Sunday, June 16


 we recently had a spell of very fine weather here in Ireland 
It is amazing how the landscape changes here when the sun comes out 
and the humour
when the weather is 24c suddenly all kinds of things are possible

A dip in the lake 

An evening walk collecting wild garlic becomes a thing of beauty

you can stop and blow the dandelion clocks

You can potter in the garden until 11pm 
because in summer, in Ireland it stays light until then

Or you can go for a dip in the pool!!

All of this "hard" work calls for a little refreshment 
 Some mint, lemon balm and nettle tip tea

Pear and Almond tart

If you read this post 
You will know that I am attempting to make some healthy changes
the running is going well
after a few stalls I have kept going and am really starting to see and feel a difference
I downloaded the couch-5k app
I try to get in 2 runs a week
The no sugar thing is tough but i have definitely cut down considerably 
and i have also tried to adjust some of my favourite recipes 
to up their nutrition and make them a treat but a slightly healthier one 
so here is a slightly healthier but incredibly delicious pear tart 

Spelt Flour Shortcrust
250g whole spelt flour
95g cold butter
Tbspn sugar
1 egg yolk

preheat oven to 180c
butter and line a 25cm tart tin

Rub butter into flour until you get breadcrumbs
add sugar, stir
add eggyolk and bring together to form dough
wrap in plastic and pop in fridge for an hour

remove from oven and *grate into a prepared tart tin 
push and flatten evenly to create crust
refrigerate for 10 mins
prick the base with a fork 
line with parchment paper and add baking beans 
cook for 15 mins
remove beans and parchment and cook for a further 5 minutes
allow to cool

3 ripe pears peeled, cored and sliced into quarters length ways
200g soft butter
 200g ground almonds
2 large eggs lightly beaten
200g honey

preheat oven to 150c
cream the butter for 3 mins until light and fluffy
add almonds, eggs, honeyand fold carefully until combined
place the pears on the cooled tart case
spoon mixture over allowing pears to stand proud of the mixture
bake for 50 minutes until golden brown

serve with Greek yoghurt with a little honey added

* The method of grating a cold pastry dough into the tin is one which i think works incredibly well and it is much simpler than rolling and lining the tin
also because you are not pulling the dough it remains very light and crumbly
I will never go back


  1. I do like that grating idea - do you think it would work with a food processor?

  2. Mise do you mean if you made the pastry in a food processor and then grated it?
    if so yes
    I just use a regular cheese grater



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