The O-town Scene - Oneonta, NY
Issue link: https://www.ifoldsflip.com/i/28770
Local Eats Local Eats includes features of area restaurants, as well as personal recipes from area residents. To suggest a restaurant or recipe, e-mail editor@otownscene.com EE’s Springtime Tart true fruit tart recipe, and it is oh-so-easy to make! The only downside is that you have to plan ahead so you have time to let the cream cheese and butter soften. Once that is done, the whole thing can be put together in less than an hour. It’s a perfect dessert to impress dinner guests be- cause it looks as fantastic as it tastes. CRUST 1½ cup powdered sugar 1½ cups flour 3 sticks of butter at room temperature Some lemon zest (about half a lemon’s worth) In a food processor or with your hands, combine all the ingredients until you have a stiff ball. Press this into a 12-inch tart pan or the larg- est pie pan you have. Bake at 350 degrees for about 10 minutes or until lightly browned. The lemony bits can burn, so make sure to watch it after the 10-minute mark. FILLING 8 oz package of cream cheese softened ½ cup white sugar 1 teaspoon of vanilla or almond extract, whichever you prefer. But don’t use the almond extract if your friends are allergic to nuts, which I am — something that my friends keep forgetting, so it’s a good thing I do most of the cooking for girls’ nights. 12 O-Town Scene April 7, 2011 Beat until smooth, and then spread in your cooled crust. Photo by Emily Ernsberger EE’s Springtime Tart is perfect for social gatherings. TOPPING Fruit (any, although peaches, berries and kiwis look pretty) 1 can limeade concentrate (I recommend Newman’s Own) 1 tablespoon of cornstarch 1 tablespoon triple sec (or fresh lemon or orange juice if you aren’t into boozing up your dessert) ¼ cup white sugar Whisk together limeade, cornstarch and sugar in a saucepan over medium heat. It will get cloudy and a little bubbly after about 2-3 min- utes. Turn off the heat and add your triple sec or juice. Set aside. You can use any fruits you like. Peaches are a popular topping; berries of all kinds and kiwi look so pretty. If you are someone who needs to follow directions, start on the outside with a ring of thin peach slices, then add slices of strawberries, then cluster blueberries and raspber- ries in the middle. Finally, you are ready for the glaze. Drizzle the glaze over your fruit topping. Let set in the fridge for at least an hour. — Emily Ernsberger Emily Ernsberg- er is the director of annual giving at Hartwick College in addition to being a baking and cooking whiz and top-notch hostess. This is my tried-and-