February 27, 2010 § 1 Comment

I love to bake with seasonal fruit, I suppose that is why I have been making so many tarts and simple buckle cakes. I do  use chocolate and nuts as the basis of some of my cakes and tarts,  but it is summer and there is so much beautiful fruit to celebrate. All I feel I need is a fresh fig , a handful of blueberries or a strip of rhubarb and I have a  hero, no need for food colouring or fancy cake decorating  techniques just a reliable cake batter or tart shell to fill or top and I am all done.

Fruit curds are another favorite, I have been lucky; the little lime tree I planted three years ago has given me such a huge crop of limes that I have been making a very popular lime and white chocolate tart. I just didn’t expect it would sell so fast. What will I do when I finally work through the crop? Lemon and white chocolate, or leave the tart in the season it belongs, and try a lemon and dark chocolate combination?


§ One Response to Fruit

  • kerry mcdonald says:

    Hi Alice
    Do you think dark chocolate, lemon and rose or orange blossom water may work?

    I recently had black tea with rosewater and French vanilla (Dilmah_ is lovely.


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