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Old Tart
Dough:
100 grams flour
50 grams butter
0,5 deciliter water
a pinch of salt
Filling:
200 grams mascarpone (or quark*)
150 grams honey (fluid)
2 beaten eggs
cinnamon
chopped walnuts, almonds, raisins and/or figs*
Mix the dough, knead it thoroughly and use a rolling pin to flatten it. Cover a greased up low baking tin with the dough. (You can also use 4 - 5 sheets of puff pastry)
Mix the mascarpone, honey and cinnamon with the eggs and other ingredients (your choice of nuts, etc). Put the filling on top of the dough and put in pre-heated oven for 45 minutes on 200oC until it's light brown. Eat luke warm or cold.
( Lets pretend it's goldenbrown all over, mkay? )
*I made it without figs and couldn't find mascarpone. I suspect it will have a stronger taste with both of those ingredients. For my first try at baking, the result was not too bad;) I'm going to try again without the almonds, and maybe a bit more cinnamon. (I wish they'd been more specific)
Please let me know if the translations of ingredients or instructions are confusing. These are not words I use on a daily basis;) Recipe from ancient Rome, apparently.
Dough:
100 grams flour
50 grams butter
0,5 deciliter water
a pinch of salt
Filling:
200 grams mascarpone (or quark*)
150 grams honey (fluid)
2 beaten eggs
cinnamon
chopped walnuts, almonds, raisins and/or figs*
Mix the dough, knead it thoroughly and use a rolling pin to flatten it. Cover a greased up low baking tin with the dough. (You can also use 4 - 5 sheets of puff pastry)
Mix the mascarpone, honey and cinnamon with the eggs and other ingredients (your choice of nuts, etc). Put the filling on top of the dough and put in pre-heated oven for 45 minutes on 200oC until it's light brown. Eat luke warm or cold.
( Lets pretend it's goldenbrown all over, mkay? )
*I made it without figs and couldn't find mascarpone. I suspect it will have a stronger taste with both of those ingredients. For my first try at baking, the result was not too bad;) I'm going to try again without the almonds, and maybe a bit more cinnamon. (I wish they'd been more specific)
Please let me know if the translations of ingredients or instructions are confusing. These are not words I use on a daily basis;) Recipe from ancient Rome, apparently.