Today it was time for me to get ready for the upcoming onslaught of guests. I focused on preparing the breakfast sweets. To do this in advance, I made a huge batch of Pate Brisèe, using two pounds of flour 00, a pound of butter and a couple of tablespoons of granulated sugar. This gave me 12 small rounds of pastry dough, which I froze. I can take one at a time out of the freezer the night before, put it in the fridge, and roll it out and prepare fruit tarts daily. The rounds are big enough to make a tart for two people -- which is how I am serving them this season.
I made one for our dessert tonight, using an thinly sliced apricot and peach preserves that were a gift from my neighbor.
mmmm.....
4 comments:
What a good way to get organized and ready for preparing those breakfast treats! Glad you're having a full house!
Looks delicious! I like to get organized ahead of time myself. I have recently discovered a crostata crust I can simply press in rather than rolling it and I am not a convert.
Now I'll just have to plan a trip to Italy and stay with you so I can eat all that lovely food. My dh and I have been to the south of Italy several times and loved it there. I know the north is different, so we'll have to try that out.
And grazie mille for visiting my site, too. It was nice hearing from you!
Miss Footloose
www.lifeintheexpatlane.blogspot.com
Linda, iceteaforme, sent me your blog when we arrived home. Now I can keep up with your renovations on your B&B and all the other good things you are doing. I am going to try this tart. We have peaches & Apricots ready to use. It was a joy meeting you both. Hope we make it back to stay in your lovely place.
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