Trust me, you will wonder where this package of deliciosity (is that a word?) has been all of your life! One fine example is this traditional Cherry Bakewell Tart Recipe, adapted from a Mary Berry recipe. Thank goodness now we have The Great British Baking Show (TGBBS) which stars Mary Berry, esteemed British Baker and author of 70+ cookbooks, to at least enlighten us on the baked goodness of Great Britain. (Ok, dating myself here, but this is not what most of us used the internet for in those days.) I hadn't even heard of Mary Berry. Clearly, I didn't know where to find a Bakewell Tart. Could it have been that I was backpacking through several cities, on the $50 a day plan, the one that was supposed to include room and board? Maybe.Ĭould it be I was so much younger and didn't know where to find the culinary delights of London? Again, maybe. I would love to hear from someone who has tried my recipes.Years ago, when I was visiting London for the first time, I loved the cosmopolitan feel of the city, as well as its rich history, regal castles, the fantastic architecture, the museums, and don't even get me started on Harrod's. If you try this recipe and make a different flavour to what I have mentioned and you want to share it just drop me a message on here. Sometimes people would even ask me for a spoon so that they could eat them straight away.Īs you can see there is a lot can be done to rehash this recipe and much pleasure in the eating of them. I started making these small French Apple Tarts for the market as individual tarts which can be eaten as the customer walks around the market. These are very easy to make and very quick to if you are caught on the hop. I have made a Tarte Tatin with lots of other fruit apart from apples such as strawberries, peaches etc. My recipe can be found on my blog post about pastryĪ true French apple tart would be a Tarte Tatinwhere the fruit is caramelised and the pastry is on the top only but when served the pastry forms a base. There is not a lot of sugar in this recipe which would be great for a diabetic diet however the fruit sugars would have to be taken into account. You could add walnuts into this apple purée to give a bit of texture to the smooth purée. Buying a jar of ready made purée or pie filling would work but it is not quite the same and these fillings tend to have a lot of sugar added. The purée or jam which I like to call it is very time consuming and if there was another option I would probably use it. These would look delicious at a dinner party. then brown the meringue in the oven just before serving. This would be another option to make them extra special and to pipe meringue on the top of the tart. It reminds me of a lemon meringue pie but without the meringue. This is definitely a recipe which can be played about with and altered to suit. As long as you can make the fruit jam/purée as the filling of the tart base it can be any flavour. You could also add nuts to the recipe or autumn berries. I have made this with just pear and sliced pear on the top and it is a lovely subtle flavour. For example I would love to try this a pear and ginger tart. There are substitutes which can be made to change the flavours in this tart to suit. You could even make a large tart in a loose bottomed tin to share at the dinner table with cream, or ice cream, or even custard. Making these tarts is a very time consuming job and very fiddly but is worth it if you are wanting to impress visitors. I do not use egg in my pastry and I use my sweet pastry for many recipes. ![]() Also I do not use Pȃte Sucréepastry for the tart base as I prefer my own sweet pastry which contains only three ingredients. Clement Tartwhich may well sit a bit better in my head as I am not French or living in France but seem to remember seeing a recipe like this and thinking I could rehash that and make it my own. ![]() As mine has orange marmalade in it I could well change its name to a St. Apart from the French patisserie all their lovely tasty sugary treats I cannot see the resemblance. Very simple and very effective but French I don’t know. Basically when you break the recipe down the main idea is to make a apple based jam to fill the tart and decorate with apples. It is a tart there is no denying that as it has no pastry lid to it but the “French” bit has me wondering. After writing about the recipe for Yummly and my blog and website I got to thinking why it was called a French Apple Tart instead of just a apple tart.
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