Tag Archive: eggless


Plum Jam Tart

Plum Jam Tart | At Down Under | Viviane Perenyi

We first talked about this tart when I realised the full jar of plum jam, made last summer, was still sitting in the fridge.
Paprika told me how this tart evokes childhood memories and how much he likes it.
So I wrote it down on the to-do list.

Then I forgot all about it.

I went to a deli the other day to buy some cheese and there I saw lined on the shelves the Bonne Maman fruit tarts. It was like an instant reminder.

Plum Jam Tart | At Down Under | Viviane Perenyi

I went for the crust I usually do for my tarts, a pâte brisée, which is not sweet. The jam filling here does not really need extra sugar I think, so it’s a plain crust, all buttery though.

Paprika swallowed two generous slices in no time when he came home from work. For me, I liked how the plum jam brought a taste of summer in the middle of a moody autumn day…

Plum Jam Tart | At Down Under | Viviane Perenyi

All images © 2013 Viviane Perényi

Plum Jam Tart

Pastry
300g / 2 1/2 cup flour
150g / 2/3 cup unsalted butter, diced
100ml / 7 tbsp water
1 pinch of salt

Filling
500g / 1 1/2 cup plum jam or jam of your choice

In a large bowl mix together flour and salt. Add butter to flour and mix with your finger tips to get a fine sandy texture. Add water and mix quickly but lightly with your hand to form a ball. Do not overwork the dough. Flatten the dough into a thick disc and wrap it in cling wrap. Let it rest for one hour in the fridge.
Preheat oven to 200°C / 400°F. Roll down the dough on a dusted flour surface. Place the pastry in the tart pan and trim the edge. Prick the bottom of the dough with a fork. Spread the jam on the bottom of the tart. With the remaining pastry, form a ball and roll it down in rectangular shape as long as the diameter of the tart. Cut regular stripes (8 to 10) and place them following these steps to form a lattice on top of the tart. Bake for 25-30 minutes. Remove from oven and turn out of the tart tin. Let it cool on a rack.

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Reach for the Moon

 © 2011 Viviane Perenyi Hungarian Almond Kifli Cookies

The end of the year is fast approaching and everyone seems to anticipate the festive time ahead.
I’ve already seen shops displayed their glittery decoration. And I’m completely astound how this year has gone so fast…

I can’t really say that I’m on a Christmas mode yet. I’m fine for now enjoying Spring. In the plate. And outside. Or maybe because I’m more last minute and improvisation than planning ahead.

So I was the first surprised when I uploaded the picture above and thought to myself: this really looks christmas-y

 © 2011 Viviane Perenyi Asparagus and Buckwheat Lunch

Well, Paprika has been waiting for a while that I bake these vaníliás kifli. The Hungarian name comes from the crescent shape -kifli- and the vanilla flavour -vaníliás.

Researching afterwards about these cookies, I found out they were traditionally baked at Christmas time (once again !) but now enjoy all year round. The eggless dough is commonly made with walnut meal, but almond works just fine too.
Heavily sprinkled with icing sugar they look like little moon.

They were gone in a blink of an eye…

© 2011 Viviane Perenyi Hungarian Almond Kifli Cookies

The recipe has been given to me by the teacher of my Hungarian course. The slight changes I’ve made are between brackets.

Vaníliás Kifli – Hungarian Walnut Biscuit
Makes about 70

250gr or 2 cups flour (210gr)
200gr or 2/3 cup + 1/4 cup unsalted butter, soften (+ if you make it with almond meal)
80gr or 2/3 cup icing sugar
60gr or 1/3 cup ground walnut (100gr ground almond)
5-6 drops vanilla essence (Good pinch of vanilla powder)
Icing sugar for dusting

In a bowl mix with your hand all the ingredients to form smooth paste. Let it rest covered in a cool place (not the fridge) for 30 minutes.
Butter two baking trays -or line them with baking paper. Preheat oven to 180°C/356°F. Cut the dough in 4 equal parts and roll to shape it like a log of 2cm/1 inch diameter. Cut the log every 5cm/2 inches and shape each piece like a crescent. Bake for 8-10 minutes or until lightly golden. Remove from oven and sprinkle with icing sugar.

 © 2011 Viviane Perenyi Milk and Hungarian Kifli Cookies

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This is also my entry to Sweet NZ hosted this month by Mairi at Toast.

Round up here

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