![]() However, she thought she could salvage it, so she ended up turning it upside down and her guests went mad for it. The story goes that one of them was making an apple tart but, for whatever reason, made a mistake and left it too long in the oven. Not only is this dessert delicious, it was invented quite near where I was staying by the Tatin sisters. Finely grate over the remaining orange zest and serve right away, with a dusting of icing sugar.Use a spatula or the back of a spoon to spread it out evenly, then sprinkle the remaining berries all over the top. Tip the cream mixture into the cooled tart case and gently shake it to help spread it out to the edges.Gently fold the mushed-up berries, and the meringue pieces, into the cream.Break up the meringue nests into rough pieces. Put half the berries into another bowl and use a fork to mash them up with the remaining tablespoon of vanilla sugar.Finely grate most of the orange zest into a bowl and whisk with 2 tablespoons of vanilla sugar and the cream until you get a silky mixture that forms soft peaks.Take the case out, carefully remove the rice (save it for baking blind another time) and greaseproof paper, and return the case to the oven to cook for a further 10 minutes, until it's firm and almost biscuit-like. ![]()
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