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. Serve warm with crème fraîche.This is also the moment I celebrate the brussels sprout – well, someone has to. Pour the mixture evenly into the pastry case and then press the pears into the chocolate and almond mixture.īake the tart for 45 minutes until the pastry is golden brown and the chocolate and almond mixture is firm. Mix your almonds, eggs, butter and sugar together and stir in the melted chocolate while it’s still warm. Preferably, mix almond meal, butter and cinnamon and rub it with fingertips to make crumbles for the topping.īake for 40 mins and cool it in the tin for 10 mins before transferring onto a rack. ![]() Pour the mixture into the tin and brush with jam and sprinkle almond meal and cinnamon over the top. Add the egg and whisk well before adding the dry ingredients, melted chocolate. Slice pears thinly and soak them in lemon juice.Ĭream the butter with sugar. Preheat the oven to 350☌ and brush a tin with butter. If you would like something a bit different to conventional tarts, try this recipe as it is a naked tart that saves you from making a pastry sheet.ġ/2 cup almond meal and extra for topping Leave in the freezer to rest for at least 20 minutes, or longer if you can.īake the pastry blind for around 10 minutes in the preheated oven, then remove, set aside, and reduce the oven temperature to 170☌/325☏/gas 3. Roll out the pastry until ½cm thick and use it to line a 24cm tart tin.
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