We have had the immense pleasure of a visit from my eldest sisters daughter and her husband who are on route to London for their big O.E. We have had a fantastic time catching up and as Mike is in London it has been busy but fun working alongside each other to keep the house ticking over...
They have fallen into bed exhausted each night after spending the day chopping wood, collecting champagne from the mayor, making beds, cycling, gardening, supermarket shopping, chatting to guests, folding washing and picking cherries...they are on the edge of getting their jet lag under control and the weather has been settled, hot, sunny and blue so smiles all round. Liliana, of course, is loving every minute in their company....chatting and bubbling away...
We had 2 new couples arrive yesterday...an older couple from North Yorkshire and a younger couple from Sweden...interestingly enough both had links to my stomping ground as a child in NZ...the older couple had a brother who farmed dairy since the 1950's in Rerewhakaitu...the home town of 2 of my closest girlfriends from school... and the younger guy is a Kiwi who makes wine in NZ in the summer and lives in Sweden with his wife and family the rest of the year selling wine...his father taught at Reporoa College recently where I was Head Girl many moons ago...funny how connected we all are to our roots even though we spread far from the base of the tree...
Salmon on the menu for dinner followed by Erica's gorgeous wee Rhubarb Tartlets...she whipped these up with care and confidence and husband Dean busied himself with creating a transfer in the shape of a Champagne glass to shake icing sugar over to finish the tarts in style....guests were delighted...success all round....
Erica's Rhubarb Tartlets
I think that these tartlets are going to be served in may ways in our house this summer...the Rhubarb was perfect but I can also see them with berries, cherries, apples and plums...the pastry is a lovely firm contrast to the soft custard filling...you may want to vary the sugar depending on the fruit you use...
Flaky pastry
2-3 cups finely sliced rhubarb
2 eggs
1/2 cup sugar
1/4 cup cream, sour cream or yoghurt
1. Pre-heat oven to 200 deg.
2. Make pastry and roll out. Line a 23cm pie plate, trim pastry 15mm beyond edge of pie plate and brush with water. Fold inwards and press inwards.
3. Cut rhubarb into 5mm slices and place in shell.
4. Mix the eggs, sugar and cream until smooth and pour over fruit.
5. Bake for 12-15 mins, until golden brown then reduce heat to 180 deg until it is set in the middle and the fruit is tender. NB. Increase the cooking time for a larger tart to 15- 20 mins.
6. Sprinkle with icing sugar....with a transfer if it takes your fancy!
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