Walnut tart from Périgord (ASMR) скачать в хорошем качестве

Walnut tart from Périgord (ASMR)

We had such a good time with the last box of Domaine Hermiton walnuts from C​⁠​⁠‪@crowdfarming‬ that we had to get another. This time I couldn’t resist a classic walnut tart from Périgord. So good - if you can’t be bothered to make a caramel just use brown sugar instead - it’s perhaps even better. As ever, I used Delia Smith's quick flaky pastry - it makes something intermediate between puff pastry and shortcrust that is just so fantastic and easy to make, do give it a try. Serves 6 generously - For the filling - 200g sugar made into a caramel, or dark brown sugar 200g crème fraîche A splash of armagnac or rum (optional) 150g shelled walnuts For the pastry - 150g butter, frozen in a block for 40 minutes 220g plain flour A little milk or water For the filling, mix all of the filling ingredients together. If you’re going the caramel route, you can add the armagnac to help stop the caramel cooking when it’s reached the colour you want it. For the pastry, grated your semi-frozen butter on a coarse grater into the flour, dusting the block with flour regularly. Chop the butter in a little with a knife, then work in a couple tablespoons of cold milk until you have a rough dough - don’t work it too much, you want pieces of butter left in the pastry. Leave to rest for 30 minutes in the freezer, then rollout into a roughly 40cm circle. Add the filling to the middle, then fold the edge over on top of the filling. Bake at 200c for 40minutes. Leave to cool, then serve with crème fraîche. #frenchfood #asmr #cooking #food #asmrcooking #asmrfood