Wolfgang Puck BTOBR0060 Bistro collection Manual page 31

Raspberry Almond Squares
8 servings
INGREDIENTS
1 stick unsalted butter, room temperature
1 box yellow cake mix
1 large egg, beaten
2 tablespoons water
1/2 cup raspberry jam
1/2 cup sliced almonds, (You may add more )
METHOD
1 Preheat oven to 350 degrees and set function selector to bake
mode. Set timer for 30 minutes.
2 Spray the baking pan that comes with your oven with nonstick spray.
3 In the bowl of a food processor or with a mixer combine the butter,
cake mix, and egg. Mixture should be crumbly. Remove a half cup at
this time and reserve. Add the 2 tablespoons of water. Continue mixing
until thoroughly mixed.
4 Spread the cake batter over the entire baking sheet.
5 Bake for 12 minutes.
6 Remove from oven, spread the raspberry jam over the entire cake.
Top with reserved crumbles, and sliced almonds.
7 Bake for an additional 10 minutes.
8 Remove from oven and let cool. Cut into squares.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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Lemon-Lime Tart
8 servings, 0ne 9-inch tart
INGREDIENTS
1 recipe Pate Sucre (see recipe below)
4 whole eggs
4 egg yolks
1 cup plus 2 tablespoons sugar
2/3 cup lemon juice
2/3 cup lime juice
Zest of 2 small lemons
Zest of 2 small limes
6 ounces of butter (1 1/2 sticks equal 6 oz.), cut into small pieces
METHOD
1 Roll out the pate sucre to a circle about 1/4-inch thick and large
enough to slightly overlap a 9-inch metal tart pan. Fit the dough into
the pan and trim the edges. Line the bottom and sides of the shell
with parchment, or coffee filter papers, or aluminum foil. Fill the
lining with dried beans, rice, or aluminum beans and bake in a
preheated 350°F oven 20 to 25 minutes. Cool and remove the beans
and the lining. Return the shell to the oven and bake until golden, 5
to 10 minutes longer.
2 In a large metal bowl, whisk together the whole eggs, egg yolks, 1
cup sugar, lemon and lime juice, and zests. Set over simmering water
and continue to whisk until the mixture is very thick, about 10
minutes.
3 Turn off the flame and whisk in the butter, a few pieces at a time.
(You don't want the mixture to cool down before all the butter is
incorporated.) Strain the filling into a bowl. Scrape into the baked
tart shell and smooth with a metal spatula. Cool and then refrigerate
until firm, 3 to 4 hours, up to overnight.
4 Sprinkle the remaining 2 tablespoons of sugar evenly over the top
of the filling. With a propane blowtorch, caramelize the sugar.
(This can also be done under the broiler. Place the tart on the broiler
tray directly under the flame, watching carefully to prevent burning.)
Refrigerate the tart for at least 30 minutes. Or, if desired, eliminate
the 2 tablespoons of sugar and arrange circles of raspberries on
top of the tart. Sift a little powdered sugar over the berries just
before serving.
PRESENTATION
Cut into slices and serve. If you have carmelized the sugar, serve the
tart with fresh strawberries or raspberries.
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