| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cklive18, Pdate |
1 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Flour |
| 1/4 |
c |
Shortening |
| 1/4 |
c |
Unsalted butter |
| 1/2 |
ts |
Salt |
| 6 |
tb |
Cold water |
| 5 |
c |
Seasonal berries; cleaned |
| 1 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Allspice; nutmeg, and ginger |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Flour |
| 1 |
|
Lemon; Zest of |
| 1/3 |
c |
Sugar |
| 1/4 |
c |
Flour |
| 1/4 |
c |
Unsalted butter |
|
|
Vanilla ice cream |
INSTRUCTIONS
CRUST
FILLING
TOPPING
ACCOMPANIMENT
Preheat the oven to 425 degrees. To make the crust, place the flour,
shortning, butter and salt in a mixing bowl. Mix with your fingertips until
the mixture resembles a coarse meal. Drizzle in the water and mix with a
fork just until the dough comes together. Let rest for at least 15 minutes.
While the dough is resting, prepare the filling. Place the berries in a
bowl, add the sugar, spices, vanilla, and flour and toss well. On a
well-floured board, roll the dough out into a 14-inch circle.
Place the dough in a well-greased 12-inch tart pan with a removable bottom.
Pour in the filling and top with the lemon zest.
To prepare the topping, mix together the sugar, flour and butter to form a
crumbly dough. Fold in the sides of the crust over the filling. Sprinkle
the topping over the filling. Bake for 15 to 20 minutes, then reduce the
oven temperature to 350 degrees and bake another 20 to 30 minutes, or until
the crust is golden brown. Serve warm with vanilla ice cream.
Yield: 12 servings
Converted by MC_Buster.
Per serving: 3127 Calories (kcal); 146g Total Fat; (41% calories from fat);
24g Protein; 443g Carbohydrate; 248mg Cholesterol; 1091mg Sodium Food
Exchanges: 11 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 28
1/2 Fat; 18 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9323
Converted by MM_Buster v2.0n.
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