Helen RandellTart Talk
July 30th 2008 10:57
A bakewell tart, for the uninitiated, has a shortcrust pasty base which blind baked and left to cool, then a generous spread of jam followed by an almond meal sponge layer. This is cooked for about 30 minutes and when it comes out the smell is amazing – the only other thing to do is give it a quick sprinkle of icing sugar and away you go.
The tart was baked on Sunday, for consumption on Monday, and the pieces which I had for morning tea yesterday and today were still deliciously light and fluffy. A perfect accompaniment to a mug of hot chocolate.
This morning before work I went and picked another of our beautiful lettuces which smell (and taste) fantastic. They are grown organically in our veggie patch and while we have been just picking individual leaves off the plants when we need them, the plants themselves are getting a bit ratty, so we’re now pulling the plant out, roots and all, and keeping them in a vase of water as we eat the leaves. The lettuce itself lasts quite a long time this way and means that we don’t have to run down the back in the mornings when we are making sandwiches! Certainly a better solution for days like last Monday when we had frost and the whole yard was covered with icy fingers.
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