There is simply nothing better than swanning around in your dressing gown, in the garden first thing in the morning, it is such a refreshing start to the day and one that I really miss when I am away.
I thought I would share my mulberry frangipane tart today; I made it last week, but it was sooo delicious!
I started with shortcrust pastry, made from Stephanie's Cooks companion- 3:4 ratio of butter to flour(spelt in my case), roughly rubbed through, worked a little and let to rest in the fridge for 1/2 hour. I believe the trick with short pastry is not to overwork it, if you want that nice crisp crumbly and buttery texture.
I cooked the mulberries down with a little honey (ayurvedic honey in our case) and Madeira until they were softening slightly and the sauce had turned a bloody purple.
The cooked mulberries went in the case (which had been blind baked)..already looking delicious!
|Mulberry tarts prior to the frangipane epiphany!|
I kept looking at the tarts though and thought that they were just not complete...I didn't have any more pastry left so I could not make the pies...what could I do?
Frangipane - of course! I have never made it before but I know it tastes good and would probably go really well with these beauties!
So 830pm and I have the kitchen wizz out blitzing up almonds and eggs!
Thank goodness for Stephanie again; I just LOVE her book! I used a packet of almond meal, 25g of fructose (sugar replacement -you use a 1/3 less and it doesn't upset my stomach!), some butter and an egg.
The frangipane was liberally spread on top of the mulberry mix and baked until golden.
|The golden brown tarts!|
They were a super sweet treat that we just devoured and oohed and aahed over!
Who could ask for more - a warming treat from the oven made with love and produce from the garden!