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Tag Archives: creme fraiche

Simple Quince Tart

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This is a really easy tart. Some short crust pastry blind baked in a flan dish and some wonderful baked quinces layered in the pastry. Serve with cream. Bliss.

A few weeks ago I had a wonderful dinner with friends. Slow cooked lamb followed by tarte tatin made with quinces, which were redolent with heady spices. Cooked overnight, the quinces were a beautiful deep ruby red colour, and the cooking liquid had become quince jelly.

To me, baked quinces are the epitome of gorgeous winter comfort food!

My tart was not so elaborate as the tarte tatin but easy to knock up on a winter weekend afternoon, and quite delicious. This is a small flan just enough for 3 or 4 people.

Baked Quinces

Ingredients
50g butter
2 quinces
120g caster sugar
Juice of 1 lemon

Method
Preheat oven to 150 degrees C. Peel the quinces, halve lengthways and remove cores. Cut in quarters or slices. Melt butter in a heavy oven proof baking dish. Roll the quinces in the melted butter. Scatter over sugar and squeeze the lemon juice over the quince pieces.

Cover tightly with a doubled sheet of foil. Bake the quinces for 2-3 hours, basting a few times through the process, until the quinces are soft and a ruby red colour. Remove from the dish to cool.

Short Crust Pastry*

Ingredients
100g chilled unsalted butter
125g plain flour
75g sour cream

Method
Preheat oven to 180 degrees C, 170 degrees C fan forced. Pulse the butter and flour in a food processor until it looks like coarse breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Remove from the processor and shape pastry into a ball. Wrap in cling wrap and refrigerate for 10 minutes.
 Roll the pastry out to 3mm thick and place in a well greased flan dish or mold, about 18cm or 7 inches in diameter. Any small mold will do.

Rest for 15 minutes in the fridge. This will help reduce shrinkage when cooking. Remove from the fridge, place some pie weights or rice on the baking paper inside the tart, and bake blind in the pre-heated oven for 10-15 minutes. Remove the weights or rice and the baking paper.

To assemble

When cool, place slices of baked quince as elegantly or as rustically as you please in the flan. Serve as is or with cream or creme fraiche.

*This makes enough for a small flan. Doubling the quantities will give you a large pastry shell. You would need 4-5  baked quinces to fill a larger flan.

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Raspberry Meringue

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This luscious meringue is a Maggie Beer recipe.

It was created by a wonderful friend, as part of his Christmas feast at home in beautiful Palm Beach. His skills as an architect are obvious in the meticulous construction!

Many thanks to the Architect for the photograph and recipe. The Architect was ably advised by the Delegator, my very dear friend of many years…

Ingredients

6 egg whites

Pinch of salt

2 cups caster sugar

1 tbl cornflour

1 tablespoon white vinegar

500 mls thickened cream, whipped

250 gms creme fraiche

3 punnets raspberries

1/2 cup macadamias, lightly roasted

Method

Preheat oven to160 degrees C (140 degrees C fan-forced). Mark 3 x 22 cm circles on baking paper. Place paper on 3 oven trays.

Beat egg whites and salt in a large bowl with an electric mixer until soft peaks form. Gradually add sugar, beating after each addition until dissolved.

Fold in cornflour and vinegar. Spread meringue evenly onto circles.

Bake meringue disks for about 40 minutes or until dry and crisp. Cool on trays.

Combine whipped cream and creme fraiche in a medium bowl.

To serve, place 1 meringue disk on a serving plate, spread with half the cream mixture and sprinkle over 1 punnet of raspberries. Top with a second meringue disk, the remaining cream mixture and 1 punnet of raspberries. Top with the remaining meringue disk and raspberries. Sprinkle over the macadamias.

Plum, Raisin and Walnut Jam with Lemon Slices

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Raisins and walnuts make this plum jam sticky, sweet, and crunchy – almost a paste, and wonderful with sourdough, whole grain toast or crumpets. Great with butter or creme fraiche – I had the jam on Sonoma sourdough with creme fraiche.

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I make lots of jams all year round but summer is great for berries and stone fruit. Strawberries, raspberries, apricots and plums all make fantastic jam and conserves.

Plums are so full of pectin that setting point is easily reached. Blood rums, with their ruby red colour, make beautiful jam. This jam is based on a plum jam from Jams, Jellies and Marmalades by Margaret O’Sullivan. Her recipe uses orange slices but being “orangeless” today I substituted lemon slices instead – equally delicious!

Ingredients

500 gms blood plums
Sugar
100 gms raisins
Half a lemon, cut into very fine slices, then quartered
100 gms walnuts, chopped


Method


Chop the plums and remove the stones. Measure the plums and raisins and lemon slices and add sugar equal to 3/4 of the amount. 
 You will need to boil the lemon slices for about 10 minutes in water to soften  – if you don’t mind a little crunch, just add as is to the plums and raisins.

Put plums, raisins and lemon slices into a preserving pan and cook slowly for about 20-30 minutes, stirring frequently, until setting point is reached.

Test for a set by placing a little jam on a saucer in the freezer for a couple of minutes. The surface should be set and wrinkle when pushed with a finger. If the jam is not set, return the pan to the heat and cook for a further few minutes until setting point is reached.

Stir in the chopped walnuts. Pour into sterilized jars and seal.

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