tarts

Pate Sucree
(crust for pecan tart)

Butter 4.8 oz
Powder sugar 1.92 oz
Salt .038 oz
Lemon Zest .038 oz
Vanilla 1/2 tsp
Egg 1.92 oz
Pastry Flour 7.68 oz

Creaming method
soft butter sugar
(dont dream alot - needs to hold shape)
add salt and vanilla
add egg slowly- hold emission
add flour
shape round and cool

Linzer Dough
Pastry Flour 5.3 oz
Butter 4.25oz
sugar 3.19
Eggs .8
Hazelnut flour 2.66
Cinnamon
cloves

fine grain sugar- more spread
this recipe has less granualted sugar- less spread

Cream sugar + butter
add egg slowly
add flours

cool dough
spread on raspberry jam and bake

Pecan Tart Filling
sugar 4.62 oz
Butter 1.32oz
salt .99g
egg 4.62oz
dark corn syrup 7.92 oz
vanilla .17 oz
Pecans 3.3 oz

creaming butter and sugar
add egg in stages
add corn syrup and vanilla
chill and scoop out bubbles

sprinkle pecans in crust
pour in mixture
375 degrees