Thursday, 7 December 2017

The Great On Line Cookie Exchange

Here we are again - the Great online Cookie Exchange. Thanks to JZ for organising it each year.

My recipe is for pear and frangipanne tarts. Not a Christmassy one. There is a lot of work for this dessert but lovely for a special dinner party.

What you need...
4 pears with storks (which you will peel and poach)
4 loose individual tart tins

Poaching of pears (you can poach with whatever you like) this is what I used
2 tbls honey
Cinnamon
Two small bay leaves
6-7 black peppercorns
couple of glugs of white wine

Pastry
75g cool butter, diced
150g plain flour, sifted
pinch of salt

Filling
50g unsalted butter
50g caster sugar + a little for shaking over tarts.
2 egg yolks
25g plain flour
50g ground almonds  + almond extract 


Here's what you do.... 
apron on.

Heat water to a simmer in a large saucepan and add ingredient for poaching
Excuse me, I don't think you heard me, I said apron on not a chef''s hat. Men, they just don't listen:)

Peel the pears and cut bottom off.
Brush the peeled pears with a little lemon juice (stop them going brown) and place carefully in pan and poach for about 30-40 minutes or until tender, take them out and drain on kitchen paper until cool.

To the pastry
Rub the butter into the flour and salt in a large mixing bowl with your fingertips until the mixture resembles breadcrumbs.

Sprinkle over 2–3 tbsp of cold water, then stir to bind the mixture together (you can do it in a food processor if you want) 




Knead lightly to form a dough, then wrap the pastry in cling film and leave in the fridge for approx 15-20 minutes. 

Turn the oven on to to 200°C (gas 6) 

Roll out the pastry on a lightly floured surface 


one for the boys

grease the tins and line them with the pastry. Prick the base all over with a fork, then pop back in the fridge for around. 5 minutes.
After 5 minutes take the pastry from the fridge and p
lace the tart cases on the baking sheet and bake for 10-15 minutes or until cooked. 
Leave to cool.

To the filling
Cream together the butter and sugar in a mixing bowl using a wooden spoon.


Beat in the egg yolks
yes I know but it makes me smile

then the flour, ground almonds and almond extract.

Take your tartlets and spread a little of the filling around the tarts
Stand your pears in the middle and then spread the rest of the mixture in the tarts
Bake for around 20 minutes or until golden brown and the mixture is a little firm to touch
Leave to cool slightly before removing from the tin.
Cool completely on a wire rack before serving. 

Serve with ice cream or creme fraiche.
That's what I like to see - a man who doesn't mind clearing up

This is how they should look (not my picture) Made by Angellica Bell who won Celebrity Masterchef.

All these bloggers below have some yummy recipes they are sharing so please go and stop by.  Remember though, because of time differences, some will not be posting until later today/evening - if they haven't posted yet, make sure you go back as you wouldn't want to miss a recipe.



Ronnie
xx

20 comments:

Roz said...

Hi Ronnie, this sounds delicious, and I don't just mean the recipe! Do the hunks come with the recipe to do the baking? lol

Thank you for sharing, will have to try this.

Hugs
Roz

Anonymous said...

Pears with storks? Cruelly to birds!

lindy thomas said...

Oh what a yummy post Ronnie. Did you have a recipe on it, just noticed the hot chefs. MMM MMM!
Seriously looks like a delicious recipe will tell my Bear he has to make that one for sure. Thanks for sharing.
Hugs Lindy xx

Fondles said...

Mmmmmm yummmy. Oh, and I'm sure the tarts are good too :)

Jz said...

I'm sorry... is there a recipe here? I don't...
Ah. okay. NOW I see the words...

These look lovely and holiday-special.
Thanks for being such a faithful player!

Olivia Hisservant said...

Oh, fancy!! Um, the recipe, I mean. Lol, really too fancy for my skill level, maybe I can find someone to make it for me. One of those hot chefs perhaps...

Hermione said...

Mmm, lovely! So much work, but well worth it.

Hugs,
Hermione

Ella said...

Me,too. I was so busy checking out the chef pictures, that I have no idea what the recipe was about! The pictures did make me very hungry, though. Promise to read just the words now.

Hugs Across the Pond,
Ella

Terpsichore said...

You certainly know how to share a recipe! :-) Looks yummy! Hugs

Mrs Fever said...

What fabulous illustrations you've posted! Love the "beating eggs" bit. :P

Now to go back and read the actual recipe... ;)

Baker said...

Sounds delish! I think it would be a nice recipe to try when I have a bit of time.
--Baker

blossom said...

sorry was there a recipe among those pics...lol....thank you for sharing sounds a very delicious dessert :)

Blondie said...

let me wipe my mouth as I finish drooling at the pictures. Can you please send these men to my house to bake your yummy recipe, please...?

Cat said...

Ooh...very yummy, Ronnie. Will have to come back and check out the recipe later...was too busy checking out the yummy pictures :)

Hugs and blessings...Cat

Dixie Wrecked said...

I enjoyed how you wrote this. Thanks for sharing!

Sassy said...

So many delicious photos! Nothing like men and food...yum. So fun sharing this festive day with you. Have a wonderful holiday season!

-Sassy

little monkey said...

I want to know when you intend to publish the full cook book? I'll buy. Yummmm. and the recipe was yum too.

ronnie said...

Roz - They are really nice. Thnaks.

Anonymous - Not at all. Thanks.

Lindy - Thanks. They are nice to serve at a special dinner party.

Fondles - The tarts are:) Thanks.

JZ - I love cookie exchange. I will have to try and think of something different for next year. Thanks for organsiing it.

Olivia - Hello. LOL. I'm not a good dessert maker so if I can do it anyone can. Thanks.

Hermione - It is worth it, they are really nice. Thanks.

Ella - And did you, or did you just look at the pictures again? Thanks.

Terps - I try to please my readers:) Thanks,

Mrs Fever - Hello and thank you. That's one of my favourites, I post it every year on the cookie exchange.

Baker - It's not so bad but yes you do need a little time for it. Thanks.

Blossom - Hello. LOL. Thanks for stopping by.

Blondie - Don't be greedy, you can only choose one of them:) Thanks.

Cat - Come back by all means but you know you wont be looking at the recipe:) Thanks.

Dixie Wrecked - Hello and thank you for stopping by.

Sassy - I love a man who cann cook. Thank you, you too.

Little Money - I like your idea. I could copy everyone's recipes and add my pictures:) Thanks.

Love,
Ronnie
xx

Meredith Malloy said...

Ronnie,

Love this and oh, yes, the recipe looks good too.
Meredith

ronnie said...

Meredith - LOL. Thanks.

Love,
Ronnie
xx