Peach, Vanilla and Maple Gallette

Peach, Vanilla and Maple Gallette Serves: 8 Galette is the French term for a free-form tart. These rustic, simple tarts are easy-to-make. Just lay out the pastry, top with the fillings, and fold the pastry edges over. Voila! This Peach, Vanilla and Maple Galette is just gorgeous with our Carême Wholemeal Spelt Butter Puff Pastry. Enjoy! INGREDIENTS 375g…

Pastry Bianco Pizzas

Pastry Bianco Pizzas Serves: 24 pastry triangles INGREDIENTS 445g pack Carême sour cream shortcrust pastry, thawed 1 tablespoon olive oil 2 brown onions, peeled and sliced 1 teaspoon dark brown sugar 2 teaspoons balsamic vinegar sea salt and freshly ground black pepper 1 fresh fig, thinly sliced 60g gorgonzola, crumbled 10g, baby rocket leaves 75g Garlic…

Freeform Peach Tart

Freeform Peach Tart Serves: 6 – 8 INGREDIENTS 435g pack Carême vanilla bean shortcrust pastry, thawed (also works with the sour cream shortcrust pastry) 50g quark or ricotta (BD Farm Paris Creek Quark is available in most supermarkets) ½ cup ground almonds 2 teaspoons cornflour 2 teaspoons, chopped basil ½ teaspoon finely grated lemon zest 2…

Fruit Frangipane Tarts

Fruit Frangipane Tarts Serves: 6 INGREDIENTS 1 x 435g Carême sweet vanilla bean shortcrust pastry, defrosted 50g unsalted butter, softened 75g caster sugar 2 teaspoons honey 1 egg, lightly beaten 2 teaspoons brandy 15g cornflour 75g almond or hazelnut meal 110g fresh seasonal fruit, de-seeded and sliced (eg. peaches, plums, nectarines, apricots, cherries, figs, apples, pears,…