Another day, another recipe.
Another really easy one, at that!
Today we’re talking Christmas treats and desserts.
This recipe is a twist on Jocelyn’s summer tart.
I included a creamy/frangipane base. Plus, by adding orange and cinnamon the dessert is transformed into a delicious spiced, festive delight. It’s really rustic and “homemade”-looking, which for some reason seems to really work in the winter when we don’t care so much about presentation and just want to stuff our bellies!
*you can use any pitted fruits or berries you choose really – blackberry and apple would be delish and are in season.
3/4 cup flour
1/2 teaspoon salt
1 orange – grated rind only
1/4 cup unsalted butter, cut into chunks
1 large egg yolk
1-2 tbsp water
1/2 cup cream cheese (Philadelphia)
1/2 cup caster sugar (100g)
1/2 cup ground almonds (125g)
3 plums, pitted
3 nectarines, pitted
2tsp granulated sugar
2 tsp ground cinnamon
Serving suggestion: vanilla ice cream or double cream.
For the pastry, combine the dry ingredients and orange rind in a bowl. Next, add the cubes of butter and use a knife to slice through several times in the bowl until well covered by the dry mix. Now use your finger tips to combine further. Add the egg yolk and blend once again. Finally add the milk or water and work into a smooth dough. Roll into a ball, cling film and refrigerate for an hour.
Now combine cream cheese, caster sugar, ground almonds and 1sp cinnamon in a separate bowl and set to the side.
On a floured surface roll out your pastry to about 3-5mm. Spoon the cream cheese filling into the middle and use the back of yeh spoon to spread out, leaving about 2 inches empty at the edge.
Now layer plum and nectarine alternatively over this.
Bake for 35 minutes at 180 degrees.
Serve warm with ice cream or double cream, whilst playing Christmas carols – and hope for better presentation skills than me!