![]() ![]() As usual, I did tweak it a little (I think for the better). If you are a lover of ricotta cheese and cinnamon combined then you will enjoy this tart by Delicious magazine. ![]() Anyway, this is a simple dessert, ricotta and pear tart, not overly sweet, salt of the earth, no-frills and what you see is what you get and not bad on the eye(or so I’ve been told). Add 2/3 cup sugar and salt to the melted butter cook and stir until well combined and bubbling, 2 to 3 minutes. Melt butter in a 9-inch cast iron skillet over medium heat. People were so surprised that I made a simple tart for my birthday, but I honestly thought it would be too much to have a rich cake so soon after breakfast, and I wanted something that would represent me (did I just call myself a simple tart? Damn you, English language, you and your double entendres!). Drizzle pears with bourbon and sprinkle with sugar-spice mixture toss until evenly coated. Don’t forget to pair them with cream, creme fraiche or ice-cream. Going out for breakfast is one of my favourite things to do, so off I went for breakfast with the nicest group of women who I am so lucky to call my friends. Poached, roasted and even pickled, seasonal pears star in these warming autumn desserts. You also get to choose the cake you want and we all make it together because that’s what friends do: we share by giving and receiving. We talk about your favourite things to do (if you are verbal) and we let you have the first turn at all the activities. Garnish with pistachio nuts before serving.At my daycare, on your birthday you are king/queen for one day. Remove the tarts from the oven brush a little syrup over. Bring to the boil and simmer until reduced to a thick, sticky syrup. ![]() Meanwhile, strain the poaching liquor into a jug, then return it to the pan.
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