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| General Recipes
Cooking receipe to make corn flake crunchie under category General Recipes. You may find some video clips related to this receipe below.corn flake crunchiecornflake chidwaindian600g plain cornflakes 6 tablespoons pine nuts 4 tablespoons chopped dates 150g salted crisps crushed 6 tablespoons cashew n
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Type: Almond Gelatin Free Cooking Recipe - Dessert the best! Ingredients / Directions 1 package unflavored gelatine1/4 cup(s) cold water1 1/2 cup(s)s milkscalded1/3 cup(s) granulated sugar1 teaspoon almond extract Mix gelatine with water. Add sugar to scalded milk. Combine with the ge
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| Halloween
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Cooking receipe to make pumpkin and almond tart under category General Recipes. You may find some video clips related to this receipe below.
pumpkin and almond tart
Tarte au poitron et aux amandes
This divine Provencal tart was traditionally served at Christmas. It is a very old recipe which is nowadays found only in the remoter parts of the region
300g pumpkin
120g whole almonds blanched and skinned
120g sugar
30g dried orange zests
1 coffee spoon orange flower water (optional)
a pinch of flour
300g puff pastry
eggwash (1 egg yolk mixed with 1 tablespoon milk)
granulated sugar for serving (optional)
With a sharp knife cut off the pumpkins skin and seeds then cut the flesh into small pieces
and place in a saucepan with 3 tablespoons of water
Cover the pan and cook over low heat stirring occasionally with a wooden spatula until you can crush the softened pumpkin with the spatula.
Puree the pumpkin in a food processor or blender return it to the pan and cook over low heat stirring continuously until thick and smooth
Transfer the puree to a bowl
Spread the almonds on a grill pan and grill until pale golden.
Put in the food processor with the sugar and orange zests and crush into small pieces
Stir these into the pumpkin puree and add the orange flower water if you are using it
On a lightly floured marble or wooden surface roll out 250g puff pastry into a circle 23mm thick
Brush a baking sheet with water and lay the pastry circle on the sheet
Brush a 1cm border with eggwash roll it over and pinch up the edge to make a small rim to hold in the filling
Using a palette knife spread the pumpkin and almond filling evenly over the pastry.
Brush the outer rim of the pastry with eggwash
Roll the remaining pastry into a long rectangle and cut into strips to make a lattice on top of the tart
Lay these strips in a crisscross pattern on the tart and brush with the rest of the eggwash
Chill in the fridge for 20 minutes
Meanwhile preheat the oven to gas 7 220C (425F)
Bake the tart in the preheated oven for 35 minutes then slide it on to a wire rack
Sprinkle with a little granulated sugar if you like and serve it whole on a round china plate.
serves 8
preparation time 25 mins
plus 20 minutes resting
cooking time 35 mins
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