La Table by Celine invites readers to bring appealing, whimsical food art to life in their own kitchens.
"Each dish is inspired by happy and carefree moments in nature such as making necklaces from daisy flowers, collecting seashells on the beach, and picking cherries in the summer. I wanted to bring those moments to life through food," says popular food stylist and blogger, Celine Rousseau.
As apricot season is well and truly upon us, we look at a recipe for fruit tarts that both look and taste beautiful.
1. In a large bowl, mix the flour, sugar, and salt. Add the cold, cubed butter. Using your finger tips, rub the butter into the flour until it resembles coarse breadcrumbs. Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Divide the dough in half, shape each half into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.
2. Preheat the oven to 200°C. For the filling, in a small bowl, mix the sugar, cornstarch, and optional ground cinnamon. Add 1 tablespoon of the mixture to the sliced black- berries and the rest to the sliced apricots. Toss well to ensure the fruit is evenly coated.
3. Roll out one of the pie crust disks on a lightly floured surface to a circle of about 20cm in diameter.
4. Leaving about 2cm of border around the edges, arrange the blackberries in the centre and the sliced apricots around them to mimic a sunflower. Fold the edges of the pie crust over the filling, pleating as necessary to create a neat circle. Dot the filling with butter. Whisk the egg with 1 tablespoon of water to create an egg wash and brush the exposed crust with it.
5. Repeat the process with the second galette. Bake for approximately 30 minutes, or until the crust is golden and the filling is bubbly. Let the galette cool before serving.
