On Friday of this Week Our Film SlowBerry will show at the New York Food Film Festival.
We sent over our recipe for the SlowBerry Tarts created by Annemarie to the New York Food Film Festival, where they will make them for guests of the film to eat on the night.
SlowBerry / BlackBerry and Almond Tartlets Makes 4 Ingredients Pastry
250g (10oz) Butter
100g (4oz) Caster Sugar 2 Eggs
350g (14oz) Plain Flour Frangipane
100g (4oz) Butter
100g (4oz) Caster Sugar
2 Eggs
100g (4oz) Ground Almonds 300g (12oz) Blackberries 150g (6oz) Blackberry Jam 50(2oz) Flaked Almonds 1. Pre heat the oven to 170 degrees C / Gas mark 3 Make the sweet pastry by beating together the butter and sugar until smooth, then adding the eggs.
Mix until combined and add the flour. Knead the pastry until smooth, then place in a bowl, cover and refrigerate for 30 minutes . 2. To make the Frangipane, beat the butter and sugar together until smooth then add the eggs and mix well.
Add the ground almonds and beat until smooth. 3. To assemble the tart, remove the pastry from the fridge and roll out on a floured surface, big enough to cover the base and sides of a 10 inch cake tin or 4x3 inch cake tins.
trim any loose edges. 4. Spread the Blackberry jam evenly across the bottom of the pastry, then spread the frangipane on top. Finally scatter the blackberries on top and sprinkle over with the flaked almonds.
Bake in a pre - heated oven for 45 minutes. 5. Serve with Vanilla Creme Anglaise Ingredients:
Makes 800ml / 1.5 Pints 1 pint full fat milk / 500ml 7 egg yokes
150g (6oz) castor Sugar 1 Vanilla pod.
Thanks to Anne Marie Tobin, food stylist, Kyle Tunney assistant DOP , Jade Lynch Frasers, Film Equipment Hire Dublin.
Other Films on the night include : Films: Cocolo Ramen, Choco Thriller, Fork and Beans: Gluten-Free Moon Pie, La Botanique des Amours, Pasta with ratatouille, Ravioli Perfection, Rosemary Gin Smash, Slowberry, The Cut.
