I just completed a story for a magazine around the joys of preparing selfmade jam. Jars and jars afterwards of blueberry, cherry, peach and strawberry sweet taste convinced me that although jam is fun for making, if I could look for jarred jam that achieved my picky requirements, I may give up the sterilized jars for a long time.
Enter Les Comtes de Provence some rich, artisan jam designed to save me from the particular fruit boil. Not at the same time sweet, and with the complete fruit flavor, this to line of jams comes in several flavors, but its the Peach Nectarine I discovered particularly impressive. As two of one of the best summer fruits, when combined together they pack an effective punch.
Am MY SPOUSE AND I hanging up my thermometer, sugar scoop and pectin packets as of this time? Perhaps not, but their want a high traditional jam, Im looking no beyond Les Comtes de Provence, displayed http: //www. natural-nectar. com
FARMHOUSE FRANCE ALMOND FRUIT TART
6 servings
Ok ended up being cheating! But using already refrigerated dough really shines handy for quick, straight forward entertaining.
1 (15 ounce) plan refrigerated pie dough (such seeing that Pillsbury)
2 cups unique peach slices
1 glasses fresh blueberries
1/4 mug almond slivers
3 Tbsp sugar
2 tsp cornstarch
3 Tbsp L'ensemble des Comtes de Provence Peach Nectarine jam
1 Tbsp sugar
1. Preheat the actual oven to 425 levels.
2. Line a fabulous baking sheet with parchment conventional paper. Roll 1 dough portion towards a 12 inch circle. Site onto the parchment newspaper. Reserve the other dough inside package for another employ.
3. In a new bowl, combine the peaches, blueberries, almonds, 3 Tbsp about sugar and cornstarch. Arrange the peach mixture involved with the dough, leaving some sort of 3 inch border. Fold edges of dough toward the guts, pressing to seal. Brush 1 / 2 the melted preserves on the peach mixture and edges on the dough.
4. Make at 425 degrees intended for 10 minutes. Reduce cooktop temperature to 350 in addition to bake for 20 min's until brown. Brush with all the remaining preserves and mix with sugar. Serve nice.
All photographs and recipe testing thanks to Olga Berman (Mango & Tomato)
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