![]() Getting self rising flour in the states is difficult and expensive. I also tried Mary Barry’s recipe and a few other British recipes that call for self rising flour. In the end, I used it as an outline but made some changes. They have a recipe for a English style scones and it was good but not quite what I was looking for. I often start with Cooks Illustrated because everything is scaled and it makes it that much easier to sort out how to adjust ingredients. Since Clovelly, those many moons ago, I have fiddled around with a number of recipes, trying to create scones that duplicated that memory I had. They were light and soft and not too sweet or rich, forming the perfect platform for thick Devonshire cream and strawberry preserves. The scones were the best we’d had in England. I remember the precipitous descent from the top of the cliff down rickety stairs, a thin white railing keeping us from plunging down to the beach below. The cafe was built into the side of a cliff that bordered the beach. Clovelly is a little fishing village, my favorite kind because I love the sea. ![]() ![]() Having a scone at a little tea room in Clovelly, England was a revelation. One More Bite scones and Strawberry/Lemon Preserves They’ll take on quite a bit of color in the oven during the second bake. You need about 370 grams of dough for 6 tart shells. It is my preferred pate sucree recipe at this point in time). You can also use the Pierre Herme recipe which appears in his own books as well as some of Doris Greenspan’s books. Six 4” pate sablée or pate sucrée partially baked tart shells (You can use your own recipes or find mine on my pages.9 fresh Bartlett pears about 2.5”-3” tall.YOU WILL NEED THE FOLLOWING COMPONANTS for six 4 inch tarts: You can also use the Pierre Herme recipe which appears in his own books as well as Doris Greenspan’s books. Six 4″ partially baked Pate Sablée or Pate Sucrée tart shells (You can use your own recipes or find mine on my pages. I find it creamier and lighter than a traditional Frangipane that’s made with flour. Never fear, it will set up just fine without it. They appear at Whole Foods our my Midwest farmers market around The beginning of October. Smitten, I looked for William pears but the closest pears I could find were baby Bartlett pears. The last time I was in Paris I was lucky to have sampled Cedric Grolet’s William Pear tarts, just out of the oven.
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