Friday, May 25, 2007

Weekly lesson--Strawberries!

Yesterday was my afternoon at the bakery. We had strawberries, lots and lots of strawberries...

Nonna's Strawberry Tart

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
6 tablespoons unsalted butter, softened
3/4 cup sugar
2 eggs
2 tablespoons whole milk
1 pint strawberries, hulled and cut in half, plus additional whole strawberries for garnish
fresh whipped cream

Preheat oven to 350°F.

Lightly grease a spring-form pan

Mix together flour, baking powder, salt, and cinnamon.

In a separate bowl, beat the butter and the sugar until light and fluffy. Add the eggs and milk. Add the dry ingredients to the egg mixture and stir by hand. Do not overmix.

Spread the mixture into the bottom of the prepared pan. Press strawberry halves deeply into the dough in a circular pattern.

Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.

Serve warm with whipped cream and strawberries.

Nonna's Strawberry Drops

1/2 cup butter
1/4 cup brown sugar
1 egg
1 tsp. vanilla extract
1 cup flour
1/2 tsp. salt
1 cup chopped pecans
1/2 cup strawberry preserves

Beat butter and sugar until creamy. Add egg yolk & vanilla.

Combine flour and salt then add to butter mixture and mix. Cover and chill for 30 minutes.

Lightly beat egg white with a fork and set aside.

Roll chilled dough into ½" balls and then dip them in the egg white. Roll the dipped balls in the pecans and place on cookie sheet.

Bake at 375° for 5 minutes. Remove from oven and make an indentation in the top of each cookie with the back of a spoon.

Bake an additional 10 minutes. Cool, then fill with preserves.