8/25/2023 0 Comments Strawberry tart fillingI use a roll of Careme puff pastry, which is the perfect size.Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons).Make a stunning mixed berry or mixed fruit tart. Tropical: Try mango and kiwi fruit just peeled and sliced for a gorgeous tropical tart maybe with some pomegranate arils (seeds) for a pop of colour.You don’t need to macerate the fruit for this puff pastry tart though. Skip maceration: Macerating fruit is the process of mixing fruit with sugar and letting it sit until a syrup forms and the fruit softens.They’re best with the skin surrounding the juicy pearls of fruit removed so segment them or slice off the peel first, then slice the fruit into rounds. Citrus fruit works too like oranges, blood oranges, tangerines, mandarins or grapefruit.Simply slice the fruit, discard the stones and macerate them in place of the strawberries in the recipe. Stone fruits like peaches and plums work a treat too with this same sugar and lemon combo.Blueberries will work too, without mashing, just macerate them whole. ![]() Once macerated, these types can be mashed with a fork into a sauce or compote to dollop over the tart, then add fresh berries too.
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