Sunday, 13 December 2009

Walnut and Candied Peel Tartlet [#190]

These are so dinky, and would be a good alternative to the Mince Pie at this time of year. Nigel's approach to lining tartlet tins is inspired - roll the ball of pastry into a cylinder with the same diameter as your tartlet tin holes, then, after chilling, slice thin discs off the roll and press into the tins. This saves rolling out and cutting, then transferring fragile circles of dough to the tins. The filling is like an Italian version of pecan pie - chopped walnuts, finely diced candied peel, crushed amaretti biscuits and some mixed spice, blended with golden syrup, melted butter and egg. The smell as these baked was divine - I shall report on the flavour after they have been consumed, shortly, with a dollop of whipped cream!

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