Woolworths_Taste__January_2019

arrange the peaches on the pastry. Brush
withmeltedbutterandsprinklewithsugar.
Foldtheborderofpastryoverthepeaches.
4 Bake at 190°C for 30 minutes, or until
golden brown. Serve with vanilla ice cream.
HEALTH-CONSCIOUS
WINE:WoolworthsSpier Peachy
Chenin Blanc 2018

ALMOND-AND-
RASPBERRYTART

Serves 10 to 12
EASY

GREAT VALUE

Preparation: 30 minutes, plus 24 hours’

chilling time

Cooking: 45 minutes

For the base:

butter15 –20 g , m e l te d

Amaretti biscuits100 g, crushed

For the filling, beat:

free-range eggs 5

sugar240 g

cream cheese750 g (at room temperature)

Amaretto liqueur 2 T

For the topping:

raspberries320 g

Amaretto liqueur2T

thick sour cream2 cups

sugar50 g

flaked almonds30–40 g, toasted,

to garnish

mint leaves,to garnish

edible flowers, to garnish

1 Preheat the oven to 160°C. Grease a

28 cm springform cake tin and line the

basewithbakingpaper.Greasethepaper

very well. Mix the butter and Amaretti

biscuits and press into the tin. 2 Pour

thefillingoverthebaseandbakefor35

minutes,oruntilset.Allowtocool. 3 To

make the topping, mix the raspberries with

theliqueur,reservingafewraspberries

to garnish. Mix the sour cream and sugar

by hand and spoon over the raspberries.

Spread onto the topping and bake at 100°C

for10minutes.Allowtocool,thencover

and chill for 24 hours. 4 To ser ve, sprink le

with the toasted almonds and garnish with

thereservedraspberries,mintandflowers.

WINE:GrahamBeckBlissMCCNV

ROASTED SWEET PEPPER,

RICOTTA AND PARMESAN

TARTS

Makes 5

EASY

GREAT VALUE

Preparation: 40 minutes

Cooking: 45 minutes

For the pastry, process:

flour150 g

butter150 g , cu t into p i e ce s

Parmesan 120 g, grated

tricolore peppers6 (450 g), halved,

cored and seeded

basil leaves10 –15

salt,to taste

olive oil5–8 t

Parmesan25 g, grated, to garnish

basil leaves10–12, to garnish

For the filling, mix:

large free-range eggs2, lightly beaten

ricotta250 g

garlic1clove,crushed

sea salt and freshly ground black

pepper,to taste

BEST EVER: TARTS

98 TASTE JAN/FEB 2019

LIGHT LUNCH,

SORTED

withthesecheesytarts

packedwithflavour

thankstodeliciously

sweetroastedpeppers,

garlic,andbasil.Great

straightfromthe

oven,ormakethem

inadvancetoserve

atroomtemperature

–becausethisisyour

yearofnorushing!

ROASTED SWEET PEPPER,

RICOTTA AND PARMESAN TARTS

R40 PER SERVING