the wave presents paganini's pantry

Tune into Dan Deely every Friday morning in the 7:00 hour for "Paganini's Pantry"!
Culinary Expert Stefanie Paganini will join Dan and share a featured recipe of the week!

 

Stefanie has co-hosted a monthly cooking show on Time Warner Cable's NEON channel entitled "Dinner and Drinks". She has appeared on local television programs including, Studio 3, Channel 3 Noon News, and Fox 8 News in the Morning, and Live on Lakeside. Stefanie was a contestant on Season two of the Food Network's Sweet Genius. She was a regular guest on Channel 3's Good Company and was a frequent guest co-host. She is an avid world traveler and is fluent in Italian.

 

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Strawberry Brownie Tart

. Posted in Paganini's Pantry

Strawberry Brownie Tart
Recipe courtesy of Maria Serfozo

 

Tart Dough

½ cup granulated sugar

2 cups All Purpose Flour

7 oz. unsalted butter, chopped and chilled

1 tsp. lemon zest

1/8 teaspoon salt

1 large egg

¼ cup strawberry jam

Place into a food processor sugar, flour, salt and lemon zest and pulse the processor to combine the ingredients.  Add cold pulse and pulse to combine until it resembles large cornmeal.  Add the egg and pulse just to combine.  Be careful not to over mix it.

Remove dough and flatten into a disk.  Wrap in plastic wrap and chill in the refrigerator for 15 minutes.

Remove dough and roll out to ¼ inch thick.  Place into a 9 inch tart pan.  Save the scraps for the top of the tart by putting them back together into a flattened disk and wrapping them back in the plastic wrap and putting back into the refrigerator until you are ready to make the top.

Place tart pan into a preheated oven at 350 degrees and partially bake shell for 10 minutes.  Remove shell from oven and allow to cool.  Spread bottom of shell with strawberry jam.

 

Brownie Filling

2 ¼ cup ground walnuts

2/3 cup sugar

¼ cup cocoa powder

¼ teaspoon cinnamon

3 large eggs

 

Mix all ingredients together until smooth and place into cooled partially baked tart shell.

Roll remaining dough scraps to ¼ inch thick and using a pizza cutter cut ½ inch wide strips of dough.  Weave the strips into a lattice top.

Bake filled tart in a preheated 350 degree oven for 25-35 minutes until a toothpick inserted into the brownie filling comes out clean.

 

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