Table of Content
Spoon fruit mixture onto dough circle, leaving a 2-inch border of dough around the edge. Fold dough edge up and over fruit mixture, pleating as needed and leaving center uncovered. Spoon any liquid remaining in the bowl over fruit mixture. Brush dough edge with milk; sprinkle with additional sugar. Cover the fruit in center of tart with foil.
Line a baking sheet with parchment paper; set aside. For dough, in a small bowl pour the boiling water over saffron threads; let stand for 15 minutes. Add the ice cubes to chill the mixture; set aside.
Nutrition Facts (per serving)
Store at room temperature for up to 24 hours. Assemble and bake tart as directed. Always check the publication for a full list of ingredients. Easy to make, followed the recipe exactly. Took this to a cocktail party and everyone loved it.Brought a bottle of Reisling to the party to go along with it.
It’s elegant, decadent and so delicious! Makes for a wonderful holiday dessert idea since the whole thing can be prepped ahead of time. Peel, halve, and core pears, then cut each half in half. Rub pears with cut side of 1/2 lemon.
Spicy chicken and snow pea stir-fry
I too brought it to a party and it dissapeared in minutes! Several people came up to the table looking for it as others had told them to try it and it was gone! Next time I'll make several to share. Everyone wanted the recipe. Now, I did not have parchment paper in the house so I used aluminum foil with a little Pam sprayed on it and it worked fine. Other than that I followed the recipe to the letter and I said it was a hit!
Sprinkle with sliced almonds and serve warm or at room temperature. On lightly floured piece of parchment paper, roll puff pastry to 1/8-inch thick. Cut out a 12-inch round and refrigerate until ready to use. Served for Sunday brunch along with a fruit salad. The puff pastry I bought was only 9x9 so I baked it in a smaller glass dish without parchment. It came out with a little rim around the edgs almost like a deep dish pizza.
Christmas panettone, peach and ricotta cream trifles
Heat medium cast-iron on medium. Being careful not to touch maple mixture, arrange pears, cut sides down, in pan. Return pan to low heat and cook pears 4 minutes. Remove from heat and lay puff pastry circle on top, carefully tucking overhang down inside of pan. Cut 3 small slits in pastry and bake in upper third of oven 10 minutes. Reduce temp to 375°F and bake until pastry is deep golden brown and maple mixture has reduced, 15 to 20 minutes.
Sprinkle remaining ice water, 1 tablespoon at a time, over mixture, tossing gently to moisten all of the mixture. Form dough into a ball. If necessary, cover and chill about 30 minutes or until easy to handle. Preheat oven to 180°C.
Reviews about this recipe
Bring just to boiling over medium heat; reduce heat. Simmer, uncovered, for 5 minutes. Add to fruit mixture; gently toss to coat.
Preheat oven to 450 degrees F. For crust, in a medium bowl, stir together the 1-1/2 cups flour and the 2 tablespoons sugar. Using a pastry blender, cut in the 1/2 cup butter until pieces are pea-size. In a small bowl, combine the 1 beaten egg and 1 tablespoon of the ice water. Gradually stir egg mixture into flour mixture with a fork.
Serve with whipped cream on the side. Using a mandoline, very thinly slice pear. Place pear slices on a large baking sheet lined with parchment paper. Bake in a 300 degree F oven about 20 minutes or until slices are golden and crisp, turning once.
Scatter onion and pear over cheese. We cut this tart up into small pieces for an elegant appetizer, but you could also slice it into large wedges and serve it with a green salad for a light meal. Using a small knife, make thin cuts in pears to create fans, leaving top of pear intact.
I certainly will make it again. Bake until pastry is golden brown and egg has set, about 15 minutes. Sprinkle with thyme and cut into squares. Let stand 5 minutes, then run knife along edge to loosen. Place plate on top and flip, inverting tart.
Grease a 22cm round, loose-bottom fluted tart tin with 25g of the butter and sprinkle with demerara sugar to coat. Fill a large bowl with cold water. Put remaining butter in a small saucepan and melt over a medium heat, then cook for 3 minutes or until butter turns golden brown. Dip base of saucepan in bowl of cold water to stop cooking process. Pour butter into a large bowl.
Mango no-bake cheesecake tart
Add pear, reduce heat to medium-low and cook for 5 minutes or until pear is just tender. Remove pear from syrup using a slotted spoon. For pear syrup, in a small saucepan combine pear nectar, the 3 tablespoons sugar, and the crystallized ginger.
Bake in the preheated oven for 45 to 60 minutes or until dough is golden and filling is bubbly. Cool on baking sheet on a wire rack. If desired, serve with ice cream. Bake for 35 to 40 minutes or until custard filling is set.
No comments:
Post a Comment