French cheese tart

Yield: 12 Servings

Measure Ingredient
2 cups All-purpose flour; unsifted
¼ teaspoon Salt
½ teaspoon Baking powder
⅔ cup Butter or margarine
⅓ cup Granulated sugar
2 \N Egg yolks
2 tablespoons Heavy cream
½ teaspoon Grated lemon peel
4 tablespoons Butter or margarine
⅔ cup Granulated sugar
2 cups Dry cottage cheese
1 \N Egg yolk
¼ cup Heavy cream
⅓ cup Golden raisins
½ teaspoon Grated lemon rind
1 \N Egg white; slightly beaten
\N \N Confectioner's sugar



MakePpastry: Into large bowl, sift flour, salt and baking powder. With pastry blender, cut in butter until mixture resembles coarse crumb.s Add ⅓ cup granulated sugar, 2 egg yolks, 2 tablespoons heavy cream, and ½ tsp. lemon peel; with fork, mix until pastry holds together. Turn out on lightly floured surface; knead until smooth, about 2 minutes. Shape into a ball; wrap in waxed paper. Refrigerate pastry for 30 minutes. Make Cheese Filling: In small bowl with electric mixer at High speed, beat butter, granulated sugar, and cottage cheese until well con\\m bined, about 3 minutes. Add egg yolks and cream; beat well. Stir in raisins and lemon peel. Preheat oven to 350 F. Lightly greasea 13x9x2" baking pan. Divide pastry in half. On lightly floured surface, roll out one half of pastry into a 13x9" rectangle. Fit into bottom of prepared pan. Pour into filling, spreading evenly. Divide remaining pastry in half. Cut one half into 5 equal pieces. On a board, roll each piece into a pencil-like strip 13" long. Arrange these strips lengthwise, 1½ " apart on filling. With remaining pastry, make enough strips to fit diagonally, 1 ½ inches apart, across lengthwise strips. Brush pastry strips with egg white. Bake for 40 minutes or until golden brown. Let stand for 5 minutes. Then sprinkle with confectioner's sugar, and cut into 3 inch squares. Serve warm. (If desired, make ahead and reheat before serving.) Makes 12 squares. MC formatting by bobbi744@...

Recipe by: Unknown Old Magazine, about 1970 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 25, 1998

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