Recipe Talk

HUNGARIAN TARTS

Recipe By : FROM: LISA CRAWLEY
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Ethnic
Jewish Holiday

Amount Measure Ingredient -- Preparation Method
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-----CHEESE FILLING-----

7 1/2 oz Dry Farmer's cheese
2 Egg yolks
3 tb Sugar
1/8 ts Lemon rind
1/8 ts Vanilla

Sour cream*

-----ALMOND FILLING-----

1 Egg
1/2 c Sugar
2 tb Soft butter
1 c Gr. blanched almonds
1 t Almond extract

-----PECAN FILLING-----

2 Eggs
1 1/2 c Brown sugar
2 tb Melted butter
1/2 ts Salt
2 ts Vanilla
1 c Chopped pecans

-----WALNUT FILLING-----

1 lb Ground walnuts
1/2 c Milk -- warmed
1/2 c Sugar
3 Egg whites
1 tb Butter
1 t Lemon juice

-----COOKIES FOR FILLING-----

1 lb Cream cheese
1 lb Butter
1 lb Flour

-----TARTS-----

1 lb Butter
1 lb Flour
1 lb Cream cheese.

-----COCONUT FILLING-----

2 Eggs
1 c Sugar
2 c Coconut (7 oz. pkg.)
1 t Butter

* added till smooth and of spreading consistency. If you cannot obtain
really dry cottage cheese (I can't here anymore); I have used Ricotta (only
the best grade). Omit the sour cream as the ricotta is not as dry as the
Farmer's Cheese; dry cheese is preferable. ALMOND: Mix together for ALMOND
FILLING. PECAN FILLING: Mix together for Pecan filling. WALNUT FILLING: Mix
all together, cool and spread or fill. KIFLI-Hungarian filled cookies Mix
well, form into one inch balls; place in refrigerator overnight. The next
day, roll thin, individually, fill with walnut, apricot, or poppyseed
filling. Bake 10 min. at 400. Brush with beaten egg white and sprinkle
with sugar. Walnut filling can be used in Nut Rolls, Kiflis or Tarts. Tart
recipe to follow, uses almond, coconut, pecan or walnut fillings. Mix well
and shape into 1/2 inch balls. Refrigerate over- night and press into 1"
tart pans and fill with fillings as follows:almond-1/2 tsp. pineapple
preserves in bottom of tart, almond paste to 3/4 full-bake 15-20 min at 350
for Pecan tarts, put 1/2 pecan in the bottom of the tart and fill 3/4 full
with pecan filling. Bake 15-20 @ 350. Walnut tarts: fill 3/4 full of walnut
paste and bake 15-20 minutes @ 350. COCONUT RECIPE ON THE NEXT PG. EVEN
THOUGH YOU DIDN'T REALLY WANT IT!!!!! Put jelly in the bottom of the tart.
Fill 3/4 full with coconut filling. Bake 1/2 hour @ 350. FROM: LISA CRAWLEY

Walnut torte

Categories: Desserts Cake/cookie

Yield: 10 servings

2 c Ground walnuts

1/2 c Flour

1 ts Instant coffee

6 Eggs separated

4 Egg yolks

2 1/2 c Icing sugar

3/4 c Butter

1 c Sugar divided

1 ts Grated lemon rind

1 ts Vanilla

1/4 c Strong coffee

1 ts Vanilla

MOCHA CREAM FILLING Grease bottoms of 2 9 in cake pans and line with wax paper and grease again. Mix nuts, flour, and coffee. In bowl beat egg whites until they form soft peaks and gradually add sugar and beat until stiff but not dry. In another bowl beat egg yolks for 1 min and beat in remaining sugar gradually beating another 4 minutes until thick and light coloured. Beat in lemon rind and vanilla. Gently stir in nut mixture. Stir in 1/4 quarter of egg white mixture. Fold in remaining egg white mixture until just blended. Spoon into prepared pans and bake at 350 for 30 min or until toothpick come out dry. Cool in pans in for 20 minutes and place upright on cake pans. Spread Mocha Cream Frosting between layers and on outside of cake. Frosting In top of double boiler blend egg yolks with 3/4 cup icing sugar. Cook over simmering water, stirring constantly until thickened. Remove from heat. Cream butter add remaining icing sugar gradually beating until smooth and creamy. Blend in cooled egg yolk sugar mixture, coffee and vanilla. Beat until well combined. Make one 9 in pie. Submitted By ELEANOR MURRAY On 03-29-95

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Caramel Walnut Tart

Ingredients:

Sweet Pastry Crust:

1 cup unbleached flour

1/4 teaspoon salt

7 tablespoons cold soy margarine, cut up

2 to 3 tablespoons ice water

Tart:

1 cup Wholesome Sweeteners' Organic Sucanat

1/4 teaspoon fresh lemon juice

3/4 cup soy cream

1 tablespoon soy margarine

1 large cage-free egg

1/2 teaspoon vanilla extract

1 cup toasted walnut

Method:

To make the pastry crust, in a large bowl, mix the flour and the salt. With a pastry blender or two knives used scissor fashion, cut in the soy margarine until the mixture resembles coarse crumbs. Sprinkle in the ice water, 1 tablespoon at a time, mixing lightly with a fork after each addition, until the dough is just moist enough to hold together.

Shape the dough into a disk, wrap in plastic, and refrigerate 30 minutes or overnight. If chilled overnight, let stand at room temperature 30 minutes before rolling.

Roll the dough into an 11-inch round and fit into a 9 x 1-inch round tart pan with a removable bottom. Fold the overhand in and press against the side of the tart pan to create a 1/8-inch rim above the edge of the pan. Refrigerate or freeze 10 to 15 minutes to firm the pastry before baking.

Preheat the oven to 375 degrees F.

Line the tart shell with foil and fill with pie weights, dry beans, or uncooked rice. Bake 15 minutes. Remove the foil and weights and bake 8 to 10 minutes longer, or until golden brown. Transfer to a wire rack. Lower the oven heat to 350 degrees F.

To make the tart, in a heavy 2-quart saucepan, stir the Sucanat and lemon juice together. Cook over low heat, stirring gently, until the Sucanat melts. Increase the heat to medium and cook until amber in color. (With a pastry brush dipped in water, occasionally wash down the sides of the pan to prevent the Sucanat from crystallizing.) Remove the saucepan from the heat. Add the soy cream to the pan gradually, stirring constantly; the mixture will bubble vigorously. Add the margarine, return the pan to low heat, and stir until the caramel dissolves. Cool.

In a large bowl, whisk the egg and vanilla until smooth. Add the cooled caramel mixture and whisk until blended. Sprinkle the walnuts over the cooled shell and pour the caramel mixture on top. Bake 30 to 35 minutes, until bubbly at the edges but still slightly jiggly in the center. Cool on a wire rack 10 minutes. Carefully remove the side of the pan; cool completely.


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WALNUT TART

--------------------------------------------------------------------------------

2 c. all-purpose flour

1/2 lb. sweet butter

6 Tbsp. granulated sugar

1 Tbsp. lemon juice

2 egg yolks

pinch of salt

sour cream

Mix the butter with the flour. Then add the sugar,
salt, lemon juice and 2 egg yolks. Add enough sour cream until
the dough is easy enough to roll out. When tarts are rolled
out, place them in a pan. Spread the walnut filling on the
dough.

Walnut Filling:

1/2 lb. ground walnuts

3/4 c. granulated sugar

1 Tbsp. peach jam or honey

1/2 c. white raisins

2 egg whites

milk (small amount, about

1/2 c.)

Mix ground walnuts with sugar and add milk. Cook these

ingredients and bring up to a boil. Stir constantly. Let the

mixture cool off on the table. Now mix the peach jam or honey.

Add the white raisins and last of all, add the beaten egg

whites. Spread this filling on top of the dough. Bake the

dough in a 350 degrees oven until it is nice and rosy. Slice them as

you wish when they are cooled out.

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WALNUT TART WITH RASPBERRY SAUCE

Crust:

--------------------------------------------------------------------------------

1 Pillsbury All Ready pie
crust

1 tsp. flour

Sauce:

10 oz. frozen sweetened

raspberries, thawed

2 tsp. cornstarch

1 tsp. lemon juice

Filling:

1 c. brown sugar, firmly

packed

2 eggs

1/2 c. all-purpose flour

1/2 tsp. baking powder

2 c. chopped walnuts

1/2 tsp. cinnamon

Crust: Heat oven to 450 degrees. Prepare crust according to
package directions for 1 single shell 9-inch pie. Bake 9 to 11
minutes to golden brown. Cool.

Filling: Reduce oven to 350 degrees. In medium bowl, beat
eggs and brown sugar until fluffy. Add flour, baking powder,
walnuts and cinnamon; mix well. Pour into crust. Bake at 350 degrees
for 25 to 35 minutes until filling is firm.

Sauce: Drain raspberries; reserve liquid. In small
saucepan, combine raspberry liquid and cornstarch. Blend well.
Cook and stir over medium heat until mixture thickens and
boils. Stir in lemon juice and raspberries; cook 1 minute.

Cut tart pie into wedges; serve with warm raspberry sauce.