Ok, so lets get the obvious out of the way...what is up with the weather!? It's usually around this time of year I'm dusting off my boots, adding an extra layer & wondering whether I really can get another season out of my coat? Instead, yesterday I was in shorts, barbecuing! I for one was very confused by it all. Anyway it was this impromptu BBQ that led me to making this dessert which I wanted to share with you.
Summery desserts in October - what's going on?
I was plodding around the aisles of Sainsburys looking for dessert inspiration when I came across their new range of chilled dessert ingredients. Ready made pastry, compotes, ganache, creme patisserie & the like. Now I make no secret of the fact that I can't make pastry, I always blamed it on the fact I have hot hands, but recently I was told that it could in fact be related to my hormones! Apparently the level of oestrogen you have in your body effects your ability to make pastry...I'm not sure that's ever been medically proven, or if it's simply an elaborate old wives tale, but I'll take it as an excuse!
So, grateful for a helping (non hot, low oestrogen) hand, I picked a pack of ready rolled dessert shortcrust pastry & a pouch of creme patisserie. I was given a set of individual loose bottom tart tins for Christmas, so this was the perfect opportunity to try them out & make yummy fruit tarts.
I lined the tins with pastry & in the absence of baking beans prodded the bottom with a fork to stop it puffing up, then baked them for around 12 minutes. When they'd cooled completely I squished in the creme patisserie then topped them with sliced pineapple, grapes & strawberries.
As much as I consider myself a scratch cook, there are some things that I look at & think why bother when the convenient version is so good. The fruit tarts were absolutely delicious & at 45p per tart (excluding fruit which I was buying anyway), they were excellent value for money. Have a good week & enjoy the sunshine while it lasts! Rebecca x
Summery desserts in October - what's going on?
So, grateful for a helping (non hot, low oestrogen) hand, I picked a pack of ready rolled dessert shortcrust pastry & a pouch of creme patisserie. I was given a set of individual loose bottom tart tins for Christmas, so this was the perfect opportunity to try them out & make yummy fruit tarts.
As much as I consider myself a scratch cook, there are some things that I look at & think why bother when the convenient version is so good. The fruit tarts were absolutely delicious & at 45p per tart (excluding fruit which I was buying anyway), they were excellent value for money. Have a good week & enjoy the sunshine while it lasts! Rebecca x
They look so pretty and you only helped yourself along, it's not like you went out and bought the made up tarts! Sadly the weather didn't last till the weekend in Scotland, we had rain and grey dull skies instead. Boots on today, but not quite the winter coat.
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ReplyDeleteGood Day, i have been trying to create a nice blog post
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Kathy
www.healthandwellnessconsultants.com
You don't have to put different pcs of fruit all the time. In S. Amer, there was this pastry shop that sold pineapple tartlets. They were the little crusts, then the Bavarian cream filling, and on top, was a whole slice of glazed pineapple, fresh, with no metallic canned taste. And of course, a red cherry in the center. The fact that there was only one type of fruit, in a whole slice, allows one to concentrate on that one flavor. Heavenly!
ReplyDeleteaww...they look so pretty!
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