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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