Andy has not got a sweet tooth, and cakes is not his thing. But he loves fruit-tarts. And he makes amazing ones too. Every summer, this is on the menu, when friends come for a dinner or bbq, we serve this for dessert. He varies the recipes to suit people with allergies and no one so far has not loved them. For a quick tart you can use ready-rolled-out sweet shortcrust pastry as a base.
Ingredients:
for sweet short crust pastry: 1 1/2 cups (250g) plain flour, 125g butter, chilled, chopped,1/3 cup caster sugar 1 egg yolk, 1 tablespoon chilled water
for the tart - topping : 250g ground almonds, 2 tablespoons sugar, approx. 1-1.5kg plums ( you can use cherries, rhubarb, apple or any fruit you like), 1/4l milk, 1 egg, 1 teaspoon cinnamon
Instrucitions:
Preheat oven to 180°C.
Short crust pastry: Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in baking paper and refrigerate for
30 minutes. Place into a well greased or prepared tart tin (prepared with baking paper). Make sure the sides of the tin are covered as well.
Spread ground almonds onto base, place fruit on top, sprinkle with 2 tablespoons sugar. Bake for about 15 minutes.
Meanwhile make a mix out of 1/4l milk, cinnamon, egg. After 15 minutes baking time, pour the milk mix over the fruit and bake for another 35-40 min.
Serve with yoghurt or ice cream.
for sweet short crust pastry: 1 1/2 cups (250g) plain flour, 125g butter, chilled, chopped,1/3 cup caster sugar 1 egg yolk, 1 tablespoon chilled water
for the tart - topping : 250g ground almonds, 2 tablespoons sugar, approx. 1-1.5kg plums ( you can use cherries, rhubarb, apple or any fruit you like), 1/4l milk, 1 egg, 1 teaspoon cinnamon
Instrucitions:
Preheat oven to 180°C.
Short crust pastry: Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in baking paper and refrigerate for
30 minutes. Place into a well greased or prepared tart tin (prepared with baking paper). Make sure the sides of the tin are covered as well.
Spread ground almonds onto base, place fruit on top, sprinkle with 2 tablespoons sugar. Bake for about 15 minutes.
Meanwhile make a mix out of 1/4l milk, cinnamon, egg. After 15 minutes baking time, pour the milk mix over the fruit and bake for another 35-40 min.
Serve with yoghurt or ice cream.
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