Raspberry tart, Polenta and Apricot jam Ingredients

Raspberry tart with almond cream made with frozen raspberries

Ingredients for 8 people (30cm diameter shape with removable bottom):

Crooked base:

400g wheat flour

1/2 cup (80g) sugar

200g iced unsalted butter diced

Inteiro 1 whole egg + 1 yolk

1 tablespoon of cold water

pinch of salt

Filling:

250g raspberry jam

125g frozen raspberries

Almond cream:

200g unsalted butter at room temperature

2/3 cup (100g) sugar

3 large eggs

200g (2 cups) almond flour (or raw ground almonds, shelled)

1 teaspoon vanilla extract

Finishing:

2 tablespoons of rolled raw almonds

powdered sugar

Procedures to prepare it:

Preheat the oven to 180C. Make the base of the pie by mixing the flour, butter, sugar and pinch of salt with your fingertips until it forms a type of flour. Add the egg and yolk and the water. Mix until a homogeneous mass is formed. Open the dough, line the mold, cover with plastic film or aluminum foil, place beans as weight and bake for 13 minutes. Remove beans and plastic wrap and return to the oven for another 5 minutes. Remove and let cool.

Prepare the almond cream: put the butter and sugar in the mixer and beat for 5 to 7 minutes, until fluffy and whitish. Add the eggs one at a time and beat another 2-3 minutes. Finally, turn off the mixer and add the almond flour, vanilla extract and mix well until everything is incorporated. Place a layer of jam on the pre-cooked and cold dough. Then remove the raspberries from the freezer and spread over the jam. Place spoonfuls of almond cream on top of the raspberries, filling the entire surface of the pie. Then with a spatula smooth the cream until the pie is covered and smooth. Sprinkle with laminated almonds and bake at 180C for 30/40 minutes or until golden. Allow to cool and decorate with powdered sugar.

Polenta with goat cheese and mushrooms, it was delicious

Ingredients for 2 people:

250g instant polenta

125g goat cheese with herbs

200g Paris mushrooms

200g Portobello mushrooms

G 200g shimeji mushrooms

1 chopped garlic clove

1/2 cup sweet white wine (late harvest)

100g (half box) sour cream

1 tablespoon of fresh thyme plus 2 sprigs for decoration

1 diced seedless tomato

salt and pepper to taste

Procedures to prepare it:

Wash the mushrooms, dry and slice. Reserve. Place a drizzle of olive oil in a very hot skillet, add the mushrooms, stir, add the garlic and stir 2 minutes. Place the wine on the mushrooms and allow to reduce for 2 minutes. Add the cream, salt, pepper and thyme. Stir and reserve.

Cut the goat cheese into small pieces with the knife. Reserve. Prepare the polenta by mixing 1 liter of water with 250g of instant polenta outside the fire. Add salt to taste. Bring the polenta to the fire and stir constantly. When it boils, count 2 minutes stirring and it will be ready.

Assemble the dish: place the polenta in the center of the dish, open a hole in the middle with the ladle, place the goat cheese and cover the cheese with the hot mushrooms. Sprinkle tomatoes around the polenta and serve immediately.

Apricot jam, with bread or as a cake topping, sour and delicious

Jelly:

250g Argentine or Turkish dried apricot, more tart and darker in color

2/3 cup of crystal sugar

1 cup of water

1/3 cup orange juice

half a cinnamon stick

at the end 1/3 cup crystal sugar and 1/3 cup water

Procedures to prepare it:

jam: cut the apricots into cubes and place with the other ingredients in the pan. Cook over medium heat for 30 minutes (stirring occasionally) or until it is jelly-like and shiny. During cooking remove any foam that forms. Beat in the processor (or blender), return to the pan with 1/3 cup of crystal sugar and 1/3 cup of water and stir to make it shiny. Allow to cool.