![]() ![]() For more inspiration, check out our fabulous fig. You can also celebrate their natural sweetness in desserts, cakes and tarts, or simply quartered and served with yoghurt and granola for breakfast. You have to work it as little as possible. With a naturally high sugar content, figs pair beautifully with salty, savoury foods, such as prosciutto or Parma ham the iconic Italian combo. That is the key when working with shortcrust pastry. But regardless, it tastes good and as I did not work it too much, it is nice and short. I was not very impressed with my rolling out of my pastry and so it is a bit thicker than I would have liked it to be. It is the first time I have made a frangipane tart and I knew I would love it, as I love marzipan and they are so similar. To make the pastry, either rub the flour and butter together using your fingertips until it resembles breadcrumbs or. ![]() Lightly prick the dough with a fork and then place in the freezer for 20-30 minutes to firm up. Press the dough evenly into bottom and up the sides of the pan. ![]() Dump the dough into a 9-inch tart pan with a removeable bottom. Whether you’re after an indulgent sweet hit or a healthier choice, we’ve got the recipe for you. Add in the egg yolk and almond extract and pulse until the dough comes together in large chunks. But my local shop had a choice of apples, pears and gooseberries and as I had already made a gooseberry cheesecake I decided to use the pears. Scrumptious puds, super-cool sorbets and cracking cakes, our selection of pudding and dessert recipes are sure to hit the spot. I know that a crostata is best suited to stone fruit and Jamie Oliver uses figs for his recipe. I chose to make something Italian as we leave for Italy in 3 days time. The blog checking line from this challenge is: Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie! Crostata Di Pera Blitz the ginger nuts into a fine crumb in a food processor, pulse in 40g of butter, then tip into the tin. Lightly grease a 25cm loose-bottomed tart tin with butter. Gently reduce the syrup until thick, then cool, cover everything and refrigerate overnight. This month we could choose any challenge to do and I chose Life of Pie from this year June. Remove the pears from the pan and leave to cool. ![]()
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