Fourth of July Tart

 Celebrate the holiday with a fabulous Fourth of July tart. The pastry is filled with vanilla custard then topped with fresh strawberries, blueberries and whipped cream. Decorate to your heart's content!

Thanks to historic Garland's Oak Creek Lodge for this delicious pastry crust. The recipe is also found on page 49 in Tastes & Treasures cookbook along with a history of Garland's Lodge. Great reading and great recipe.

Tart Pastry
Ingredients:
3 cups unbleached all purpose flour
1 teaspoon salt
2 tablespoons sugar
3/4 cup (1 1/2 stick) unsalted butter, cut into pieces
1/2 cup plus 2 tablespoons shortening
1/4 cup cold water
1 tablespoon apple cider vinegar

Directions:
Whisk the flour, salt and sugar lightly in a medium bowl to blend. Add the butter and shortening and toss lightly to coat.

Cut with a pastry blender until the mixture resembles a very coarse cornmeal.
Mix the water and vinegar together. Sprinkle about 3 tablespoons of the vinegar mixture over the flour mixture and toss to blend. Continue adding the vinegar mixture 1 tablespoon at a time, tossing to form a cohesive ball that will hold together when pressed. Divide the dough into two equal portions and shape each portion into a disk.
Wrap and chill for at least 2 hours before using or store in the freezer. Makes 2 pastry disks.

Rosemary Raisin Bread from Patti Goss

New League Member shares some thoughts about Tastes & Treasures cookbook.

"I have enjoyed reading the book as well as using the recipes. It also makes a wonderful gift to those who appreciate our Arizona history. The recipes I have used most often are Chicken Salad Pie, Garland’s Apple Tart, Orange Vinaigrette, Breakfast Casserole, Easy Sticky Buns and Rosemary Raisin Bread. The buns and bread are always enjoyed by my guests. I have not tried the El Charro Lodge Famous Sticky Buns because the ones I make are so good and easy.

Often I look at the recipes for inspiration and then combine some of the ideas. I am not a cook or baker that sticks with the exact recipe so I cannot repeat exactly what I do, except I do have fun. I am so thankful to all of the ladies who have contributed hours of their time preparing the cookbook.

Rosemary Raisin Bread - page 47 Tastes & Treasures cookbook

Ingredients:
1 cup raisins
2 cups warm water
1 tablespoon dry yeast
1 cup warm water
1 cup warm milk
1/4 cup sugar
1 tablespoon salt
1 tablespoon chopped fresh rosemary leaves
3 eggs, beaten
1/4 cup olive oil
2 cups whole wheat flour
4 cups bread flour

Directions:
Soak the raisins in 2 cups warm water in a bowl for 5 minutes to plump; drain well.
Dissolve the yeast in 1 cup warm water. Combine the warm milk, sugar, salt and rosemary in a bowl of a stand mixer fitted with a dough hook. Add the beaten eggs and mix at low speed for 1 minute. Mix in the olive oil and then the yeast mixture. Add the whole wheat flour and 3 cups of the bread flour. Mix at low speed until the dough begins to come together. Add the remaining bread flour a small amount at a time, mixing at low speed until the dough forms a ball and leaves the side of the bowl. Add the well-drained raisins gradually, mixing constantly at low speed.
Place the dough in a lightly oiled large bowl. Cover with plastic wrap and let rise in a warm place for 2 hours or until doubled in bulk. Remove the plastic wrap and let rise in a warm place for 2 hours or until doubled in bulk. Remove the plastic wrap and turn the dough onto a clean work surface. Lightly sprinkle flour over and around the dough and knead until smooth and elastic. Divide the dough into two equal portions and shape into a ball. Cover with plastic wrap and let rest for 10 minutes.
Press each portion into an 8X10-inch rectangle. Shape into loaves by rolling up the dough from the top of the rectangle towards you, pressing at the edge with your thumbs to seal. Place seam side down intwo lightly oiled 5X9-inch loaf pans. Cover with plastic wrap and let rise in a warm place for 40 to 60 minutes or until doubled in bulk.
Preheat the oven to 350 degrees. Make three diagonal cuts int he top of each loaf and place on the middle oven rack. Bake for 40 to 50 minutes or until the tops are brown and the loaves sound hollow when tapped on the bottom. Cool completely on a wire rack.

Makes 2 loaves

Julie Tribbey's dinner party

The Tribbey family enjoyed Garlands Apple Tart at a recent dinner party in Fountain Hills.

Julie Tribbey writes, "Here is the picture the dinner party I went to Saturday night at the Hatch's. Sorry the picture was cut off. In the picture is Jim Hatch (the cook), his wife Peggy and new member Jan Jensen (seated). Jim also made Roast Pork Tenderloin (p 44) and Mixed Greens with Pears (p 43). The meal was topped-off with Garland's Apple Tart (p 48). All guests raved about these delightful choices from Tastes and Treasures."

Garland's Apple Tart

1 Tart Pastry
3/4 cup all purpose flour
1 cup packed brown sugar
1/2 cup (1 stick) cold butter, cut into cubes
1 cup sour cream
3/4 cup granulated sugar
2 tablespoons unbleached all purpose flour
1/2 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 egg
4 large or 5 medium Rome, MacIntosh, Jonathon or Granny Smith apples, peeled and sliced 1/4 inch thick

Preheat the oven to 450 degrees. Roll the pastry 1/8 to 1/4 inch thick on a lightly floured surface. Trim the edge into a large circle. Fold the circle in half gently and place over half of a 10 inch shallow fluted tart pan with a removable bottom. Unfold the dough and press over the bottom and up the side of the pan. Trim the excess dough around the edge, leaving 1/3 inch of the dough above the rim of the pan. Fold the edge down slightly so that it sits on the edge of the pan. Place the pan in the freezer for 5 minutes. Remove the tart shell from the freezer. Line with baking parchment paper or foil and fill with pie weights or dried beans. Bake for 12 to 15 minutes or until golden brown, removing the baking parchment paper and pie weights a few minutes before the baking time is over.
Reduce the oven temperature to 375 degrees. Pulse 3/4 cup flour and the brown sugar in a food processor to blend. Add the butter cubes and pulse until the mixture resembles coarse cornmeal. Whisk the sour cream, granulated sugar, 2 tablespoons flour, the salt, vanilla, cinnamon and egg in a bowl until very smooth. Add the apple slices and mix gently to coat. Fill the cooled tart crust with the apple mixture just to the rim, spreading the apples evenly. Bake in the lower third of the oven for 20 to 25 minutes or just until the filling begins to set. Remove from the oven and spread the flour mixture evenly and completely over the top. Reduce the oven temperature to 35o degrees. Bake for 20 to 30 minutes or until the tart is a deep golden brown. Cool on a wirre rack for 30 to 60 minutes before serving. Serve with vanilla ice cream.
Note: This tart is also good using pears or peaches.

Tart Pastry
3 cups unbleached all purpose flour
1 teaspoon salt
2 tablespoons sugar
3/4 cup (1 1/2 stick) unsalted butter, cut into pieces
1/2 cup plus 2 tablespoons shortening
1/4 cup cold water
1 tablespoon apple cider vinegar

Whisk the flour, salt and sugar lightly in a medium bowl to blend. Add the butter and shortening and toss lightly to coat. Cut with a pastry blender until the mixture resembles a very coarse cornmeal. Mix the water and vinegar together. Sprinkle about 3 tablespoons of the vinegar mixture over the flour mixture and toss to blend. Continue adding the vinegar mixture 1 tablespoon at a time, tossing to form a cohesive ball that will hold together when pressed. Divide the dough into two equal portions and shape each portion into a disk. Wrap and chill for at least 2 hours before using or store in the freezer. Makes 2 pastry disks.