seelefand, to baking
@seelefand@mastodon.green avatar

Made a rhubarb tart with frangipane filling. It was fun to braid the slices. If your rhubarb is very fresh and sturdy, I would recommend to blanch them before.

The same tart after baking. The slivers have contacted and the colours are more towards red and brown.

Chrispyapple, to food
@Chrispyapple@pixelfed.social avatar
Wen, (edited ) to Portugal
@Wen@mastodon.scot avatar

Sacrifices for her art

At only 60, frankly she is a rank amateur, but I admire the excuse.

https://www.theguardian.com/film/2024/feb/26/emma-stone-portuguese-custard-tarts-poor-things-oscar

They require a bit of practice, but delicious ones are easy to bake with a little effort.

https://www.theguardian.com/food/2023/mar/11/how-to-make-the-perfect-pastel-de-nata-recipe-felicity-cloake

deepbluemetal, to random

Best Peach Recipe - How to Make Fresh Peach Tarte https://food52.com/recipes/14217-peach-tart

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