APPLE TART WITH POMMECYTHERE JAM
4 apples, peeled, cored, and sliced
6 tablespoons june plum /pommecythere jam (for sale on our website)
3 tablespoon brown sugar
Juice of 1/2 lemon
1 teaspoon ground cinnamon
½ teaspoon pure vanilla extract
For the tart dough
140g flour
85g butter, cubed, at room temperature
50g brown sugar
1 eggs yolk
1 pinch of salt
Preheat oven to 180°C.
In a large bowl, toss apples, brown sugar, lemon juice, cinnamon and vanilla.
Mix by hand butter and brown sugar together until combined,
Add the egg yolk and mix.
Mix in the flour and salt until the dough comes together. If necessary, add a sprinkle of water if the dough feels too dry.
Shape the dough into a disk and place in the center of a tart pan. Use the heel of your hand, and fingers, to press the dough across the bottom and up the sides of the pan.
Brush with of pomme cythere jam and place apple slices in concentric circles in the tart shell.
Bake for 45 minutes.
MAMMEE APPLE JAM TURNOVERS
lidl
FOR 4 PEOPLE
640 g sheet puff pastry
1 mammee apple jam jar (for sale on our website)
2 beaten eggs yolk
Heat the oven to 180C.
Unravel the puff pastry on a lightly floured surface.
Cut each puff pastry into four circles.
Spoon the jam in the centre of each pastry circle.
Seal the edges by pressing down with a fork and brush with eggs.
Lay on a lined baking sheet and bake for 30 minutes.
FOR 4 PERSONS
8 tablespoons of mango-passion jam (for sale on our website)
100g mangoes
8 tablespoons mascarpone
2 tablespoons milk
4 tablespoons of sugar
a few slivered almonds
Cut the mangoes into cubes .
Mix the mascarpone, sugar and milk.
Arrange 4 verrines.
In your first verrine, place 2 tablespoons of jam then 2 tablespoons of the mascarpone mixture and finally diced mangoes.
You can decorate with some slivered almonds.
Refrigerate until tasting.
CHOCOLATE CREAM
For 6 people :
300g greek yogurt
125g dark chocolate
3 tablespoons sugar
Topping : some dark chocolate and banana fruit paste pieces (for sale on our website)
Melt the dark chocolate pieces in a bain-marie with sugar.
In a bowl, pour melted chocolate and greek yogurt. Mix well.
Divide the cream among 6 ramekins.
Top with chocolate and banana fruit paste pieces.
Refrigerate until tasting.