Guest guest Posted April 9, 1999 Report Share Posted April 9, 1999 Boy, that last one I sent ya had 4 sticks of butter in that ONE tart! Sheeesh! Here is one that looks at tad more 'dietetic'..... <laugh> PS: I've put the compote into the first recipe, but also formatted it separately to use with other recipes. So, there are two recipes here. Brenda Adams * Exported from MasterCook Buster * Lemon Triangles w/Blueberry Compote Recipe By Caterer Rick Spinell of Spinell's Litchfield Food Company Serving Size 12 Preparation Time Categories Caterer Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR CRUST*** 1 cup unsalted butter -- softened 1/2 cup confectioners' sugar 1/4 teaspoon salt 3/4 teaspoon vanilla 2 cups all-purpose flour -- plus 2 tab. ***FOR FILLING*** 7 eggs -- room temperature 2 1/2 cups sugar 2 tablespoons lemon zest 2/3 cup fresh lemon juice 1 pinch salt 1/4 cup all-purpose flour ***FOR SERVING*** confectioners' sugar ***BLUEBERRY COMPOTE*** 1 cup sugar 1 tablespoon freshly squeezed lemon juice -- strained 4 tablespoons freshly squeezed orange juice -- strained 2 cups fresh blueberries Prepare crust Cream butter and sugar together in a mixing bowl. Mix in salt and vanilla. Gradually stir in flour until a soft, smooth dough forms. Press the dough into a 9-by-12-inch pan. The dough should be of an even thickness. Bake in a preheated 350 [degrees] F oven for 15 to 20 minutes, or until light golden brown. Remove pan from oven and set aside. Prepare filling Place eggs in a bowl of an electric mixer and beat until frothy. Gradually beat in the sugar, lemon zest, lemon juice, salt and flour until smooth and slightly thickened. Pour filling over prebaked crust. Bake in a preheated 350 [degrees] F oven for 35 to 40 minutes, or until top of filling is set and lightly browned. Remove pan from oven. Cool. Cut dessert into 6 squares. Cut each square diagonally to form triangles. Dust with confectioners' sugar and serve with blueberry compote. Serves 12. Blueberry Compote: Place sugar, lemon juice, and orange juice in a saucepan and bring to a boil. Add 1 cup blueberries and continue to cook for 3 minutes, stirring constantly. Remove pan from heat. Cool. Place mixture in a food processor and process 20 seconds. Pour into a bowl and stir in remaining blueberries. Cover bowl with plastic wrap. Set aside. Makes about 1 3/4 cups. Source House Beautiful, June 1997. MC formatted by Brenda Adams <adamsfmle. RC & VR 4/99. Abstract of article: George Schoellkoph, owner of one of Connecticut's most ravishing gardens, serves (catered) to friends in his Connecticut garden house. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Blueberry Compote (caterer's) Recipe By : Caterer Rick Spinell; Spinell's Litchfield Food Company Serving Size : 1 Preparation Time : Categories : Caterer Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 tablespoon freshly squeezed lemon juice -- strained 4 tablespoons freshly squeezed orange juice -- strained 2 cups fresh blueberries Place sugar, lemon juice, and orange juice in a saucepan and bring to a boil. Add 1 cup blueberries and continue to cook for 3 minutes, stirring constantly. Remove pan from heat. Cool. Place mixture in a food processor and process 20 seconds. Pour into a bowl and stir in remaining blueberries. Cover bowl with plastic wrap. Set aside. Makes about 1 3/4 cups. Source House Beautiful, June 1997. MC formatted by Brenda Adams <adamsfmle. RC & VR 4/99. Abstract of article: George Schoellkoph, owner of one of Connecticut's most ravishing gardens, serves (catered) to friends in his Connecticut garden house. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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