Showing posts with label Puff pastry. Show all posts
Showing posts with label Puff pastry. Show all posts

Thursday, September 11, 2014

Nectarine and Almond Tart


As you know, we're still enjoying our summer months here in South Florida, with temperatures still in the upper 80's degrees...but meanwhile, in South Dakota, they got their early 'first snow'...so bizarre!
We are still able to buy peaches and nectarines in our supermarkets, and produce markets, and enjoying the last of the summer's fruits. I decided to make an easy tart with the nectarines, using puff
pastry...which is so versatile and so quick; the possibilities are 'endless'.
Here's a little 'hint' when making tarts, galettes, open faced pies, or even on cakes, featuring your favorite fruits, or berries...always brush them with a nice glaze that you make yourself, from heating up preserves that compliment the fruit, and straining them before brushing them on the fruits. You have to work fast, or the glaze will harden and then you have to start all over by heating it to a boil!
When I made the guava pastries is how I got inspired to want to keep a package of puff pastry in my freezer which would be handy at the last minute's notice...and sure enough it was. You just take one of the pastry rolls (of 2) out, about 30 minutes before starting, and it will thaw out perfect just on your counter. I will walk you through...step-by-step to demonstrate how I made this delicious...just not so 'pretty layers' which should have been standing like 'perfect little soldiers'!
Very little sugar is used to sweeten this yummy pastry; the hardest part is slicing them evenly, and lining them...slightly overlapping. I had to discard some of the slices, at least half of them which were turning brown inside...sigh!
So here's my version of this easy, and fast recipe. (The almond filling was adapted by another source)

Nectarine and Almond Tart
recipe by; Elisabeth

8 medium nectarines
1/2 cup toasted sliced almonds
1/4 cup sugar
2 Tbsp. all-purpose flour
4 teaspoons unsalted butter, softened (not melted)
1 large egg
1/2 teaspoon vanilla extract
1 sheet frozen puff pastry thawed
1/4 cup peach, or apricot preserves, heated to a boil, and strained







Preheat oven to 400 degrees F.











Cut nectarines in half, remove pit, and slice them
into 1/4 in. to 1/2 in. slices. In a food processor.
( a small is OK to use.)




Pulse almonds, flour, and sugar.









Pulse a few times making sure to finely grind.




















 
Add the 4 Tbsp softened butter, the 1 large egg, and the vanilla. Process until it forms into a smooth thick creamy paste.
 
Unfold pastry to parchment lined baking sheet.
Spread almond mixture, leaving 1/2 inch border.
 
Line the fruit slices closely, by overlapping them. (I didn't have enough slices, so I lined them as closely as possible.)
 
Bake at 400 degrees F. for 20 minutes, and lower the temperature to 350 degrees for another 15 more minutes, to keep from burning.
 
 
 
 
 
Pastry should be golden, puffed, and fruit, tender.
 
 
 
 
Brush the fruit with the strained preserves, while it's hot, and let it cool for 20 minutes. before cutting.
 
Very good as a light dessert, or a morning or afternoon snack!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
13th Anniversary of the Sept. 11 Terror attacks...
 
 

Friday, June 29, 2012

Ricotta Spiral Pastry


 
I am so behind with my post that I intended for Thursday...and here we are, it's Friday now, and way into the evening. I don't have any new things to post, except these perfectly yummy Ricotta Spiral Pastries that I got the idea from a food blogger friend Gizike from Hungary. @ Gizi Receptjei (Gizi's Recipes)...Click over to check her Ricotta Spiral Pastry with Bacon Bits...in English, but you will recognize it from the inviting photo of her yummy creation! While you're there, browse through her other amazing recipes, and lovely photos to illustrate them!

Hers is with crispy bits of bacon, and mine is with fresh chopped basil, and fresh chopped oregano. I used what my daughter had in her fridge, and freezer...she just diddn't have bacon. Lora and I are never without Pepperidge Farm  puff pastry, or phyllo dough, and other ingredients which for us are 'staple ingredients' such as ricotta, and Reggiano Parmigiana cheese.

Just reading the recipe in Hungarian, and knowing I had all these ingredients on hand, I got so thrilled about making it. Just thaw out the puff pastry and you're ready to start. Gizike's blog is in Hungarian, but she has a TRANSLATE option. Just 'sift' through some of the inconsistencies on the translator because some stuff may sound totally ridiculous, which does not fit correctly into the English language, or vica-versa, according to a Hungarian food blogger, constantly mentioning to me that the translate is humorous most of the time!

Speaking of which! Couldn't be any more humorous than, trying to translate from a Bulgarian food blog. Wonder who does these translations...because, that specific time, when I tried to get the recipe of a stuffed chicken, and was interested in the stuffing ingredients. I certainly was not about to print it out (in fact, I let the blogger know of the problem)...no response!......translate option said, instead of 'stuff the chicken'...'f--k' the chicken ...now I'm blushing! So just venture with the translate, carefully!

 Ricotta Spiral  Pastry
 adapted from,Gizike

1 sheet puff pastry
1 cup whole milk, or low-fat ricotta cheese
1/4 cup parmesan cheese, grated
1 egg
a few basil leaves, and oregano leaves, chopped
or herbs of your choice
2 cloves garlic chopped
salt, and pepper to taste
2 Tbsp butter, melted (optional)


In a medium bowl, mix together with a fork; the ricotta, parmesan, basil, oregano, eggs garlic, salt, and pepper.
With a rolling pin, roll the thawed out puff pastry lightly, and evenly. Brush some of the butter on it, and spoon the ricotta mixture evenly.







 Start to roll up the dough 'jelly roll' style.











Now, you can start to cut them with a sharp knife.












Cut the slices carefully about 1 to 1 1/2 inches.

(note: the little end piece on the right corner. I actually saved that too.)









Place the spiral rolls carefully in a round cake pan...(I used a pan with a removable bottom. Make sure you spray the pan with cooking spray!
You can also use a rectangular pan, depending if you use a single portion, or double portion!

Brush the rest of the butter on top, and with a soup spoon, pat them down lightly and shape them into rounds.




In a preheated 375 degree F. oven, bake for 35-45 minutes, until it gets golden brownish around the edges.










It turned out incredible, flaky, and oh, so ridiculously overly amazing!












Now, on to some other things to mention!


I received a small package the other day...a fabulous gift for Lora and I, from our dear friend,  Lizzy...the most amazing French soap, the fragrance alone, is breathtaking...one sniff, and you feel like you're in Paris...actually it was from Paris. This was her gracious token of gift to all of us who has guest posted for her, while she flew off to Paris...doesn't it sound romantic?...well it should, and I should be the one to go next time...LOL

Another thing:
I already announced the winner of my giveaway...which is Sissi, from With a glass ...Congratulations to Sissi!
Sissi was contacted and already responded by e-mail, and was very thrilled. I will soon have another giveaway, just can't decide yet, what it will be. Thank you Sissi, and thank you all for your kind comments, and participation!..xo

I wish you all lived closer, so I could give you some mangoes...I've been giving them to Lora's neighbors. Since we had that hard wind, and storm, the mangoes have been dropping from the tree like "dead flies"...oooh, not a good comparison. I even got one fall down and knocked me on my head...ouch!...got a nice bump...saw some 'stars'...even split the ripe mango open...ha,ha....just didn't want to post that photo.

Now, all I need is some ideas, and recipes to make mangoes with!...any suggestions?...please, send some my way!








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