Cuisinart TOB-60 Series - Manual (Page 24)

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While the shell is baking, add the sugar, water, corn syrup and salt to a
heavy-bottomed, medium saucepan . Wipe down with inside walls of the
pan with a wet pastry brush to be sure that there are no sugar granules or
water droplets in the pan – if the walls of the pan are not dry, it will hinder
the quality of the caramel .
Cook the sugar mixture until it turns to an amber color . Once it achieves
that color, take off from heat and slowly stir in the cream (note: the mixture
will bubble quite a bit so it is important to do this step slowly and off the
heat) . Then stir in the toasted walnuts .
While caramel is cooking, spread the raspberry jam on the cooled tart shell .
Pour the caramel-walnut mixture on top of the raspberry layer .
Place the chocolate in a bowl over a pot of simmering water . Once the
chocolate is almost fully melted, remove from heat and stir to cool to room
temperature . Drizzle chocolate over the caramel nut tart . Chill in refrigerator
for 3 hours, or over night .
Nutritional information per serving:
Calories 330 (54% from fat) • carb. 35g • pro. 4g • fat 21g • sat. fat 6g • chol. 35mg
• sod. 55mg • calc. 25mg • fiber 2g
Pizza Dough
This dough freezes very well .
Makes three 12-inch pizzas
2¼ teaspoons active dry yeast
½ cup warm (105° to 110°F) water
1 teaspoon granulated sugar
4 cups unbleached, all-purpose flour, plus more for dusting
1½ teaspoons sea or kosher salt
1 tablespoon extra virgin olive oil
1 cup cold water
Dissolve the yeast and sugar in the warm water . Let stand 3 to 5 minutes,
or until the mixture gets foamy .
Place the flour, salt and olive oil in the work bowl of a Cuisinart® Food
Processor fitted with the dough blade . Pulse about 5 times to mix; scrape
down the sides of the bowl .
Add the cold water to the yeast mixture . With the motor running, slowly
pour the liquid yeast mixture through the feed tube . Process until a dough
ball forms . Continue to let the machine run for an additional minute to
knead . Dough will be slightly sticky .
Lightly dust a sealable plastic bag with flour . Dust dough with flour . Place
the dough into the floured bag; squeeze out all of the air and seal . Let rise
in a warm place for 45 minutes to 1 hour .
Nutritional information per serving (based on 32 servings):
Calories 597 (19% from fat) • carb. 121g • pro. 18g • fat 10g • sat. fat 1g • chol. 0mg
• sod. 1070mg • calc. 4mg • fiber 17g
Pâte Brisée
This versatile dough can be used for sweet or savory treats .
Makes two 9-inch single-crust tarts/pies, or one double-crust pie
2 cups unbleached, all-purpose flour
1 teaspoon table salt
½ pound unsalted butter, cold and cubed
4 tablespoons ice water
Place flour and salt in a Cuisinart ® Food Processor fitted with the chopping
blade . Process for 10 seconds . Add butter to work bowl and pulse until the
mixture resembles coarse crumbs . Pour in water, 1 tablespoon at a time,
and pulse until a dough is just forms . Note: you may not need to use all the
water . Form dough into 2 flat discs; wrap in plastic and refrigerate until
ready to use .
Nutritional information per serving (based on 24 servings):
Calories 39 (6% from fat) • carb. 8g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg
• sod. 98mg • calc. 2mg • fiber 0g