Frangipane Peach Tarte

I made this Yummy Tarte for our Church Pie Contest

It has a pate brisee for crust, a custard/almond filling and some deliciously ripe peaches on top.

It does call for some work but it's worth it!

It won 2d place!

(Next time I make this I will add more step by step pictures)

About 1 hour prep time and 1 hour cooking time

Crust
.        2 1/2 cups all-purpose flour

·        3 tablespoons sugar

.         A pinch of Salt

·        3/4 cup (1  ½  sticks) unsalted butter, chilled and cut into small pieces

·        ½ cup + 1TBL Butter Flavored Crisco in small pieces

·        1/4 cup ice water

Mix the dry ingredients in a bowl, add butter and Crisco and mix with knife (that is how I do it) or if you prefere with a kitchenaid Mixer, until the dough resembles wet sand it should be yellow and granulated. Gradually add the water until dough forms a ball. Do NOT overwork - you should still see little pieces of butter. 

Refrigerate while you prep next steps.

Creme Frangipane

- 1/2 cup sugar
- 1/3 cup flour
- 2 Tbs butter
- 1/4 cup Almond flour
- 1 2/3 cup Milk
- 2 eggs + 1 egg yolk
- 1/2 tsp almond extract

Mix sugar, 2 eggs and 1 egg yolk with flour and butter.
Heat milk in non stick saucepan, turn it of as soon as it starts to boil.
Add the hot milk to mixture.
Transfer back to saucepan and cook on medium heat stirring constantly until it thickens.
Add the almond flour. Stir. Take of the stove.

Topping:
4 ripe peaches - Sliced thinly

2 big Tbs of apricot jam or jelly
2 to 3 Tbs water
Mix and stir jam and water in a little sauce pan over medium low heat, or in microwave.
You just want to make it a nice brushable consistency- like syrup.


Putting it all together:
Preheat oven at 350

Roll out the Crust 
Half the dough, flower the work area.
Roll dough until it fits into your pie pan (10 to 12 inch or 2 smaller ones).
Make sure to keep putting flower on work surface, we don't want it to stick!
You don't want it too thick. Like 1/8 inch.
Poke all over the bottom of dough with fork.
I usually make another pie like apple with the other half of the dough.

Bake crust only for 12mn. Take it out

Add Creme Frangipane. Bake another 12 mn. Take it out

Add Sliced peaches in pretty pattern.
Peaches are easy to bend for the middle flower-like center.
Brush apricot syrup over the peaches.
Bake another 25 to 30 mn. Until it looks like so...

Enjoy

Lentil Soup Madras Style

Last week I felt adventurous and decided to try changing my lentil soup 

to taste more like Madras Lentils

It work pretty well...

Amelie had 2 bowls full!

And that, my dear, means success!

Ingredients

2 slices of bacon

1  small to medium onion 

4 cloves of garlic

1 large shallot

2 bouillon cubes

6 cups water (or a little more)

2 cups lentils

3 ham shanks pieces (I take some of the skin/fat off)

1 Tbs cumin

1small can tomato past.

Fresh Herbs from garden. Sage/oregano/thyme

10 baby carrots sliced or 5 carrots

Pepper/salt to taste

Optional

1/4 tsp red pepper flakes for a little added heat.
Chopped up Cilantro or Parsley for garnish

The How

* Cut up bacon and cook it in a heavy soup pot

* If too much fat drain a little but not all, keep some to saute the cut up onions, shallots & garlic cloves.

* Add remaining ingredients after the onions are translucent.

   Omit meat if you are using it as a side for Indian Chicken meal

* Simmer for 1 hour, covered.

* Check on it occasionally stirring and making sure there is enough water, add more if needed.

Eat on a bed of Basmati rice, or not. 

We love it with Nan bread toasted.

Yogourt

4 cups of Milk
1 generous Tb active yogurt (greek or plain)

Pour milk in a pan and heat until scalded. allow to cool for 30 mn (110 degrees)
Add active Yogurt & mix.
Pour into jars & cool slowly, in thermos, crock pot or hot water.
This will take 4 to 6 hours.
To complete the process, cool in the fridge over-night.

Or use a yogurt mashine.

Creme Fraiche

A french type of sour cream that does not separate when heated.

Very expensive here in the US 

One might wonder why? It's so easy to make...

1 cup of heavy cream

1 tbs of buttermilk or yogurt.

Mix and let sit on counter for 12 to 24 hours. Stir or not.

Refrigerate for 2 weeks. As it ages it will get tangier.

Vanishing Oatmeal Cookies

2 sticks unsalted Butter

1 cup brown Sugar

1/2 cup white Sugar.

2 Eggs

1 tsp Vanilla

1 1/2 cup Flour

1 tsp Baking Soda

1/4 tsp Cinamon

1/2 tsp Salt

3 cups Oatmeal

1 cup Raisins

Cook 8 to 10 mn @350