Pie crust dough (see recipe) 12oz
Chef’s Line vanilla crème 20 oz
Monarch IQF sliced peaches (thawed) 16oz
Monarch IQF blackberries (thawed) 8oz
Monarch IQF red raspberries (thawed) 8oz
Hilltop Hearth strawberry glaze 1oz
Water ½ oz
Method: roll out pie dough 11” round, place in at ten inch tart pan, bake 350 degree for 8 minutes or until light brown, let cool. Heat the crème in a double boiler to 140 degree and let cool. Spread the crème on to the pie crust; arrange the fruit on top of the crème. Bring the strawberry glaze and water to a boil remove from heat and let cool, brush the fruit with the glaze just to coat. Cool tart for one hour and then serve.
Yield: 10 servings
PIE CRUST
Hilltop Hearth flour 24oz
Glenview Farms butter (cold and ¼ “diced) 16oz
Water, ice cold 8oz
Monarch salt 1/8 tsp
Method dough: cut the butter into the flour until all the butter is coated with flour; add water mix just until water is incorporated. Dived the mixture into four equal parts shape into flat ball, wrap in film and chill one our.
Yield: 4-11” crusts
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