Tag / desert

Paris picnic recipe

Home Made Tarte Tatin

tarte-tatin-cake-picnic-paris

Love Picnic Paris: Home made Tarte Tatin

7 medium apples: 7 Granny Smith
200g white sugar
50g butter

One lemon & one vanilla stick
175g ready-made shortcrust pastry OR
225g plain flour
2 tbsp caster sugar
120g cold butter

1. Peel, halve and core the apples, then put in the fridge, uncovered, for 24 hours.

2. Put the sugar into a 20cm heavy-based ovenproof frying pan along with 50ml water and leave to soak for a couple of minutes, then cook over a medium heat until golden. Take off the heat and stir in the butter, and a pinch of salt, until well combined, then carefully arrange the apples in the pan, round-side down, bearing in mind the caramel will be very hot, and put back on the heat – you may need to cut some of the apples into smaller pieces to fill in the gaps. Cook for 5 minutes, then take off the heat and allow to cool completely.

3. If making the pastry, sift the flour into a large mixing bowl and add the sugar and a pinch of salt. Grate in the butter, then rub together until it is coarse crumbs. Add a lemon with a whole stick of vanilla.

4. Pre-heat the oven to 200C. Roll out the pastry (you’ll probably have some left over if you’ve made your own) to 5mm thick, and cut out a circle slightly larger than your pan. Put back into the fridge to rest.

5. Put the pastry on top of the pan and tuck in the edges around the fruit. Bake for about 30 minutes until the pastry is golden, then remove from the oven. Allow to cool for 5 minutes, then place a plate, slightly larger than the pan, on top and then, very carefully, using oven gloves, invert the tart on to the plate. Best served warm, with crème fraîche.

Paris picnic recipe

Love Picnic Paris + Chocolate & Pear cake

chocolate-cake-picnic-paris

Love Picnic Paris: Chocolate & Pear cake with fresh cream. 

Pears and chocolate cake work really well together in this easy-to-prepare, everyday traditional cake. Especially if you have a couple of very ripe pears that you don’t know what to do with. Instead, I just placed chopped pears on top of the cake batter, expecting the cake batter to rise evenly around the pears. easy-to-make, it’s delicious, the chocolate cake texture is just right, and this dessert has fruit in it which is what I love

Ingredients:

  • 1 cup all-purpose flour
  • 1/3 cup unsweetened Dutch-processed cocoa powder
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter
  • 4 ounces dark chocolate, chopped
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • 3 ripe pears, peeled, cored, and chopped into large chunks

Instructions:

  1. Preheat the oven to 350°F.
  2. In a medium bowl, combine flour, cocoa powder, baking soda, and salt – mix to combine.
  3. Melt the butter and dark chocolate in a small bowl, using a microwave, or on a stove top in a small pan over low heat. Stir well.
  4. Transfer melted chocolate mixture to a large mixing bowl, add granulated sugar, and, using electric mixer, beat on medium-high speed for a couple of minutes until the mixture is light in color. Add eggs and vanilla and continue beating to combine. Add flour mixture and milk, alternating between the two in two additions, into the chocolate mixture.
  5. Grease a 9×9 inch square pan or 9 inch round springform pan. If using a springform pan, line the bottom of the springform pan with a round piece of parchment paper.
  6. Pour the cake batter into the baking pan and place chopped pears on top of the cake batter. Alternatively, you can fold in chopped pears into the cake batter before adding the cake batter into the baking pan.
  7. Bake for about 45 minutes or until the toothpick inserted in the center of the cake comes out reasonably clean and the cake bounces when touched.
  8. Cool on a wire rack for 15-30 minutes. If using springform pan, release the cake when completely cooled.
  9. Dust with powdered sugar before serving: it will make this tasty cake look really pretty!

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