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Fresh Fruit Crispy Tart Desserts
From Dorothy McNett's recipes at www.dorothymcnett.com. Blueberries, raspberries, strawberries, cherries, diced apples, and more! I like to bake this recipe on a pizza stone as it leaves the crust very crispy and almost carmelizes the sugar, but it can also be baked on a cookie sheet.
1/2 cup unsalted butter, softened
Place pizza stone in oven, and then preheat to 450 degrees. Use room temperature butter, or soften it in batter bowl on half power in microwave for about 20-30 seconds. Do not let it melt. Using electric beater, beat the butter, sugar, ginger and salt about 1 minute, or until well mixed and fluffy. Add the flour and blend well, starting with the 1 1/2 cups and adding more if the dough is sticky. It should form a nice manageable "ball" . Lightly flour a pizza peel. Shape the dough into a circle shape on the peel, using your hands to push it into shape, about 1/4 inch thick but build up the edges to about 1/2 inch. Prick it with a fork in several places. When oven is hot, slide it off onto the hot stone. Bake 10-15 minutes, or until nicely browned. Using pizza peel, (a metal one works best for this, or use a flat metal cookie sheet as the peel) slide under and remove from the hot stone. Allow to cool a few minutes, and then slice into serving sized pieces. Don't worry or cry if it all falls apart in the removing from the hot stone, just continue on and when it is cool, use the assorted pieces as servings. The crumbs are also wonderful sprinkled over the whipped cream or mascarpone. Serve with fresh fruits and cream, using flat plates, or piling it into beautiful stemmed glassware.
Recipe created 2010-03-01.