Archive for vanilla

Apricot tart

Posted in Food with tags , , , , , , , , , , , , , on July 30, 2010 by Robin Gosnall

Half Hour Meals

I often use this pastry recipe for tarts, as it’s buttery and crunchy. You will need a 23cm tart tin with a removable base.

For the pastry:

250g plain organic flour
1 whole egg
1 egg yolk
2-3 drops of vanilla extract
1 tbsp caster sugar
a pinch of sea salt
125g unsalted butter, cut into cubes

For the filling:

12 apricots
4 tbsp sugar
the juice of half a lemon
1 tbsp caster sugar

Place the flour in a food processor and add all the other ingredients. Pulse until it resembles coarse sand. Continue to pulse until the pastry forms a ball (add a little water if necessary). Wrap in parchment paper and chill for 30 minutes, then roll out and line your tart tin. Prick the base all over and return to the fridge for 30 minutes.
Slice the apricots in half and remove the kernels. Put in a bowl and sprinkle over the sugar and lemon juice and set aside.

Now blind-bake the tart. Heat the oven to 180°C. Line the tin with parchment paper and weigh down with baking beans. Bake for 10 minutes, remove and take off the paper and beans.

Arrange the apricots around the tart and sprinkle on the caster sugar. Return to the oven for 20 minutes, by which time the pastry should be nutty brown.

Serve just warm rather than hot, with a big dollop of crème fraîche.

Advertisements

Peach Jam

Posted in Food with tags , , , , , , on July 15, 2009 by Robin Gosnall

4810875_213444s

Peach jam is one of my favourites: sweet, chunky slices of peach suspended in syrup are delicious on crusty sourdough toast with lashings of unsalted butter.

2.5kg just-ripe peaches
the juice and zest of 3 lemons
½ tsp salt
1.5kg caster sugar
3 vanilla beans

Wash and cut the peaches, then crack the stones of two and take out the kernels in the middle. Lightly crush the kernels to release their nutty flavour and set aside.

Place the chopped peach and the lemon juice into a saucepan. Add the salt – this will bring out the flavour of the fruit – and simmer very gently for 20 minutes. Add the sugar, stirring to combine.

Once the sugar has dissolved, turn up the heat and boil rapidly until setting point is reached. Once you think it might be ready, do the “wrinkle test” Place a spoonful of jam on a saucer in the fridge for a few minutes to cool. Run a finger through the jam: if the surface wrinkles, it’s ready. If not, return to the stove and boil swiftly.

Add the cracked kernels and allow the jam to rest for 20 minutes for even fruit and juice distribution. Spoon into warm, sterilised jars.

Bread and butter pudding

Posted in Food with tags , , , , , , , , on June 15, 2009 by Robin Gosnall

breadbutter_barber_131449d

1 tbsp apricot liqueur
a small handful of sultanas
150g caster sugar
4 eggs
2 tsp vanilla extract
300ml double cream
300ml whole milk
8 thin slices of white bread, crusts removed
60g unsalted butter, softened
pouring cream, to serve

Heat the oven to 180°C. Now warm the apricot liqueur slightly over a low heat in a small heavy-based pan. Place in a small bowl and pour over the sultanas. Leave this to steep while you prepare the other ingredients.

Make the custard by placing the sugar and eggs in a bowl, along with the vanilla extract and whisk together until pale and creamy. Add the cream and milk and stir to combine. Pass through a fine sieve into a jug.

Butter the bread on one side and layer the slices in a medium-sized, ovenproof dish with the macerated sultanas scattered in-between. Pour over the custard and leave to stand for 15 minutes.

Stand the dish in a large oven tray and pour in enough water to come halfway up the sides. Carefully place in the hot oven and bake for 30 minutes. Remove from the oven and allow it to cool slightly. Serve with the pouring cream.

%d bloggers like this: