This vintage recipe was one of my mother's favorites. From Mildred A. Knopf's 1959 classic Cook, My Darling Daughter, Cook, the tart is made with the finest cream cheese pastry you could eat and topped with berries. So simple. So classic. So delicious.
In an old recipe, sweet butter does mean unsalted. If you check my updated version of the recipe, I don't stipulate either salted or otherwise. It will be fine either way. As for bleached or unbleached, while they in reality do cook up differently (see Rose Levy Beranbaum's cookbooks on the matter), in this case, it will make little real-life difference. Don't use anything like pastry flour, however.
Thank you for the cream cheese dough recipe. I’m hoping this will be my go to.
thank you
Does sweet butter mean unsalted? And, does an old-fashioned recipe mean bleached flour?
In an old recipe, sweet butter does mean unsalted. If you check my updated version of the recipe, I don't stipulate either salted or otherwise. It will be fine either way. As for bleached or unbleached, while they in reality do cook up differently (see Rose Levy Beranbaum's cookbooks on the matter), in this case, it will make little real-life difference. Don't use anything like pastry flour, however.
Would love to see a pic of finished product!
I updated the newsletter with pics!