Home Party Dessert Recipe
9/28/2019
Plumcot Betty
1.5 lbs. fresh plumcots or apricots
7 T unsalted butter, cubed
2 3/4 cups fresh breadcrumbs, lightly toasted
2 T golden corn syrup
1/3 cup fresh orange juice
3 1/2 T granulated sugar
cream to serve (optional)
[how to make]
*Preheat the oven 375 degrees.
*Grease and sprinkle a little sugar inside the ramekins.
*Cut the fresh plumcots in slices, removing the pits.
*Arrange a thin layer of plumcots in the bottom of the prepared dish.
*Reserving 4~6 T of breadcrumbs for the top, sprinkle some of the rest of the breadcrumbs over the plumcots in the baking dish and dot with some of the butter.
*Put in another layer of plumcots and repeat these alternate layers until all the plumcots and breadcrumbs are used.
*Top with the reserved breadcrumbs.
*Warm the syrup with the orange juice and pour this evenly over the top.
*Sprinkle with the sugar and dot with the remaining butter.
*Place the ramekins in a roasting pan and pour in enough boiling water to come halfway up the sides of the dishes.
*Bake in the preheated oven for 45 minutes, until the plumcots are soft and the top is crisp and browned.
*Serve warm with cream, if you like.
-serves 4-
Note: I adapted the recipe from "Rustic Fruit Desserts".
7 T unsalted butter, cubed
2 3/4 cups fresh breadcrumbs, lightly toasted
2 T golden corn syrup
1/3 cup fresh orange juice
3 1/2 T granulated sugar
cream to serve (optional)
[how to make]
*Preheat the oven 375 degrees.
*Grease and sprinkle a little sugar inside the ramekins.
*Cut the fresh plumcots in slices, removing the pits.
*Arrange a thin layer of plumcots in the bottom of the prepared dish.
*Reserving 4~6 T of breadcrumbs for the top, sprinkle some of the rest of the breadcrumbs over the plumcots in the baking dish and dot with some of the butter.
*Put in another layer of plumcots and repeat these alternate layers until all the plumcots and breadcrumbs are used.
*Top with the reserved breadcrumbs.
*Warm the syrup with the orange juice and pour this evenly over the top.
*Sprinkle with the sugar and dot with the remaining butter.
*Place the ramekins in a roasting pan and pour in enough boiling water to come halfway up the sides of the dishes.
*Bake in the preheated oven for 45 minutes, until the plumcots are soft and the top is crisp and browned.
*Serve warm with cream, if you like.
-serves 4-
Note: I adapted the recipe from "Rustic Fruit Desserts".
Labels: brown betty recipe, Plumcot Betty recipe
9/13/2019
Rhubarb and Mascarpone Tart
(for the filling)
18oz. rhubarb, cut into 2cm slices
3/4 cup granulated sugar
2 T salted butter, softened
1 cup mascarpone
1/4 cup all purpose flour
grated zest of 1 orange
2 eggs, separated
100 mL heavy cream
(for the base)
9 T salted butter, softened
1/3 cup granulated sugar
1 1/4 cups all purpose flour
2 T cornstarch
3 T rice flour
(for the syrup)
2 t arrowroot powder
2 T water
freshly squeezed juice of 1 orange
[how to make]
*Preheat the oven to 375 degrees.
*Put the rhubarb in an ovenproof dish and sprinkle with 1/3 cup of the sugar.
*Cover with foil and roast in the preheated oven for about 15 minutes.
*Remove the rhubarb from the oven and strain it, reserving the juices for later. Set aside. Leave the oven on.
(for the base)
*Put the ingredients into a mixing bowl and rub together using your fingertips to form a paste.
*Knead gently into a smooth ball of dough.
(Alternatively, blend the ingredients in a food processor to form a smooth dough.)
*roll it out on a lightly floured surface into a circle a little larger than the pan.
*Using your rolling pin to help lift it, transfer the dough to the tart pan.
*Gently press it in and trim away any overhanging edges.
*Line the pastry with baking parchment and fill with baking beans.
*Blind bake in the preheated oven for 15 to 20 minutes.
*Take out the oven, then remove the parchment and baking beans and leave to cool.
*When cool, line the sides of the tart pan with strips of baking parchment about 2" high.
(for the filling)
*Beat together the butter, remaining sugar, mascarpone, flour and orange zest in a large bowl.
*Add the egg yolks and cream.
*Beat to a creamy consistency and set aside.
*Put the egg whites into a very clean bowl and use an electric whisk to beat ion Haigh speed until soft peaks form.
*whisk the egg whites into the mascarpone mixture, then spoon into the tart case.
*Scatter over the roasted rhubarb and bake in the preheated oven for 40 to 45 minutes or until the filling is set but with a slight wobble.
(for the syrup)
*Stir together the arrowroot and the water in a cup.
*Put the reserved rhubarb juice and the orange juice into a saucepan and bring to the boil.
*Remove from the heat and gradually stir in the arrowroot until the syrup is slightly thickened.(The syrup will thicken further as it cools.)
*Serve the tart warm with the syrup poured on top.
-makes 8 to 10-
Note: This recipe was found in "Rustic Fruit Desserts".
(for the filling)
18oz. rhubarb, cut into 2cm slices
3/4 cup granulated sugar
2 T salted butter, softened
1 cup mascarpone
1/4 cup all purpose flour
grated zest of 1 orange
2 eggs, separated
100 mL heavy cream
(for the base)
9 T salted butter, softened
1/3 cup granulated sugar
1 1/4 cups all purpose flour
2 T cornstarch
3 T rice flour
(for the syrup)
2 t arrowroot powder
2 T water
freshly squeezed juice of 1 orange
[how to make]
*Preheat the oven to 375 degrees.
*Put the rhubarb in an ovenproof dish and sprinkle with 1/3 cup of the sugar.
*Cover with foil and roast in the preheated oven for about 15 minutes.
*Remove the rhubarb from the oven and strain it, reserving the juices for later. Set aside. Leave the oven on.
(for the base)
*Put the ingredients into a mixing bowl and rub together using your fingertips to form a paste.
*Knead gently into a smooth ball of dough.
(Alternatively, blend the ingredients in a food processor to form a smooth dough.)
*roll it out on a lightly floured surface into a circle a little larger than the pan.
*Using your rolling pin to help lift it, transfer the dough to the tart pan.
*Gently press it in and trim away any overhanging edges.
*Line the pastry with baking parchment and fill with baking beans.
*Blind bake in the preheated oven for 15 to 20 minutes.
*Take out the oven, then remove the parchment and baking beans and leave to cool.
*When cool, line the sides of the tart pan with strips of baking parchment about 2" high.
(for the filling)
*Beat together the butter, remaining sugar, mascarpone, flour and orange zest in a large bowl.
*Add the egg yolks and cream.
*Beat to a creamy consistency and set aside.
*Put the egg whites into a very clean bowl and use an electric whisk to beat ion Haigh speed until soft peaks form.
*whisk the egg whites into the mascarpone mixture, then spoon into the tart case.
*Scatter over the roasted rhubarb and bake in the preheated oven for 40 to 45 minutes or until the filling is set but with a slight wobble.
(for the syrup)
*Stir together the arrowroot and the water in a cup.
*Put the reserved rhubarb juice and the orange juice into a saucepan and bring to the boil.
*Remove from the heat and gradually stir in the arrowroot until the syrup is slightly thickened.(The syrup will thicken further as it cools.)
*Serve the tart warm with the syrup poured on top.
-makes 8 to 10-
Note: This recipe was found in "Rustic Fruit Desserts".
Labels: rhubarb mascarpone tart recipe, Rhubarb Tart recipe, tart recipe
