Firstly, I'd like to apologise for the lack of food around here. It's not like I've stopped cooking or eating, but rather I just haven't had the time or the inclination to collect my thoughts and pen down a recipe.

And secondly I just wanted to thank you all for being so terribly patient with me. I am still around and we're all OK (thanks for noticing and for asking), it's just that I've got a fair bit on the go at the moment, all good and all very, very exciting.

So, as things continue to fall into place and I begin to find my groove again I promise to pick up both camera and pen a little more frequently and share with you some of the things that I have been making in my kitchen.

I'll leave you with this perfect nutmeg and maple cream tart. Hence, I stress the word 'perfect' because this tart is just right as is. Don't be tempted to tweak or tinker with this one. Just show some restraint and follow the recipe to the letter and do add the nutmeg and the tiny touch of sea salt.

Trust me on this one and you won't be disappointed!

Nutmeg and Maple Cream Tart

Adapted from the New York Times


Ingredients

For the shortcrust pastry



115g of unsalted butter



1/3 cup castor sugar



1 organic egg yolk



½ tsp vanilla extract



185g plain flour, sifted

For the filling

¾ cup of organic maple syrup


600ml heavy cream


4 organic egg yolks


1 whole organic egg


¼ teaspoon sea salt


1 teaspoon freshly grated nutmeg


1 teaspoon vanilla extract



Method

1. Preheat the oven to 180°C /350°F /Gas Mark 4


2. Place flour, sugar and butter in the food processor and process for 10-15 seconds or until mixture resemble fine breadcrumbs. Add egg yolk and vanilla extract and continue to process until the pastry clings together and forms a ball. Remove pastry from the machine and knead it gently to form a smooth ball. Wrap in cling wrap and refrigerate for an hour.



3. Lightly flour work surface and rolling pin and roll pastry to a thickness of 2-3mm. Line 28cm diameter tart tin with pastry, trim the edges and then blind bake for 15 minutes until pale golden. Remove paper and weights and return to the oven for a further 5 minutes. Remove and cool.

4. In a small saucepan reduce maple syrup over medium-high heat by a quarter for 5 - 7 minutes. Stir in cream and bring to a simmer. Remove from heat.

5. In a bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in the sea salt, grated nutmeg and vanilla extract.

6. Pour maple cream filling into the tart case. Reduce the oven to150°C / 300°F /Gas Mark 2 and bake for an hour or until the tart is firm to touch, but jiggles slightly when moved. Allow to cool to room temperature before serving.





A Mediterranean Feast of the
Mythic Islands of Malta & Sicily

June 7th-17th, 2011
Ten day fully escorted gastronomic tour

 
Download 'A Mediterranean Feast' 2011 Tour Brochure ( 111kb pdf)

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