Christmas is coming! That means all baking should be accompanied by non-stop Christmas tunes. If traditional carols are your thing, then try http://www.christmascarolsradio.org/ or for cheesy Christmas pop, it’s got to be http://www.christmasfm.com/
It also means that the shops are stocking JusRol ready-made sweet shortcrust pastry for making mince pies. And I will get on to making mince pies soon. But currently I’m panic-buying sweet shortcrust pastry and putting it in the chest freezer. Making dairy free pastry is a bit of a pain (because dairy free marg is too low fat), so to have ready-made dairy free stuff is great. But it’s only available at Christmas, hence the stockpiling.
It gave me the chance to make a pie I’ve been meaning to make for ages: Lorraine’s Pear, Almond and Amaretto tart, recipe here. I even bought a rectangular tart tin for it! (though I plan to use it for other tarts too!) It’s a very easy recipe – put pastry in tin, fill with the frangipane sponge mix (no blind baking needed, hooray!), top with pears (tinned). So simple.
Delicious served with the ginger marscapone cream.
It’s thanksgiving tomorrow, so this week I made pumpkin pie from this recipe over on bbcgoodfood. I used a tin of pumpkin puree from the World Foods aisle in Tesco instead of fresh pumpkin. It’s a great, simple recipe.