Team Craft Fantastic were very busy this weekend baking and making. We made shortbread with the Star Wars cookie cutters, splitting the dough in half and adding green food colouring to one and cocoa powder to the other.
I acquired a nice big bag of greengages this week and decided to put them to good use by making a greengage and almond tart. I can’t remember where I found the recipe, I just typed ‘greengage recipes’ into google and this one popped up and seemed to say “Make me, make me!” – and it seemed rude not to. I’ve added my own handy hints and tips to this.
50g ground almonds
25g caster sugar
1 large egg
12/250g ripe greengages
195g/20cm butter pastry case
Knob of butter (you really don’t need much at all.)
2 tbsp flaked almonds
METHOD: Heat the oven to 400F/200C/gas mark 6. Dice the butter into a food processor (or if, like me, you don’t have a food processor, dice the butter into a mixing bowl and allow to reach room temperature before adding the other ingredients and mixing to a paste). Add the almonds, caster sugar and egg. Blitz into a thick paste. Spread the paste in the pastry case. Halve the plums round their middles, winkling out the stone. Plant, cut-side uppermost, in the frangipane with a little space between each one. Melt the butter in a frying pan and quickly toss the flaked almonds to coat evenly with butter. Scatter over the tart. Bake for 25 min, or until the frangipane is firm and swollen, the plums are weeping and the flaked almonds golden. If liked, dust with icing sugar before serving hot, warm or cold. N.B.- if, like me, you are using a pre-bought pastry case, you do need to be careful of the edges. It was a choice between frazzled pastry case or slightly uncooked frangipane- as you can see I opted for the former. I have since learnt from my mum that you can put foil around the edges of the pastry case to prevent this.
It tasted fab. I reckon you could use any type of plum though if you can’t get greengages.
This Saturday was supposed to be a craft evening. Instead, we got rather caught up in making chocolate truffles and chatting. I’ve made truffles quite a bit, but wanted to try out a new mold I’ve got- a silicone one. Previously I’ve used the Wilton plastic molds, which are great, but are easy to crack if you’re not careful.
Firstly, I coated the molds with plain melted chocolate and put them in the fridge to set:
While they were setting, I made the ganache from a mixture of lovely dark 60 & 72 % cocoa solids chocolate and double cream. Mmm. Being in an experimenting mood, I split the ganache in two bowls and added Bailey’s to one. This turned out to be a very good idea. Once everthing was nice and set, I filled the molds with the ganache and once that was a bit firmer I coated the bottom with more plain melted chocolate. Then back into the fridge for much longer than you want to wait.
We got impatient and tried to take some out a bit too soon, resulting in some mushed-ness:
Happily, we didn’t ruin all of them though, and after a short spell in the freezer they turned out… better, for the most part:
One of my most exciting wedding presents was a set of Williams-Sonoma Star Wars cookie cutters. Having had lots of practice with making cookies, I thought it would be simple- but I hadn’t banked on the stamp-style cutters being quite so faffy! And the icing…! It’s really tricky! Maybe, though, it would have been easier if I had propper icing equipment and was’t applying it with a knife. Ah well. You learn!