Friday, May 1, 2015


tarte a l'asacienne, with apricots, from the art of french baking, recipe after the break

for the shortcrust pastry

250 g plain flour, plus extra for dusting
1 tbsp flavourless sunflower oil
1/2 tsp salt
125 g butter, chilled and diced, plus extra for greasing
1-2 tbsp ice cold water
put the flou

put the flour into a bowl. make a well in the centre and add the oil, salt and butter. rub the butter into the flour using your fingertips until it resembles breadcrumbs. moisten with the water to bring the dough together. briefly knead the dough by hand; the more quickly this is done, the better the pastry will be.
cover the pastry with cling film and leave to chill in the fridge for between 30 minutes to 24 hours. bring it back to room temperature before rolling out.
on a lightly floured surface, roll it out to a circle 5 mm thick and and use to line a greased 23-cm tart tin, preferably one with a removable base. the pastry may also be used to line small round or boat-shaped tins (barquettes).
to bake the pastry case blind, preheat the oven to 200°C. line the pastry case with greaseproof paper and baking beans or uncooked rice. bake for 10 minutes, then gently remove the greaseproof paper and baking beans or rice and return the pastry case to the oven for a further 10-15 minutes, until it is light golden brown and cooked throughout.
note: keep the ingredients and utensils as cool as possible. this will help the pastry to retain a short, crumbly texture. any leftover pastry can be frozen. 

for the tart:

  • 1 quantity shortcrust pastry
  • 500 g apricots, halved and cored
  • 50 g plain flour
  • 2 eggs
  • 100 g caster sugar
  • 100 ml crème fraîche
preheat the oven to 180°C. grease a 20-cm tart tin. roll out the pastry to a thickness of about 3 mm and use it to line the tart tin. prepare an uncooked shortcrust pastry case.
arrange the fruit on the pastry. in a bowl, beat the flour, eggs, sugar and crème fraîche until just smooth. pour over the fruit and bake for 30-40 minutes.

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