Set skillet over medium-low heat and stir until any hardened caramel is dissolved, about 4 minutes. Add salt and scrape in vanilla seeds reserve pod for another use. Caramel will seize initially but smooth out again later, so don’t worry. Remove skillet from heat mix in butter, then gradually add bourbon, stirring constantly. Continue to cook, without stirring, until caramel is a deep amber color, about another 5 minutes. Cook over medium heat, stirring occasionally, until sugar is melted and starting to caramelize (it should be pale amber at this point), about 5 minutes. Meanwhile, scatter remaining ⅓ cup sugar evenly across a heavy 8” skillet, preferably cast iron. sugar in a large bowl let sit, tossing occasionally, until they release some of their juices, 20–30 minutes. Use the leftover egg whites to make meringues.Preheat oven to 425°.When making the crème pat, ribbon stage is when you lift the beaters and there is a trail of mixture visible like a ribbon.Cut into wedges and serve at room temperature.Brush the peach slices and pastry edges with the apricot glaze and place in the fridge for 30 minutes to set before serving. Arrange the slices of peach overlapping in a neat spiral on top. Fill the pastry case with the cold crème pat, spreading to the edges.Place over a low heat and stir until smooth and runny. Place the apricot jam in a small saucepan.Strain the peach slices from the syrup and leave to cool completely. Turn down the heat, add the peach slices and simmer gently for a few minutes, until the peaches are just soft, but not falling apart.Stir to dissolve the sugar, then bring up to the boil and boil for 2 minutes. To poach the peaches, measure 200ml (1/3 pint) water and the caster sugar into a wide-based saucepan.When the crème pat is cold, fold in the whipped cream.Spoon into a bowl, cover the surface with non-stick baking paper to stop a skin forming and leave to cool.Pour back into the saucepan, add the vanilla and stir constantly over a medium heat until just boiling and the mixture is at thickish ribbon stage (see Tip).Slowly pour the milk into the bowl and continue whisking until smooth. Heat the milk in a saucepan until scalding.Whisk, using an electric whisk, until the mixture is thick and pale. Meanwhile, to make the crème pat, place the egg yolks, sugar and flour in a large bowl.Set aside to cool and lift out the baking beans and Bake blind for 15 minutes, then remove the paper and the beans and bake for another 5–10 minutes, until the pastry is pale golden and crisp. Line the pastry case with non-stick baking paper and fill with baking beans.Preheat the oven to 200☌/180☌ Fan/Gas 6.Prick the base with a fork and chill in the fridge or freezer for 30 minutes. Line the tin with the pastry up the sides, forming a small lip around the edge. Dust a worktop with flour and roll out the pastry as thinly as possible to a little bigger than the tin.Add the egg and whiz again until a ball is formed. Measure the flour, butter and icing sugar into a food processor.
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