![]() Remove from oven, set aside and allow to cool. Transfer baking sheets to oven and roast until the rhubarb and strawberries are caramelized and tender about 20-22 minutes. Toss strawberries with 2 tablespoons of sugar and toss rhubarb with remaining 2 tablespoons of sugar. ![]() Place the strawberries on one baking sheet and rhubarb on another. Prepare two baking sheets with rubber liners Remove from oven and set aside to cool.įor the Roasted Rhubarb and Strawberries: ![]() ![]() Transfer puff pastry to prepared baking sheet and bake for 10-12 minutes or until golden brown. Using a pastry brush, brush the border with egg wash. In a small bowl, whisk together the egg and water. Pierce dough all the way through to prevent puffing. Using a fork, dock the puff pastry inside of the border. Score a 1-inch border around entire pastry. Using a rolling pin, roll the puff pastry into a 10 x 12 -inch rectangle. On a lightly floured surface, unfold puff pastry. Line a baking sheet with parchment paper and set aside. NOTE: the green tips of rhubarb are poisonous.ġ quart strawberries (hulled, sliced 1/2-inch thick)Ģ bunch rhubarb stalks (about 10 stalks, cut into 1 – 1 1/2-inch pieces)ġ/4 cup basil leaves (finely chopped, to garnish) Rhubarb and Strawberries – whaaaat? You roast the fruit first – and roasting it keeps the color in the rhubarb (as opposed to boiling it). Assemble up to 2hr ahead and chill, leaving the glaze to as late as possible.THIS POST MAY CONTAIN AFFILIATE LINKS. Cool, then loosely wrap tin in clingfilm and store at room temperature. Get ahead: Bake pastry case up to a day ahead. To serve, arrange the strawberries on top and glaze with the jam. Spoon into the pastry case, level the surface, then chill for 30min until set. Whip the double cream in a separate bowl until stiff and fold into the crème pâtissière. To assemble, whiz the crème pâtissière until smooth, then return to the large bowl, or beat in the bowl with a handheld electric whisk. Cool in the tin, then transfer the pastry case to a serving plate or cake stand. Remove from the oven and brush the inside of the pastry with egg white. Bake for 20min, then remove paper and beans and return to the oven for 10min. Line the pastry with greaseproof paper and fill with baking beans. Preheat the oven to 190☌ (170☌ fan) mark 5. Prick the base all over with a fork, then chill for 15min. ![]() Trim the pastry to come about 3cm (1¼in) up the sides. Roll out the pastry on a lightly floured surface and use to line a 23cm (9in) round springform tin. Scrape into a large heatproof bowl, remove the pod, cool and chill. Return to the pan and, whisking non-stop, bubble until thickened. Gradually add the milk to the egg mixture, whisking constantly. Heat the milk and vanilla pod until just boiling, whisking occasionally to encourage the seeds out of the pod. Mix the sugar, yolks and cornflour in a medium heatproof bowl until smooth. Shape into a disc, wrap in clingfilm and chill for 30min. Add the egg yolk and 3tsp cold water and pulse or stir with a blunt-ended cutlery knife until the pastry comes together. Add the sugar and whiz or stir to combine. Alternatively, rub the butter into the flour using your fingers. Whiz the flour and butter in a processor until the mixture resembles fine breadcrumbs. ![]()
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