dessert

Nashi Pear Tart Tartin

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I picked over 6 kilos of Nashi pears form my tree this year. Lucky we all love them, I will use some in some desserts and cakes. Nashi Pears can replace pears or apples in all your favourite recipes, my caramelised apple teacakes https://eloiseemmett.wordpress.com/2014/03/05/caramelised-apple-teacakes/, crumbles, muffins and pies. This Tart recipe is a classic dessert and if using store bought pastry very easy, it would be divine with homemade puff pastry  if you have time or for a special occasion https://eloiseemmett.wordpress.com/2014/03/16/apple-pie-with-homemade-puff-pastry/.

makes 4 tarts
4 medium nashi pears
4 teaspoons butter
4 Tablespoons brown sugar
1 sheet puff pastry (to make 4 circles)

in a small portion size oven proof frying pan sauté over a low heat the cored and sliced (2ml) nashi pears until soft, about two minutes. Add the brown sugar and sauté for a further minute until sugar has dissolved. Arrange the pear slices how you would like it to be presented and put the pastry on top push down around the edges. Bake for about 25 minutes in a 180 C oven or until the pastry is golden and cooked. Once cooked turn over so the pear in now on top and serve immediately with cream or vanilla ice-cream.

-If you don’t have enough small single portion size oven proof frying pans make one large tart to cut and share or transfer the sautéed apples into small oven proof ramekins before topping with the pastry and baking.

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

dessert

Apple Pie with homemade puff pastry

For the first time this weekend I entered some cooking in the Bream Creek Show, I knew it would be tough competition with the local ladies who have been entering for years but I was delighted I got a first place for my bread and a third place for my cream puffs.

To be honest I was disappointed that my apple pie didn’t get a place, it was the hardest work and the most effort over two days, but when I saw the winners gorgeous pies I could understand why! Homemade puff pastry is delicious, a lot of effort but well worth it for a special occasion, for the filling I used freshly picked (gravasten I think) apples diced and stewed until cooked but firm, I didn’t need to add any sugar only a sprinkle on top with the eggwash before baking, the stewed apples were sweet enough.

Anyway I have probably only make puff pastry a few times since trade school,( if at all?) unlike bread which I  made every day when I had the restaurant open. I will have to get some more practice in in puff pastry making over the next year before the next show, I think I will be make a beef wellington with puff pastry and the fillet from the side beef I have ordered from leap farm arrives. Yuuumm I’m excited thinking about it.

250 grams plain flour
Pinch of salt
150 ml water
juice of 1/2 lemon
250 grams cold butter

Place the flour and salt in a large bowl Add the water and juice and mix stir until a dough forms. Turn dough onto a lightly floured surface and gently knead until just smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

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Roll the dough to a 10 x 30cm rectangle. Lay dough on a lightly floured surface with a short edge closest to you. slice or squash the butter onto the middle third of the pastry. Fold the end closest to you over the butter, then fold the opposite end over the top (the butter should now be enclosed in the dough).

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roll out flat and fold both sides into the middle

 

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DPP_321then fold in again like closing a book this is the first full turn

Roll out dough to a 10 x 30cm rectangle and repeat folding process as before. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

 

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The pastry needs 4 full turns with at lease 30 minutes resting in between each turn in the refrigerator.

 

DPP_324Rest the dough for at leaset 30 minutes before rolling and cutting, resting it for longer if you can

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DPP_326once cut the pastry needs to rest for 30 minutes before baking

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preserve · snack

fruit leather

All fruit leathers are is cooked and puree fruit, dried out. Simple and the kids love them.  I don’t add any sugar, you may want to depending on what fruit you are using.They should store for months on the shelf, its a little bit more exciting way to preserve some of our apples from our tree and other fruits rather than stewing and freezing them!

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You can use any fruit to make them and they can be dried out in a food de-hydrator, I will try this sometime, I have just dried them in the oven with the oven on about 90 C.

In the thermomix cut the apple off the core ( or whatever fruit you are using, take pips out of plums etc) , about 700 grams, blitz speed 10/ 10 seconds and cook 12 minutes/speed 2/ 100 C. puree for 1 minute and spread out onto a well oiled baking tray. and dry out about 8 hours in a 90 C oven.

Stove top directions :In a pot chop the apples and simmer in a pot until cooked, puree and spread onto a well oiled tray and dry in the oven about 8 hours/ 90 C.

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I will store them between sheets of baking paper and then vacuumed packed in bags of 6 or wrapped and rolled up in a air tight jar ready to pop in the lunch box

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Like this recipe? Please share it and find more of my recipes in my first book The Real Food for kids Cookbook.

dessert · snack · thermomix recipes

Fresh picked strawberries and white chocolate custard

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The Strawberry farm at the top of Eaglehawk neck hill has been open this week to pick your own strawberries for $10/ kilo. I served them with a warm easy white chocolate custard.

1  1/2 cup milk
1/2 cup thickened cream
4 egg yolks
1 tablespoon cornflour
1/3 cup caster sugar
150 grams white chocolate

Combine milk and cream in a small saucepan. Put over medium heat. Cook, stirring constantly, for 5 minutes or until hot with out boiling. Remove saucepan from heat.

Whisk egg yolks, cornflour and sugar in a bowl until well combined.  Pour hot milk mixture over egg yolk mixture, whisking constantly.

Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon, DO NOT boil,  add white chocolate and stir over heat until smooth

Thermomix directions
Put sugar, eggs, milk, cornflour and cream in the bowl and cook 90 C/speed 4 /5 minutes. add the white chocolate and cook for 2 minutes/speed four/90 C

And here is my strawberry tart recipe, the strawberries are so delicious fresh in season:

https://eloiseemmett.wordpress.com/2013/03/04/fresh-strawberry-tart/