This really became my favorite when I was able to make them with my grandchildren. At the ranch I was fortunate to have very old, original fruit trees from owners of over 70 years ago. Also non-commercial apples and pears. Those flavors are so different and, in my opinion, better. I would get the pears and apples in the fall, cut and freeze them. I like to soak them in orange juice to preserve them a bit. Right outside the kitchen door were bushes with the most amazing blackberries that would ripen to an amazing sweetness in mid-September. The following is quite simple but a good one for hands-on participation of children of any age.
Sourdough Tarts
BEFORE YOU START - SAVE YOUR STARTER!! Follow steps 2 and 3 from 'Sourdough Process - How to Prepare & Save Your Sourdough Starter'!
Equipment
- Large mixing bowl
- Pre-oiled bowl for dough ball
- French Rolling Pin
- Scraper
- Baking Sheet
Ingredients
- 1 cup Duffy's Dough starter
- 3 cups flour
- 1 egg optional
- 1 tsp salt
- 2 tbsp sugar
- 3 tbsp liquified butter or substitute
- 1 packet commercial yeast optional
- Jam of choice
- Fresh Fruit
- 1 cup sugar-cinnamon mixture proportions to taste
Instructions
REFER TO 'How To Prepare & Save The Starter' TO BEGIN RECIPE
Prep the Yeast!
- Place yeast in 1/2 cup of very warm water. Stir slightly and let sit for 10 minutes. (Adding yeast is optional...it will not change the flavor and will make the dough rise more quickly.)
Mix, Mix, Mix
- In a large mixing bowl add egg, salt, sugar and tepid melted butter to the starter. Mix well.
- Add yeast water and mix again.
- Start adding the flour about 1/2 cup at a time. Keep stirring it in until it thickens into a ball. You may find you will not need the full 3 cups of flour to do so.
Knead It!
- Sprinkle ample flour on your kneading surface (at least 18 inches square) and roll the ball out onto it. Start kneading.
- Keep adding flour to the surface until the dough absorbs it and becomes harder.
Now We Wait...
- Put the dough ball, round side down, in a pre-oiled bowl then flip it upright again.
- Cover it & place it in its resting place. The dough will rise to about double the size in 2-4 hrs.
It Has Risen!
- Remove the risen dough ball from its bowl and place on your lightly floured surface. Punch down the dough and flatten it slightly on the kneading surface.
- Tear portions of the dough into balls about the size of normal lemons. (Perfect size for little hands to accomplish.). How ever many you tarts you want to make is fine as they freeze nicely for future treats.
- Roll the balls out until very thin. Keep the rolling surface, dough and pin well-floured to keep the dough from sticking. Use your scraper to lift as needed.
Add The Filling!
- Once the pastry shell is thin (about the size of a small dinner plate) you can let your imagination, or young one’s fantasies, dictate what goes into them.
- My normal is thin slices of pears and/or apples. I like to cook them slightly to soften them up. Fresh berries and perhaps a 1/2 teaspoon of a favorite jam are also fun to use.
- A total of 1-2 tablespoons of the ingredients is enough in the center of each round.
- Sprinkle or dust the top with a cinnamon sugar or perhaps nutmeg at the holiday season.
- Lift up the edges of the round and fold them up to the center pinching the tips together. Place on a pre-greased cookie sheet.
Preheat Oven to 350°-375°
- Place cookie sheet in oven. Oven temperature preferences will vary.
- Keep an eye on the tarts. Cook until they start to turn golden then remove the sheet, brush the tops with melted butter and dust again with a light cinnamon sugar (or nutmeg) mixture.
- Return tarts to oven and continue to bake until a nice golden brown. About 20 minutes total.
- Remove immediately from the cookie sheet and let cool on a lightly flour dusted surface. Enjoy!
