Take 3 ladies, a two course meal, 3 bottles of chilled white wine, a comfortable couch, good listening...and talking skills, and no curfew.....enjoy - I did!!!!
Last night M and H from hockey came around for dinner. I made my sisters favourite meal, my own concoction with tomatoes, bacon, onion, garlic, basil and creme fraiche stirred through pasta and a salad with avocado, fresh asparagus, brie, tomatoes, orange pepper, spring onions and mixed leaves.
I turned to my good friend Bill Granger (Bills Food) for dessert inspiration and finally settled on Rustic Cherry Tart. Now I would like to give you all the recipe, it was divine with a capital D. I have to confess to making a hash of it, I reheated it and the consistency went a bit funny, but what is runny between friends when the flavours are so delectable!? A food guru will probably tell me that reheating is a no no...I wait for your admonishing comments if so....and I have learned from my mistake OKAY?
I hope Bill will not mind, but I think after eating this you may just go out and buy his book and therefore he should be most appreciative....and anyway I don't have any money so it is not like he can sue, can he????
Rustic Cherry Tart:
75g unsalted butter chopped
90g superfine castor sugar
80g ground almonds
2 egg yolks
1/2 t vanilla extract
1 sheet puff pastry
1 egg yolk
300g black cherries, pitted and halved (Plus an extra punnet for eating - pitting those cherries and not eating some is an impossible task!)
sugar for sprinkling
cream, for serving
To make the frangipane, mix the butter, sugar,almonds,egg yolks and vanilla in a food processor until combined. Refrigerate until chilled.
Preheat the oven to 200C (400F gas 6) Put a baking tray in the oven to heat.
Lay the puff pastry on a piece of baking paper on another baking tray. Trim off the edges of the pastry (this makes the edges rise evenly...(not in my case mmm)) Using the point of a sharp knife, and being careful not to cut through score a 1cm border around the edge of the sheet of pastry. Prick the entire surface with a fork and brush with egg yolk. Spread the frangipane evenly over the pastry withing the scored area. Place the cherries, cut side up in a single layer on the frangipane. Place the tart on the hot tray and bake for 15 minutes. Sprinkle with sugar and bake for another 5 to 10 minutes, until the sides are golden and puffed. Serve with cream if you wish.
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