9/24/2023 0 Comments Raspberry puff pastry tart![]() ![]() Score an oval into each quadrant, leaving about a half-inch border be careful not to cut the pastry all the way through. Slice the pastry into quarters and transfer the rectangles to a parchment-lined sheet tray. While that heats up, defrost 1 sheet store-bought puff pastry on its paper liner for about 10 minutes, until it feels more like pliable dough and less like a shield. The “recipe” takes less than 30 minutes from start to finish, requires only a handful of ingredients, and makes good use of whatever past-its-prime fruit you’ve got lying around. These days Mum’s pies are my preferred dinner party dessert. Let the shell cool slightly, then pour the crème fraîche mixture into the tart shell, return to the oven and bake. Remove the tart shell from the oven and reduce the heat to 350☏. I evoke them every time my meditation app insists: Go to your happy place. While the tart shell is baking, in a bowl, whisk together the crème fraîche, eggs, sugar, flour, salt and vanilla until smooth. ![]() Memories of eating these little tarts with melty vanilla ice cream, pools of hot custard, or fluffy peaks of whipped cream are imprinted on my inner child brain like a wax seal. My favorite invention born of these genetic compulsions: her super-simple flaky-jammy puff pastry pies. Unsurprisingly, Ma applies this unfussy attitude to dessert. And you best believe she cuts up my dad’s old work shirts to use as cleaning rags. She requests only the gift of my presence on birthdays. My mum is the kind of lady who packs one pair of pants for a weeklong vacation. Welcome to It’s That Simple, a column where we talk you through the dishes and drinks we can make with our eyes closed. Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well.The only thing better than a good recipe? When something’s so easy you don’t even need one. NOTE: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes). Spoon the cream mixture into the prepared pastry crust. Add the liqueur and beat until just well blended be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. With the mixer still running, gradually add the sugar and continue to beat until stiff peaks. Using an electric mixer, beat the cream until soft peaks. Bake until the pastry is golden brown, about 20 minutes. Pierce the center of the pastry all over with fork. Take the outer corner of each puff pastry and fold over into the middle. Place a bit of jam onto the center of each puff pastry. With a sharp knife, score L-shaped cuts at the corners of each pastry square. Unfold the puff pastry and cut it into nine equal squares. Overlap the strips at the corners, stretching them if necessary to complete the walls of the box. Lay the frozen puff pastry sheet on a clean work surface. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. Brush the edges of the square with the egg. Using a pizza wheel or a sharp knife, cut 1 1/4-inch strips from each side of dough. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square. On a sugared work surface, roll out pastry to a 16 1/2-by-12 1/2-inch rectangle, about 1/8 inch thick. Cut a 3/4-inch wide strip off each side of the pastry and reserve.
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