French Cheese Tart – We Love God!

The issue is not the skill of the one proclaiming the message, the packaging of the message, or the technique used in proclaiming it. The issue is the condition of the hearer. Jesus illustrated that principle in the parable of the sower. The same message (the seed) is proclaimed by the same individual (the sower); the only variable is the condition of the four soils. What is essential for the messengers of the gospel is not cleverness but clarity. Only God can open the sin-blinded eyes of those who are “dead in [their] trespasses and sins” (Eph. 2:1; cf. v. 5; Matt. 8:22; Eph. 4:18).

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs, Dairy	French	Bobbie – no, Cottage che, Desserts, Fruit	12	Servings

INGREDIENTS

2	c	All-purpose flour, unsifted
1/4	t	Salt
1/2	t	Baking powder
2/3	c	Butter or margarine
1/3	c	Granulated sugar
2		Egg yolks
2	T	Heavy cream
1/2	t	Grated lemon peel
4	T	Butter or margarine
2/3	c	Granulated sugar
2	c	Dry cottage cheese
1		Egg yolk
1/4	c	Heavy cream
1/3	c	Golden raisins
1/2	t	Grated lemon rind
1		Egg white, slightly beaten
		Confectioner's sugar

INSTRUCTIONS

MakePpastry: Into large bowl, sift flour, salt and baking powder. With
pastry blender, cut in butter until mixture resembles coarse crumb.s
Add 1/3 cup granulated sugar, 2 egg yolks, 2 tablespoons heavy cream,
and 1/2 tsp. lemon peel; with fork, mix until pastry holds together.
Turn out on lightly floured surface; knead until smooth, about 2
minutes. Shape into a ball; wrap in waxed paper. Refrigerate pastry
for 30 minutes. Make Cheese Filling: In small bowl with electric  mixer
at High speed, beat butter, granulated sugar, and cottage  cheese until
well conm bined, about 3 minutes. Add egg yolks and  cream; beat well.
Stir in raisins and lemon peel. Preheat oven to 350  F. Lightly greasea
13x9x2" baking pan. Divide pastry in half. On  lightly floured surface,
roll out one half of pastry into a 13x9"  rectangle. Fit into bottom of
prepared pan. Pour into filling,  spreading evenly. Divide remaining
pastry in half. Cut one half into  5 equal pieces. On a board, roll
each piece into a pencil-like strip  13" long. Arrange these strips
lengthwise, 1 1/2 " apart on filling.  With remaining pastry, make
enough strips to fit diagonally, 1 1/2  inches apart, across lengthwise
strips. Brush pastry strips with egg  white. Bake for 40 minutes or
until golden brown. Let stand for 5  minutes. Then sprinkle with
confectioner's sugar, and cut into 3 inch  squares. Serve warm. (If
desired, make ahead and reheat before  serving.) Makes 12 squares. MC
formatting by bobbi744@sojourn.com  Recipe by: Unknown Old Magazine,
about 1970  Posted to MC-Recipe Digest by Roberta Banghart
<bobbi744@sojourn.com>  on Mar 25, 1998

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