A combination of huckleberries and blackberries or raspberries makes a great filling for this dessert, but you can use any berries you have on hand—just be sure they’re ripe and flavorful.
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用于填充
1磅新鲜或冷冻的哈克莓(约3杯)
8盎司。新鲜或冷冻的黑莓或覆盆子(约1-1/2杯)
7盎司。(1杯)糖果糖
1oz. (1/4 cup) cornstarch, mixed with 3 Tbs. water
1-1/2茶匙。细磨碎的柠檬皮
1汤匙。新鲜的柠檬汁
1汤匙。香草豆糊或纯香草提取物
对于面团
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
2茶匙。砂糖
1/2茶匙。食盐
5-1/2 oz. (11 Tbs.) unsalted butter, cold and cut into 1/2-inch cubes
Remove the dough from the refrigerator; if the dough is very firm, let it sit at room temperature just until pliable enough to work with. Divide the dough evenly into 6 pieces and shape into balls. On a floured surface, roll each ball into a 1/4-inch-thick round, about 5 inches across. (It’s fine if the edges are a little ragged.)
Place 3 Tbs. of the fruit filling in the center of each dough round, leaving a 3/4-inch border (reserve extra filling for another use). Fold the edge of the dough over the edge of the fruit filling, pleating the dough as you go to maintain the circular shape. Transfer to the baking sheets and refrigerate for 15 minutes.
Go to any French bistro, and you’ll likely find a dish of lentils and salmon. It’s a classic for good reason: Lean, mellow lentils complement the richness of the fish.…
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