1/2 cup plus 2 tablespoons oat flour blend
5 tbsp all-purpose flour
1/4 cup cake flour
1/2 tsp ground cardamom or cinnamon
2 1/2 tbsp sugar
3 tbsp cold butter, diced
1 tbsp canola oil
2 1/2 tbsp very cold water
Directions
Sift flour, cardamom and sugar into large bowl. Rub in butter with
fingers or cut in with pastry blender until size of small peas. Using
fork, stir in oil. Slowly add cold water, 1 teaspoon at a time,
tossing with fork until flour is moistened without being wet. Gather
dough with moist hands, shape into flattened round and let rest about
15 minutes. Roll 1/8-inch thick on lightly floures board. (To
facilitate rolling, dough may also be rolled between sheets of wax
paper Or unrolled dough may be placed in pan and gently pressed to
cover inside of pan.) Gently lift and press onto 9-inch square tart
pan with removable bottom. Cut off dough edges. Bake at 425 degrees
F. 10 to 15 minutes or until golden brown. Makes 12 servings. NOTE:
Unsalted butter will give a more delicate fresh flavor in this
pastry. Add a dash of salt if using.
Servings: 12 servings
Low-Fat Sweet Pastry Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
Academics have proved the existence of recipes back into antiquity, in fact as far back into recorded history as ancient Egypt, and potentially, even further back. Having said that, in the main part, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe found, according to food historians are a few clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius created some scripts describing recipes cooked by the Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Aspicius also tells us how the early Romans used a good variety of herbs and spices, including many that are still in use today like basil, fennel and parsley. Moving our culinary historical trip onwards, we find a couple of interesting recipe books which date from the 14th Century ; a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the curry that appears on menues today, but rather accounts of the types of food cooked for the rich people of those days. In the 15th century, people returning from the crusades brought back many spices and herbs from the East, such as basil and coriander. The introduction of these new foods and spices prompted a surge in manuscripts on food, some of which are now in private cookery archives. Over the next few hundred years, the powerful and rich competed with each other to lay on the most exotic meals, and as a result cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and recording recipes to help cooks of their time. When we get to the 1900s, cookbooks are in high demand, mostly due to increased literacy, more free time and having more money to spend. |
We hope you enjoy this Low Fat Sweet Pastry recipe.
