2.You can of course slave for hours making the perfect pastry, or you can let the dear folks at Waitrose do it for you.
3. Beat together 1 tub of Marscapone, 1 tub of full fat soft cheese, a dollop of icing sugar, vanilla extract and the zest of a lemon.
4. Tip into tart and make fancy with a spatula.
5. Choose a selection of over-priced, over packaged soft fruit.
6. Scatter.
7. Dust with icing sugar, it hides a multitude of sins.
Do you declare the pastry case to be purchased or not? It depends
on whether the other guest that brought a pudding (home grown gooseberry fool) is a Cordon-bleu cook or not.
Just smile when people comment on how perfect your pastry looks.
6 comments:
Very important question.... Do you "top and tail" black currants and red currants. Or leave as they are. I usually end up avoiding this important issue and use blueberries....
Ha Ha, Brilliant, i did wonder where the blurb was but liked the pics! I always cheat, I mean, save time and get the ready made pastry case. I find that if I am a bit careless on removing from the oven and a small bit of crust dents or breaks it sort of looks homemade!!
This looks like the perfect summertime dessert. And I definitely would NOT make the pastry myself!
Now this looks like the perfect tart. I'm going to make it the next time my in-laws are over for dinner. One quick question though: what is exactly is 'full fat soft cheese'? If I walk in to the supermarket here in Oz I want to make sure I buy the right thing. Other than that - gorgeous! Lee :)
Ah, perfect, even i can do this one.
Last night I hit publish with only the number 3 written down.
Should have left it at that maybe.
Top and tailing of sorts, i would rather leave them out and chuck on more raspberries. If you strip them off the branch quickly the tops or tails? come away.
Lee - the soft cheese is a brand called philadelphia, you can use 2 tubs of marscapone instead.
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