FRENCH MONTH: Camembert en Croute with Fig Paste and Tarte au citron

INGREDIENTS

• 1 sheet of puff pastry

• 100g South Cape Fig or Quince Paste

• 1 x 250g wheel Tasmanian Heritage Camembert cheese, chilled

• 1 egg yolk lightly beaten with 1 teaspoon milk

• 1 tablespoon flaked almonds

• 200g red grapes, cut into small bunches and frozen

METHOD

1. Place pastry sheet onto a baking paper lined tray and place slices of fig paste in the centre roughly the size of the Camembert.

2. Place the Camembert on top, enclose in pastry, pinching edges together and place seam-side down on the tray.

3. Brush with egg yolk and sprinkle with almonds. Bake at 200°C for 25-30 minutes or until pastry is puffed and golden brown.

4. Allow to stand at room temperature for at least 1 hour, before serving with frozen grapes.

Note: Camembert En Croûte is an excellent party hors d’oeuvre to serve with drinks or in place of dessert with a sweet dessert wine.

Dinner Recipe, Camembert en Croute, a cheesy french dinner pastry. From

http://www.cheesematters.com.au/aliveAndCooking.aspx?ID=1834

Tarte au citron (Lemon tart)

INGREDIENTS

Pastry:

• 1 1/4 cups all-purpose flour

• 2 tablespoons granulated sugar

• 1/2 teaspoon salt

• 7 tablespoons cold butter

• 3 tablespoons cold water

• Lemon Filling:

• 8 tablespoons butter

• 1/4 cup crème fraiche or sour cream

• 2 eggs

• 3 egg yolks

• 2/3 cup fresh lemon juice

• 2/3 cup granulated sugar

• 4 teaspoons lemon zest

PREPARATION

1. In a small bowl, mix together the flour, sugar, and salt. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle the cold water onto the mixture and toss gently a few times, just until it forms a ball that holds together.

2. Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.

3. Preheat an oven to 375F. Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan. Fit the circle into the bottom and up the sides of the pan. Line the line the dough with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and bake the shell for an additional 5 minutes. Set aside the pastry shell, still in the tart pan, to cool.

4. In a double boiler or a medium size saucepan set a large pan of simmering water, stir together 8 tablespoons butter and the crème fraiche. Once this mixture is thoroughly combined, set it aside.

5. In a separate pan set over the double boiler, whisk together the eggs, egg yolks, and sugar. Stir the lemon juice into the mixture and cook, stirring constantly for 3 minutes. Add the lemon zest and butter-crème fraiche mixture to the eggs and cook, stirring constantly for 3 minutes.

6. Pour the lemon filling into the prepared pastry and bake it for 25 to 30 minutes, until it turns golden brown and the filling is set.

7. Allow the tart to cool in the pan on a wire rack for 15 minutes.

8. Serve at room temperature, or chill in the refrigerator before serving.

Notes: This lemon tart recipe makes 8 to 10 servings.

Lemon Tart recpie from http://frenchfood.about.com/od/desserts/r/lemontart.htm

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