Or you can use any type of fresh fruit sauce like peaches, cherries, or citrus in the winter. These berry tarts from Martha Stewart look darling and can give you some inspiration for using fresh fruit. Of course you can do something more red, white and blue by topping the tart with fresh raspberries and blueberries. 85g softened butter 175g caster sugar 175g ground almonds 2 eggs, beaten few drops almond extract 2 x 125g punnets blueberries 23-24cm cooked shortcrust. Since I am beyond crazy for the fresh blueberry sauce I posted last year, I poured that on top for the perfect finish. Rick Steins blueberry tart recipe, with ground almonds and egg custard is the perfect mix of comforting and refined. This tart is lightly sweet, which I love, and I think it would equally welcome for brunch as it is for a dessert. Have you ever tried straining Greek yogurt overnight? It comes out with a texture like cream cheese! No joke! I stirred in a little Grade A maple syrup and some vanilla beans (although you could definitely use vanilla extract) and the result is a super thick and creamy, spreadable yogurt for a delicious tart filling. All so yummy and healthy and I will post them all before July 4th! For dessert, you will love this yogurt and blueberry tart in a graham cracker crust, which I am sharing today. At Jenni’s I whipped up a charred corn salad, a vegetarian antipasto chopped salad, and an arugula and farro salad with peaches. I love salads at this time of year and especially for entertaining since most of the ingredients can be prepped in advance. We started with some delicious vegan beet and black bean burgers which I will be teaching in my classes this summer. This year, I made five recipes that I think are easy, seasonal, healthful and perfect for summer entertaining. Please check out Rip + Tan for more photos and details about the decor. What I just loved about the décor is that it was in the spirit of the holiday, but still beautiful and understated, without going overboard. Add additional crumble to edges to make uniform and to bottom. Loosely add crumble around edges and then pat tight. One of the best parts of Jenni’s Rip + Tan blog is that she generously provides sources for everything, from table linens to straws to jars. Cut parchment paper to fit bottom of tart pan (if you dont have a non-stick pan) Loosely add layer of crumble to bottom of tart pan and then press down. ![]() If you have seen some of the classes I have done at Jenni’s before, you know that every detail is so beautiful and perfect, you want to go recreate the whole thing on your own. My job was to come up with the deliciousness! With Independence Day just around the corner, Jenni wanted to create the perfect holiday get-together that was festive, but relaxed. Although I teach at Jenni’s home every month, this was a special class in which we also partnered with The Chalkboard, one of my very favorite sites. I once again had the pleasure of teaching the always stylish and gracious Jenni Kayne and her lovely friends a July 4 th cooking class at her gorgeous home.
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