SWEET PIE DOUGH
4 cup cake flour
5/8 cup sugar
2 1/2 skicks sweet butter
1 whole egg
1 dash fresh lemon juice
1 pinch fresh vanilla bean seeds or
2 drop to 3 drops vanilla extract
FILLING
16 oz fromage blanc or farmer's cheese or, ricotta cheese
3/4 cup heavy cream
4 large eggs, separated
2 tbsp kirsch
3/4 cup to 1 cup sugar
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 grated rind of 1/2 lemon
Directions
DOUGH: Mix all ingredients well, without overworking dough. Allow
dough to rest 30 minutes before use.
Preheat oven to 375F. Roll out dough on floured surface and line the
bottom and sides of a 9-inch to 10-inch tart/pie pan with the dough.
Beat fromage blanc and cream together in a bowl; add egg yolks,
sugar, cinnamon, vanilla, kirsch, and lemon rind. Mix thoroughly
until very smooth. Beat egg whites until stiff and gently fold into
the batter. Pour the batter into the pastry-lined pan. Bake for 40
to 45 minutes, or until slightly puffed and very brown. Cool tart
completely, then chill for several hours before cutting.
Per serving (10): 625 calories, 9 g protein, 35 g fat, 70 g
carbohydrate, 231 mg cholesterol, 306 mg sodium
Servings: 10 servings
Alsatian Cheese Tart Recipe brought to you by Recipe Ideas
Categories: Cheese; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into the distant past, in truth as far as pharonic Egypt, and possibly even further. In practice though, in the main part, these old cookbooks were just basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe found, according to academics are some ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote some documents describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the chefs of Roman times made use of many aromatic flavours, including many that are still in use today such as bay, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from the East, including spices such as basil and rosemary. The introduction of these new tastes created an eruption in recipe books, the majority of which are kept safe in private libraries. For the decades that followed, the powerful and wealthy houses competed with each other to serve up the most extravagent meals, and as a result chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 19th century that cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and recording popular recipes of the day. By the time we get to the 1900s, cook books are in high demand, mostly as a result of increased literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Alsatian Cheese Tart recipe.
