Tag Archive: pie


Variation

Summer is definitely my season. But you have probably guessed that already…
It has everything I cherish: light, warmth and my favourite fruits and vegetables !

I’ve seen the first apples at the farmers market, but my heart is still in love with stone fruits: apricot, peach, nectarine, plum and peacherine !

I honestly didn’t know about peacherine before last Sunday.
I read the fruit is the result of the cross-pollination between a peach and a nectarine.
And as you can see, it looks very similar to a peach with a furry skin and tastes as good with a yellow and firm flesh.

peacherine slices fruit salad

The best way in my opinion is to enjoy them raw like all the other seasonal fruits.
For a fancier way, I like to prepare a salad: Thin slices of fruits marinated in honey and lemon juice, served with a handful of nuts and a dollop of whipped cream. Fresh and simple.
And for a baked version, I favour tart.

This time, to give a twist to the frangipane filling, I made a batter with ground dessicated coconut. I was expecting that it would overpower the taste of the peacherine, but the result turned out well balanced.

peacherine tart

Peacherine tart with Coconut (about 20cm wide)

Dough

250g flour
80ml water
125g butter at room temperature and diced
1 pinch of salt

Filling

75g ground dessicated coconut
50g caster sugar
2tbsp cornflour
1 egg
20g unsalted melted butter
1 peacherine, pitted and cut in wedges

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 with your hand to form a dough // Wrap the dough in cling wrap and let it rest for one hour in the fridge // In a bowl mix together ground dessicated coconut, cornflour and melted butter // In an other bowl whip egg and sugar until pale // Pour egg mixture into coconut mix and stir well to combine // Preheat oven to 180°C // Roll down the dough on a dusted flour surface. Use your tart pan to trim your dough like with a big cookie cutter. Prick the bottom of the dough with a fork // Spread the coconut batter leaving a free border and place on top peacherine wedges. Fold up edges inside // Bake for 30 minutes or until nicely golden on top // Remove from the oven and let it cool on a rack.

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Tastes Like Summer

Coconut & Banana Tartelette

I was surprised when I went out last week and I felt this warm breeze playing with my hair. That’s unusual ! I got used of chilly gust around here…

I’m so happy that summer is on its way back !

Roses and hydrangeas are unfolding day after day…

Ducklings are getting bigger…

And I ?

I’m organizing our holidays for the end of this year, enjoying the sun and lately I craved for my Mum’s tarte à la banane ! I also found the way back to my computer (finally !) to share it with you.

Of course that’s not the authentic one, I mean like my Mum is used to do it.

Why ?

I can’t. I simply can’t. I’m always disappointed when I try to cook something I really like she does. There’s always this ‘je ne sais quoi‘ missing…

So I kept the main ingredients: banana and coconut. I flavoured the pâte sablée with some coconut powder and a touch of vanilla and I glazed the bananas with a caramel of muscovado and coconut cream.

The outcome ? – Delectable !

7

Coconut & Banana Tartelettes (Makes 7 tartelettes)
Pastry
70g flour
50g coconut powder (or ground shred coconut)
1 egg yolk
45g icing (confectioner) sugar
30g diced unsalted butter at room temperature
1 vanilla bean split and seeded (optional)
Topping
2 bananas
15g muscovado
25g coconut cream
Mix together flour, coconut powder, sugar and vanilla seeds // Add butter and knead lightly with your fingertips // Add egg yolks and knead quickly to combine all the ingredients // Shape the pastry into a disc shape, wrap it with a plastic film and store it in the fridge for 30 minutes // Softly roll down the dough (around 3 to 4 mm thick) on a dusted flour surface// Cut pastry with a cookie cutter (I used 7cm diam) and place on a baking tray covered with baking paper and store them in the fridge for additional 30 minutes // Preheat oven to 190°C // Slice bananas and arrange them on each tartelette // Stir together coconut cream and muscovado and spread it on the top of banana slices // Bake for 8 to 10 minutes // Remove from oven and wait a minute or two before transferring to a cooling tray.

Printable Recipe Coconut & Banana Tartelettes


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