Paula's Sweet Shop

Hey y'all, I'm Paula Deen, and I know y'all have seen me make cakes and candies and cookies

but today's show is all about making pastries, and I want to share with y'all a juicy and luscious

peach cream tart, and then I want to fix you my tassi cups with a lemon curd filling

They're so good, and they're going to make your mouth pucker, and finally, I want to share with

y'all, my almond Danish swirls recipe. It's rich with a gooey filling and a sugary sweet glaze

You know, I bet with these recipes in your file, you'll never have to visit another sweet shop

again. So get your tummy and your sweet tooth ready out there, y'all, because Paula's

Sweet Shop is open for business. I don't love anything any better than getting in the kitchen and making sweets

And that's what the show's all about today. I'm opening up just for the day Paula's Sweet Shop

and I've got some wonderful peaches that are ripe. I wish that you could smell them

The first recipe I want to share with y'all today is a luscious peach tart

And we're going to start by making our crust. I'm going to start with one and a fourth cup of all-purpose flour

into our food processor, two tablespoons of sour cream, I use a lot of sour cream on this cooking show, don't I

Never know it's one of my favorite ingredients. All right. And then the number one favorite ingredient

I'm going to add a stick of softened butter. Actually, it's not softened

It's at room temperature. And we're just going to put the top on this

And we're going to blend this until it forms a ball. You'll hear it turn into a ball in just a second

Alright it's that quickly it forms a ball. And then we're going to bring this over here to our tart pan

Now I'm using a 10 inch tart pan with a removable bottom

Now I'm just going to press this crust evenly around the pan and up the sides

Georgia. Our peaches are so good. All right, I'm going to put this into a 375 degree oven

and we're going to let it bake for about 12 minutes. And I've got one already in here that

should be about ready. It's been in there for about 12 or 13 minutes, and it is. And I'll stick

that one in and let that one bake off. You can see how pretty that is, but it's not totally done

because we're going to bake this some more. All right, our next step is we're going to take our fresh peaches

and I'm just going to spiral these around the whole crust until everything is covered

Now, I've lemon-juiced these peaches to keep this from turning dark on me

It's just a perfect day for a peach tart. The sun is shining and the birds are singing and it's such a beautiful day

Now we're going to make the filling fire tart. And I've got 3 fourths a cup of sugar, 3 fourths a cup of sour cream

There's that sour cream again. Three egg yolks. And a fourth of a cup of flour

and we're just going to beat this until it's smooth. All right

You can see how quick and simple and easy that was. And now we're just going to pour that filling on top of our peaches

And when we bring this out of the oven, those peaches are going to be peeping out of that custard

All right, our tart's ready to go in the oven. And we're going to lower our oven to 350 degrees

We going to bake this for about an hour or until the custard sets So you want to start keeping an eye on this after about 40 45 minutes And I got one over here that I think is ready to come out Oh yeah Look how

pretty that looks. Now to finish our tart, we want to put a shiny glaze on it. And to do that

I'm going to use some peach preserves that have been warmed in the microwave

And I'm going to add one tablespoon of frozen limeade concentrate. And I'm going to brush this onto our tart while it's warm

and then I'm going to sit it to the side and let it cool

And then I'm going to be digging in. After this cools, it's going to have a real pretty shine to it

Isn't that just beautiful? And you saw how easy and simple and quick it was for me to make

I can hardly wait to taste it. But we've got some things to keep us busy before I can taste

When we come back, I'm going to be making a Tassie cup that's filled with a tart, creamy, yummy, wonderful lemon curd

So I'll see y'all back in a minute because things are just getting sweeter

Hey, y'all, I thought I was going to have time to do this

I couldn't wait for that tart to cool, y'all. I've just got to taste it

Mmm. Oh, it's so good. But there's something else I want y'all to taste too

And if I don't put that down, I'm not going to get to this next dish

This next dish is Tassi cups filled with lemon curd. I'm going to start with a cup of all-purpose flour

one 3-ounce block of cream cheese, one stick of room-temperature butter

and a pinch of salt. And we're going to do this just like we did the crust for the tart

We're going to pulse it until it forms a ball. And there's that ball

All right. Now, unlike the tart, we're going to take this out

and we're just going to wrap this in a plastic wrap, and I'm going to store it in the refrigerator for about an hour

because that butter has given our pastry a real soft texture, and we want to chill it just for a little while

And I've got one in here already chilled that we're going to take out

and I'm going to show you how easy these little tassies work up

We're going to use a miniature baking dish. Now, this piece of dough will make 24 cups

So to make a 12-cup container full, you'll cut it in half, and you're just going to pinch

it off and form it into a ball and drop it into your cup, just like that

And then I have these little shot glasses sitting around in the kitchen, and I'm going

to take these shot glasses and I'm going to dip them in flour, and then I'm going to just

start by using that to press down the cup and get it going

But you'll want to make sure that you dip it every time in the flour or else your little

tassi cup's going to be stuck to the bottom of your glass

And then all you have to do is come back in here with your fingers and work it up the sides

Now we're going to put these in the oven and we're going to let them bake at 350 for about

20 minutes. And while these are baking, we're going to make our lemon curd. Okay

So in with those. All right, to make our lemon curd, we're going to add one cup of sugar into the food processor

the zest and juice of three lemons. So if you like tart things, today's show is just for you

We're going to add juice of three lemons and four whole eggs

All right now I going to pulse this And after the ingredients are mixed together I going to slowly add a stick of melted butter

I'm not, I wouldn't do that, y'all

Maybe. Now we're fixing to take our filling to a double boiler

and we're going to cook it until it begins to thicken. And that should take about three minutes

Won't take very long at all. And the beauty of this lemon curd, y'all

is it will last in the refrigerator for up to three weeks

But I've got some that I've already cooked and cooled in the refrigerator

And I've got a pan of Tassi cups back here waiting on us

And all we're gonna do, now I'm gonna lift, I'm gonna lift these out of the muffin tin

I think these are just easier to take out before you fill them

That way you won't be getting your fingers all in the lemon curd

And the grand thing about these little tassie cups is you can fill them with all sorts of stuff

So I hope that you're going to like these as much as Michael does

Look how pretty. And good. When we come back, I'm going to be showing you how to make almond Danish swirl

I'll see y'all back in a minute. I got a tart to take care of

You're not going to believe this recipe. It's so good, especially if you like almond flavoring

We're going to start with six ounces of cream cheese, a half a cup of powdered sugar

and a teaspoon of almond extract. And we're just going to beat this until it's creamy

And I've got my cream cheese at room temperature so it won't go flying off in chunks

hitting the ceiling or hitting me in the face. I just love almond extract

I think it smells so good. It reminds me of cherries or peaches. I don't know, or maybe a mixture

Now I've got a half a cup of chopped almonds, and I'm going to add about half of that

Then I'm going to slip those right in there because I'm going to be using them on the very last step

Okay, so you can see how easy that first process is. And I have to tell you, the next thing I'm moving on to

there is just something about a southern girl in a crescent roll

we can turn it in from everything from an entree to a dessert

And that's what we're going to use to make our crust out of today. Now I'm going to gently take these apart, kind of unroll them

and I'm going to take two of the triangles. You can see the triangles

I'm going to lay them down, and I've got them on a floured surface. And I'm going to just dip my fingertips in some more flour

and I'm just going to seal those together, just like that so it'll make one solid piece

All right. Now I'm going to take our cream cheese filling and I'm going to frost each one of our crescent rolls

All right. So all we're going to do is just spread that over the entire surface

All right. Okay, so the next step for us is just to roll our crescent rolls up just like that

And if you don't like almond, you could flavor the centers of these with anything you wanted

So all we're going to do now is throw these onto a plate

and we're going to put them in the refrigerator and let them chill for about 30 minutes

Sure will be good. All right. We'll swap the trays, and then we're just going to come down here

and we going to slice our crescent rolls into four pieces And to have a better eye to keep my sizes straight I first go right down the middle and then into the middle again So that guarantees me good sizes And when these bake

they're gonna have a swirly top because we're standing them on their side

I'm gonna go ahead and get these started before I do the rest of them

but we've got one little step yet to go. I've got an egg white right here

that I've given a little beating to. And I'm just gonna take a brush

take a brush, dip it into the egg white, and brush the crescent rolls with it, and that's

going to give it a pretty shiny look. So now that we've got our wash done, we're just going

to sprinkle the tops with the other half of the almonds that we put aside. You know what

And I think there's a faster way to skin the cat. How about that

All right, they're ready to go into the oven. So as I said, 350 for 20 minutes

All right, now I've got a pan that's been in here about 19 or 20 minutes

how pretty those look. I'm going to take these off and I'm going to

set them on a wire rack that's been lined with parchment paper

And we've got one more quick little step to do. Alright, in this bowl we're going

to mix a half a cup of powdered sugar, and we're going to add four teaspoons of milk

and a half a teaspoon of almond flavoring. Now if you weren't going to serve these till tomorrow morning, you would throw them in the

refrigerator, pull them back out, I'd pop them in the oven just for a second, and then

I'd put the glaze on them right when I was ready to serve them

So all we're going to do is just drizzle all that glaze

But I promise you this, these are better than any store-bought danish that you can buy

What do you think? I think that I want that one right there

I just love that powdered sugar glaze. Look at these. You can see the cream cheese wanting to slip out of that twirl

They're so good. Please try this recipe. When we come back, I'm going to show you

how to make a fresh chocolate mint. This is one of my favorite tips

It's a wonderful way to surprise your guest at the end of a meal. And if you're like me, you've got a garden, and I love growing fresh mint

It's just so much prettier than what I can get at the store. All right, I'm using a set of tweezers so that I won't get my hands in all the chocolate

Now, all I've done is melt some chocolate squares. Depending on the chocolate that you prefer, you can use a semi-sweet, a sweet or a dark

bitter chocolate. And we're just going to let that chocolate drain off of them and put them on a parchment

lined cookie sheet. Now, you can put this in the freezer and they'll harden very, very quickly, or you can just

let them harden at room temperature on the counter, although it will take a little bit

longer. And I've wax papered a rolling pin. And I'm going to use that to drape some leaves

over to give them a curve so they'll have a pretty shape like I did with these. And

your guests are going to just love their homemade chocolate mint. Well, have y'all had as much fun watching this show today as I did cooking all this stuff

I hope so, and I can't hardly wait to dig into every bit of this stuff

You know, I don't know what I want to eat first, the peach cream tart or the tassie-filled cups with lemon curd and the almond Danish swirls

Oh, I just can't hardly wait. And don't forget, one day when you've got a few extra minutes, make your own fresh chocolate mints

They're the perfect ending to a meal. Until next time, y'all, I want to send you love and all kind of sweet dishes

From my kitchen to yours