BUTTERMILK CREAM FILLING
Use this to make our Buttermilk Cream Tart with Apple Roses.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes enough for one tart
Number Of Ingredients 5
Steps:
- Beat 1/3 cup cream with an electric mixer until soft peaks form; set aside.
- Sprinkle gelatin over 1/4 cup buttermilk in a medium bowl; let stand 5 minutes.
- Bring remaining 1/3 cup cream and the sugar to a simmer in a small saucepan over medium heat. Cook, stirring, until sugar has dissolved. Pour into gelatin mixture; stir until gelatin has dissolved. Stir in remaining cup buttermilk and the salt. Pour through a cheesecloth-lined sieve into a medium bowl.
- Using a whisk, fold in whipped cream. Refrigerate mixture 30 minutes.
BUTTERMILK PASTRY CREAM
Use this recipe when making our Summer Fruit Tart.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Whisk together sugar, flour, and salt; set aside. Put buttermilk and yolks in a small saucepan. Gradually whisk in sugar mixture, and cook over medium heat, whisking constantly, until thick enough to coat the back of a spoon, about 4 minutes. Stir in vanilla, zest, and lemon juice.
- Pour cream into a bowl set in an ice-water bath. Let cool completely, stirring occasionally. Refrigerate in an airtight container until ready to use, up to 2 days.
BUTTERMILK PIE CRUST DOUGH
Categories Food Processor Dairy Chill Bon Appétit
Yield Makes enough for 2 crusts
Number Of Ingredients 6
Steps:
- Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. (Can be prepared ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.)
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- Use a pastry blender or two knives to cut the butter into the dry ingredients until butter is the size of peas.
- Add buttermilk and use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add additional buttermilk a teaspoon at a time.
- Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 5 days. Dough can also be frozen (double-wrapped) for up to 2 months.
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