Mccalls Grenoble Tart Walnut Tart Recipes

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly). , Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack. , Sprinkle nuts over crust. In a small heavy saucepan, combine sugar, butter, corn syrup and 2 tablespoons of cream. Boil and stir over medium heat for 1 minute longer. Pour over walnuts. , Return pan to baking sheet. Bake at 375° for 10-12 minutes or until bubbly. Cool on a wire rack. , In a small bowl, beat remaining cream until stiff peaks form. Serve tart at room temperature with whipped cream.

Steps:

• MAKE TART SHELL: In a medium bowl, with wooden spoon or electric mixer, beat 1/3 cup butter with granulated sugar until light and fluffy.
• Add egg yolk; beat well.
• Gradually beat in flour just until blended (mixture will be crumbly).
• Preheat oven to 375°F.
• With hands, form dough into a ball.
• Press evenly into bottom and side of a 9-inch fluted tart pan with removable bottom.
• Bake in center of oven 12 minutes, until lightly browned.
• Cool on wire rack.
• MAKE FILLING.
• Spread nuts on cookie sheet in single layer.
• Bake 375°F oven for 5 minutes; set aside to cool.
• Sprinkle walnuts in bottom of tart shell.
• In heavy 2-quart saucepan, stir sugar with butter, corn syrup and 2 Tablespoons heavy cream.
• Stirring constantly, bring to boiling over medium heat; boil 1 minute.
• Pour over walnuts.
• Bake in center of 375°F oven 10 minutes, or just until mixture is bubbly.
• Place on wire rack to cool.
• Meanwhile, beat remaining cream just until stiff.
• Refrigerate until serving.
• Serve tart at room temperature with bowl of whipped cream.
• Serves 12.
• TARTLETS: Divide pastry into 16 pieces.
• With fingers, press evenly into 16 (2 1/2-inch) tart pans.
• Bake; on cookie sheet, at 375°F 8 to 10 minutes; cool.
• Divide 1 cup finely chopped nuts into shells placed on cookie sheets.
• Pour filling into shells, dividing evenly.
• Bake 8 minutes, or just until filling is bubbly.
• Remove tarts from cookie sheets; cool on wire rack.
• TO SERVE: With tip of sharp knife, loosen edge of pastry from each tart pan.
• Lift out gently to serving plate.
• Serve with chilled whipped cream.
• Makes 16 servings.
• McCalls Cooking School.

Steps:

• Make the tart shell: In a medium bowl, with wooden spoon or electric mixer, beat 1/3 cup butter with granulated sugar until light and fluffy. Add egg yolk; beat well. Gradually beat in flour just until blended (mixture will be crumbly).
• With hands, form dough into a ball. Press evenly into the bottom and side of a 9-inch fluted tart pan with removable bottom. Bake in center of oven 12 minutes, until lightly browned. Cool on wire rack.
• Make Filling: Spread nuts on cookie sheet in single layer. Bake in 375* F oven for 5 minutes, set aside to cool. Sprinkle walnuts in bottom of tart shell. In heavy 2-qt saucepan, stir sugar with butter, corn syrup and 2 Tablespoons heavy cream. Stirring constantly, bring to boiling over medium heat; boil 1 minute. Pour over walnuts.
• Bake in center of 375* oven 10 minutes or just until mixture is bubbly. Place on a wire rack to cool. Meanwhile beat remaining cream, 1 Tablespoon sugar and vanilla just until stiff. Refrigerate whipped cream until serving. Serve tart at room temperature with bowl of whipped cream.
• TO MAKE TARTLETS INSTEAD: Divide pastry into 16 pieces. With fingers, press evenly into 16 (2 1/2-inch) tart pans. Bake on cookie sheet(s) at 375* for 8 to 10 minutes; cool. Divide 1 cup finely chopped nuts into shells placed on cookie sheets. Pour filling into shells, dividing evenly. Bake 8 minutes, or just until filling is bubbly. Remove tarts from cookie sheets; cool on wire rack. To serve: With tip of sharp knife, loosen edge of pastry from each tart pan. Lift out gently to serving plate. Serve with chilled whipped cream. Makes 16 servings.

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-count muffin tin with nonstick cooking spray.
• Prepare the pie crust mix according to package instructions. Evenly divide the dough into 10 pieces. Divide the dough among the cups of the muffin tin, and press into the bottom and up the sides in an even layer to form a mini crust. Refrigerate while preparing the filling.
• Heat the canola oil in a large skillet over medium heat. Add the mushrooms, garlic, thyme and onions. Season with salt and pepper. Saute until the mushrooms are golden. Set aside 10 mushroom slices to garnish the top of the tarts. Set aside 1/3 cup mushrooms and onions for Round 2 Recipe Braised Beef and Mushroom Soup.
• Add the remaining sauteed mushrooms and onions with the walnuts into the bowl of a food processor fitted with a blade attachment. Pulse to coarsely chop. Add the breadcrumbs and beef broth, and a pulse a few times to mix in.
• Spoon the mushroom and walnut mixture into the pie crusts in the muffin tin. Top each with a reserved mushroom slice. Bake until the crust is golden, 20 to 25 minutes. Remove from the oven and cool in the tin about 30 minutes before carefully removing the tarts.

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
• Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
• To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
• Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.

Steps:

• In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
• Cool completely.
• Sift flour with soda, salt and baking powder.
• Preheat oven to 350°F.
• Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
• In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
• At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
• Divide evenly into pans;smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
• Cool in pans 10 minutes.
• Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.
• Frosting: In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
• Remove from heat.
• With whisk, blend in 2 1/2 cups confectioners' sugar.
• In bowl set over ice(I use ice cubes) beat until it holds shape.
• 18. Filling: whip cream with sugar and vanilla;refrigerate.
• To assemble cake: On plate place a layer, top side down;spread with half of cream.
• Place second layer, top side down;spread with rest of cream.
• Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
• Refrigerate at least 1 hour before serving.
• To cut, use a thin-edged sharp knife;slice with a sawing motion.
• And forget the swirls.
• I think it looks gourmet just to spread the frosting.
• It dries really dark and looks cool.
• Somethimes I just drag a sharp knife across the top in lines and sometimes I leave it as it is. From McCall's Cooking School.

Steps:

• PASTRY.
• Sift the flour and salt into a bowl then rub the butter in until the mixture resembles fine breadcrumbs. Then stir in enough water to give a soft but not sticky dough. Cover and refrigerate for 30 minutes.
• Roll out the pastry on a lightly floured surface then use to line a 30cm x 10cm / 12in x 4in rectangular fluted flan tin. Trim off any excess pastry then line with baking paper and beans and bake blind in a preheated oven at 200°C/400°F/Gas 6 for 10 minutes. Remove the paper and beans and cook for a further 5 minutes until lightly browned.
• Meanwhile beat the eggs and milk together. Boil the Demerara sugar and syrup together in a saucepan for about 2-3 minutes. Stir in the butter, cinnamon, vanilla and orange rind and cool slightly. Slowly pour the syrup mixture onto the beaten eggs and milk mixture.
• Scatter the walnuts over the pastry case and then spoon the syrup mixture over and smooth over the surface with the back of a spoon.
• Bake in a preheated oven at 220°C/425°F/Gas 7 for 10 minutes then reduce the heat to 170°C/325°F/Gas 3 and cook for a further 40-50 minutes or until the filling is set.
• Serve either hot or cold with a dollop of cream, creme fraiche or yoghurt.

Steps:

• Prebake tart shell and brush warm shell with apricot preserves. (SQ note - Baking time was not included in this recipe but listening to reviewers leads me to think that 15 minutes at 350F should be about right.).
• Peel, core and slice apples.
• Sprinkle with lemon juice.
• Arrange apple slices in tart shell.
• Scatter walnuts on top of fruit.
• Combine sugar, flour and cinnamon in small bowl.
• Add butter and work with fingers to form a crumb topping.
• Sprinkle over tart.
• Bake at 400 for about 40 minutes or until top is golden brown.

Steps:

• Heat olive oil in a large skillet over medium high heat, add eggplant, garlic, shallot or leek, garlic and thyme.
• Saute 5 minutes; cover, reduce heat and cook until eggplant is tender, around 8 minutes-give it a stir once or twice.
• Stir in tomato paste and cook for 3 minutes more.
• Remove from heat, stir in nuts.
• Coat a 9 inch tart pan with olive oil or spray.
• Place 1 layer on, lightly oil and sprinkle with cheese, then another layer until you are left with a plain layer.
• You also want to layer the phyllo in a circle so you have an even jagged edge.
• Spoon in eggplant mixture.
• Arrange tomatoes on top and sprinkle with remaining parmesan and crumbled feta.
• Fold the jagged edge over top so you have a nice edge.
• Bake at 350F for 35 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• To prepare the crust, pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until coarse crumbs form.
• Whisk together the heavy cream and egg yolk in a small bowl. Slowly pour the heavy cream mixture into the feed tube and pulse until the dough begins to come together; form into a disk.
• With lightly floured hands, press the dough evenly onto the bottom and up the sides of an 11-inch tart pan with a removable bottom, making sure to press the dough up to the rim.
• Bake until lightly browned, about 12 minutes. Transfer to a rack. Sprinkle the walnuts and chocolate chips evenly onto the bottom of the crust.
• Meanwhile, to prepare the filling, combine the brown sugar, corn syrup, butter and cream in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring constantly, until the sugar is completely dissolved, about 1 minute.
• Remove from the heat and stir in the coffee liqueur. Pour over the walnuts. Bake until the mixture is bubbly around the edges, about 15 minutes.
• Cool on a rack. Serve warm or at room temperature.
• Tip: If the pie crust puffs up while baking, gently prick it in several places with a fork.

Steps:

• To make pastry: in a medium bowl, combine flour,sugar,salt and baking powder.
• Cut in butter or margarine and shortening until mixture is crumbly.
• Add water, 2 tbsp at a time, mixing with a fork; add a little more or less than the 1/2 c water as needed.
• Press mixture into 2 flat disks, wrap in wax paper and refrigerate for 30 minutes.
• To make filling: beat together eggs, syrup, brown sugar, melted butter or margarine and vanilla until just blended.
• On a lightly floured board, roll pastry disks to 1/16" thick.
• Cut into 5 inch circles. Roll scraps of dough and cut again. Line 12-3 inch tart pans with pastry. Divide walnuts equally between tart shells. Pour maple syrup mixture over walnuts. Bake at 425°F for 20-25 minutes, or until pastry is golden and filling is soft set. Let stand 15 minutes befire removing from tart pans.

Steps:

• Preheat oven to 400 degrees. Tear off a piece of foil twice as large as crust. Fold it in half and smear it with butter; lay buttered side onto crust. Weight foil with a pile of dried beans or rice (these can be reused for this purpose), pie weights, or a tight-fitting ovenproof skillet or saucepan - anything that will sit flat on the surface. Bake 12 minutes, then remove foil and continue to bake at 350 degrees, until crust is a beautiful shade of brown, another few minutes. Remove and let cool on a rack while you prepare filling.
• Put sugar in a heavy 6- or 8-inch saucepan or deep skillet with a tablespoon of water and turn heat to medium. Cook, gently shaking pan occasionally, until sugar melts; then cook, stirring occasionally and scraping sides with a heat-proof flexible spatula, until mixture turns golden.
• Turn heat to low, then carefully add butter and cream. Cook, stirring constantly, until butter melts and mixture is uniform. Stir in walnuts and a large pinch of salt if you like, then spread on crust. Refrigerate for about an hour, then sprinkle with a little more salt and serve.