So yes, my small summer fruit obsession has not yet abated. It started with these summer exotic tomatoes, turned to these gorgeous yellow cling peaches and now today, these Apple, Plum and Blackberry Tartlets. It is a rather magnificent to look at “Ode to Summer” trilogy. When I look at the images of the fresh plums and berries that Kate took, I feel so very happy and eager to cook. Both of which are inclinations which have been rare around here this last week.
Now I remember a lecture from one of the pioneer SA blogger’s Jeanne Horak-Druiff in which she begged that bloggers not recite in great lengths injuries or ailments that may have befallen them when composing a blog post. All I can say is brace yourselves and let’s all just hope that Jeanne never reads this…
Because, Back Pain. I have been brought to my knees this past week by back pain which was triggered this time by a spot of gardening. I am not a gardener by any stretch of the imagination so in actual fact I was simply planting Pennyroyal seedlings on our front walkway.
You do not understand how much I wish this was a better story but suffice is to say that my brief flirtation with gardening left me with the kind of tears behind your eyes; kick the cat; yell about minor things and wish the day away kind of agony; and I was miserable.
I think I have a typical relationship with pain and appetite. The greater the pain; the less the appetite. What is also true if not inferred is that the greater the pain; the less my inclination to cook dinner. So this past week, my kiddos have had an eclectic diet, some meals of which may have been summer fruits and yoghurt. There have been no complaints.
I know that things are going better with my back and ergo the nutrition status of my offspring when I look at these images of crisp puff pastry tartlets filled with cinnamon creme patiserrie and summer fruit and desperately want to make the recipe again.
So I think we can say that I am back (pun intended).
- 1 x 500 g roll ready to use puff pastry, defrosted
- 1 large red apple
- ¾ ripe plums
- 65 ml (¼ C) brown sugar
- 125 g blackberries
- 1 egg, lightly beaten
- 500 ml (2 C) milk
- 5 ml (1 t) vanilla extract
- 5 ml (1 t) ground cinnamon
- 45 ml (3 T) cake flour
- 45 ml (3 T) corn flour
- 2 eggs
- 2 egg yolks
- 190 ml (¾ C) white sugar
- Unroll the puff pastry, and cut into 6 even sized rectangles. Place on a baking tray which has been lined with baking paper.
- To make Cinnamon Crème Patisserie, place the milk, vanilla and cinnamon extract in a medium saucepan, and heat to just boiling.
- In a bowl place the cake flour, corn flour, eggs and egg yolks and whisk well.
- Pour the hot milk over the egg mixture and whisk to mix into a custard.
- Strain the custard back into the saucepan and whisk continuously over a medium heat until thickened.
- Allow to cool for about 20 minutes, whisking occasionally to prevent a skin forming.
- In the meantime, prepare the fruit.
- Stone the plums and slice thinly. Sprinkle with half of the brown sugar and allow to stand for 5 minutes.
- Peel and core the apples, slice thinly and sprinkle with the remaining brown sugar, allow to stand for 5 minutes.
- Place a spoonful or two of the cinnamon custard onto each pastry base and spread evenly.
- Top the custard with mixed slices of the plum and apple.
- Fold the edges of the pastry squares up and brush with the beaten egg.
- Bake the pastry in an oven preheated to 180˚C for 25 minutes or until the pastry is golden.
- Remove from the oven and add the blackberries.
- Serve warm.
- If desired, gently heat the remaining custard and thin with extra milk to serve with the pastry tartlets.