Strawberry And Peach Tartlets With Fromage Blanc Recipes

STRAWBERRIES WITH FROMAGE BLANC

Steps:

• Put the strawberries in a medium bowl, sprinkle 4 tablespoons of the sugar over them, and toss gently. Set aside, covered, for at least 1 hour, or refrigerate for up to 3 hours.
• In a small bowl, mix together the fromage blanc, 1 tablespoon of the remaining sugar, lemon zest, lemon juice, and vanilla extract. Taste and add the additional sugar if necessary to correct the balance of flavors. Spoon the fromage blanc into the center of a shallow serving bowl.
• Spoon the strawberries and their juices around the fromage blanc, garnish with mint leaves and serve immediately.

STRAWBERRY-PEACH TART

Steps:

• Preheat oven to 300º.
• Cream together butter and sugar in medium mixing bowl. Add flour and mix well. Press mixture into an ungreased 11-inch tart pan. Bake in preheated oven 25 to 30 minutes or until lightly browned. Cool.
• In a medium mixing bowl, using an electric mixer set on medium speed, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth.
• To prepare the glaze, in a small saucepan, combine the preserves and water. Stir over medium heat until melted. Strain and cool slightly.
• Spread cream cheese mixture in tart shell. Arrange peaches around the outer edges of shell and place strawberries in the center. Brush with glaze. Chill until glaze is set, about 1 hour. Cut into wedges and serve.

STRAWBERRY SHORTCAKE WITH FROMAGE BLANC WHIPPED CREAM

Steps:

• For the shortcake, sift the flour, 2 tablespoons plus 1 teaspoon of the sugar, the baking powder, and the salt into the bowl of a food processor. (Alternatively, you can make the dough using a pastry cutter.) Pulse to combine. Add the butter to the flour mixture and pulse just until the butter pieces become the size of peas. Combine 1 cup less 2 teaspoons of the cream, 1 teaspoon of the vanilla, and orange zest in a small bowl and add to the dough. Pulse until the dough is just combined, 6 to 8 pulses. Remove the dough from the food processor and knead gently once or twice to form a ball.
• On a parchment-lined baking sheet, pat the dough into a 6 × 9-inch rectangle, approximately 3/4 inch thick. Cover with plastic wrap and chill for 30 minutes.
• Preheat the oven to 425˚F.
• Remove the dough from the refrigerator and straighten the edges by pushing on them with the flat side of a large knife, such as a chef's knife. Cut the rectangle into 6 even squares (2 squares by 3 squares) and arrange the squares 2 inches apart on the baking sheet. Using a pastry brush, brush them with 2 teaspoons cream and sprinkle the tops with 1 teaspoon sugar. Bake for 20 minutes or until the shortcakes are golden brown. Remove them from the baking sheet and let cool at least 5 minutes on a wire rack.
• While the shortcakes bake, place the strawberries in a bowl and toss them with 1 tablespoon sugar. Cover and set aside.
• For the topping, whip the remaining cup of cream in a bowl until soft peaks form. Add 1 1/2 tablespoons sugar and 3/4 teaspoon vanilla and stir gently. In another bowl, vigorously stir the cheese to soften it. Fold the whipped cream into the cheese. Refrigerate the topping until ready to use, up to 2 hours before serving.
• When the shortcakes have cooled slightly, split them in half. Spoon about 1/2 cup strawberries over the bottom halves. Place a generous dollop of topping over the fruit and top with the other half of the shortcake. Finish with a small spoonful of topping and a couple of strawberry slices.

STRAWBERRY PIE GLAZE RECIPE

Steps:

• Mix all ingredients; boil until thick. Add 1 lump of butter and stir until melted. Let cool and add berries; pour into baked pie shell.

STRAWBERRY AND PEACH TARTLETS WITH FROMAGE BLANC RECIPE

Steps:

• To make crust: Combine flour, almonds, sugar and salt in a food processor. Pulse until nuts are finely ground. Add butter, and pulse until mixture resembles coarse meal. Slowly add 2 tablespoons of cold water, pulsing several times to form a moist ball. Remove dough and knead briefly. Divide into 8 equal pieces, flatten each into a disc and cover in plastic wrap. Refrigerate at least 2 hours, until firm. Preheat oven to 350°F. Preheat oven to 350°F. On a lightly floured surface, roll each disc into a 3 1/2-inch circle and place in 2 1/2-inch tart shells. Glide a rolling pin over shells to trim edges. Pierce holes in dough with fork tines. Freeze 15 minutes. Transfer to a baking sheet and bake 10 minutes. If dough is bubbling, re-pierce with fork. Continue baking 5 to 7 minutes, until golden brown. Remove from oven; cool completely. To make filling: Scald milk in small saucepan. In medium bowl, beat eggs lightly. Add sugar and salt and slowly stir in hot scalded milk. Mix in vanilla and coconut. Fill each shell with fromage blanc. Sprinkle with nutmeg. Increase oven temperature to 425 nd back on lower rack about 30 minutes, until custard is firm. Refrigerate until chilled, about 4 hours. Fan out 1 strawberry and a few slices of peach. Garnish, if desired.