Thursday, 19 December 2013

Pineapple pastry boats

From Pellaprat’s Great Book of French Cuisine, 1974

Pellaprat's pastry boats

Barquettes aux Fruits Divers (boat shaped pastry cases)
Line some boat shaped tartlet moulds with rich sweet pastry and bake blind (with baking paper and dried peas). When cold, brush the inside with melted chocolate and leave to harden.
Place a layer of confectioners’ custard and place fruit on top (pineapple triangles). Lightly brush the fruit with apricot puree (optional) and surround with flaked roasted almonds.
Anne's not quite boat shaped ones

And look, found at that very cool art gallery MONA in Hobart,

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