Food

Babka is a sweet Polish yeast bread, similar to Italian panettone

Delicious Desserts

Strawberry & Lemon Curd Tart with a Lemon Drizzle

Ingredients (Serves 8)

1 pack sweet shortcrust pastry (pâte sucrée) 500g mascarpone 3tbsp lemon curd (Citrons de Corse) ½ tsp vanilla extract 1tbsp icing sugar 300g strawberries, halved – pile on more if you like! 3tbsp caster sugar ½ lemon, zest only

Method

1. Heat the oven to 190ºC/170ºC fan/gas 5. 2. Line a 28cm flan tin with the pastry, chill in the fridge for 30 mins before baking blind until crisp and browned. Leave to one side to cool while preparing the filling. 3. Mix together the mascarpone, lemon curd, vanilla extract and icing sugar until smooth. 4. Pile into the cooled pastry case and top with the halved strawberries. 5. Meanwhile, make a lemon syrup. Place the caster sugar and 2 tbsp of water into a small saucepan over a low heat. Allow the sugar to dissolve, then increase the heat and boil for 3 minutes. Remove from the heat; add the lemon zest and leave to cool completely. 6. Drizzle the lemon syrup over the tart (and try not to eat it all by yourself!).

By Belinda Prince

Belinda, the ‘Accidental Chatelaine’ loves to cook at any opportunity and is delighted to be able to share that love with you

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Rhubard Almost Tarte Tatin !

Ingredients

175g plain flour (farine de blé) 50g ground almonds 100g unsalted butter 25g caster sugar 2 egg yolks* beaten with a little cold water 8 sticks of rhubarb 1 orange, zested & juiced 3tbsp brown sugar (cassonade) 50g butter

Method

1. Sift the flour into a large bowl, add the diced butter and using a pastry blender or your fingertips, work it into the flour until the mixture resembles breadcrumbs. Stir in the ground almonds and sugar. Make a “well” in the centre and pour in the egg yolks and water mixture. Draw the flour mix into the egg with a knife and form into a rough dough. Knead lightly and wrap in cling film and chill for about 30 mins. 2. Meanwhile, using a rectangular or round oven dish or tray, lay the washed rhubarb stems alongside each other, trimming as necessary. 3. Sprinkle on the sugar, dot with butter, add the zest and orange juice, cover with foil and bake in the oven at 200ºC/180ºC fan for 20 mins. 4. Roll out the dough on a cold floured surface and lay it over the rhubarb, like a “blanket”. Return to the oven and cook for a further 25 minutes or until the pastry is crisp. Remove from the oven and allow to cool for a few minutes before carefully turning it out on to a serving dish or plate. Serve with cream, crème fraîche or ice cream.

* Make meringues with the spare egg whites

Cherry Almond Tart

Ingredients (Serves 8)

1 pack shortcrust pastry (pâte brisée) 85g softened butter 175g caster sugar 175g ground almonds 2 eggs, beaten Few drops almond extract 250g fresh cherries, stoned and halved Icing sugar for dusting

Château Mareuil History, Beauty, Tradition…

Luxury Holidays with Private Pool - Come and visit our Chambres d’Hôtes - Parties, Celebrations & medieval château Weddings - Wine Tasting & Private Dining Château Brocante Shop NEW opening in Spring 2021 (if possible!)

Belinda and Lee Prince - www.chateaumareuil.com Château Mareuil, Mareuil, 86290 Brigueil-le-Chantre

Rhubard & Strawberry Galette

Ingredients

165g plain flour (farine de blé) ¼tsp salt 1 ½tsp sugar (sucre en poudre) 115g cold unsalted butter, cut into pieces 60g plain yogurt 3-4tbsp cold water 750g rhubarb & strawberries, chopped Pinch of salt Juice of half a lemon or lime (optional) 50g sugar (sucre en poudre) 1tbsp cornflour To finish 1 egg, beaten with 1 teaspoon water (optional) Cassonade sugar for sprinkling

Method

1. Combine the flour, sugar, and salt in a large bowl. Sprinkle in the butter and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas. Sprinkle the yoghurt and 3 tablespoons water over the mixture and stir it together to combine; it should form large clumps; add the last tablespoon water if it does not. Use your hands to bring it together into a single mass of dough. Transfer the dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chill it in the fridge until firm, 1 to 2 hours or up to 4 days. 2. Combine the fruit, salt, citrus juice (if using), sugar, and cornflour in a medium bowl and set aside. 3. Heat the oven to 200°C/180ºC fan. 4. Flatten the parchment paper that you wrapped your dough in on a large baking sheet. On a floured worktop, roll the dough out into a large roundish shape, about 35cm across. Gently transfer it to the parchment paper in the pan. Spoon the fruit filling and any juices that have collected into the middle, leaving a 5-7cm border uncovered. Fold this border over the fruit, pleating the edge to make it fit. The centre will be left open. 5. For a darker, glossier crust, beat the egg with 1 teaspoon of water and brush it over the pastry crust. Sprinkle it all over with some Demerara or cassonade sugar. 6. Bake the galette for 30 to 35 minutes, or until golden all over and the fruit is bubbling and juicy. Cool for at least 20 minutes on a wire rack. Serve warm or at room temperature with cream, crème fraîche or ice cream.

Method (Cherry Almond Tart)

1. Line a 28cm flan tin with the pastry, chill in the fridge for 30 mins before baking blind until lightly browned (not fully cooked). Leave to one side to cool while preparing the filling. 2. Heat the oven to 190ºC/170ºC fan/gas 5. 3. Beat together the butter and sugar until it’s light and fluffy (about 1 min), stir in the almonds, egg and almond extract. 4. Stir in half the cherries and spoon into the cooled pastry case. Smooth the top and scatter over the remaining cherries, pressing them lightly into the mixture. 5. Bake for 45-50 mins until the pastry is crisp and golden and the filling is golden and firm to the touch. 6. Cool the tart in the tin, remove carefully and lift on to a serving plate. Dust lightly with sifted icing sugar, serve warm or at room temperature with cream, crème fraîche or ice cream.