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Frozen fruit tart recipes12/19/2023 ![]() ![]() ![]() This was a variation on one recipe that I've been going back to time and again, from How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking by Nigella Lawson (Hyperion, 2001) (US edition). In reality, we almost always find ourselves with a stock of apples throughout the winter, so I do use them every now and then, cooking some into hot cereal or baking cakes and tarts.Īnd here are apple tarts that I managed to make in these last few winters.Īpple tarts with dried figs and apricots. And the kind of apples you can get for the most part of the year simply aren't up to scratch by me. Truth be told, the apple isn't my most favorite fruit in the first place, and I am extremely picky about apples I know exactly what I want with them - crisp, firm, and juicy. By mid December, the only decent apple you can get is Fujis, and come January that's the only apple you can get, decent or not. Apple tarts for days, I thought.Īs it turned out, that wasn't the case. ![]() I thought that'd be inevitable apples, after all, are the only fruit you can actually find at our local green markets (those that are open, that is) from around December through March or even April. I wrapped up my autumn tart post with apple tarts, and said you'd find a lot of them in the then-yet-to-come winter post as well. Now if you are ready, let us all go back to the end of November, when our fleeting spell of autumn leaves was over and the mountains turned all into brown.Īs a shower left the place covered in fog. So in a sense, what follows is not so much a collection of tarts I made with winter fruits as that of tarts I made with fruits in winter, if you know what I mean. picked in late autumn and stashed away for long-term storage) or else come from somewhere warm, where things grow and ripen even in the middle of the winter. Due to the fact that there are very few fresh fruits that are seasonal in this cold countryside where green markets are all but half asleep, if not completely closed down, until it becomes warm, the kind of fruits you get to use are often those with a long shelf-life (i.e. Lots of them, all made with fresh fruits of the season: winter. So I skip that introductory part here, and get straight to the point: tarts. In the case of that post in question, was autumn), and how I found itįascinating to try different types of tarts and ingredients as I baked my way through over the period of a few years. Of all sort using all those gorgeous fresh fruits of the season (which, How I threw myself into the world of making tarts (and tartlets) Would know how I went on and on and on about my love and appreciation ofįresh produce, particularly fruits, that are available here in Nagano, If you happen to have read my last post even if only for the first few paragraphs, you Time, I will attempt to defend this not entirely well-timed piece ofīlogging with that time-honored dictum, namely: "better late than Winter in our neck of the woods (literally) here in Nagano, and I feelĪmply justified to do a post about winter foods at this point of the Of the end of February / beginning of March, it is decidedly still so why not add some color and a little whimsy to your treats. ![]()
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