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Saturday, November 14th, 2009
Cinnamon Peach Tart Christian Iser, with Jim Dodge Fournou’s Ovens Stanford Court Hotel San Francisco CA A cinnamon tart shell holds glazed fresh peach sections, a wonderful way to serve fresh peaches. The cinnamon tart shell and glaze would also work well with apple slices or fresh blackberries. Serves 12 Cinnamon Dough 2-1/2 cups all-purpose [...]
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Tags: Aluminum Foil, Apple Slices, Apricot Glaze, Apricot Jam, Coarse Meal, Cup Cold Water, Even Consistency, Ground Cinnamon, Hotel San Francisco, Jim Dodge, Purpose Flour, Raspberry Puree, Ripe Peaches, Stanford Court Hotel San Francisco, Sugar Mixture, Tart Pan, Tart Shell, Vanilla Ice, Vanilla Ice Cream, Water Press
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Friday, July 10th, 2009
Cinnamon Peach Tart Christian Iser, with Jim Dodge Fournou´s Ovens Stanford Court Hotel San Francisco CA A cinnamon tart shell holds glazed fresh peach sections, a wonderful way to serve fresh peaches. The cinnamon tart shell and glaze would also work well with apple slices or fresh blackberries. Servings: 12 Preparation time: 1-1/4 hours Cinnamon [...]
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Tags: Aluminum Foil, Apple Slices, Apricot Glaze, Apricot Jam, Coarse Meal, Cup Cold Water, Even Consistency, Ground Cinnamon, Hotel San Francisco, Jim Dodge, Purpose Flour, Raspberry Puree, Ripe Peaches, Stanford Court Hotel San Francisco, Sugar Mixture, Tart Pan, Tart Shell, Vanilla Ice, Vanilla Ice Cream, Water Press
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Monday, January 30th, 2012
Brush the warm glaze passion fruit jam, melted thinly but evenly on top of the fruit and along the edge of the tart shell. Remove the rim of the tart pan before serving by centering the tart on your hand or a can. Chef: barbara tropp …
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Tags: Barba, Barbara Tropp, Celebrity Chefs, Fruit Jam, Great Chefs, Mandarin Orange, Passion Fruit, Raspberry, Raspberry Tart, Rim, Tart Pan, Tart Shell, Yin Yang
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