![]() Left to my own devices, I begin poking around in the cupboards for something to feed the hungry crew. ![]() ![]() Hayfever waylayed me, and I was stuck indoors. A crew of workers was there to greet them, and stack the hay in the barn for the winter. The Saturday of my visit, a friend and her father were dropping off their annual (e.g. Well, Saturday is always a work day at the ranchette. Amy has a greyhound, a herd of cute roaming kitty cats, and not one, not two, but three horses (albeit one is a pony who acts as a BFF for her temperamental dressage horse!). My sister lives on a scenic ranchette, a hobby farm – on the Martha Stewart-ish end of the spectrum - rolling green pastures, white picket fences, apple trees, and wildflowers. I recently spent the weekend with my sister. hay - you know, the dried grassy stuff horses eat. It was a Hay party! Hey, what, you ask? What exactly is a Hay party? Well, it involves friends and. This was a different kind of party than I usually write about. To serve, place the tarts on a cake stand and dust with icing sugar, and garnish with mint tips or pistachios.Even though I am not a pie baker, by any stretch of the imagination, nothing is easier to make for a quick party dessert than a little Berry Tartlet. Put the apricot jam and 1-2 tablespoons of water in a small sauce pan and warm it through, so it loosens up and becomes more liquid. Top the tarts with the strawberries, redcurrants or whitecurrants and blackberries. To make up the fruit tarts, spoon the crème patissière in a piping bag, and pipe into the pastry cases. If you would like to flavour the crème with kirsch, add it to the crème once it is cold. Place a circle of greaseproof paper on the mixture, to stop a skin forming. Cook on a low heat until it the mixture thickens, then pour into a clean bowl. Gradually add the warm milk and vanilla to the egg mixture, whisk together, then return the mixture to the pan. Place the eggs, sugar and flour in a large mixing bowl and whisk until the colour changes and becomes pale. Then trim the edges and lift out onto a cooling rack.įor the crème patissière, place the milk, vanilla seeds and pods into a large saucepan and warm though. Remove from the oven and allow to cool for 15 minutes. Lift out the paper and beans, brush with beaten egg yolk, and place back in the oven for 8 minutes. Once chilled, place the pastry tart cases on a baking sheet and cook for 15 minutes. Place some greaseproof paper over the top and fill with baking beans. Roll out the pastry 2-3mm thick and line the 12 tins, leaving an overhang of pastry. Remove the pastry from the fridge and lightly flour a work surface. Place the dough the fridge to chill for an hour. Shape the pastry into a square, to make it easier to roll out. Lightly flour a work surface, tip the pastry ball out onto it, and knead until you have a smooth soft dough. Gently mix with a dough scraper, or spatula, until the dough comes together in a ball. Add the flattened butter straight from the fridge into the flour and rub in the mixture.Īdd the sugar, mix together the eggs and egg yolk, and to the mixture. Stir the flour and salt together in a large mixing bowl. Lightly grease and flour 12 x 8cm/3¼in loose bottomed tins. For the sweet pastry, preheat the oven to 190C/170C Fan/Gas 5.
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