What's on sale:
Strawberries, mangoes, kiwis, lemons
How to use them:
Shortbread Tart
Mix well:
1/2 c. shortening
2 c. flour
3/4 c sugar
1 Tb. vanilla extract
1 rind of lemon (set aside the fruit to be juiced later)
Add 1 tsp at a time milk until the dough scrapes clean from the sides and gathers around the paddle/beater into one ball.
Press into a tart pan, or the bottom of a 9x13 pan, or the bottom of a pie plate. Fork for steam vents. Bake at 400 degrees for 10 min. or until it is lightly golden around the edges and firm in the middle. Set on rack, in pan, to cool.
Filling:
While Almond Frosting
Whip together:
1 c. shortening
1 Tb. almond extract
Mix in alternately:
1/3 lb. powdered sugar (1 c. at a time)
2 Tb. water (1 Tb. at a time)
Whip till fluffy. Refrigerate covered for 30 days.
Fruit:
Toss together:
2 firm-ripe kiwis, peeled and diced
1 firm-ripe mango, peeled and diced (do NOT eat core. cut away from the stiff core)
5-6 ripe strawberries, sliced
2 Tb (1 lemon) juice
Refrigerate covered for 3 days.
Lightly frost shortbread with the frosting and generously top with fruit. Enjoy!
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