Saturday, January 22, 2011

Apricot Tart Royal

Kat mana yang 'Royal' nya?? I don't know

Apricot Tart Royal...undressed
(Bad architectural planning resulted in those cracks/chips)

I saw some canned peaches leftover in the fridge. I have to think fast before those peaches end up in the custody of Mr Tong Sam Pah (he he my rubbish bin..)

Browsed thru the many many recipe books that i have and decided on this combination....

Son1 gave his "passed" (with flying colours??). Him being fussy & choosy....I decided to share it here...bukan apa...............senang kan dari dok buka buku resepi yang bertimbun kat rumah ni....


Tak sabar nak potong......Puas tiup nak bagi sejuk cepat :-D


Apricot Tart Royal

You need;

Base (refer below)
Filling (refer below)
Canned apricot (halves or quartered), drained

Base:
2 Cups self raising flour
1 Cup cornflour
7 oz butter
1 egg
pinch of salt (add to flour) - optional

Method:
Cream butter ( i just use wooden spoon)
Add egg, incorporate well
Add flour, and mix just like you are making biscuit/cookies
Roll the pastry to desired thickness and place in loose bottom pie dish
Blind bake for a while (or you can choose not to pre-bake)

Filling:
200 ml whip cream
200 ml evaporated milk
4 eggs
100 gm sugar
2 Tablespoon (Tbsp) flour

- mix everything and strain if necessary

Assembly:

  • Brush pastry with egg white (just incase it leaks-egg white serves as glue)
  • Arrange apricot as you like.
  • Pour filling up to the brim.
  • Bake @ 180*C for 30 mins or until custard is set (slightly shaky, soft in center is ok).
  • By this time the pastry should be slightly browned.
  • Leave to cool.......

Jemputlah makan....

Apa dia???? Apa yang tak cukup?.........

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Mengkelan???

Laaa sori sori....makcik ni selalu cam ni.....

Sila sila.....


nak kopi 'o' piring sumbing?


atau cappucino...


ish ish cerewetnya....nah makcik pi beli yang ni


- Mck -

12 comments:

  1. Baiknya makcik, siap pi beli tu. Kalau mcmni selalu lah kami singgah. Hehe.. Btw, rasanya royal-nya si tart tu pada kaler dia kot. Kuning diraja. Hehehehe..

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  3. Oh tidakkkkk...tart...oh tiddakkkk ...kita tidak geti buat.

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  4. EN_ME

    ya sodap.., jemputlah



    AYU,

    kuning di raja.....make sense

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  5. GERAU,

    Selalu pastry yg buat kacau tp yg ni tak susah.....cam biskoot je.....filing pon mudah, cubalah

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  6. cantik nya tart!
    wajib lah rasa pun sedap nih!
    agak2 klu courier leh sampai tak? he he..

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  7. Lina,

    Insyallah sampai...tapi dlm keadaan apa, wallahualam...

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  8. uihh..! resipi baru to add to my collection!

    nampak mengancam!

    tapi rasa terancam nak buat.. apa pun, azam baru 2011 punya pasal, kena try buat jugak nanti.

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  9. dolly,

    yang ni pastry dia mudah saja....nak buat pie selalu pastry yg leceh

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  10. Hi Makcik, you are very good. That royal apricot tart cake looks sedap best.
    Iced coffee tada? Ha ha ha. Looking at your delicious cake, I think the beautiful scent masuk rumah neighbour.
    Agak2 3 pieces will be fine with me. With iced coffee. Ha ha.

    Makcik, here is a Canadian cake recipe for you. If you make it, send me telegram, I come over, bring durians.
    I dak makan and ini cake masuk mulut satu spoon boleh lupa nama mak, ha ha.

    Canadian Glazed lemon pound cake.
    This buttery pound cake allows the option of making a large loaf or three mini loaves (in case you want to serve one right away).

    Ingredients1/2 cup (125 mL) butter, softened1 cup (250 mL) granulated sugar3 eggs
    2 tbsp (30 mL) grated lemon rind
    1 tbsp (15 mL) lemon juice1 tsp (5 mL)
    vanilla1-1/2 cups (375 mL)

    all-purpose flour1/4 tsp (1 mL) each salt, baking soda and baking powder 1/2 cup (125 mL)
    light sour cream Glaze:1/2 cup (125 mL)
    icing sugar1 tbsp (15 mL) lemon juice

    Preparation:
    In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time.
    Beat in lemon rind, lemon juice and vanilla.

    In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into greased and floured 9- x 5-inch (2 L) loaf pan.

    Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour.
    Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely.
    (Wrap in plastic wrap and store for up to 2 days or overwrap in heavy-duty foil and freeze for up to 1 month.)

    Glaze: In small bowl, whisk sugar with lemon juice; pour over cake, spreading over top and letting drip down sides.
    Begitu la.
    Have fun.
    Lee.

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