Any thoughts? For filling: Beat first 6 ingredients in medium bowl until smooth. Four years late, but I brought this to a potluck last night. Stunning photos. The ginger beer is ready but improves if allowed to steep in the bottle for 2 days. Peel and core the pears, cut into wedges, then place in the caramel and spoon over the mixture.
Adult Cherry, Apricot, and Crystalized Ginger Pop Tarts
Adult Cherry, Apricot, and Crystalized Ginger Pop Tarts — The Intrepid Cookie
And this tart, with just about any fruit is going to be lovely. In a large mixing bowl, mix together the self raising flour, spices, oats and ground almonds until they are well combined. Arrange the cinnamon stick, 3 cloves and pineapple slices nicely over the tart. Such a great recipe, thanks! I have been wanting to use mascarpone and this recipe looks like a great jumping off spot! We did not use the optional crystallized ginger, and there was plenty of good ginger flavor. To cook the rhubarb, cut into 5cm pieces and place in an ovenproof dish with 2 or 3 tablespoons of sugar, depending on how sharp the rhubarb is.
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Again, the reasoning for this is to ensure that the butter stays cold before baking to help create those flaky layers in the pastry. I usually end up destroying them trying to separate them from the pit. Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate. Thanks again! Or roasted pears!
Related Recipes. The pie dough is flaky, buttery, and rich, the filling is sweet from the cherries and the dried apricots, spiced with a hint of crystalized ginger and the Gran Marnier, a bit of bright acidity to cut through the sweetness from the lemon juice, and the tartness is echoed once again in part of the icing. These Pop Tarts are everything that my childhood self remembers Pop Tarts to be, only a million times better.