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Easy Strawberry Lime Tarts
1 1/2 cups Flour
1/2 cups sugar
pinch of salt
1 egg yolk
2 teaspoons of milk
1 stick of butter (margarine)
1 teaspoon of vanilla extract or imitation flavoring
4 egg yolks
1 tablespoon of milk
1/2 cup of confectioners' sugar
juice of 1 lime
3/4 cup of heavy whipping cream
1 cup of white wine
2 cups of fresh strawberries, sliced
Mix the flour, sugar, egg, salt, butter, milk, and vanilla together with a fork to creat the dough. Cover and chill for about 1 hour.
Mix the 4 egg yolks, milk, lime juice, and white wine together with a mixer until foamy on top. In a seperate bowl, mix together the whipping cream, confectioners' sugar until very thick. Refrigerate both mixtures.
Make 6 little doughballs from the dough. Using small pastry pans, or little pot pie foil pans, press a doughball into the pan and spread outward. Try to get the dough all the way to the tops of the little pans, but don't spread the dough any thinner than 1/8 of an inch. If the dough is too thin, it will burn in the oven. Preheat the oven to 425 degrees. Bake the crusts for 10 to 13 minutes or until slightly browned on the edges. Remove and chill for 15 minutes in the refrigerator.
While the crusts are cooling, gently fold the egg yolk mixture into the whip cream mix. Do not over mix! If the cream begins to thin, do not add all of the egg yolk mixture. Place back into the freezer until the crusts are cooled.
When the crusts are ready, place about 2-3 tablespoons of the filling into the crusts and top with strawberries.
*For an added treat, try topping with toasted almond slices!*
1 recipe for a double crust pie dough
4 medium baking apples, preferably Macintosh
8 teaspoons dark brown sugar, more to taste
4 teaspoons butter
1 teaspoon of Cinnamon
Make the dough according to recipe.
Roll into shapes large enough to wrap around each apple. Remove the core from the apples. Place in center of dough.
Fill apple with about 2 teaspoons sugar, 1 teaspoon butter and a sprinkle of cinnamon. Bring dough around apple and crimp at top.
Place in an 8x8 baking pan. Bake in a preheated 325° F oven for 35 to 40 minutes or until pastry is golden. After about 30 minutes,
juices will form in the bottom of the pan. Baste the apples with the juices.
Cool at least 10 minutes before serving. Serve warm in a bowl with cream.