Sheila Magazine

sheila I recipes PEAR & TREACLE GALETTE 1 packet puff pastry 4 pears 1 lemon 2 tbsp raw sugar 150ml treacle 1 egg 1 100ml cream marscapone to serve Peel pears and slice into 2mm slices. Sprinkle with lemon and raw sugar and set aside. 2 edge of the pastry and place it on top of the sheet so as to form a Slice 1 sheet of puff pastry in half. Slice a 1cm strip from each 3 4 5 frame. Line with the sliced pear, utilising the shape of the slice to form a consistent pattern. spoon over the centre of the galette. This will help the pear slices stay put. Mix 100ml of the treacle with cream and egg and carefully caramelized colour. Bake at 160C for 25 minutes until the tart is a deep To serve, drizzle the remaining treacle on the galette and spoon the marscapone on top. Serves 4. RHUBARB, ORANGE & ALMOND FRANGIPANE TARTS 1 packet sweet shortcrust pastry 4 sticks rhubarb 1 orange, juiced and zested ½ cup sugar ¼ cup water 170g butter at room temperature 150g sugar 3 eggs 250g almond meal ¼ cup Cointreau ½ cup cream ½ vanilla bean 1 160C for 10 minutes or until they start to colour. 2 3 Line 12 little tartlet tins with sweet pastry, blind bake in the oven on with sugar, water, juice and zest of the orange. Chop the rhubarb into 1 inch pieces, place in a pan and cover Cook on medium to low heat for 8 minutes or until the rhubarb becomes tender. Set aside to cool. 4 5 6 SHEILA MAY 2012 at a time. Fold in almond meal and Cointreau. Whisk cream and fold into mix. Set aside until ready to use. Whisk the butter and sugar until light and fluffy and add eggs one Spoon the frangipane mix into the blind baked tar shells. Place two or three pieces of rhubarb on top. brown. Serves 4. Bake in the oven for 20 minutes until the frangipane mix is golden

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