#ground almonds

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Apricot and Red Currant Tart

A delicious treat to end a warm and sunny Sunday Lunch with, this Apricot and Red Currant Tart has butter-y, flaky pastry, beautifully soft apricots and the lovely tang of freshly picked garden gooseberries! Have a lovely Sunday!

Ingredients (serves 4):

355 grams/12.5 ounces Rough Puff Pastry, thawed if frozen

2 tablespoons redcurrant jelly

4 heaped tablespoons ground almonds

9 apricots, not too ripe, rinsed

1 tablespoon Lavender Sugar 

1 egg, lightly beaten

1 tablespoon pure honey

1/2 tablespoon Apricot Liqueur 

a dozen grapes fresh Red Currants (Gooseberries), rinsed

Preheat oven to 200°C/395°F. Line a baking tray with baking paper.

On a lightly floured surface, roll Rough Puff Pastry into a large rectangle. Prick Pastry rectangle with a fork. Spoon redcurrant jelly onto the Pastry, and spread outwards, almost to the edges. Sprinkle generously with ground almonds.

Arrange apricots, flat-side up onto the jelly. Sprinkle apricots with Lavender Sugar.

Brush edges of the Pastry rectangle with egg wash. Bake in the hot oven, 30 minutes at 200°C/395°F.

In a small bowl, stir honey and Apricot Liqueur until well-combined.

Remove Apricot Tart from the oven and immediately brush the fruits with Honey and Apricot Liqueur mixture.

Garnish with Red Currants.

Serve Apricot and Red Currant Tart warm or cooled, with a scoop of Rosemary Olive Oil Ice Cream on a hot day! Happy Sunday!

[chronic-mastication]

Toasty Almond-Cherry Turnovers

[ketogirl70]

[visualbite]

Lemon Drizzle Friands

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Almond and Hazelnut Peach Cakes

These Almond and Hazelnut Peach Cakes are light and tasty, delicately nutty, and so versatile they make a nice afternoon treat or a lovely dessert. And they travel well too, should you which to bring on the road (or rail!) to your holiday destination! Happy Monday!

Ingredients (serves 3):

1/2 cup plain flour

1/4 cup ground almonds

1/2 teaspoon baking powder

a pinch of salt

4 tablespoons caster sugar

1 large egg

1/2 teaspoon Homemade Vanilla Extract

1/4 cup hazelnut milk

1 tablespoon toasted hazelnut oil

2 halves Peaches in Syrup 

Preheat oven to 160°C/320°F.

Butter three individual tart tins or ramekins. Set aside.

In a medium bowl, combine plain flour, ground almonds, baking powder, salt and caster sugar. Give a good stir.

Dig a well in the middle of the dry ingredients, and break in the egg. Add Vanilla Extract and hazelnut milk, and stir energetically until just combined. Stir in hazelnut oil.

Divide batter between prepared tins.

Cut Peaches in Syrup into three "fans", and sit each on top of the batter in each tin.

Bake at 160°C/320°F, for 30 minutes, until a toothpick inserted in the cakes comes out clean.

Remove from the oven, and allow to cool completely before removing from the tins.

Serve Almond and Hazelnut Peach Cakes on their own, or with.

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Almond Pastry

A delicately nutty pastry which will beautifully compliment your stone fruit bakes, this Almond Pastry is easy to make and pop in the freezer for your sudden pie and tart needs!

Ingredients (makes about 415 grams/14.6 ounces pastry):

1 1/2 cup plain flour

1/2 cup ground almonds

1/4 cup caster sugar

1 teaspoon salt

6 tablespoons cold unsalted butter

1/4 cup ice water

In a large bowl, combine flour, ground almonds, sugar and salt. Add butter, and rub it into the flour mixture between your fingers, until mixture resembles coarse meal.

Then, gradually stir in ice water until mixture comes together into a soft ball.

Flatten pastry into a disc, wrap in cling film, and chill Almond Pastry, at least one hour before using. You can keep it up to a couple of days in the refrigerator, or three months in the freezer.

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Hazelnut Amaretti Biscuits

Jules is coming home for the Holidays today, and as my sister as a sweet tooth, I always welcome her with a plate of treats. This year, it will be these beautifully crisp and nutty Hazelnut Amaretti Biscuits! Happy Christmas Eve's Eve, my friends!

Ingredients (makes 28 biscuits):

2 cups Icing Sugar + more for dusting

1 1/4 ground halmonds

1 cup ground hazelnuts

2 large egg whites

1 tablespoon raw runny honey

28 whole hazelnuts

In a large bowl, combine Icing Sugar, ground almonds and ground hazelnuts. Give a good stir until well-combined.

Dig a well in the middle of the dry ingredients, and add egg whites and honey.

Stir well until mixture comes together into a soft, pasty dough.

Chill in the refrigerator, for half an hour.

Line a baking tray with baking paper.

Spoon 2 heaped tablespoons Icing Sugar into a shallow dish or plate.

Scoop a heaped tablespoonful (about the size of a walnut) of the chilled dough and roll between your hands (you can wet your hands, to prevent sticking) until you have a smooth ball.

Place ball in prepared plate. When you have about six balls, shake the plate to evenly coat them in Icing Sugar.

Then, place coated balls onto prepared baking tray, and push a hazelnut in the centre of each, flattening it slightly.

Repeat, adding more Icing Sugar when necessary, until no biscuit dough or hazelnut remain.

Leave baking tray in a draught-free place for one hour; it will crackle the dough in this characteristic amaretti manner.

Preheat oven to 160°C/320°F.

Once hot, place baking tray in the middle of the hot oven, and bake, at 160°C/320°F, for 8 to 10 minutes, rotating the tray halfway through, until just golden brown.

Remove from the heat, and let cool completely.

These lovely Hazelnut Amaretti Biscuits will pair beautifully with a small glass or Limoncello, and shall keep 3 to 4 days in a metal tin.

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Damson Galette

I've picked a glut of beautiful plums on our tree in the garden, and baked this simple, but delicious as, Damson Galette, a goergeous end-of-Summer treat! Happy Saturday!

Ingredients (serves 4):

a dozen and a half just ripe Damson plums, rinsed

400 grams/14.6 ounces Pâte Brisée (Water Shortcrust Pastry) 

4 heaped tablespoons good quality fig jam

4 heaped tablespoons ground almonds

1 egg

1/2 tablespoon caster sugar

Halve and pit Damson plums. Set aside.

Preheat oven to 200°C/395°F. Line a baking tray with baking paper; set aside.

On a lightly floured surface, roll out Pâte Brisée into a large circle, not too thinly. Trim the edges, and gently place Pâte Brisée circle onto prepared baking tray.

Generously spread fig jam, onto Pâte Brisée circle, leaving out the edges. Sprinkle evenly with ground almonds.

Arrange Damson plum halves, cut side up onto the fig jam from the centre out, into a circle. Fold the edges of the galette, slightly on top of the plums.

Break the egg in a small bowl, and beat it lightly.

Brush the edges of the galette with egg wash.

Sprinkle Damson plums and Pâte Brisée alike with caster sugar.

Place in the hot oven, and bake, at 200°C/395°F, 30 to 35 minutes, until pastry is a nice golden brown colour.

Remove from the oven, and let cool slightly.

Serve Damson Galette warm or cooled, with tea, coffee or chilled Champagne!