This is how I came up with this recipe:
First make your Cranberry conserve. I used 250g fresh cranberries, the juice and finely grated rind of an orange, star anise, and 250g sugar. I cooked up the cranberries in the juice until just soft, and left them a day for all the flavours to mature, then added the sugar, and completed the preserve.
With rich shortcrust pastry well rested overnight in the fridge, and a lovely frangipane, the tarts were assembled:
Complete with a sprinkling around the edge of almonds
they are ready to go into the oven, and bake on a preheated tray to avoid the soggy bottom
given a light dressing of caster sugar, and I avoided putting on top of that some more conserve, as that would spoil the pale finish, they were ready, and very delicious too!
I've since heard that a friend in London will love these, so there will be more batches of this for Christmas and for our next visit.
Hi Noelle!
ReplyDeleteI can certainly testify to the fact that these tartlets were delicious! I had them on my way to Cologne last weekend and couldn't help telling my friends on the train how good it was! Recipe please!
For a keen baker like you, just follow the trail...rich shortcrust pastry, making sure you use all the rests. Standard Frangipane, and careful baking.
ReplyDeleteWhilst I can make up for my lack of baking knowledge by lurking around other people's baking blogs I certainly can't do the same with the execution as it comes with practice. Just wondering if reusing shortcrust pastry would risk it being overworked and taste chewy/hard?
ReplyDeleteObviously cut offs will not be topnotch....but if you gather them into a ball, shape, chill, use, chill again they are perfectly acceptable. Always keep a light touch, and resting avoids the gluten developing too much. I used my cut offs to make some mince pies, which warmed up, and no one would have known it was reworked shortcrust.
ReplyDeleteAnother tip is to sprinkle a light covering of semolina between the pastry and the preserve.