Please scroll down for english version
preuzeto iz Jamie Oliver's 30-minute meals
potrebno je:
brašno za posipanje
250 gr lisnatog testa
mleveni cimet
1 jaje
1 pomorandža
1 kašičica vaniline arome
125 gr slatke pavlake ( u receptu orginalno ide créme fraîche ali ovo se pokazalo kao odlična zamena )
1 jaje
5 kašika šećera
Lisnato testo testo rastanjite i pospite cimetom. Urolajte i isecite na 6 jednakih delova. Pritisnite svaki komad rukom da dobijete disk. Kalup za mafine obložite papirnim korpicama. Svaki disk od lisnatog testa uz pomoć palčeva u modlicama rastanjite da dobiju oblik korpice. Stavite da se peku u zagrejanoj rerni na 180°C 8-10 minuta. Izvadite iz rerne i uz pomoć kašičice pritisnite testo u sredisnjem delu lisnatih korpica na dole da napravite mesto za fil.
Napravite fil. Jaje i 1 kašiku šećera umutite pa dodajte naribanu pomorandžinu koricu, aromu od vanile i na kraju pavlaku. Kratko sve promešajte da se sjedini. Fil sipajte u korpice i vratite u rernu na još 8- 10 minuta dok se fil ne stegne. Izvadite iz rerne i napravite karamel.
Sok od pomorandže stavite u manju šerpicu da debljim dnom i dodajte 4 kašike šečera. Mešajtena jakoj vatri dok se sećer ne otopi i ne dobijete karamel. Ja lično više volim da ga ukuvam do gustog sirupa. Rasporedite sirup /karamet ravnomerno po svim tartovima.
Pustite da se prohlade i uživajte!
Portuguese tarts
Adopted from Jamie Oliver's 30-minute meals
TARTS (MAKES 6)
- Plain flour, for dusting
- 250 g pack of prerolled puff pastry
- Ground cinnamon
- 125g (4½oz) créme fraîche
- 1tsp vanilla paste or vanilla extract
- 5tbsp golden caster sugar
- 1 egg
- 1 orange
Dust a surface with flour.
Unroll the pastry, sprinkle over a
few pinches of ground cinnamon, then roll the pastry into a
Swiss-roll shape and cut into 6 rounds.
Put these into 6 of the holes in a muffin tin, and use your thumbs to mould the pastry into the holes, so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for 8 to 10 minutes, or until lightly golden.
Spoon the créme fraîche into a small bowl. Add the egg, vanilla paste or extract, 1tbsp golden caster sugar and the zest of 1 orange. Mix well.
Take the muffin tin out of the oven, and use a teaspoon to press the puffed-up pastry back to the sides and make room for the filling. Spoon the créme fraîche mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.
Put a small saucepan on a high heat.
Squeeze in the juice from the zested orange and add 4tbsp golden caster
sugar. Stir and keep a good eye on it, but remember caramel can burn
badly so don't touch or taste.
Put these into 6 of the holes in a muffin tin, and use your thumbs to mould the pastry into the holes, so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for 8 to 10 minutes, or until lightly golden.
Spoon the créme fraîche into a small bowl. Add the egg, vanilla paste or extract, 1tbsp golden caster sugar and the zest of 1 orange. Mix well.
Take the muffin tin out of the oven, and use a teaspoon to press the puffed-up pastry back to the sides and make room for the filling. Spoon the créme fraîche mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.
Pour caramel over each tart (they'll still be wobbly). Put aside to set.
