Wednesday, July 16, 2014
Prune & Rum Tarts
Recently I bought the book titled Pastry by Richard Bertinet and this the first recipe I tried out from the book. I must have spent the first week simply looking at the stunning images and leafing through the pages over and over again. I finally got down to making these tarts today with most of the prep done yesterday. Despite the cracks on the surface, I did follow the recipe down to the last detail. The only thing I left was was the additional alcohol as the prunes were already soaked in rum.
The collage shows (top pictures)
1. Lining the loose-bottomed tart tins 2. Squashing a few rum-soaked prunes in each tart.
1. Filled with pastry cream and a sprinkle of flaked almonds 2. The baked tarts.
Here's the recipe from the book Pastry by Richard Bertinet.
For the sweet pastry:
250 grams flour
100 almond flour
125 grams butter
125 grams sugar
2 eggs + one yolk
pinch of salt
Mix as you would generally do for pastry. Chill in the fridge for an hour or so. There are step-by-step pictures in the book but that would take too long to write down here. And since most of you are such good cooks looking at the ingredients will be enough for you.
For the almond cream:
250 gram unsalted butter
250 gram caster sugar
250 grams ground almonds
50 grams flour
2 tbsp Poire William liqueur or rum, or equivalent
Beat the butter until very soft, preferably in a mixer. With the motor running, add the sugar and the ground almonds and mix some more. Now mix in the flour, then the eggs, and finally the alcohol. Transfer to a bowl and put in the fridge for 15 minutes.
Sweet pastry(amount given above)
Butter or baking spray, for greasing the tins
about 24 prunes in rum
Almond cream (given above)
2tbsp flaked almonds
Lightly grease 10 cm loose-bottomed tart tins (2 cm ).
Skim a fine film of flour over your work surface. Roll out the pastry 2-3mm thick and line the tins.
Place in the fridge to rest for at least 30 minutes.
Preheat the oven to 180C.
Squash some of the prunes into each pastry case, then cover with almond cream and sprinkle with flaked almonds.
Place on baking trays and bake for 25-30 minutes until the almond cream is golden.
This recipe makes 8 tarts. Since my tins are slightly larger, I got seven tarts. The recipe calls for unsalted butter but that is hard to come by so I used Amul.
These tarts are a joy to bake and when the days turn cooler I can picture myself baking tons of these for family and friends.And I hope by then the cracks will no longer appear on the surface.:)
Thank you for stopping by today.