (5 mL) white vinegar
1 tsp (5 mL) vanilla extract
½ cup (125 mL) raisins, pecans or walnut pieces
1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 logs, wrap and chill until firm, at least an hour.
1. Preheat the oven to 200 C and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling.
2. Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to about 5 mm thick and use a 12 cm round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about 1 cm higher than the muffin tin, and chill the lined tin while preparing the filling.
3. Whisk sugar, maple syrup and butter in a bowl by hand until combined. Whisk in eggs, then vinegar and vanilla. Sprinkle a few raisins, pecans or walnut pieces into each cup and then pour the filling into the shells and bake the tarts for 5 minutes, then reduce oven to 375 F and continue baking until butter tart filling starts to dome, about 20 more minutes. Cool tarts in the tin, and chill the tarts in the tin before removing.
-- --
Day festivities! Don't miss a recipe!
Click her to visit Entertaining with Beth's channel:
Also, watch Beth's Red, White and Blue Ice Cream with Homemade Waffle Cones here:
Shop Anna Olson Cookbooks:
-
- Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
- Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
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!