RECIPE FROM FOODFULLSTOP.COM - THE BEST QUALITY FOOD & DRINK, DIRECT FROM THE PRODUCER.

RECIPE FROM FOODFULLSTOP.COM - THE BEST QUALITY FOOD & DRINK, DIRECT FROM THE PRODUCER

Chez Panisse Hazelnut Tart With Victoria Plum Jam

This tart is best served in thin wedges with tea. Makes one 11 inch tart.

Ingredients

10 tbsp unsalted butter, room temperature
3/4 cup brown sugar, firmly packed
2 egg yolks
1/2 tsp salt
1 tsp vanilla extract
1.5 cups unbleached all-purpose flour
2 cups hazelnuts, pulverised
2 cups Victoria Plum Jam
Icing sugar for dusting

Method

Cream together the butter and brown sugar in a medium-size mixing bowl. Add the egg yolks and beat until thoroughly combined. Stir in the salt and vanilla extract. Add the flour and nuts, mixing just until incorporated. Divide the dough into 2 equal pieces. Press one piece into a 4 inch disc and refrigerate.

Preheat the oven to 180°C.
Press the other piece of dough into an 11 inch fluted tart shell, using the heel of your hand. The bottom and sides of the shell should be covered with an even layer of dough a little less than 1/4 inch thick; pinch off any excess. Let the shell chill in the freezer for 10 minutes, then bake in the centre rack of the oven for about 20 minutes or until golden. Remove the shell from the oven and spread evenly with Victoria Plum Jam.

Place the refrigerated disc of dough on a lightly floured piece of parchment paper. Dust the top lightly with flour and roll the disc into a 12 inch circle, a little less than 1/4 inch thick. Cut the circle into 1/2 inch wide strips. Arrange half the strips on top of the tart, about 1/2 inch apart. Arrange the rest of the strips crisscross over the others, making a lattice. Trim off the overhanging strips at the rim of the tart shell. With the dough scraps make a thin layer of dough around the edge of the tart to cover the pre-baked rim. Bake for half and hour or until golden. Allow the tart to cool completely before dusting with icing sugar. Serve, sliced in wedges.

Ingredients to buy

ProductPrice  
Victoria Plum Jam 300ml Victoria Plum Jam
More information...
 £ 4.60    Buy

 
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...cooking term
Venison is very good for your health. High in protein, like beef, but much lower in fat. It is also full of vitamin B, iron, phosphorous, zinc and selenium. (If you know what all those are).

Cooking wise, you can treat it like beef, the less exercised muscles can be cooked quickly and served pink. The shoulder suits a slow, gentle braise. The younger the deer, the more tender the meat will be. However, don't disregard an older beast, for once marinated and cooked slowly, it will taste delicious.

The gamey flavour goes well with sweet flavours, such as the sherry in the Pedro Ximinez recipe, otherwise, redcurrant jelly or port are excellent, as are rosemary and juniper, sweet carrots or squash.

In Britain we have several types of deer, the most common being Red deer, Fallow and Roe, but you can also find Sika and Muntjac. They are all very different and very delicious.