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A classic Fresh Fruit Tart, filled with pastry cream and topped with fresh seasonal fruit. I made this for my friend Deborah’s flat warming dinner party. A feast for the eyes and a well appreciated ‘home-made present’. Per leggere la ricet (read full article)
Ingredients Plain flour, 200g (I use the `00` type) Unsalted good quality butter, 100g - plus extra for greasing Icing sugar, 50g 2 free-range egg yolks Some cold water Pinch of salt Lemon zest Approx 400g of Crème Pâtissière Crème P (read full article)
For this recipe I used shortcut pastry from Margherita and Valeria Simili, and lemon filling from this great Italian food blog: http://lospaziodistaximo.blogspot.com/. The combination was just perfect! Delicious... Ingredients For the Short (read full article)
Ingredients Shortcut Pastry Plain flour, 250g (I use the `00` type) Unsalted good quality butter, 125g Sugar, 2 tbsp 1 Egg Cold water Salt, half tsp Filling 6 apples (approx. 850g) Butter, 60g Sugar, 1 tbsp A vanilla be (read full article)
This tart originates from the old Roman ghetto and can be found almost anywhere in Rome and in the Lazio region where I come from. It is delicious and simple to make. My work colleagues love it… Ingredients For the Shortcut Pastry (read full article)
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