![]() ![]() Bake for 15-20 minutes or until set and lightly browned.ģ mini guavas, quartered (the same way you’d slice a lemon for drinks)ġ50ml (scant 2/3 cup) fresh cactus pear juice, or juice of 2 large cactus pearsġ. ![]() Use your fingers to smush together the pieces of dough, then press and pierce the whole shell with a fork. Line the outside rim with this, trimming them down to fit. Use the remaining dough to roll out long strips, 1/8″ thick and about 1/2″ tall. Use your cake ring to cut out an 8″ round and leave the cake ring on top of the dough. Pour the flour onto the liquid and stir until it comes together into a smooth ball of dough.ģ. ![]() Move the butter into a bowl and combine it with the water, sugar, salt and oil. In a saucepan, melt the butter over low heat and allow it to heat until you begin to see occasional brown speckles. Preheat your oven to 410✯ (210✬) and line a cookie sheet with parchment and get out an 8″ cake ring. Cover with plastic wrap until ready to use.įrench Pastry Dough (adapted from David Lebovitz)Ħ0g (2 ounces) unsalted butter, cut into piecesġ. When you wish to depan the flan, loosen the sides with a knife and turn the flan out onto a plate. Bake for 30-40 minutes or until the flan jiggles evenly in the center but no longer appears liquid. Carefully place the 8″ pan into the water bath. Pour the mix into the cake pan over the caramel layer. In a blender, combine all remaining ingredients until very smooth. The sugar may crack as it cools this is fine.Ģ. Once a light brown color has been achieved, remove from the heat and allow to cool. Do not stir the sugar, but use an oven mit to swirl the pan periodically to keep any one spot from becoming too dark. Place the pan directly over low heat and cook until the sugar has melted and turned light brown. Place the sugar directly into an 8″ metal cake pan. Fill a sheet cake pan with 1″ of water and place it in the oven as it preheats. never used for non-edibles)ġ 7″ layer prickly pear and passionfruit jelly (recipe below)ģ mini Mexican guavas, poached (recipe below)Ģ5g (1/4 cup) almond flour, finely groundġ. Don’t cut up the fruit to garnish the tart until shortly before serving (see assembly).īroad food safe paint brush (i.e. Timing notes: The jelly needs a couple of hours to set, and the candied roses should dry for 24 hours. I chose to layer the fruit over an almond flan base topped with a cactus pear jelly.Īlmond Flan Tart with Cactus Pear Passionfruit Jelly and Mexican Fruits I made a list of fruits found in Frida’s paintings and headed to my local farmer’s market to stock up. I feel like there’s nothing better than a tart to display beautiful fruits. First and foremost I came away inspired by Frida’s art. I chose to focus on Frida’s still life paintings, specifically those with massive spreads of Mexican fruit on display. I enjoyed it for what it was: a very stylized retelling of her life story. I have incredible admiration for the amount of feeling she’s able to evoke with her brush.įrida as a film was a fun watch with a lot of interesting visual segments. ![]() Here’s the short version: her paintings are raw and evocative, to the point where looking at them for too long is emotionally draining for me. I run the risk of getting really long-winded if I begin discussing why I love Kahlo’s work. The opportunity to throw myself into learning more about her was one I couldn’t pass up. I’m a fan of Frida Kahlo’s work, and I knew a fair amount about her life already. Honestly, I was very excited when I saw this theme. Check out the announcement post at the host blog, Eliot’s Eats! The movie of the month for September was Frida, starring Salma Hayek. It was created by my buddy Heather over at All Roads Lead to the Kitchen, which makes it extra shameful that it took me this long to join the fun! This month is my first time participating in Food ‘n’ Flix, a club of bloggers that chooses a movie each month and then cooks around it. ![]()
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