Two Recipes That MUST Be Shared

Rustic Strawberry Tart
(I halved the recipe when I made it, but this is the full original version. There are some great pictures on the website I found the recipe from. )


1 cup all-purpose flour
1/8 tsp salt
4 tbsp chilled butter, cut into small pieces, divided
3 1/2 tbsp ice water
2 cups sliced strawberries
1/4 cup sugar
2 tsp lemon juice
1/2 tsp corn starch
pinch of salt
1 egg white, lightly beaten
1 tbsp raw sugar (I didn't have any and just used regular instead.)


To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/8 tsp salt in a medium bowl; cut in 3 tbsp butter with a pastry blender or 2 knives until mixture resembles coarse meal. (I find that a stiff metal spatula works best.) Add 3 1/2 tbsp ice water; stir just until moist. Turn dough out onto a heavily floured surface; knead lightly 5 times. Divide dough into 2 equal portions. Place each dough portion between 2 sheets of plastic wrap; roll each dough portion, still covered, into an 8-inch circle. Chill 20 to 30 minutes (until the plastic wrap peels easily away from the dough). (I just made one dough circle because I halved it.)


Meanwhile, in a medium bowl combine the berries, sugar, lemon juice, corn starch and salt. Stir to combine. 


Preheat oven to 350*F. Uncover dough; place dough circles on a baking sheet lined with parchment paper. Arrange half of the strawberries in a pinwheel pattern in one of the dough circles, starting in the middle and forming concentric circles of strawberries, leaving a 2-inch border. Repeat with the second dough circle and remaining berries. 


Fold up the edges of the dough circles over the berries, crimping to seal. Lightly brush the pastry with the beaten egg white. Sprinkle the two rounds with the raw sugar. 


Bake for 45 minutes or until golden brown. 


Red Lobster Cheddar Biscuits
(This recipe is AMAZING. They totally taste just like the Red Lobster ones. This will make 12 large biscuits.)


Biscuits:
2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp garlic powder
1/2 tsp salt
2 tbsp shortening
3 tbsp butter, cold
1 cup buttermilk (Or 1 cup milk and 1 1/2 tsp vinegar, let them sit together until little bubbles appear on the top, about 10 minutes.)
1 1/4 cups grated sharp cheddar cheese


Buttery Topping:
3 tbsp melted butter
1/4 tsp dried parsley flakes
3/4 tsp garlic powder
pinch of salt


Preheat oven to 425*F. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok - the biscuits will be tough if they are over mixed). Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine butter, parsley, garlic powder and salt. Right when the biscuits come out of the oven, brush the butter-herb mixture over the biscuits evenly or dip the biscuits directly in the butter mixture. Serve immediately. (I reheated a couple in the toaster oven the next night after being in the fridge and they were still pretty good.)