Sunday, June 6, 2010
a bright idea
You know when you think of an idea so brilliant you swear that no one could have possibly beaten you to the punch????
K.. well for me that lasted all of about 2.5 seconds when I punched in rhubarb, strawberry and almonds into google and of course David Lebovitz had beaten me to the punch by publishing the EXACT idea I wanted to concoct.Sure, sure your thinking "please this idea is not original", but just let me have it for once. Mr Lebovitz and your multi book publications and your famous blog and newspaper columns.
Sorry...back to the post.
For the record I HEART David Lebovitz, from ice cream to gorgeous dessert concoctions this man is awesome.
I have successfully grown rhubarb in my garden now for the past 2 years. I mean a really good crop. Also it's local strawberry bonanza season here, so I had some of those on hand as well.
Then I decided I would add one of my top 3 favourite things...frangipane.
I need no excuse to add this to anything. I look for ways to add it to any dessert I can find.
There is no exact recipe for this tart. If you can ad lib it then great if not here is a recipe for frangipane that I just made up today.
1 sheet puff pastry
1 cup strawberries, hulled and cut into quarters
6 - 8 stalks of rhubarb, cut inot 1 inch pieces
1/2 - 1c. of sugar
Frangipane - recipe follows
2 tbsp melted butter
Preheat oven to 425 degrees
Mix strawberries, rhubarb and sugar in a bowl
Cut the sheet of puff pastry in half.
Score a border around the outside about 1/2 inch border.
Prick the middle with a fork.
Add a moderate layer of frangipane to the middle portion of each sheet of puff.
Top with strawberry/rhubarb mixture.
Some juices may leak out, don't worry about it.
Brush border with melted butter
If you would like to place tarts into fridge for 15 - 20 mins then no probs.
I just worked quickly and placed them straight in.
Bake at 425 for 10 mins, then lower oven to 400 for 15 mins or until nice and golden.
Serve warm or at room temp. I made 2 today and they are gone.
1 1/2 c. ground almonds
1/3 c. sugar
1 egg yolk
4tbsp softened butter
1 tsp almond extract
Mix everything together in a bowl till a paste forms.
Like I said this is a rough recipe I threw together. If you need a proper one just google or foodgawker, there are a ton of options