THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Tangerine tart
Description
Deliciously fresh, well-balanced and light, this fruity mandarin tart brightens up the winter gloom. Its tangy flavour and melt-in-the-mouth texture make it a refined dessert that the whole family can enjoy. It's an ideal pastry to prepare in advance for your festive meals, or simply to indulge in on cold days.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method
1. Prepare the shortcrust pastry :
Quickly knead all the ingredients together until you have a smooth dough. Roll out the dough with a rolling pin and line the pie dish. Roll over the top to remove any excess and lightly smooth the edges.
2. Blank cooking :
Bake the tart base at 170°C for approximately 12 minutes. Leave to cool.
3. Spread the base :
Brush the inside of the cooled base with slightly warmed apricot jam.
4. Prepare the cream :
Soak the gelatine in cold water. Melt gently with a little lemon juice (without boiling). Whip the cream with the sugar until stiff. Mix the mandarin purée with the melted gelatine, then gently fold into the whipped cream. Garnish the base of the tart with the cream.
5. Garnish :
Arrange the mandarin segments attractively on top of the cream and set aside to cool.
6. Prepare the agar-agar jelly:
Bring the water to the boil, add the sugar and agar-agar and boil for 1 minute. Immediately brush this jelly over the mandarin orange segments to give them a beautiful shine.
THERMOMIX® METHOD.
