What is Impossible With Man

Last year I received a Jamie's 30 Minute Meals cookbook from my daughter. My plan was to attempt to cook the entire whole meal from the book. I am not taking the 30 minute challenge but to go slow and take my time to enjoy the cooking process.

This Chicken Pie recipe is part of the meal taken from the book. In the book, the Chicken Pie is served with French Style Peas, Sweet Carrot Smash and Berries, Shortbread and Chantilly Cream.

The pie was shared by 3 and all of us enjoyed it very much. We like the hearty, smooth and crusty pie and it is really a comforting dish to eat.

Chicken Pie
serves 4
Jamie's 30 Minute Meal

4 x 180g skinless chicken breast (5 skinless, boneless chicken thigh)
a knob of butter
a bunch of spring onions
150g button mushrooms
1 heaped tbsp plain flour, plus extra for dusting
2 teaspoons English mustard (Dijion mustard)
1 heaped tbsp creme fraiche (cooking cream)
300ml organic chicken stock
A few sprigs of fresh thyme
1/3 of a nutmeg, for grating (omitted)
1 sheet of pre-rolled puff pastry
1 egg


Method

• Put the chicken breasts on a plastic board and slice into 1cm strips.
• Put a lug of olive oil and knob of butter into the hot, large, wide pan.
• Add the chicken and cook for 3 minutes or so. 
• Meanwhile, quickly trim the spring onions and wash the mushrooms, then slice together in the food processor (manually)
• Add to the pan with 1 heaped tablespoon of flour and stir. Add 2 teaspoons of mustard, 1 heaped tablespoon of creme fraiche and 300ml of chicken stock and stir well.
• Pick the thyme leaves and stir into the pan with a few fine gratings of nutmeg and a good pinch of salt and pepper(to taste). Leave to simmer
• Lightly dust a clean surface with flour and unroll the sheet of puff pastry. Use a small to lightly criss cross and score it. Take the pan of chicken off the heat. Tip the filling into an ovenproof baking dish slightly smaller than the sheet of pastry (30 x 25cm). Cover the filling with the pastry sheet, tucking it in at the edges. 
• Quickly beat the egg, then brush it over the top of the pie. Put into the oven and cook on the top shelf for around 15 minutes, or until golden and gorgeous.

Note: This Chicken Pie was done in about 25 minutes. A very fast and delicious meal! I will definitely cook this again, with the suggested sides and dessert to complete the meal.

This post is linked to Little Thumbs Up 'Chicken' hosted by Diana of The Domestic Goddess Wannabe, organised by Doreen of My little favourite DIY and Zoe of Bake for Happy Kids.

Jesus replied, "What is impossible with man is possible with God." Luke 18:27

So Do Not Fear

 

  Ta-Da! I baked it!

My friend has left 2 bags of apples with me and after juicing a bag of apples, I was left with some. I also found an unopened bag of Fleur de Sel in my drawer and these leave me with no excuse not to bake along with Zoe, Joyce and Lena again.

Not so perfect caramel sauce. It should be creamier, smoother and darker.

 I love the smell of baked apple pie! Cinnamon and apples, such lovely combination and flavour. It is one of these smells that make a house a home!

Scrumptious! Tart, sweet and salty filling.  Flaky but not crumbly pie crust,

The ingredients and directions are long, but this is easy as a pie to do. I made half of the measurement, with one half of dough kept in freezer. Baked in a 4 inch small tart tin, and used 2 apples for filling.

Salted Caramel Apple Pie
Back In the Day Bakery
9" pie dish

1 cup granulated sugar
1 1/2 tsp fleur de sel
1 1/2 sticks unsalted butter, at room temperature
2 tbsp heavy cream
2 tsp grated lemon zest
4 tbsp fresh  lemon juice
6 large apples, such as Granny Smith, Pink Lady, or combination, cored, peeled, thinly sliced
4 tbsp all purpose flour
1.4 tsp ground cardamom
1/4 tsp ground allspice
1/4 freshly grated nutmeg
1/2 tsp ground cinnamon

8 tbsp turbinado sugar, plus more for sprinkling (demerara sugar)
1 egg, beaten for egg wash
fleur de sel for sprinkling
ice cream for serving (optional)

1 cup cake flour
2 cup unbleached all purpose flour
1 tsp sugar
1 tsp fine sea salt
1 large egg
5 tbsp ice water or more if necessary
1 tsp distilled white vinegar
8 tbsp cold vegetable shortening, cut into cubes
1 stick cold unsalted butter, cut into cubes

Pie Crust

• In a large mixing bowl, whisk together the flours, sugar, and salt;set aside.
• In a large measuring cup or a small bowl, beat the egg with 1/3 cup of the water and the vinegar.
• Add the shortening and butter to the flour and using a pastry blender, cut it in until the butter resembles small peas. Add the egg mixture, gently tossing and mixing with your hands or a fork just until the dough comes together in a ball. If the dough seems too dry, add a little more ice water about 1 tablespoon at a time as necessary.
• Gather the dough together on a lightly floured work surface and divide it evenly into 2 balls. Wrap each half in plastic wrap and flatten with the palm of your hand into a disk. Chill for at least 1 hour. The dough can be stored in the refrigerator for up to 4 days or in the freezeer for up to 2 weeks. (hand rubbing method)

To roll out the dough

• Dust your hands and your rolling pin with flour. On a lightly floured piece of parchment, roll out the chilled dough into a 12 inch round. Roll the dough from the center out, rotating it slightly as you roll to prevent sticking and to keep it round. Dust off any excess flour using a dry pastry brush. Roll the dough onto the rolling pin and place it in the pie dish.
• Carefully arrange the dough to slump inside the dish and press it into the edges. Trim the excess dough with kitchen shears, leaving about a 1 inch overhang. Wrap and place the pie dish in the refrigerator to chill the dough for at least 30 minutes.
• Roll out the remaining disk of dough on parchment and transfer it to a baking sheet. Wrap in plastic wrap and return the dough to the refrigerator to chill for at least 30 minutes.
• When ready to bake, position a rack in the lower third of the oven and preheat the oven to 400F.

To make the caramel

• Combine the granulated sugar, fleur de sel, and 1.2 cup water in a medium saucepan and cook over medium high heat, stirring constantly, until the sugar is dissolved. Wash down any crystals from the sides of the pan with a wet pastry brush. Turn the heat down to medium and cook, without stirring, until the syrup becomes a medium-dark amber caramel, about 15 minutes;you can carefully swirl the pan around to check the colour.
• Carefully remove the pan from the heat and immediately stir in the butter and heavy cream. Be careful of hot steam when the heavy cream is added, and do not worry if the butter starts separate - it will come together once the caramel is cooled.
• Transfer the caramel to the bowl of a stand mixer fitted with the whisk attachment and beat on low speed until the caramel cools and starts to come together. Set aside.

To make the filling

• Put the lemon zest and lemon juice in a large bowl. Add the apples and toss gently.
• In a small mixing bowl, whisk together the flour, cardamom, allspice, nutmeg, cinnamon, and turbinado sugar. Gently toss the apples with this mixture.(cinnamon only)

To assemble the pie

• Place the bottom pie crust in a 9 inch pie pan and prick the bottom of the crust gently all over with a fork. Layer the apple mixture in the crust, making sure there are no gaps between the apples. Pour 1/4 cup of the caramel mixture on top of the apples. Reserve the remaining caramel for serving.
• Place the top piecrust on a work surface and cut 4 to 8 vent holes in the center with a mini cookie cutter in whatever shape you like. Reserve the cutout pieces for decorating the crust. Brush the rim of the bottom piecrust with the egg wash to create a seal. Place the top crust over the pie filling and seal and crimp the edges, trimming the excess dough. Decorate with the cutout pieces, and brush the entire crust with the egg wash. Sprinkle lightly with turbinado sugar and a pinch of fleur de sel.
• Place on the prepared baking sheet and bake for 20 minutes. Turn the oven down to 375F and bake for an additional 45 to 60 minutes, until caramel blossoms into big,thick,syrupy bubbles and the crust turns golden brown; test the apples with a small paring knife to make sure they are tender but not mushy.
• Remove from the oven and let cool for at least 4 hours before serving to allow the juices and caramel to thicken. The pie is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.
• To serve, slice the pie into wedges and top with a drizzle of the caramel sauce and, if desired, a scoop of ice cream.(30 mins)

Delicious with vanilla macadamia nut ice cream and spoonful of thick and creamy caramel on top.

This post is linked to Bake-Along hosted by three lovely ladies, Zoe, Lena and Joyce.

Praying for a friend
The Lord will hold your hands tightly and grant you peace as you undergo this operation courageously. His healing hands and wisdom will be upon the hands of all who are taking care of your operation.

So do not fear, for I am with you; do not be dismayed, for I am your God. I will strengthen you and help you; I will uphold you with my righteous right hand. Isaiah 41:10

Be Patient

Everyday we learn new things. Nothing is frivolous. Today I learn something about maple syrup and the differences between pies and tarts. I learn maple syrup is graded according to the Canada, United States, or Vermont scales based on its density and translucency.

I have always buy pure maple syrup for pancakes but have never known its grading and colour. There are also not much choices to buy here. The most popular brand is Macdonald's maple syrup which is labelled as 100% Pure Grade A, dark amber. Pure maple syrup is not cheap and once you have tried pure maple syrup on waffles and pancakes, you will never go for the flavoured ones.

The maple syrup which I am using for this Maple Nut Pie was bought from Australia. I was looking for its grade but couldn't find any. It is simply labelled as original Canadian maple syrup. I suspect the syrup is adulterated with corn syrup though it is very dark with a rich maple flavour. This is a typical Grade B which is used primarily for cooking and baking.

Is there a difference between a pie and a tart? Yes, there is. They are like close cousins with distinct differences.
 A pie is a sweet or savory dish with a crust and a filling. According to thekitchn.com, the sides of a pie dish or pan are sloped. It can have just a bottom, a top or both a bottom and a top crust. Pies are served straight from the dish in which were baked.

A tart is a sweet or savory dish with shallow sides and only a bottom rust. Tart crusts are usually made from pastry dough traditionally flour, unsalted butter, cold water, and sometimes sugar. Tarts are baked in a pan with a removable bottom, or in pastry ring on top of a baking sheet so that it be unmolded before serving.

Well, my Maple Nut Pie obviously has the tart look. I used a removable base tart tin, and I hope it is acceptable in Bake Along. I do not have a pie dish but I followed the recipe closely. I adapted the recipe from Lena of Frozen Wing, I thought her Maple Nut Pie looks fantastic. I just love her rustic looking pie.


Maple Nut Pie
Williams Sonoma Baking Book
half of the original recipe, makes two 12cm pie

Pastry Dough

Ingredients

200gm plain flour
1/2 tbsp sugar
1/8 tsp salt
63 cold butter, cut into cubes
3 tbsp ice water

Method

• In the bowl of a food processor, combine flour, sugar, salt and pulse to blend. Add the butter and pulse 5-6 times until the mixture of texture of coarse meal with butter pieces are larger than small peas.
• Add 3 tbsps of water, pulsing once after each addition and adding just enough to make crumbly dough, it will not hold together on its own but when gathered into ball with your hands. Add more water if necessary, 1 tbsp at at time.( I mixed the dough by hand)
• Transfer the dough onto a floured work surface, roll into a ball and flatten into a disk with a few gentle taps of the rolling pin. Lift the dough and give it a quarter turn and roll out. Continue to turn and roll out to a wider circumference than your pan. 
• Transfer the dough to the pie dish or tin, trim the edge of the dough round, leaving about 2 cm overhang. Fold the overhang under itself and pinch it together to create a high edge decoratively and freeze the pie shell until firm, about 30 minutes. 
• Lay a foil paper and put in some pie weights or raw rice and partially bake the pie shell on a preheated oven at 190C for about 20 minutes. Remove the beans and further bake for another 10 minutes until the shell is pale gold.
• Remove from oven. While the shell is baking, can proceed to make the filling.

Filling (for one 12cm tart tin)

1 cup maple syrup (half cup)

1 large egg, lightly beaten (1 small egg)

2 tbsp brown sugar

pinch of salt

1 tsp unsalted butter,melted

1/2 tsp vanilla extract

90gm pecans, coarsely chopped ( top pie with nuts, 50gms)

Method

• In a saucepan, over medium heat, bring the maple syrup to a boil and boil for about 4-5 minutes to reduce by about one fourth. Remove from heat and pour into a heatproof bowl or measuring pitcher. The syrup should reduced to about 3/4 cup(1/4) or a little less. If necessary, return to boil until the syrup is sufficiently reduced. Let cool down for a while before proceeding.
• In a bowl, stir together the eggs, sugar, reduced maple syrup, salt, melted butter and vanilla until well mixed. Add the pecans and stir well. Pour into the partially baked pie shell, making sure the pecans are evenly distributed.(I top the shell with pecans instead). Bake the pie until the center is slightly puffed and firm to touch, about 30 to 40 minutes (25minutes). Remove and let cool on the wiring rack.

This pie should really be eaten with a scoop of vanilla ice cream. It is  perfect accompaniment to pecans and maple syrup.

This post is linked to Bake Along 69 hosted by Joyce, Zoe and Lena.

Be patient, then, brothers and sisters, until the Lord's coming. See how the farmer waits for the land to yield its valuable crop, patiently waiting for the autumn and spring rains.
James 5:7

Keep Me As The Apple of Your Eye

These Apple Rose Tarts are so lovely. Don't you think they are too pretty to eat? I didn't do a proper job rolling them especially the first few roses. It looks easy in the video but it took me a while to get the hang of it.
Don't wait till Valentine's Day, you can make these anytime of the year. These tarts are lovely for an afternoon tea, and they taste nice too!

Apple Rose Tart
makes 9

Ingredients

1 cup cake flour
1 red apple
2 tbsp sugar
1 tbsp honey (maple syrup)
3 tbsp water
113g butter, salted

Please follow the steps in the video link below.

Note: I replaced honey with pure maple syrup. I find it is not necessary to reduce sugar. Don't forget to brush honey and sprinkle icing sugar and cinnamon after baking!  Best served warm.

This post is linked to LTU 'APPLES' hosted by Kit of  i-lost in Austen. Event organised by Zoe from
Bake for Happy Kids and Doreen from My Little favourite DIY.

Keep me as the apple of your eye; hide me in the shadow of your wings. Psalm 17:8

Looking For That Blessed Hope

My husband ate one of the Plum Tartlets which I baked last night.  He thought it was for his morning breakfast and commented that it was too crumbly and dry.

"Hey! You took the best looking of the lot, and these are not breakfast muffins, they're meant to be eaten with ice cream!" I exclaimed.  I have not even taken photos.

I didn't think much of these tartlets when I saw the Bake Along link. I said to myself, "No, I'm not baking these.".  But I'm kinda into this Bake Along ever since joining hosts Zoe, Joyce and Lena.  I have enjoyed Bake Along tremendously and have challenged myself to bake things which I normally dare not do. It is always the same chiffons, sponge and butter cakes.

Plums are in season, and are selling cheaply in supermarkets everywhere. What kind of plums to buy? I'm spoilt for choice here. We have the Spanish and American varieties. I bought the red plums because I think they're prettier for baking.

Plum Tartlet
Adapted from Bake for happy kids, from the book Back in the Day Bakery.
6 small tarts

Ingredients
150g all-purpose flour
1/2 tsp baking powder
1/4 tsp ground cardamom (cinnamon powder)
1/8 tsp fine sea salt
125g unsalted butter, at room temperature (salted)
1 large egg yolk
40g caster sugar
1/2 tsp vanilla paste (or exract)
lemon zest from 1 lemon
2 plums, pitted and sliced (fresh or frozen)
2 tbsp brown sugar
icing sugar for dusting

Method

• Preheat the oven to 350F or 160C fan forced. Lightly butter 6 cups of a muffin tray and line each base with a circle of baking paper.
• In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until pale and fluffy, about 2 minutes. 
• Add the egg yolk, granulated sugar, vanilla, and lemon zes and continue to beat until the mixture is light in colour.
• In a separate mixing bowl, combine flour, baking powder, cardamom and salt.
• Reduce the speed to low and add sifted flour mixture in thirds, mixing just until incorporated; be careful not to over mix.
• Divide the dough evenly among muffin cups. Place plum slices in each cup,lightly pressing the slices into the dough with your fingers. 
• Sprinkle the tops with brown sugar.
• Bake for 25 mins, until the tartlets look set and the tops are bubbly and caramelized to a golden brown. Dust with icing sugar and serve.

These are best served warm, but they can be covered with plastic wrap and refrigerated for up to 3 days.

Surprise, surprise, I like the tartlets! This is great and fuss free way of making tarts without crust. Taste a little like crumbles and this would be great with vanilla ice cream.

This post is linked to Bake Along hosted by Zoe from Bake for Happy Kids, Lena from Frozen Wings and Joyce from Kitchen Flavours.

Consider It Pure Joy

Bake Along #62 is to bake a savory pie or tart.   I love to bake along but too lazy to make the pie or tart from scratch. Here comes the cheat way or should I say the convenient way!? Use ready made frozen pastry, and a ready rolled one too! How simple and fast can this be? 30 minutes! 10 minutes of preparation and 20 minutes of baking. Viola! A nicely baked savory tart, pretty to look at, and good to eat.

The base of this tart is sour cream,grated cheddar cheese(can use Gouda, Swiss Gruyere )and egg. This is the basic base of my quickie tart. The rest is up to you, whatever you have and like.

Ham, Cherry tomato and Cheese Tart
Recipe source: Own
one 9" x 6"



Ingredients

1 sheet of ready rolled short crust pastry
3 pcs of square ham
15 cherry tomatoes
50g grated cheddar cheese
1/2 tablespoon light sour cream
1/2 egg
Black pepper and salt to taste
Fresh thyme


Method

• Preheat oven to 220C. Line a baking tray with non stick baking paper. Cut one pastry sheet to the size you want. Cut remaining into four strips and place on the four corners to create a border.
• Whisk sour cream, egg  and cheese until well combined. Stir in the cheese. Spread mixture over the pastry  leaving a 1-2cm border around the edge. Arrange the ham and tomato half, cut-side up. Sprinkle some thyme leaves.
• Brush the edges of the pastry with the remaining beaten egg. Bake for 20 minutes or until golden. Top with thyme.

This post is linked BakeAlong62 hosted by Zoe, Bake for Happy Kids, Joyce, Kitchen Flavours and
Lena, Frozen Wings.

photo credit: Pastor Kwan

Consider it pure joy, my brothers and sisters, whenever you face trials of many kinds. James 1:2

Obedient To The Faith

Some may say Delia Smith's recipes are too dated, but I rather think most of her recipes are classics with a big C for Comfort. This tart is one. It is a perennial favourite of mushroom lovers, and is versatile to eat warm or cold, for breakfast, brunch or as an appetizer. The filling of this tart in her recipe is a mixture of dried porcini and mixed mushrooms but here I used dried poricni and cremini mushrooms.

Dried porcini has a fragrant mushroomy aroma and adds wondrous grace to this tartlet. I like the added parmesan in the tart shell too, and that gives the tart a nice savoury base.

Baked Eggs In Wild Mushroom Tartlets
Delia Smith
makes 6


Ingredients
For the pastry
75g soft butter
175 plain flour, sifted
40g Parmesan, finely grated

For the filling
6 large eggs
25g dried porcini
175g open cap mushrooms
175g chestnut mushrooms
75g butter
2 small red onions, finely chopped
2 cloves garlic,chopped
2 teaspoons lemon juice
1 heaped tablespoon chopped fresh parsley
25g Parmesan, finely grated, for sprinkling over the tarts
sea salt and freshly milled black pepper


Method

• Begin by placing the porcini in a bowl. Pour 200ml boiling water over them and leave to soak for 30 minutes.
• Now make the pastry. this can easily be done in a processor or by rubbing the butter into the flour and stirring in the grated Parmesan and sufficient cold water (about 3 tablespoons) to mix to a soft but firm dough. Place the dough in a plastic bag and leave in the fridge for 30 minutes to rest. this pastry will need a little more water than usual as the cheese absorbs some of it.
• For the filling, heat 50g of the butter in a heavy=based frying pan, add the onions and garlic and fry until they are soft and almost transparent (about 15 minutes). While that's happening, finely chop the chestnut and open-cap mushrooms. When the porcini have had their 30 minutes'soaking, place a sieve over a bowl and strain them into it, pressing to release the moisture. You can reserve the soaking liquid and freeze it for stocks or sauces if you don't want to throw it out. Then chop the porcini finely and transfer them with the other mushrooms to the pan containing the onions. Add the remaining 25g of butter, season and cook till the juices of the mushrooms run, then add the lemon juice and parsley.
• Raise the heat slightly and cook the mushrooms without a lid, stirring from time to time to prevent them sticking, until all the liquid has evaporated and the mixture is of a spreadable consistency. This will take about 25 minutes. While the mushrooms are cooking, pre-heat the oven to 200C.
• Now roll out the pastry to a thickness of 1/8 inch and cut out 6 rounds, re-rolling the pastry if necessary. Grease the tins with a little melted butter and line each tin with the pastry, pushing it down from the top the pastry will not shrink while cooking. Trim any surplus pastry from around the top and prick the bask with a fork. Now leave this in the fridge for a few minutes until the oven is up to temperature.
• Now, place the tins on a solid baking sheet and bake on the middle shelf of the oven for 15-20 minutes until the pastry is golden and crisp. Remove them from the oven and reduce the temperature to 180C.
• Divide the filling between the tarts, making a well in the centre with the back of a spoon. Then break an egg into a saucer or a small ramekin, slip it into the tart and scatter a little Parmesan over the top.'
• Repeat the process with the other five tarts and return them to the oven for 12-15 minutes until they are just set and the yolks are still soft and creamy.

Serve straight away, because if they wait around the eggs will go on cooking.

Note: I made 2 tarts, froze one shell and made 1 portion of the filling..

Linking this post to Cook Like A Star, "All Stars Anniversary" hosted by Joyce, Kitchen flavours,
Zoe, Bake for Happy Kids and Mich, Piece of Cake.

........obedient to the faith. 

Surely Your Goodness and Mercy Will Follow Me

 Lemon Meringue Pie is just one of those classic show stopping desserts that is almost always guaranteed to be met with a chorus of 'oooohs' and 'aaaahs'.  This is a type of baked pie made with a crust usually made of shortcrust pastry,lemon custard filling and a fluffy meringue topping. If you are like me who love all things sweet and tart, you will love a lemon meringue pie. This pie is not so perfect but is still delicious. It has a buttery crumbly crust, tangy lemony filling and  soft fluffy meringue with sweet crisp top.

One look at my lemon meringue filling, you will know it is not done well. The curd is too soft.. A perfect Lemon Meringue Pie has glossy and translucent lemon filling which is firm enough to cut yet melts in your mouth. Although cornflour is the thickener of choice here, it is also a risky one because heat and acid in the lemon juice can destroy cornflour's ability to thicken or stay thick.

The meringue saves the pie. It is fluffy and crisp on top, and it sits firmly on the soft filling. To prevent the meringue from slipping off the pie wedges, the filling should be hot when you top it with the meringue.


Ultimate Lemon Meringue Pie
BBC GoodFood

Ingredients

Pastry
175g plain flour
100g cold butter, cut in small pieces
1 tbsp icing sugar
1 egg yolk

Filling
2 level tbsp cornflour
100g golden caster sugar
finely grated zest 2 large lemon
125ml fresh lemon juice (from 2-3 lemons)
juice 1 small orange
85g butter, cut into pieces
3 egg yolks and a 1 whole egg

Meringue
4 egg whites, room temperature
200g golden caster sugar
2 level tsp cornflour


Method

Pastry

• For the pastry, put the flour, butter,icing sugar,egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Using the pulse button so the mix is not overworked, process until the mix starts to bind. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into flutes. The pastry is quite rich, so don't worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 1/2 - 1 hour or overnight. (mix by hand and press pastry dough into 2 small flan tins, 10 x 2.5cm).
• Put a baking sheet in the oven and heat oven to 200C fan or 180C. Bake the pastry case 'blind' (filled with dry beans) for 15 minutes, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. (can be done a day ahead if you want to get ahead.) Lower the oven to 180C fan 160C.

Filling

• While the pastry bakes, prepare the filling: mix the cornflour,sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make orange juice up to 200ml with water and strain into the pan.(store bought 200ml no sugar added). Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks and whole egg together, stir into a pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn't cuddle). take off the heat and set aside while you make the meringue.

Meringue

• Put the egg whites in a large bowl. Whisk to soft peaks, then add half the sugar a spoonful at a time, whisking between each addition without over beating. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick. 

• Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.(piped with 1M nozzle).
• Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, the remove and leave for at least another 1/2 - 1 hour before slicing. Eat the same day.

Note: I made half of the filling and meringue to fill in a 10cm tart tin.

Linking this post to Little Thumbs Up 'LEMONS' hosted by Grace, Life can be simple. This is organised by Zoe from Bake for Happy Kids and Doreen from My little favourite DIY.

Surely your goodness and mercy will follow me all the days of my life, and I will dwell in the house of the LORD forever.  Psalm 23:6

May we be able to say with David that goodness and love will follow us all the days of our lives!  This is how and who our Shepherd is! Our Lord is constantly watching over us and His grace is always working in us. It is His nature to love us sacrificially,selflessly, extravagantly....and much, much more we can imagine and beyond our wildest expectations.

The Parable of the Pharisee and the Tax Collector

Aromatic almond fragrance wafts out from the kitchen and permeates the whole house as these tarts are baking in the oven. A very heavenly smell that makes you want to put the kettle on and make a cup of tea  regardless the time of the day, to enjoy these tarts. It has buttery crust, soft moist filling and nutty taste. Simply irresistible!

I was licking the spatula clean of the almond paste when I made the paste. The almond paste ingredients are processed in the mini food processor and later chilled in the fridge. I got this recipe many years ago and can't quite remember where was it from. I like this recipe because it yields a very soft and pliable paste. Any left over paste can be kept frozen for months.

I would prefer to use raspberry jam for its tart taste but I have only strawberry with me. I always use Dalfour brand of jam for all my bakes. I like that it is not too sweet and runny.

I made a mistake of filling too much, and it didn't look visually appealing as I think it  resembles a short coffee cake rather than a tart. I borrowed Lena's idea to add chopped  pistachio which is very nice, and if I were to make this again, it will be less filling and with extra pistachios.

Italian Almond Tart
Williams-sonoma.com

Ingredients
1 rolled-out round of tart dough
1 stick (113g) unsalted butter, at room temperature
1/2 lb (225g) almond paste, cut into 1 inch cubes
1/4 cup sugar (1/8 cup)
2 eggs
1/3 cup unbleached all-purpose flour
1/3 cup raspberry,plum or cherry jam ( strawberry jam)
1/3 cup sliced almonds

Method

• Fold the dough round in half and carefully transfer to a 9 1/2 inch tart pan, preferably with a removable bottom.
• Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. 
• Trim off any excess dough by gently running a rolling pin across the top of the pan.
• Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking.
• Refrigerate or freeze the tart shell until firm, about 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375F.
• Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil.
• If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. 
• Transfer to a wire rack.
• Position a rack in the middle of the oven and reduce the heat to 300F.
• In a bow, using an electric mixer on medium speed or a whisk, beat the butter until smooth. 
• Add the almond paste, one piece at a time, beating until smooth after each addition. While continuing to beat, sprinkle in the sugar.
• Add the eggs one at a time, beating well after each addition. Stir in the flour.
• Spread the jam evenly over the bottom of the partially baked tart shell. spoon in the almond paste mixture and spread evenly over the jam. Sprinkle the surface evenly with the sliced almonds.
• Bake the tart until the filling is golden and the middle is firm to the touch, 35-45 minutes.
• Transfer to a wire rack and let the tart cool completely. If using a tart pan with a removable bottom, let the sides fall away, then slide the tart onto a serving plate.
• Serve at room temperature.

Almond Paste

Ingredients

2 cups almond meal

1/2 cup castor sugar

2 egg whites

56g unsalted butter, softened

2 teaspoons almond extract, optional (did not use)

Method

• Add all ingredients in the food processor and processor until the mixture forms a soft ball. Wrap in plastic wrap and refrigerate.

Basic Tart Dough

Ingredients

1 egg yolk

2 tbs. very cold water

1 tsp vanilla extract

1 1/4 cups unbleached all-purpose flour

1/3 cup sugar

1/4 tsp salt

1 stick cold unsalted butter, cut into 1/4 inch cubes.

Method

• To make the dough by hand, in a large bowl, stir together the flour,sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
• To make the dough in a stand mixer fitted with the flat beater, stir together the flour,sugar and salt in the mixer bowl.. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
• Transfer the dough to a wok surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.

Makes enough dough for one 9 1/2 inch tart, six 4 inch tartlets, twelve 2 inch miniature tartlets or one 133/4 by 4 1/4 inch rectangular tart. I made  three 5 inch tarts and two 4 1/2 x 2 1/2 rectangular tarts)

Linking this post to Bake- Along #55 hosted by Lena of Frozen Wings, Joyce of Kitchen Flavours, and Zoe of
Baking for Happy Kids.

Totally Transformed! Sunday School Children's Camp Day 3
The Parable of the Pharisee and the Tax Collector (Luke 18:9-14)

The Lord Jesus does not like it when people are proud of their achievements and status. He does not like it when people are self-righteous and look down on others. He tells that everyone who exalts himself will be humbled, and he who humbles himself will be exalted.
Jesus was directing the parable at people who were self-righteous and looked down on  everybody else. They thought of themselves as better than others. In the parable, the Pharisee thanked God he was not like the robbers, evildoers and adulterers.. and even the tax collector who was also praying in the temple at the same time. In his prayer, the Pharisee bragged about he fasted twice a week and gave a tenth of all he has. While the tax collector recognised and acknowledged his sin and he humbly asked God for mercy.
Let's humble ourselves and be TOTALLY TRANSFORMED1

For everyone who exalts himself will be humbled, and he who humbles himself will be exalted Luke 18:14