#salted shortbread

[royal-food]

Butterscotch Budino with Salted Shortbread Crumble

[ninaandtheblowtorch]

Apple strudel

Ingredients:

[ For the dough ]

➝ 1 Egg

➝ 300gr flour 00

➝ 3 tablespoons of seed oil

➝ 100g of water

➝ 1 pinch of salt

[ Stuffing ]

➝ 1.5/2kg of apples

➝ 50gr Butter

➝ 1 Lemon

➝ 50gr Breadcrumbs

➝ 60gr Brown Sugar

➝ 60gr Raisins

➝ 60gr Pine nuts

➝ 1 tsp ground cinnamon

➝ egg yolk + some milk for brushing the surface

Preparation

1. Start by preparing the dough. Mix the flour with the salt, form a well, and place the egg in the center. Begin kneading by gradually adding lukewarm water and oil, until the dough takes on elasticity and consistency. Shape it into a ball, cover it with cling film and let it rest for an hour in a warm place.

2.  Prepare the filling: peel the apples and cut them into slices. Sprinkle them with lemon juice.

3. Toast the breadcrumbs with butter in a fairly large pan, then add the apples, pine nuts, raisins previously soaked in warm and squeezed water, cinnamon, and sugar. Let it cook for a few minutes.

4. Take back the dough and roll it out into a very thin sheet, giving it the shape of a rectangle. Place it on a sheet of parchment paper. Sprinkle the surface with a pinch of breadcrumbs or semolina.

5. Ease down the filling made of apples, raisins, and pine nuts on the middle of the strudel's surface making sure to leave the long ends of the rectangle of dough free (about 2/3cm from the edges). 

6. With the help of parchment paper, roll the strudel on itself. Cut or close on itself the excess dough on the sides and seal it well.

6. Brush the entire surface of the strudel with beaten egg yolk + some milk and bake at 180°C for 40 minutes.

7. Remove from the oven, sprinkle the surface with icing sugar (Tip: only once is cooled), and serve accompanied with Fresh Whipped Cream or English cream.

[ninaandtheblowtorch]

Aubergines and Confit Tomatoes Tart

Ingredients

➝ 400g savory shortcrust pastry

➝ 2 Eggplants

➝ 500g cherry tomatoes (better if Pachino tomatoes PGI)

➝ 1 Spoon of Oregano

➝ 3 Eggs

➝ 1 Teaspoon Paprika

➝ 1 Clove of Garlic

➝ Salt & Pepper

Preparation

1. Line a tart pan with the shortcrust pastry and cook it plain.

2. Chop the garlic clove, mix it in a bowl with a teaspoon of oregano, two tablespoons of olive oil, fleur de sel, and ground black pepper.

3. Cut the cherry tomatoes in half and arrange them with the cut half on top in an oven dish. Drizzle with the oil and garlic mixture and bake at 150° for 1 hour.

4. Prick the aubergines with a fork and place them in the oven, again at 150°, for 45 minutes. When the aubergines are cooked, open them, recover the pulp and pass it to the mixer with the paprika, eggs, salt, and pepper.

5. Pour this mixture into the already cooked tart and bake for 20 minutes (Tip: the filling must be firm).

6. Decorate the tart with the confit tomatoes.

[pasadenadaisy]

Lemon Honey Tart with Salted Shortbread Crust

Lemon Honey Tart with Salted Shortbread Crust

I love pie but I have always shied away from making them because of the crust.  I don’t know why I have a mental block about pie crust, but I’d like to get over it.  To ease into the world of pastry crusts, I have decided to try out several new tart recipes.  Tarts are great because it’s easy to find one that does not require a typical pie crust.  For my latest experiment, I decided on this…

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