YOUR RECIPE with Salvatore Pinna.
SALVATORE Pinna has sent his recipe for roast figs, ricotta cheese, goji berries and lemon Tart a gorgeous. He will be cooking these tarts and taking them to Stockton Farmers Market on Saturday, at Stockton High Street North, just opposite Marks & Spencer.
INGREDIENTS For the sweet pastry - unsalted butter 120g, icing sugar 75g, three egg yolk, plain flour 250g.
For the filling - three eggs, caster sugar 150g, lemon juice 2 tbsp, lemon zest, double cream 150ml, two whole figs, ricotta 100g, goji berries 20g, for the roast figs - honey 3 tbsp, lemoncello 2 tsp, cinnamon tsp 1/2, one bay leaf.
METHOD Put the honey, lemoncello, cinnamon and bay leaf in a sauce pan. Heat gently.
Place the figs in a roasting pan and pour the liquid. Beat the soft butter and icing sugar to a cream, add the eggs. Add the flour to the mixture. Knead the pastry until is blended, do not overwork the pastry. Wrap in cling film and refrigerate for 30 minutes.
Making the filling, mix together the eggs, sugar, lemon juice, zest and ricotta and whisk well. Add the cream, the guji berries and whisk it in. Roll the pastry into a circle about 3mm thick.
Lining the tart tin, lift the pastry and gently tuck it into the bottom edge of the tin. Cut off excess pastry. Gently press all around the base of the tart, prick the base of the pastry all over with a fork and refrigerate for 30 minutes.
Line the pastry case with foil and fill with dried beans, bake for 10 minutes, then remove the foil and beans and bake for a further 20 minutes. Brush the inside with egg and return to the oven for one minute. Turn the oven to 140C/275F/Gas 1. Pour the mixture into the pastry case and bake for 25 minutes. Remove from the oven and place the roast figs. Serve with clotted cream or just cream.
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|Publication:||Evening Gazette (Middlesbrough, England)|
|Date:||Oct 23, 2014|
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