Friday - - GOOD FOOD -

This recipe is a spe­cial­ity of Lyon, the gas­tro­nomic cap­i­tal of France. As well as its un­usual mix of tex­ture, it also looks fab­u­lous with its bright pink colours. Serves 6 Prep time: 15 mins, plus chill­ing time Cook­ing time: 15 mins 275g pra­line rose, plus an ex­tra 75g for dec­o­rat­ing 225ml sin­gle cream 25g golden ic­ing su­gar 6 blind-baked sweet short­crust pastry cases, each in in­di­vid­ual 10cm di­am­e­ter tart tins pink ed­i­ble glit­ter, to dec­o­rate

1Us­ing a pes­tle and mor­tar, crush 275g of pra­line finely. Al­ter­na­tively, put the pra­line into a plas­tic food bag and crush by hit­ting it with a rolling pin.

2Place the crushed pra­line in a large pan with the cream and ic­ing su­gar. Bring to the boil, stir­ring, then leave to sim­mer for 15 min­utes.

3Pour the mix­ture evenly into the cooked pastry cases. Al­low to cool, then re­frig­er­ate for at least 2 hours. Roughly crush the re­main­ing pra­line and use to dec­o­rate the tarts.

4Fi­nally, dust with pink ed­i­ble glit­ter. A gen­er­ous spoon­ful of crème fraîche will cut through to the sweet­ness of this clas­sic tart.


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