For the shell: • 13 oz. unsalted butter • 4 oz. sugar • 1 whole egg • 1 tsp. vanilla extract • 16 oz. all purpose flour Method: 1. Combine the butter, sugar, egg and vanilla extract in the bowl of a mixer with a dough hook attachment. Mix at medium...
Blackberry filling: • 2 cups The Perfect Purée Blackberry Puree, thawed • 1 tsp. The Perfect Purée Lemon Zest, thawed • 1/2 cup sugar Method: 1. Mix together all above ingredients in a saucepot. 2. Bring to a boil and skim surface as needed 3. Cool and...
For the Tartlet Shells: • 13 oz. unsalted butter • 13 oz. sugar • 1 whole egg • 1 tsp. vanilla extract • 16 oz. all purpose flour Method: 1. Combine the butter, sugar and vanilla extract in the bowl of a mixer with a dough hook attachment. Mix at...
• 1 oz. The Perfect Purée White Peach Puree, thawed • 3/4 oz. simple syrup • 3/4 oz. fresh lime juice • pinch of cracked pepper • top with soda water Method: 1. In a mixing glass add ingredients, except soda water, with ice. Shake and serve in a...
