Tag Archive: pastry


De Saison

Sinemage Figs In Platter

Before I share with you what I’ve done with the chestnuts, hope you won’t mind to go back to last Sunday afternoon…

Paprika and I were on our way back home. And I was watching out the sign on the side of the road. The same one seen on our route to the chestnut orchard. The sign that read ‘Figs for Sale’.
There was no way I would miss this. To say that I like this fruit is an euphemism.

Actually, as I write down this line, I realise that I do appreciate this time of year. So interesting and rich in colour, flavour and taste. Aromatic quince and feijoa already gracing food stalls; bright persimmons soon to follow; and right now figs !

This fruit always brings back memory of marvelous vacation Paprika and I spent in Puglia. We were in a bed and breakfast and were treated every morning for breakfast with fresh plump figs from the garden. What a fine way to start the day…

Sinemage Fig Goat Cheese Walnut Salad

Unlike chestnut that requires a minimum of preparation, fig can be enjoyed straight away and it’s exactly what Paprika and I did when we arrived home. So sweet…

I’ve also thrown a couple in salad. Combined with goat cheese, chopped walnuts, fresh thyme and a drizzle of honey vinaigrette, it makes an easy yet tasty lunch.

If you know me well enough, you should guess that I’ve also baked something with. And what about a ricotta, pine nuts and fig tart ? Paprika instantly agreed. It was fairly quick as I just had to pull out from the fridge a pastry I’ve prepared a couple of days before.

Enjoy !

Sinemage Fig Tartlets in Tray

Ricotta Pine Nut And Fig Tartlettes (makes 6)

Please note: The quantity of pastry is more than needed for 6 tartlets, but you may use the remaining pastry for a quick galette as I did or make a full size tart and in that case you may double the quantities for the filling.

250g short crust pastry (For ingredients and instructions check here)

Filling
110g ricotta
1 egg
40g caster sugar
Handful of pine nuts
3 figs, halved

Prepare the short crust pastry and let it rest for an hour in the fridge. Preheat oven to 210°C. Rolled down pastry on dusted flour surface and laid in the tart pans, prick the bottom of the pastry. In a bowl mix together egg, ricotta and sugar. Add pine nuts and stir. Pour equally batter in tart pans (3/4 filled) and top with a half fig. Bake for 30 minutes or until nicely golden on top. Remove from oven, turn out from tart pan and let cool on a wire rack.

La suite en français…

Réconfort

Sinemage Black boy Peach

I was drafting a post when I got the news. Earthquake in Christchurch.
Goosebumps. Worried. Sad.
It was like the time was suspended for hours.
Suddenly publishing a post about the great outdoor we enjoyed last week-end or the latest treat I baked felt so inappropriate…

Since then, I can’t stop and think of all those people who have experienced this frightening situation and those who have lost dear ones…

Sinemage Black Boy Peach Galettes

The global response and the Kiwi solidarity is amazing. Many corporations have offered their help and initiatives spring everywhere, in addition to the traditional donation.
I’ve also heard of The Great Sunday Bake Off via Twitter.
While I know baked goods are probably not the first thing you need in such situation maybe it can help a child or two to have a sweet moment and forget all the hustle for a couple of minutes…

Sinemage Black Boy peach wedges and galette

And I also needed my sugar-fix yesterday.
I made those super easy peach galettes. 4 ingredients, that’s all you need: wholemeal flour, butter, sugar and peaches.
For me it was black boy peach. It’s a New Zealand heirloom peach variety with dark port wine skin and blood red flesh. Their rustic look instantly caught my attention. They taste so sweet…

Sinemage EatingBlack Boy Peach Galette

Black Boy Peach Rustic Galettes

200g (2 cups) wholemeal flour
100g butter (1/2 cup), chopped
2 tbsp sugar + to sprinkle over fruits
1 pinch of salt
60ml (1/4 cup) water

2-3 peaches, stoned and cut in wedges

In a large bowl, mix together flour, salt and sugar. Add the butter in and with your finger tips work the mix to get a fine sandy texture. Add water and with your hand knead lightly the dough just to make it come together. Shape the dough like a thick flat disc and wrap it in cling wrap and store in the fridge for one hour. Preheat oven to 200°C. Roll down the dough on a slightly floured surface and with the help of a small plate or a bowl cut with the knife discs of pastry. Place peach wedges in the center and fold back the pastry edge. Sprinkle sugar on top and bake for 25 minutes or until nicely golden on the top. Remove from oven and let cool on a wire rack.

La suite en français…

Not Quite Merry Berry

Sinemage Raspberry Tartlette

When Summer arrives with all its bounty, I’m usually excited about stone fruits.
Yes, I like peach, plum, nectarine, greengage and apricot -of course !- unlike strawberry, cherry and raspberry, les fruits rouges as we call them in French.
They look attractive and colourful but that’s pretty all for me.

This year though, I unexpectedly wanted to eat raspberries. After all, who knows, maybe like beetroot abhorred for many years, I would finally appreciate the taste of the delicate red fruit.
I also suspect the restrictive diet plays a role and makes me look for variety.

So I bought a punnet at the farmers market and felt confident, as my stomach seemed to get better, to bake tartelettes filled with a pistachio frangipane. I was happy to work with the dough.
And at this stage everything was okay.

Sinemage Diptych raspberry tartlettes

Then came the time to savour.
And with no prejudgment, I ate a tartlet.
Verdict ? I would lie if I say that I liked it…
Well, that was not a big deal, at least I’ve tried and Paprika ate the others.

The not so happy end is the relapse afterward. My tummy was upset again and recovered after two days. Not fun…

So you may understand why I’ve been hesitating to post about this pastry I barely liked. But after all I thought some of you may enjoy…

Sinemage Raspberries

La suite en français…

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