With such an abundance of stone fruit and berries during the summer months it’s easy to have leftovers that have over ripened. This simple fruit tart has been my go-to recipe for many years. It is passed down to me from my aunt who is an amazing cook. She’s in her 80’s now, but growing up we would to go to her house for different occasions and she made the trendiest food, before trendy and food were even used in the same sentence.
This is a very basic batter to which you can add any mixture of fruit that you have lying around. This time I happened to have leftover peaches that I sprinkled on top before baking. Give it a light dusting of powdered sugar, and you can serve this simple tart anytime of the day. Preheat your oven to 350F, or 176C and grease a 12×12 round dish or 9×9 rectangular dish. The smaller the dish, the taller the tart will be.
- 400 grams sugar
- 400 grams all purpose flour
- 200 ml vegetable oil
- zest from one lemon
- 4 eggs, yolks and white separated
- 2 tbsp cold water
- 8 tbsp hot water
- 2 cups your choice fruit (leave whole if berries, cut small if other fruit)
Place the egg whites in a large bowl and beat on high until lightly foamy (you don’t want peaks forming just a light foam.) Into the egg white foam add one after the other while gently mixing in between, the sugar, the egg yolks one at a time, the cold water, the hot water, the oil, lemon zest and finally the flour.
Mix these gently until just well incorporated and pour the batter into your baking dish. Evenly sprinkle the fruit on top and bake about 30 minutes, or until lightly brown on top, and when toothpick is inserted in the middle it comes out clean. Remove from oven and cool on a cooling rack before serving. Enjoy!
Start by giving your rice a good rinse, about 3-4 times until water is somewhat clear. That’s to clean rice first of all and rinse some of the starch off. Drain water from the rice and place in a 4-5 QT pot. To the rice add the remaining ingredients in no particular order, and given them a good whisking.
Those chunks on top is the coconut meat that rises to the top of the coconut water when it’s inside the can. Don’t worry, it will all melt and blend beautifully by the end. Now is a good time to grab a spoon and tasted the milk to see if you would like it sweeter, more lemony etc…Set your pot on medium to low heat, again whisking briefly. Don’t go too far now, because milk does spilith over quite quickly. When the milk starts getting a little foamy, and the beginning of a low simmer is happening, turn your heat down to the LOWEST setting you have, I’m talking barely a flame in sight. Let this simmer, whisking occasionally for approx 60 minutes. Remove from heat and let cool. Rice pudding will thicken as it cools. Enjoy!
