This is a basic recipe for a fruit tart and you can use any fruit that is in season. On this one I layered plums, cherries and peaches but it will be equally nice with apple or red currants for example. For a baking tray like this you have to double the quantities in the recipe.
100ml vegetable oil 125g sugar 2-3 eggs 200g flour 2 tsp baking powder 1 lemon (juice and zest) pinch of salt
Preheat oven to 175-195°C. Mix the oil and sugar, add the eggs, salt, lemon juice and zest. Mix the baking powder and the flour and sift, gently adding to the mixture. Pour on to a baking tray and add slices of fresh or canned fruit. Sprinkle with some sugar and almond flakes and bake for about 30 minutes.
This is a really easy recipe. Use the basic recipe and add flavours to your liking. I have made two batches, one with rum & nuts and the other half with lemon/orange. This recipe will make 50 truffles.
300ml double cream knob of unsalted butter 300g chocolate (70% cocoa) pinch of salt
Flavour 1: 1-2 tablespoons Cointreau grated lemon peel grated tangerine peel cocoa powder Flavour 2: 1-2 tablespoons dark rum pinch of cinnamon handful of mixed nuts dessicated coconut
Put the cream in a pan over a medium heat and add the butter and a pinch of salt when the cream is hot. Once the butter has melted pour this hot mixture over the broken up chocolate pieces whisking as you go so the chocolate melts nice and slowly. Take half of the mixture and stir in the Cointreau, lemon and tangerine peel. Add the rum, cinnamon and nuts to the other part and stir well. Put both bowls in the fridge for about 2 hours to set. Then scoop out the set truffle mixture with teaspoons and dip in cocoa or the coconut flakes.