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Wayne Boatwright
 
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On Tue 19 Apr 2005 06:46:38p, Alex Rast wrote in rec.food.baking:

> at Tue, 19 Apr 2005 01:30:05 GMT in
> >, (Vox
> Humana) wrote :
>>"Alex Rast" > wrote in message
. ..
>>> Fairly soon I'll be making some custard tartlets for a party. ...which
>>> do you think would work best?
>>>
>>> Butter-based pie dough
>>> Sweet pastry dough - more or less a sugary pie dough
>>> Shortbread
>>> Puff Pastry

>>
>> I vote for the shortbread or the pate sucre. ...The puff pastry would
>> be
>>the wrong texture and too bland, in my opinion.
>>The pate brisee would also be sort of bland and too conventional

>
> Thanks. Very well-reasoned. I think you're right - the unsweetened
> doughs will end up tasting very bland. Thus it comes down to texture. As
> you know, a shortbread dough ends up quite firm and crisp - and this
> elicited favourable comments from people in the past who liked the
> counterpoint of crisp crust and creamy filling, while the sweet dough
> would be more tender - perhaps not so texturally satisfying but less of
> a challenge with a fork. Some people, I've seen, aren't happy when
> things are a bit difficult to manage on the plate. Any thoughts on which
> one would be more preferable?
>
> On phyllo - it sounds like a great idea but this is something I have no
> experience with. When baking for a group I like to stick with things I
> know and have done. If I'm doing it for myself, *then* I can experiment.
>
> Another poster suggested a cookie crumb crust - that's another idea, but
> I'd only want to do it if somebody has a recipe for making the right
> types of cookies from scratch. I prefer not to use any storebought
> prepared foods in baking. Does anybody have a recipe I could compare
> against?
>


This might be good...

Lemon Crisps

1 cup granulated sugar
3/4 cup Unsalted Butter, softened
1 large egg
1 tablespoon grated lemon peel
1 1/2 cups all-purpose flour
Sugar or powdered sugar

Combine 1 cup sugar and butter in large mixer bowl. Beat at medium speed,
scraping bowl often, until creamy. Add egg and lemon peel; continue
beating until well mixed. Reduce speed to low; add flour. Beat until soft
dough forms.

Divide dough in half. Shape each half into 8-inch (1 1/2-inch diameter)
log on lightly floured surface. Wrap tightly in plastic food wrap.
Refrigerate until firm (2 hours or overnight).

Heat oven to 350œF. Cut logs into 1/8 to 1/4-inch slices with sharp knife.
Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 12 minutes
or until edges are very lightly browned. Let stand 1 minute; remove from
cookie sheets. Roll cookies in sugar while still warm and again when cool.

Makes 6 1/2 dozen cookies.

VARIATION: Sugared Lemon Almond Crisps: Stir 1/3 cup finely chopped
almonds into dough after beating in flour.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974