Lemon and coconut tart

Tags

coconut, fiesta friday, lemon, tart

This tart combines two of my favourite ingredients into one luscious, dessert – lemon and coconut.

Serves 6

Ingredients:

pastry
250 g /  2 cups flour
140 g / 9 tablespoons butter, cold, in small cubes
100 g / 1 1/2 cups sugar
1 egg yolk
Pinch of salt
filling
2 lemons, preferably organic
3 eggs
100 g / 1 1/2 cups sugar
100 ml / 1/2 cup thick crème fraîche
60 g / 1/2 cup coconut, grated

Preparation:

In a large mixing bowl, combine the sifted flour, sugar and salt
Add the butter and using your fingertips, mix until you obtain a breadcrumb like texture
Add the egg yolk and knead quickly until the dough comes together to form a ball
Wrap it in cling-wrap and place in the refrigerator for about 2 hours
Preheat the oven to 180 C / 360 F
Sprinkle some flour on your work surface
Roll out the pastry and line your buttered tart dish, prick the base with a fork
Place parchment paper and baking beads in the dish
Bake for 10 minutes
Meanwhile, zest and juice the lemons
Whisk the zest, juice, eggs, sugar, crème fraîche and coconut together
Pour into the pre-baked tart shell
Bake for about 35 minutes
Serve warm or cold with whipped cream or ice-cream
Enjoy!

I’m hopping over to the weekly party at Fiesta Friday #138   Our co-hosts this week are  Mollie @ The Frugal Hausfrau and Johanne @ French Gardener Dishes

 

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Lemon, Pine-nut and Lavender Honey Tart

Tags

honey, lavender honey, lemon, pine-nuts, tart

You could use store bought pastry to make this tart but you would be missing out on a big part of its goodness – rich, buttery, shortbready pastry. So, I strongly encourage you to make the pastry for this one but if that is the only thing that is holding you back from making this glorious tart, then use store bought. But, do make this tart. You will not regret it. It is very easy to put together too, just mix all in one bowl and bake. Now, how easy is that?

Serves 6-8

Ingredients:

Pastry:
2 cups cake (self raising) flour
1/2 cup / 120 g  unsalted butter, cold and cut into little cubes
2 tablespoons icing sugar
1 egg, beaten
1 to 2 tablespoons water
Filling:
1/2 cup / 120 g unsalted butter, soft
1/2 cup sugar
3 eggs
180 g / 6 oz lavender honey, lightly warmed
Zest and juice of 1 large lemon
225 g / 8 oz pine-nuts
Pinch salt

Preparation:

Preheat the oven to 180 C / 360 F
Lightly butter a 24 cm / 9″ tart pan
Pastry:
Sift the flour into a large bowl
Add the cold butter and work it with your fingertips until it resembles fine breadcrumbs
Add the icing sugar
Add the egg and water and work, with your hands, to a firm dough (will be quick)
Lightly flour a flat surface
Place the dough on your surface and roll it out
Gently place the dough in the tart pan
Prick the base with a fork and place in the refrigerator for 20 minutes
Place parchment paper and baking beads in the base and bake for 10 minutes
Set aside
Filling:
Cream the butter and sugar until pale
Beat in the eggs, one at a time
Add the honey, lemon zest and juice
Add the pine-nuts and salt and stir
Pour the filling into the pre-baked pastry shell
Bake for 45 minutes, until lightly browned and set
If it browns too quickly, place some aluminum foil over the top but be careful not to touch the topping as it will stick to the foil
Leave to cool for a few hours
Serve with whipped cream or créme fraîche
Enjoy!

Almond, lemon and port nibbles

Tags

almonds, banyuls, biscuits, cookies, dessert wine, fiesta friday, lemon, port

Is it a cookie, a biscuit? No matter what you call them, these light, airy delicious bites of goodness are best eaten soon after you make them, while they are still crispy. Serve as they do in Italy with a small glass of port for dipping the nibbles. Almonds, lemon yest and port are always a heavenly taste combination. These are the perfect after dinner nibble.
I used a French red Banyuls from a superb estate called Terres des Templiers. The wines of the AOC Banyuls, recognised since 1936, are natural sweet wines, complex and with a great aromatic richness. Left for several years in 100 year old oak barrels and exposed to the strength and heat of the sun (they are left outdoors and not in cellars) they take on a greatness of character. Banyuls exists in several forms, white, amber, traditional or Rimage. I used the Rimage mise tardive.
Here is a bit more detail, in French.

Terroir 

Le Vignoble de Collioure et Banyuls est situé à l’extrême sud de la France au point de rencontre entre les Pyrénées et la Méditerranée, sous le soleil du midi. Les vignes y sont implantées en terrasses sur des coteaux de schiste, du bord de mer jusqu’au fond des vallées de l’arrière-pays. 

Cépages 

Grenache Noir : 100%

Vinification / Elevage 

Vendange foulée et égrappée.
Macération de 20 jours après mutage sur grains.
Élevage de 10 mois en barriques de chêne parfaitement ouillées.

Dégustation 

Robe : Noire, profonde, superbe frange pourpre.
Nez : Envoutant de mûre, de pain grillé et de cannelle, le tout complété par la douceur de la vanille et une pointe de poivre noir.
Bouche : Gourmande et suave, finale explosive avec le prolongement du plaisir sur le fruit.

Comment l’apprécier 

Service : Servir entre 14 et 15 °C.
Accords : Sa richesse, ses arômes et sa structure en font une alliance idéale de la cuisine épicée, des desserts chocolatés, des salades de fruits rouges et des fromages à pâte persillée.

If you do not know these Banyuls, I suggest you try and find some to taste as they are amazing, organic, natural dessert style wines, similar to port or sherry.

Makes about 30

Ingredients:

1/2 cup chopped almonds
60 g / 1/4 cup soft butter
50 g / 1/4 cup sugar
1 egg yolk
30 ml / 1/8 cup port
1/2 teaspoon vanilla extract
1 teaspoon grated lemon zest
60 g / 1/2 cup flour
Confectioners’ sugar / powdered sugar for garnish

Preparation:

Preheat the oven to 175 C / 350 F
Toast the almonds until golden, about 2 to 3 minutes then let cool
In a medium bowl, beat the butter and sugar until creamy and light (easier with a mixer)
Add the egg yolk, port, vanilla extract and lemon zest and combine all
Add the flour and stir until all absorbed
Drop the dough, using a teaspoon, on an  ungreased baking sheet
Bake until golden brown, about 12 to 15 minutes
Transfer to a rack and allow to cool completely
Sprinkle with the powdered sugar
Enjoy!

 

 

 

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