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@jesavels: Mumu 4092 Retro 2 Way Leather Bag #bag #bagforwomen #slingbag #shoulderbag #dumplingbag #leatherbag

jesavels🎐
jesavels🎐
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Region: PH
Tuesday 03 June 2025 03:27:39 GMT
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alminnjoy
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2025-11-16 13:15:50
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Tuscan Plum Tart - Darina Allen Recipe 🌸 175g (6oz/3/4 cup) sugar 110ml (4fl oz/1/2 cup) water  450g (1lb) plums or apricots  150g (5oz/1 1/4 sticks) soft butter 150g (5oz/generous 1/2 cup) sugar 3 eggs, free-range and organic 200g (7oz/1 3/4 cups) self-raising flour  1 x 25.5cm (10 inch) sauté pan or a cast iron frying pan   Preheat oven to 160°C / 325°F / Gas Mark 3.   Put the sugar and water into the pan.  Stir over a medium heat until the sugar dissolves, then cook without stirring until the sugar caramelizes to golden brown (if the caramel is not dark enough the tart will be too sweet).   Meanwhile halve and stone the plums, arrange cut side down in a single layer over the caramel.   Put the butter, sugar and flour into the bowl of a food processor.   Whizz for a second or two, add the eggs and stop as soon as the mixture comes together.   Spoon over the plums, spread gently in as even a layer as possible.   Bake in the preheated oven for approximately one hour.   The centre should be firm to the touch and the edges slightly shrunk from the sides of the pan.   Allow to rest in the pan for 4-5 minutes before turning out.   Serve with crème fraiche or softly whipped cream.
Tuscan Plum Tart - Darina Allen Recipe 🌸 175g (6oz/3/4 cup) sugar 110ml (4fl oz/1/2 cup) water  450g (1lb) plums or apricots  150g (5oz/1 1/4 sticks) soft butter 150g (5oz/generous 1/2 cup) sugar 3 eggs, free-range and organic 200g (7oz/1 3/4 cups) self-raising flour  1 x 25.5cm (10 inch) sauté pan or a cast iron frying pan   Preheat oven to 160°C / 325°F / Gas Mark 3.   Put the sugar and water into the pan.  Stir over a medium heat until the sugar dissolves, then cook without stirring until the sugar caramelizes to golden brown (if the caramel is not dark enough the tart will be too sweet).   Meanwhile halve and stone the plums, arrange cut side down in a single layer over the caramel.   Put the butter, sugar and flour into the bowl of a food processor.   Whizz for a second or two, add the eggs and stop as soon as the mixture comes together.   Spoon over the plums, spread gently in as even a layer as possible.   Bake in the preheated oven for approximately one hour.   The centre should be firm to the touch and the edges slightly shrunk from the sides of the pan.   Allow to rest in the pan for 4-5 minutes before turning out.   Serve with crème fraiche or softly whipped cream.

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