This page contains a Flash digital edition of a book.
Prairie Flavors


Content!


Berry Tart Serves 8 to 10


Cantaloupe Agua Fresca Photos by Laura Araujo


2 cups heavy cream 1 cup whole milk ½ cup granulated sugar ¼ cup cornstarch 6 egg yolks ½ teaspoon salt 1 teaspoon vanilla extract 2 tablespoons unsalted butter, diced 1 recipe tart crust 1 quart assorted berries 2 tablespoons apricot preserves 2 tablespoons water


Preheat the oven to 350°F. Roll out the chilled tart crust, 1/8-inch thick, into a 12-inch circle. Press the crust into a 10-inch tart pan or pie pan. Refrigerate for 20 minutes. Line the crust with parchment paper and fi ll it with pie weights or beans. Bake for 15 minutes; remove the parch- ment and pie weights and bake for 20 more min- utes or until golden. Set aside to cool. To make the fi lling, combine 1 cup of the heavy cream and the milk in a medium saucepan. Bring the mixture to a simmer; don’t allow it to boil. In a medium bowl, whisk together the sugar, corn- starch, egg yolks and salt. While whisking, slowly pour the milk and cream into the bowl; mix un- til well combined. Transfer the mixture back to the saucepan over medium-low heat and cook, stirring constantly until it thickens, about 3 min-


Tart Crust For a 10-inch tart


This recipe is needed for both the tartlets and the berry tart recipes.


1 ¼ cups all-purpose fl our ½ cup powdered sugar ¼ teaspoon salt


Chicken Enchiladas


½ cup cold unsalted butter, cut into chunks 2 egg yolks 1 tablespoon heavy cream


Combine the fl our, sugar, salt and butter in a medium bowl or food processor bowl. Use a pastry cutter to work the but-


ter into the dry ingredients until pea-sized crumbs form; or, pulse in the food proces- sor to form coarse crumbs. In a small bowl, whisk together the egg yolks and heavy cream. Use a fork to stir the yolk mix- ture into the dough, until it just comes together in a ball. Or, with the food processor running, pour the yolk mix- ture into the food processor. Process until the dough just comes together in a ball. Form the dough into a disc shape and wrap tightly in plastic wrap. Refrigerate for at least 45


minutes before using.


Brown Butter Berry Tartlets Yields 8, 3-inch tarts


1 recipe tart crust ½ cup granulated sugar 2 eggs 1 teaspoon vanilla extract Pinch salt ¼ cup all-purpose fl our 1 teaspoon vanilla extract ½ cup unsalted butter, diced


1 pint blueberries, blackberries or raspberries


Preheat the oven to 375°F. Roll the chilled tart dough, 1/8-inch thick, and cut out 8, 5-inch circles. Press them into 3-inch tart pans, folding any excess dough down and press- ing it into the side of the pan. Place the tart pans onto a baking sheet and refrigerate for 20 minutes. Line each tart with a small piece of parchment


By Laura Araujo


Berries, Berries, Berries!


Berry Tart Photos by Laura Araujo


utes. Place a wire sieve over a bowl and use a spatula to press the mixture through the sieve to remove any chunks. Stir in the vanilla and but- ter. Cover the bowl with plastic wrap, pressing it onto the surface of the pastry cream to prevent a skin from forming. Chill for at least 2 hours before using. To assemble the tart, whip the re- maining 1 cup of heavy cream with an electric mixer until stiff peaks form. Fold the whipped cream into the chilled pastry cream until well combined. Scoop the cream mixture into the cooled crust and smooth the top with a spatula. Arrange the berries decoratively on top of the tart. In a small bowl, whisk together the apricot preserves and water. Use a pastry brush to apply the glaze to the berries.


Brown Butter Berry Tartlets


paper and fi ll it with pie weights or beans; bake for 15 minutes. Remove from the oven and remove the parch- ment and pie weights. For the fi lling, whisk together the sugar, eggs, vanilla and salt in a medium bowl. Add the fl our and stir until combined. In a small saucepan, heat the butter over medium, stirring frequently, until it is golden brown. Remove from heat and whisk into the batter. Place 5 or 6 berries into each tart crust. Pour the batter over the berries, fi lling the crust completely. Bake tarts for 18 to 20 minutes, until they are golden on top and a toothpick inserted in the center comes out clean. Serve imme- diately or cool, cover well and refrig- erate; reheat before serving.


BonusBonus


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132