SWEET SHELLS RECIPES

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SHORTCRUST SWEET PASTRY | JAMIE OLIVER BAKING RECIPES



Shortcrust sweet pastry | Jamie Oliver baking recipes image

As this is a book about what I cook and what I find easy at home I’m not going to hide the pastry recipe in a small corner in the back of the book. I find it such a simple thing to make, pre-make, freeze and vary; it is such an asset to home cooking and so versatile.

Total Time 15 minutes

Yield 2 x 30cm tart moulds

Number Of Ingredients 5

250 g unsalted butter (cold)
200 g icing sugar
500 g plain flour
4 large free-range egg yolks
4 tablespoons cold milk or water

Steps:

    1. You can make this pastry by hand or in a food processor. Cream together the butter, sugar and a pinch of sea salt, then rub or pulse in the flour and egg yolks.
    2. When this mixture has come together, looking like coarse breadcrumbs, add the cold milk or water.
    3. Pat and gently work together to form a ball of dough. Lightly flour and push, pat and squeeze into shape. The idea is to get your ingredients to a dough form with the minimum amount of movement, i.e. keeping your pastry flaky and short (the more you work it, the more elastic it will get, causing it to shrink in the oven and be chewy – ooooh no, matron).
    4. I normally roll the pastry into a really large, short and fat sausage-shape, wrap it in clingfilm and place it in the fridge to rest for at least 1 hour.
    5. Carefully slice off thin slivers of your pastry (don’t try to slice frozen pastry) lengthways, around 5mm thick. (I personally like it around that thickness as it’s delicate, but you can make it thicker if you want, it just takes longer to cook.)
    6. Place the slivers in and around the bottom and sides of your tart mould, just fitting them together like a sort of jigsaw. Then simply push the pieces together, level out, then tidy up the sides by pushing with your thumb and either cleaning off the excess pastry from the rim of the mould, or allowing it to hang over the edge – which is quite rough but I like it.
    7. Once you’ve finished lining your tart mould you must again allow it to rest for at least 1 hour, preferably in a freezer (I always store my pastry in the freezer because it keeps so well).
    8. I always line two tart moulds and freeze one for another day (or you could make more if you want, just double the recipe, as it takes no extra time).
    9. It’s so easy to grab a tart out of the freezer, bake it in minutes and fill it with something simple or elaborate, and if guests turn up or you just want to make a nice dessert, it makes pudding a piece of cake!
    10. To start with, I always bake tart shells for around 15 minutes at 180°C/350°F/gas 4, which will cook the tart all the way through, colouring it slightly.
    11. Once completely cooled it can be filled with any of the uncooked fillings, such as Fruit-filled Mascarpone Tart and Simple chocolate tart, which will hopefully provide a basis for you to make up and vary your own.
    12. With baked fillings such as Almond Tart or Lemon & Lime Cream Tart you’ll have to bake the tart blind first, which means cooking the shell at 180°C/350°F/gas 4 but only for about 12 minutes, so that it’s only lightly coloured but just cooked through.
    13. Another way, commonly used, is to fill the tart shell with clingfilm or greaseproof paper and fill it with beans (you can use rice, lentils, peas, whatever), the idea being that you pack the beans in so tightly that they will stop the sides of the pastry from dropping.
    14. Cook for 10 minutes, then carefully remove the beans and cook for a further 5 to 10 minutes. Yes, this is a bit of a performance and I only ever do it when I’m having bad luck, quite honestly if you take your tart shell straight out of the freezer and place it in a preheated oven you shouldn’t have any problems.
    15. After baking blind, you add your filling and bake further until the filling is cooked (see recipes for cooking times).

Nutrition Facts : Calories 197 calories, FatContent 10.0 g fat, SaturatedFatContent 5.9 g saturated fat, ProteinContent 2.6 g protein, CarbohydrateContent 25.6 g carbohydrate, SugarContent 8.9 g sugar, SodiumContent 0.1 g salt, FiberContent 0.9 g fibre

TOP SECRET RECIPES | LONE STAR STEAKHOUSE BAKED SWEET POTATO



Top Secret Recipes | Lone Star Steakhouse Baked Sweet Potato image

Sweet potatoes are not related to the more common russet potatoes and are often confused with yams in the grocery store and on menus (the yam is actually starchier and less flavorful). Just be sure you're buying sweet potatoes when you get to the produce section—even the produce stockers get mixed up. Bake these up, and when you spoon on some butter and sprinkle cinnamon/sugar over the top, you've got a treat that tastes more like dessert than a side dish. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 15 minutes0S

Prep Time 37 minutes30S

Cook Time 37 minutes30S

Number Of Ingredients 5

Nutrition Facts : Calories 112 calories

More about "sweet shells recipes"

SWEET POTATO TARTLETS RECIPE: HOW TO MAKE IT
My family can't resist sweet potatoes when they're mashed, placed in crunchy phyllo shells and topped with marshmallows. The bite-size tarts are fun to eat, too! —Marla Clark, Moriarty, New Mexico
From tasteofhome.com
Reviews 4
Total Time 30 minutes
Category Appetizers
Calories 41 calories per serving
  • Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain., In a small bowl, mash sweet potato with butter, syrup, cinnamon and nutmeg. Place 1 tablespoon potato mixture in each tart shell. Place on an ungreased baking sheet. Top with marshmallows. Bake at 350° for 8-12 minutes or until marshmallows are lightly browned.
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AIR-FRYER STUFFED SWEET POTATOES RECIPE: HOW TO MAKE IT
These stuffed sweet potatoes are the perfect holiday side dish. Try preparing them ahead of time in the morning and then bake just before serving. —Joan Hallford, North Richland Hills, Texas
From tasteofhome.com
Total Time 01 hours 05 minutes
Category Side Dishes
Calories 376 calories per serving
  • Preheat air fryer to 400°. Brush potatoes with oil. Place on tray in air-fryer basket. Cook until potatoes are tender, 30-40 minutes; cool slightly. , Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch thick shell. In a large bowl, mash the potato pulp; stir in spinach, 3/4 cup cheese, bacon, onion, cranberries, pecans, butter, salt and pepper. Spoon into potato shells, mounding slightly. , Reduce heat to 360º. Place potato halves, cut side up, on tray in air-fryer basket. Cook 10 minutes. Sprinkle with remaining 1/4 cup cheese; cook until cheese is melted, 1-2 minutes.
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SHORTCRUST SWEET PASTRY | JAMIE OLIVER BAKING RECIPES
As this is a book about what I cook and what I find easy at home I’m not going to hide the pastry recipe in a small corner in the back of the book. I find it such a simple thing to make, pre-make, freeze and vary; it is such an asset to home cooking and so versatile.
From jamieoliver.com
Total Time 15 minutes
Calories 197 calories per serving
    1. You can make this pastry by hand or in a food processor. Cream together the butter, sugar and a pinch of sea salt, then rub or pulse in the flour and egg yolks.
    2. When this mixture has come together, looking like coarse breadcrumbs, add the cold milk or water.
    3. Pat and gently work together to form a ball of dough. Lightly flour and push, pat and squeeze into shape. The idea is to get your ingredients to a dough form with the minimum amount of movement, i.e. keeping your pastry flaky and short (the more you work it, the more elastic it will get, causing it to shrink in the oven and be chewy – ooooh no, matron).
    4. I normally roll the pastry into a really large, short and fat sausage-shape, wrap it in clingfilm and place it in the fridge to rest for at least 1 hour.
    5. Carefully slice off thin slivers of your pastry (don’t try to slice frozen pastry) lengthways, around 5mm thick. (I personally like it around that thickness as it’s delicate, but you can make it thicker if you want, it just takes longer to cook.)
    6. Place the slivers in and around the bottom and sides of your tart mould, just fitting them together like a sort of jigsaw. Then simply push the pieces together, level out, then tidy up the sides by pushing with your thumb and either cleaning off the excess pastry from the rim of the mould, or allowing it to hang over the edge – which is quite rough but I like it.
    7. Once you’ve finished lining your tart mould you must again allow it to rest for at least 1 hour, preferably in a freezer (I always store my pastry in the freezer because it keeps so well).
    8. I always line two tart moulds and freeze one for another day (or you could make more if you want, just double the recipe, as it takes no extra time).
    9. It’s so easy to grab a tart out of the freezer, bake it in minutes and fill it with something simple or elaborate, and if guests turn up or you just want to make a nice dessert, it makes pudding a piece of cake!
    10. To start with, I always bake tart shells for around 15 minutes at 180°C/350°F/gas 4, which will cook the tart all the way through, colouring it slightly.
    11. Once completely cooled it can be filled with any of the uncooked fillings, such as Fruit-filled Mascarpone Tart and Simple chocolate tart, which will hopefully provide a basis for you to make up and vary your own.
    12. With baked fillings such as Almond Tart or Lemon & Lime Cream Tart you’ll have to bake the tart blind first, which means cooking the shell at 180°C/350°F/gas 4 but only for about 12 minutes, so that it’s only lightly coloured but just cooked through.
    13. Another way, commonly used, is to fill the tart shell with clingfilm or greaseproof paper and fill it with beans (you can use rice, lentils, peas, whatever), the idea being that you pack the beans in so tightly that they will stop the sides of the pastry from dropping.
    14. Cook for 10 minutes, then carefully remove the beans and cook for a further 5 to 10 minutes. Yes, this is a bit of a performance and I only ever do it when I’m having bad luck, quite honestly if you take your tart shell straight out of the freezer and place it in a preheated oven you shouldn’t have any problems.
    15. After baking blind, you add your filling and bake further until the filling is cooked (see recipes for cooking times).
See details


TOP SECRET RECIPES | LONE STAR STEAKHOUSE BAKED SWEET POTATO
Sweet potatoes are not related to the more common russet potatoes and are often confused with yams in the grocery store and on menus (the yam is actually starchier and less flavorful). Just be sure you're buying sweet potatoes when you get to the produce section—even the produce stockers get mixed up. Bake these up, and when you spoon on some butter and sprinkle cinnamon/sugar over the top, you've got a treat that tastes more like dessert than a side dish. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.6
Total Time 1 hours 15 minutes0S
Calories 112 calories per serving
See details


SWEET POTATO TARTLETS RECIPE: HOW TO MAKE IT
My family can't resist sweet potatoes when they're mashed, placed in crunchy phyllo shells and topped with marshmallows. The bite-size tarts are fun to eat, too! —Marla Clark, Moriarty, New Mexico
From tasteofhome.com
Reviews 4
Total Time 30 minutes
Category Appetizers
Calories 41 calories per serving
  • Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain., In a small bowl, mash sweet potato with butter, syrup, cinnamon and nutmeg. Place 1 tablespoon potato mixture in each tart shell. Place on an ungreased baking sheet. Top with marshmallows. Bake at 350° for 8-12 minutes or until marshmallows are lightly browned.
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60 SAVORY WAYS TO ENJOY SWEET POTATOES - TASTE OF HOME
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20 MARSHMALLOW FLUFF RECIPES TO SATISFY YOUR SWEET TOOTH ...
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GET YOUR FILL: PHYLLO SHELLS 15 WAYS | RECIPES, DINNERS ...
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60 SAVORY WAYS TO ENJOY SWEET POTATOES - TASTE OF HOME
Aug 28, 2018 · Sweet Potato & Caramelized Onion Shells Gorgonzola cheese and sweet potatoes add a fun and flavorful twist to classic stuffed shells. Delicious with a sprinkle of Parmesan, …
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See details


PUFFY TACO SHELLS - ALLRECIPES
7 Sausage Quiche Recipes for Breakfast or Dinner Any variety of sausage will add lots of flavor to quiche. We love them with bulk sausage, Italian sausage, spicy chorizo, and more. This collection of sensational sausage quiche recipes …
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See details


20 MARSHMALLOW FLUFF RECIPES TO SATISFY YOUR SWEET TOOTH ...
May 12, 2021 · A rich, cream cheese-pumpkin filling is baked in miniature tart pastry shells, then topped with a super simple frosting made with marshmallow creme and even more cream cheese. ... 20 Sweet Recipes to Make With a Jar of Marshmallow Creme.
From allrecipes.com
See details


GET YOUR FILL: PHYLLO SHELLS 15 WAYS | RECIPES, DINNERS ...
Dec 07, 2015 · Fill prebaked shells halfway with fresh ricotta, then top with marinara sauce. Sprinkle with grated mozzarella , grated Parmesan and dried oregano . Bake at 375 degrees F until …
From foodnetwork.com
See details


70 SWEET AND SAVORY PUMPKIN RECIPES - THE SPRUCE EATS
Aug 04, 2021 · There is no rule that says all pumpkin recipes must be sweet, and this is an excellent example. These stuffed shells with pumpkin-bacon sauce will make you a believer! Continue to 5 …
From thespruceeats.com
See details


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All Recipes. Featured Recipes. Three Cheese Stuffed Shells. Pulled Pork Tacos. Rustic Cheese, Avocado, Tomato Crostini ... Fruit Tacos. Street Corn. Sweet Potato and Black Bean Bowl. Grilled Summer Steak Salad. Top Recipes. Sour Cream; Cottage Cheese; Nacho Waffle Fries. Blueberry Sour Cream Pie Bars. ... Three Cheese Stuffed Shells…
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See details


CRISPY CHIPOTLE SWEET POTATO TACOS WITH LIME CREMA. - HALF ...
Dec 01, 2021 · Loved the seasoning on the sweet potatoes / poblano. Loved the flavour the corn shells brought to the dish. Would use flour shells for simplicity / sanity next time. Paired w/ the …
From halfbakedharvest.com
See details