Tag Archive: tarte


Fall Into You

It was foggy here, in Wellington for Anzac day

To me, Fall is all about cooler days but warm colours, leaves and less flowers, and an additional layer of clothing !

This tart is a personal interpretation of this season.

From my imagination to reality, I needed to experiment…

And I had fun making chocolate leaves using mint, shaping fudge pearls and cutting out flower-shape in apple chips, just to decorate these tartelettes.
As for the tart filling, I made a frangipane with cocoa and hazelnut.

Sinemage Diptych Fall Chocolate Tart

While the fog was still lingering around in the afternoon, Paprika prepared a tea and we nibbled on these tartelettes.

And Fall couldn’t be sweeter…

Sinemage Fall Chocolate Tart

Fall Chocolate Tart

Shortcrust Pastry

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

Frangipane Filling

110g hazelnut meal
120g brown sugar
4 eggs
20g cocoa powder (unsweetened)
2 tbsp fresh cream
1 tsp rum
1 pinch of salt

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 //Preheat oven to 180°C // In a bowl mix together hazelnut meal, salt and cocoa powder // In an other bowl whip egg and sugar until frothy // Add gradually hazelnut meal into egg batter and stir well to combine and get a smooth batter // Add fresh cream and rum and mix well // Then, roll down the tart dough on a dusted flour surface // Cut dough to fit your tart pan and prick the bottom of the dough with a fork // Pour equally the batter in each tart shell // Bake for 25-30 minutes // Remove from the oven, turn out of tins and let cool on a wire rack.

Toppings
Walnuts and toasted silvered almonds

Apple chips
1 apple
Slice horizontally and place slices on a tray lined with baking paper. Grill for a couple of minutes, until dry. Then let them cool and cut out with fancy shape cookie cutter in each slice.

Chocolate leaves
10 mint leaves, washed and dried.
40g dark chocolate, melted over a water bath
Using a brush, evenly coat the back of each leaf with chocolate (1-2 mm thick)
Let them dry and then peel carefully the mint leaf from chocolate.

Fudge pearls
60g caster sugar
20g honey
25cl milk
30g butter chopped
In a sauce pan over medium heat, mix sugar, honey and milk. Bring it to a gentle boil and stir from time to time. Add butter gradually and keep on stirring. Let the mixture to thicken and colour. Then pour in silicon pans and let it cool and firm up. Turn out of pan and dice it. Then roll softly between your palms each cube of fudge to shape it like a pearl.

La suite en français…

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Plum-issime

Greengage rough puff tart

Yesterday, I realised I missed the date to participate to Eat Drink Blog 2010
I was completely mistaken: I kept in mind the exhibition date instead of the deadline 😦 …

Anyway, I encourage you to go and have a look at all the pretty cool pictures taken by Aussie and Kiwi food bloggers ! No doubt judges will have a hard time to choose…

greengage and plum jam

As a way to forget all about my silliness, I tried to find solace and baked a little tart…
A tart again, I know… But I’ve bookmarked in the recipe book Turquoise the yogurt pastry described as a “wonderful pastry” and “perfect for making all kinds of open tarts“.
These flaterring words were enough to make me want to try this variation of rough-puff pastry.

Plum jam and greengage tart

The result was as good as described and sweet greengages and homemade plum jam moisten perfectly this flaky pastry.
In addition, the dough is really soft and pliable and allows any kind of fancy shaping…

Greengage tart

Greengage Tart with Plum Jam and Yogurt Pastry

Yogurt pastry (recipe adapted from Turquoise) makes 300g dough
Please not, unless the egg, proportions have been halved here.
I used plain flour instead of self-raising one, did make more turns and did not brush with butter the dough for each fold as mentioned.

50g thick natural yogurt (Greek yogurt for me)
80g melted unsalted butter
1/2 tbsp olive oil (hazelnut oil for me)
1 egg
110g sifted flour
Pinch of salt

Topping

Half dozen greengages, pitted and halved.
Plum jam.
Shredded macadamia nuts (optional)

With an electric mixer, combine yogurt, butter and oil. Then beat in the egg. Add flour and salt and beat at low speed for 5 minutes until soft and silky. Wrap the dough with cling wrap and refrigerate for one hour. On a lightly floured surface roll the pastry in a rectangular shape (40-50cm long). Fold in two sides of the rectangle to meet in the middle, then fold one side on the other. Turn 90° anti-clockwise and fold again two sides in the middle and then one side on the other. Refrigerate for 30 minutes, then roll the pastry and repeat the folding step. After the third folding turn, preheat the oven to 210°C, remove the pastry from the fridge and roll out on a floured surface. Transfer the dough on a baking tray lined with baking paper. Prick the bottom of the tart. With a sharp knife make an incision in the dough, one cm around edges. Then spread plum jam, keeping the cm free all around. Place greengages on top and bake for 10 minutes at 210°C then lower to 180°C and bake for further 10-15 minutes. Remove from the oven and let it cool on a wire rack. Toss shredded macadamia on top.

La suite en français…

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.

La suite en français…