11/19/2023 0 Comments Mixed berry frangipane tart recipeHave a bowl of ice and water ready by the cooker. Trim the sprouts and remove and reserve the outermost green leaves. Chop the spring onions and add them before processing for a few seconds to a thick, green sauce. Make the dressing: put the coriander, parsley and mint leaves in a blender, then pour in the olive oil and water. Serves 2-3īrussels sprouts 350g pears 2, large and crisp stilton 140gįor the dressing: coriander leaves 7g parsley leaves 8g mint leaves 6g olive oil 6 tbsp water 2 tbsp spring onions 3 The brussels sprouts are blanched briefly, which softens their leaves and calms their pungency. Photograph: Jonathan Lovekin/The Observer Green shoots: good enough to convert even sprout refuseniks. A salad of brussels, pears and blue cheese Leave to settle for 20 minutes before slicing. Bake for 35-40 minutes, until spongy to the touch. Place the cranberries and cooked apples on top of the almond filling, then scatter with the flaked almonds and extra sugar. Spread the mixture into the pastry case, lightly smoothing the surface. Mix in the flour and ground almonds a little at a time, beating slowly until the flour is mixed in. If the mixture curdles, add a little of the flour, regularly scraping down the sides of the bowl with a rubber spatula. Add the eggs, a little at a time, to the butter and sugar. Melt 30g of the butter, then add the apples and cook for 7-10 minutes until starting to soften.īeat the rest of the butter and caster sugar together until pale and fluffy. Make the filling: peel, core and slice the apples. Remove from the oven and lower the temperature to 160C/gas mark 3. Remove the beans and foil, then return the pastry to the oven for about 5 minutes until dry to the touch and pale biscuit-coloured. Fill the pastry case with foil and baking beans, then bake for 20 minutes on the stone or sheet. Place an empty baking sheet or pizza stone in the oven. Trim any overhanging pastry, making sure there are no holes or tears. Once it has rested, roll the pastry out on a lightly floured board and use to line the base and sides of the tart tin. Transfer the dough to a lightly floured board, knead gently for less than a minute (any longer and you risk toughening it), roll into a ball, wrap in greaseproof paper and refrigerate for about 30 minutes. You may need slightly less or more depending on your flour. Combine and add the flour and baking powder, then add the water, a little at a time, to give a firm dough. You will need a rectangular tart case approximately 30cm x 20cm x 4cm and a supply of baking beans.įor the pastry, cream the butter and caster sugar together until light and fluffy – I use a food mixer fitted with a paddle beater. Cranberry and apple frangipane tartįor the pastry: butter 100g caster sugar 100g egg yolk 1, lightly beaten plain flour 250g baking powder 1 tsp water 2 tbspįor the filling: apples 400g butter 130g caster sugar 125g, plus a little extra to finish eggs 2, lightly beaten self-raising flour 60g ground almonds 125g cranberries 150g flaked almonds 3 tbsp Better still, pack a few slices in an old toffee tin for your Boxing Day walk. I’m sure you know what you will be eating on the day itself, so I won’t intrude, but do think about that cranberry tart, which might be an idea for Christmas Day breakfast. The neat, tight-leaved miniature cabbages make a festive salad, too, with pears, stilton and mustard. Toss in a few pecans or walnuts, or mash them with cream and a few chopped anchovies if you dare. I slice them in half and fry them in the bacon fat that lives in a cup in the fridge like my gran used for beef dripping. You can often win refuseniks over if you keep your sprouts away from water. This is also the moment I celebrate the brussels sprout – well, someone has to.
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