RASPBERRY SOUR CREAM TART
Categories Dessert Bake Raspberry Summer Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Make crust:
- Preheat oven to 375°F. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.
- Make filling and topping:
- Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)
- Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours.
SOUR CREAM RAISIN TARTS
My sister shared this recipe from her mother-in-law, we make this at Thanksgiving and Christmas traditionally...it's one of the many goodies we make from our collection of favorite recipes...it's quite rich but sinfully delicious...(sorry, I couldn't remove the calories), lol
Provided by Loretta Jasper
Categories Pies
Time 1h25m
Number Of Ingredients 1
Steps:
- 1. In a saucepan, over medium heat, bring to a slow boil the following ingredients: 1 cup white sugar, 1 cup sour cream, 1 beaten egg, 1 TBSP flour, 1 TBSP vanilla, and 1 cup golden raisins (soaked in hot water and drained)...Stir constantly until thickened...
- 2. Pre-bake your favorite pie crust, (remember to prick the pie shells before baking), Bake @350 degrees for 9 minutes...let cool...then put a little of the filling in each shell and bake @400 degrees for 12 - 14 minutes...the shells will look like they won't hold anything, but they do, (just work with it)...these are to die for delicious, they are very rich....hope you enjoy them as much as we do....
SOUR CREAM PASTRY
This is a foolproof pastry that never gets tough no matter how you handle it. It is a dream to handle and tastes great. The sour cream yields a tender flaky pastry.Originally posted by Mean Chef.
Provided by Jeff Hixson
Categories Dessert
Time 15m
Yield 1 1/3 pounds
Number Of Ingredients 4
Steps:
- Put the flour and salt in a 3 qt bowl, stir to blend.
- Scatter butter slices over flour and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs (you can use a food processor for this step).
- Stir in the sour cream with a fork.
- The pastry will appear dry because the sour cream is thick and does not disburse easily.
- With your hands, manipulate the dough into a ball.
- Divide in half, wrap in plastic and refrigerate until cold and firm- at least 4 hours, and up to 3 days or freeze for up to 1 month.
SOUR CREAM-APPLE TART
This tart is full of apples in a nut-studded crust topped with a sour cream custard. From an April 1986 issue of Bon Appetit in the "Cooking for Friends" section. Chilling time is not included in prep time.
Provided by Leslie in Texas
Categories Tarts
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- For Crust.
- Preheat oven to 375 degrees.
- Mix flour and sugar in medium bowl;cut in butter using pastry blender or 2 knives until mixture resembles coarse meal.
- Blend in egg, stir in walnuts and pat dough into bottom and 1/2 inch up sides of 10-inch springform pan.
- Bake until golden brown, 20 to 25 minutes.
- Cool and spread with warm jam.
- For Filling.
- Toss apples with lemon juice to taste.
- Melt butter in large skillet over low heat.
- Add apples and both sugars and stir to mix.
- Cover and cook until apples are just tender, 10 to 12 minutes.
- Uncover, increase heat to medium-high and cook until liquid has evaporated, 7 or 8 minutes.
- Stir in raisins, cinnamon and peel; cool.
- For Topping.
- Preheat oven to 350 degrees.
- Beat sour cream, whipping cream.eggs,sugar and vanilla in bowl.
- Spoon filling into crust.
- Very slowly pour topping over, lifting apples so topping seeps through.
- Bake until topping is consistancy of cooked custard, 35 to 40 minutes.
- Sprinkle top edge of tart with chopped walnuts.
- Cool to room temperature; refrigerate at least 8 hours or overnight.
- Serve chilled.
Nutrition Facts : Calories 670.9, Fat 37.8, SaturatedFat 20.3, Cholesterol 156.8, Sodium 75.4, Carbohydrate 81.3, Fiber 4.9, Sugar 53.4, Protein 8
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