My mother made this tart with shortcrust pastry, but I feel that sweetcrust is better. Anyway, making this is an act of love for me!
First I make the pastry in the Magimix with 150 g flour, 75 g butter, 75 g sugar and two egg yolks. I wrap the pastry in film and rest in the fridge for 30 minutes. I stone 6/7 firm apricots and cut into pieces. I toast a handful of almonds in a dry non stick pan and whizz in the Magimix. In another bowl I mix an egg yolk with two tablespoons of sugar and a glass of cream. I line a tart tin with the pastry, sprinkle the ground almonds on the base,add the fruit and sprinkle with 2/3 tablespoons sugar and a few flecks of butter. This cooks at 180°C for 15 minutes. Then I add the cream and egg mixture and continue cooking for 15/20 minutes. When cool, I unmould and put on a rack.
If you make this tart, be generous with sugar. The apricots need it!
This is good for a hot summer evening.
First I roast the vegetables in the oven; I cube a pepper, two long aubergines and a few shallots. I spread them on a foil-lined baking sheet, dribble olive oil on top and cook in the fan-assisted oven for 30 minutes at 200°C. Halfway through, I turn the vegetables and add a good handful of halved date tomatoes. When cooked I sprinkle with salt and pepper. In the meantime I cook 250 gm of burgul (cracked wheat) in salted water for 10 minutes, drain and leave to cool. When vegetables and burgul are cold, I mix together with some feta cheese, the juice of a lemon and olive oil and add torn basil leaves.
Instead of burgul you could use couscous or regular pasta.
I can’t barbecue, I burn. These ribs are oven roasted, so foolproof!
First I make the marinade by mixing together a teaspoon of salt, a spoon of sugar, two tablespoons of soy sauce, two teaspoons of 5-spice, a crushed dried chilli, a splash of white wine and a teaspoon of tomato puree. I cut the ribs in half with a meat cleaver and marinade in the sauce for a few hours. I pre-heat the oven to 200°C and transfer the meat and marinade to a non-stick roasting pan. They cook for 40 minutes or so, I turn them over halfway.
This is a nice prelude to a barbecue, if I can get someone else to cook. Otherwise they’re perfect with a salad.
I love feta – its saltiness goes so well with the sweetness of melon.
I cube a melon and arrange in a dish. I cube feta cheese and add it to the melon. I sprinkle a little black pepper and a few torn leaves of basil and a trickle of olive oil.
The simple things in life are best!