I've compared notes with a couple of folks around here, who, like me, appreciate the old classic BC red cookbook.
Just wanted to mention that, if you're a fan of the BC recipe for Russian Tea Cakes, I found out tonight that recipe makes a great short tart shell.
I had a can of blackberries I wanted to use up, so decided to make a tart for tonight's dessert. I still had a batch of frozen R.T.C dough I had made for Christmas. I thawed it, took a portion about the size of a large potato and rolled a little extra confectioner's sugar into it (sort of using the puff-pastry method of rolling and folding to incorporate the butter into the pastry, except for this, with 10x). I decided to add that sugar (maybe about 2 T. total), because the berries weren't overly sweet and I wasn't planning to add a glaze.
After the 10x was incorporated, I rolled the cookie dough to about a quarter-inch thick and fitted it into my tart pan and pricked it with a fork.
I prebaked this shell at 350 for about 25 minutes, give or take, until it had browned gently and I knew it was set. For a filling, I used JC's Creme Saint-Honore from MTAOFC, Vol. I. Then I thoroughly drained the blackberries, and scattered them around the top of tart.
Anyway, if you like that Russian Tea Cake recipe, which is so easy to begin with, it made a delicious shell, and the chopped nuts in it (I used walnuts this year) added interest to what was a rather basic and not overly sweet tart.
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