He is a 2 month old Bouvier/Retriever mix.
So Saturday morning we went and picked up Max. He was from a litter of 5, and he was such a sweetheart. As soon as I picked him up he didn't want to go back down. He was great in the car coming back, and he followed me around the kitchen as I made my nephews birthday cake. He has been a great puppy so far. He is pretty much house trained, and his only big issue is nipping and chewing, but he is a puppy after all. I think he will be a great addition to this family. I can't wait to get him out to play with other dogs.
My favourite summer dessert are fruit tarts. Fresh berries are in season, they are nice light desserts, and are not sweet at all. Tarts can be made in different size and flavours. Different fruits and berries can go on top, or none at all.
Fruit Tart
Pastry Crust:
1 1/2 cups (195 grams) all purpose flour
1/8 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg, lightly beaten
Filling:
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1/2 teaspoon vanilla extract
Oven: 400F
In a bowl, whisk the flour with the salt. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm (can place in freezer for about 10-15 minutes.)
Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue to bake the crust for about 15 minutes or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling. Can be covered and stored for a few days.
For the filling, cream together the cream cheese, sugar, and vanilla. Spread over the cooled crust. Arrange the fruit on the cream cheese filling and refrigerate.
Press the dough in to a tart plate or 12 mini pie foil cups.
Combine cream cheese, sugar and vanilla.
Whip until smooth.
Spread filling into crust and top with fresh berries. If doing mini tarts, fill with a piping bag.
For large fruit tarts use a different variety of berries and fruit.
Tips:
For large fruit tarts heat apricot jam and brush it over the place fruit. If you want a super fast version of this, buy the pre-made pie shells in the freezer aisle of your grocery store. They taste great and make it a super simple dessert.
These are some awesome ankle boots that are so comfortable. Max will probably be in every shoe photo from now on, everywhere I go he follows and lays down at my feet.
Another post down. It will take me a little longer to get the cake post up, because I need to wait for someone to send a picture of it. I was so busy getting it together that I didn't think to snap a picture of it before bringing it out.
Happy Baking!
Sey
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