Mango Boat Tart

These boat tarts are a great give-away idea for the holidays.  You may wrap them individually or arrange them in a box.

For the crust, you will need:

• 1 cup butter
• 3/4 cup cream cheese
• 3 cups sifted all purpose flour

For the filling, you will need:

• 300 ml can condensed milk
• 2 egg yolks
• 1/2 cup mango jam (or any other fruit jam)
• 1/4 cup sifted all purpose flour
• 2 tablespoons butter

Make the crust:

1)  In an electric mixer fitted with a flat beater, cream butter and cream cheese together until blended.  Pour in the flour and beat at low speed until a slid dough is formed.  Divide into 48 equal portions or weigh 15 grams per portion.

2)  Press the crust against the bottom and sides of a boat tart molder.  Prick the crust bottoms 3 times with a fork.  Arrange molders in a jellyroll pan and bake for 15-20 minutes or until the surface feels fairly dry.

3)  Allow crusts to cool briefly then unmold each piece carefully.  Arrange the partially baked crusts in a jellyroll pan lined with a sheet of baking paper.  Fill with the prepared filling.

Make the filling:

In a thick sauce pan, combine condensed milk, yolks, mango jam, and flour.  Place over low heat and cook until thick, mixing with a heat-resistant spatula from time to time.  Remove from heat and add butter.

Make the tarts:

1)  Divide the filling equally among the pre-baked tart shells.  Bake at 350°F for 15 minutes or until set.

2)  Allow to cool completely before wrapping individually in food grade cellophane.

WW – Which one is your favorite?

Peach Pie

I’ve been looking for an easy peach pie recipe and found one from RecipeZaar.  The actual recipe calls for fresh peaches but since they are hard to find over here, I substituted canned peaches and eliminated the sugar.  I’m posting the actual recipe though.

For the Peach Pie, you will need:

• pastry for a double-crust 9-inch pie
• 5 cups fresh peaches, sliced
• 1 cup sugar
• 1/3-1/2 all purpose flour
• 1/4-1/2 teaspoon cinnamon
• 2 tablespoons butter
• 2 tablespoons sugar

1)  Preheat oven to 425° F.

2)  Stir together flour, 1 cup sugar, and cinnamon and set aside.

3)  Wash, peel, and slice fresh peaches.  If you’re using canned peaches, drain and slice peaches.

4)  Mix together peaches with the combined dry ingredients.  If using canned, skip the 1 cup sugar.

5)  Turn into pastry-lined pie pan and dot with butter.

6)  Cover with top crust, cut slits in it, seal the edges.

7)  Sprinkle top with 2 tablespoons of sugar.

8)  Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.

9)  Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.

10)  Pie may be frozen for future use.

Baking Tip (2)

No matter how cautiously you carry an unbaked custard pie to the oven, some of the creamy filling inevitably sloshes out and makes a mess of your kitchen floor.  For a neat transport the next time you make a custard pie, mix the filling in a blender instead of a bowl.  Then place the empty pie shell on the oven rack and pour in the liquid.

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