If you have a Mac or iPad, or iPhone you’ll know the ping I’m talking about, it’s the noise that indicates a new email has just arrived.
Yesterday whilst putting Lucas to bed, my computer pinged and in my inbox was a mail titled, “invitation to interview”. That little innocuous noise can indicate a time for change.
I’m really thankful to have been offered an interview, it is however in less than a week so we’ve booked flights back to the UK for a few days. Lucas and I are flying out this Sunday (tomorrow) and leaving Andrew to fend for himself as well as have to bake! I think he is genuinely concerned (about the baking) and so I’ve knocked up a few in advance for emergency cover.
Lucas is packing his own bag (full of tractors leaving no room for clothes, he considers anything non-tractor to be surplus to demand).
We’ve reached another major milestone of 80 villages complete, just 20 to go…
I couldn’t resist making a passion fruit tart with so many passion fruits available you can get about 20 for 80p! It went down so well it was all eaten before they even got to the field so I’m sure a lemon tart will be on its way soon!
If there are any unusual looking bakes in the next week or so, you know why…
Recipe: Tart au passion
175g plain flour
100g cold butter cubed
25g icing sugar
1 large egg yolk
1tbsp icy water
5 large eggs
150ml double cream
225g castor sugar
About 10 passion fruit
1. Line a 23cm tart tin with non-stick baking parchment.
2. To make the pastry put the flour, butter, icing sugar in a blender and blend until fine bread crumbs, then add the egg yolk and water. Tip the mixture onto the worktop and gather it into a ball and knead just 2 or 3 times. Wrap in cling film and chill for 30mins in the fridge.
3. To make the filling beat together the cream and eggs. Scoop out all the passion fruit, pips and all and add to the egg cream mixture with the sugar and blend well. Put all mixture through a sieve, keep squeezing through until all you have left in the sieve are some dry looking pips.
4. Roll the pastry out on a lightly floured surface and wrap around the rolling pin to gently put into the tart dish with about 1cm extra all the way round. Make fork marks on the base of the pastry, put a layer of tin foil and baking beans and place in the oven at 200°C for 10-12 mins, remove and using a knife cut the excess pastry off the sides and remove the tin foil and baking beans, return to the oven for 10-12 mins, remove and leave to cool.
5. Pour the filling in and return to the oven at 160°C and bake for 30mins, when ready the filling is just set with a slight wobble. Leave to cool, cut and serve.