Recipe by http://www.beautifulcountrybeautifulfruit.com70 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM
Light & easy apple
and pear tarts
SERVES 8
vegetable oil, for greasing
270g (9½oz) pack of filo pastry
sheets, thawed if frozen
50g (1¾oz) butter, melted
1 free-range egg, beaten
80g (2¾oz) ground almonds
25g (1oz) soft brown or caster
sugar
1 South African pear, peeled, cored
and thinly sliced
1 South African apple, cored and
thinly sliced
icing sugar, for sprinkling1 Preheat the oven to 180°C/Gas
Mark 4.2 Lightly grease two baking sheets with
the vegetable oil. Unroll the sheets of filo
pastry and cut into 8 equal squares.
Brush each individual square with a little
melted but ter, stacking them up to
make 8 piles on the baking sheets.
3 Reserve 1 tbsp of beaten egg, then
mix the rest with the ground almonds
and sugar. Share this mixture between
the piles of pastry, spreading it in the
middle to leave a border around the
edge. Top half with the sliced pear and
the rest with the sliced apple. Brush the
reserved egg around the pastry
borders, and scrunch up the pastry a
little to enclose the filling.
4 Bake for 20-25 minutes, until the
pastr y is golden brown. Ser ve the
tarts while warm, sprinkled with a
little icing sugar.Lizzy’s dessert
burritos
SERVES 4
30g (1oz) unsalted butter
150g (5½oz) arborio risotto rice225ml (8fl oz) coconut milk
a pinch of sea salt
½ tsp vanilla extract
30g (1oz) caster sugar, plus extra
for sprinkling the bananas
55g (2oz) plain flour
2 free-range eggs, lightly beaten
55g (2oz) panko breadcrumbs
55-70 chocolate nibs or drops
4 bananas, peeled, halved
lengthways
4 tbsp peanut butter or nut-free
chocolate spread
4 warmed tortillas
a splash of maple syrup
40g (1½oz) unsalted pistachios,
roughly chopped1 Melt the but ter in a saucepan over a
medium heat. Add the rice and toast
for a couple of minutes. Add the
coconut milk, 250ml (9fl oz) water, salt
and vanilla and stir. Turn the heat to low
and simmer for 25-30 minutes, until the
rice is cooked slightly sof ter than normal
risotto rice, and sticky. Leave to cool.
2 W hen cool, form the rice into 14 balls,
each roughly the size of a conker. Press
4-5 chocolate nibs into the centre of
each, moulding the rice around the nibs
to completely encase them.3 Put the flour, eggs and breadcrumbs
in separate shallow bowls. Pour
enough oil into a large saucepan or
deep-fat fryer to deep-fry the arancini.
Heat the oil to 18 5°C / 3 6 5° F, or until
a cube of day-old bread turns crisp
and golden in 4 5 seconds. Preheat the
oven to low.
4 Working in batches of 3 or 4 balls at a
time, dunk the balls into the flour,
then the egg and finally the
breadcrumbs until coated. Place
straight into the hot oil to deep-fry for
2½-3½ minutes, until golden and crisp.
Scoop out the arancini with a slotted
spoon and drain on kitchen paper.
Repeat, keeping each batch warm in
the oven while you fry.
5 Heat the grill to high. Place the banana
halves cut-sides down in a heatproof
dish and lightly sprinkle the tops with
sugar. Place under the grill until golden
and caramelised.
6 To build the burritos, spread a
spoonful of peanut but ter or chocolate
spread over the middle of each tor tilla
and drizzle with maple syrup. Add
2 banana halves to each tor tilla and
3 or 4 arancini balls. Sprinkle with the
pistachios, then wrap and serve. Good
luck – it will be messy!