notes
desser t
To serve : serve slices of warm tart dusted with icing sugar and ice cream . notes
notes
This can be made ahead and warmed through in the same oven for 10-15 minutes before serving . Save an egg box , line with double layer of cling film and scoop your ice cream out much earlier in the evening lodging each scoop in a dent in the egg box and return it to the freezer , giving yourself time to scoop out the ice cream beautifully and serve with no stress ! week one dietary requirements : vegetarian : OK
vegan : NO , marinade a double quantity of apples with no butter and bake in a ramekin
dairy free : NO , as vegan
nut free : OK
gluten free : NO , as vegan
desser t
Ruifard
Serves : 8 Cooked : at oven temp 180C / 350F
300g plain flour pinch of baking powder pinch salt 50g butter 50g sugar 100ml cream 2 eggs
Preparation time : 30 minutes Cooking time : 40-45 minutes
4-6 apples , peeled , cored and chopped
50ml Chartreuse liqueur 150g brown sugar 50g melted butter
vanilla ice cream and icing sugar to serve
1 . Put the flour and baking powder into a bowl with the salt , add the butter and sugar and using your fingers and thumbs rub the fat into the flour until it looks like breadcrumbs . 2 . Add the eggs and cream and mix to a pastry . Divide into two pieces – 2 / 3 and 1 / 3 3 . Line the bottom of a 25cm flan tin with baking parchment . Roll out the 2 / 3 piece to a round and put the pastry into the tin . 4 . Mix the apples with the sugar , melted butter and Chartreuse and pile into the tin . 5 . Roll out the last 1 / 3 of pastry and top sealing the edges with a little water . Trim and pinch the edge side with your fingers and thumbs decoratively . 6 . Cook for 40 minutes at 375F / 190C reducing to 250F / 180C if getting too brown .
To serve : serve slices of warm tart dusted with icing sugar and ice cream . notes
This is a classic dish from the Isere region made famous in the town of its name . The pastry is almost like shortbread or cake and the apples are sweetened with sugar and have the added flavour of the local liqueur Chartreuse .
Chartreuse is a local liqueur , made from the extracts of 132 plants . The monks who create it live in complete isolation in a monastery in Grande Chartreuse hidden away above the city of Grenoble .
Today , the liqueurs are produced in a town nearby called Voiron using the herbal mixture prepared by two monks at Grande Chartreuse . The exact recipes for all forms of Chartreuse remain trade secrets and are known at any given time only to the two monks who prepare the herbal mixture .
Chartreuse is popular in French ski resorts , where it is mixed with hot chocolate and called “ Green Chaud ”.
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