Thursday, September 12, 2013

Tarte aux Nectarines et Amandes / Nectarines and Almond Tart

Something bad happened in SO's school. It's a really crazy story! Apparently, a man who lives in front of the school went out of his apartment, extremely annoyed by the children's noise, arrogantly yelled at the teacher and threatened to harm the children! I told ya, it's a crazy story! The parents were really worried and so were we. So many stories came out and trust me, it's enough to give me chills! I wasn't sure if I would let SO go to school this afternoon until the situation resolved itself, but the teacher assured us that she wouldn't let the children go out of the rooms. Still, a lot of mothers let their children stay at home. I was fuming mad. I don't know how I stopped myself from going to the man and scratch his eyes out! When you rent a house/apartment that's right in front of a school, then inspect noise from the children, especially when they are playing in the courtyard. It's really infuriating. The police got involved, the town's mayor as well and for now, it seems like the situation has been stabilized. I hope it stays that way because it's really scary stuff to deal with. I never ever want to question my child's security in school. I can't help but think of all the horrible events we see on television!

I've started to collect food magazines again. My collection started back in the Philippines and I am the proud owner of a good stash of them. I've bought about a dozen so far here in France and there are already a couple of recipes I cannot wait to try!

Summer is coming to an end and so are its seasonal fruits. I am a big fan of summer fruits like Nectarines and Peaches. Unfortunately, I think this is going to to be my last chance to eat some for this year.

Prepare 6 nectarines and cut in slices. Transfer to a bowl, add 50 grams of sugar, and mix together.
Preheat the oven to 180 degrees Celsius.

In another bowl, add 50 grams of soft butter, 40 grams of brown sugar, 1 egg, 20 grams of flour, and 50 grams of almond powder. Mix well together until you achieve a homogeneous mixture. This is the Creme d'Amande.

Roll out a pastry crust (I used a store-bought Pate Sablee pur beurre) on a baking dish. Poke with a fork several times.

Spread the Creme d'Amande all over the crust.

Transfer the nectarine slices to the crust. Arrange and place them skin side down.

Bake for 35 minutes.

Serve warm and enjoy!!! :) 


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