ON THE FIRST DAY OF CHRISTMAS…
PEAR, RICOTTA AND SAFFRON SABLÉ
“Freeze the pastry and defrost overnight in the fridge when you’re ready to bake. If you like, use readymade puff pastry.”
Serves 6 EASY
GREAT VALUE
Preparation: 20 minutes, plus 30 minutes’ chilling time Baking: 25 minutes
For the sablé:
free-range egg yolk 1
saffron ½ t
cake flour 150 g
cold butter 75 g, diced
icing sugar 50 g
ground cardamom 1 t Woolworths Ayrshire ricotta 250 g
pears 4, very thinly sliced
maple syrup 3 T
1 Preheat the oven to 180°C. To make the sablé, mix the egg yolk with the saffron and set aside. 2 Place the flour and butter in a bowl and rub in the butter using your fingertips. Add the icing sugar and cardamom and mix through. 3 Add the egg mixture and gently combine until a ball of dough forms. Shape into a circle, wrap in clingwrap and chill for 30 minutes. 4 Roll out the pastry to a thickness of 5 mm and cut into your desired shape. Blind bake for 10 minutes. Spoon the ricotta onto the pastry and layer the pears over it. Drizzle with maple syrup, then bake for a further 15 minutes.
CHOCOLATE SMUDGES/ TURTLE BROWNIES
“These are a childhood favourite. Cut into squares, wrap in baking paper and tie with string. They can be made a week ahead and stored in the fridge. Add Marie biscuits, Tennis biscuits and even chopped nuts.”
Makes 8 EASY
GREAT VALUE
Preparation: 20 minutes Cooking: 5 minutes
250 g, melted 500 g 80 g 200 g, crushed
