Favorite Things

I know we are well into 2010, but there’s still time for me to share with you a few of my favorite things from 2009. But what’s that in the picture above??? THAT dear reader is one of my most favorite summer desserts. It’s been a spectacular fruit season here in Perth, Western Australia. Right now I have a tray of mango’s (awaiting the chutney pot and freezer), a big bag of cherries that my daughter Nessie bought back from Manjimup (very sweet, they might not make it to the pie), a big bowl of sublime peaches left over from bottling, and a freezer full of blueberries (thanks to our picking expedition a couple of weeks ago). We have a glut of fruit. I will bottle more, freeze more, jam more and eat more. But tonight, it’s a peach and cherry rustic fruit tart. The picture above is one I did in Melbourne, before Christmas – apricot and cherry. It’s my fall back position for a yummy summer dessert (and left overs for breakfast the next day), as it’s so quick to make and so delicious to eat. Not too much pastry, just enough, and lots of fruit.

But before we go to that, here’s a few of my favorites from 2009:

Books:

Farm City

Novella Carpenter

Some of the best reading of the year – and my vote for best book of the year. All about Urban Farming in the heart of a city.

The Vegetarian Myth

Lierre Keith

Well written and researched, all vegetarians and vegans should read this. It challenges the premise that a vegetarian and vegan diet is more ethical and sustainable, and is full of common sense.

Fat – a Misunderstood Ingredient

Jennifer McLagan

Wonderful recipes, brilliant book.

Tender: Vol 1

Nigel Slater

Nigel, how do I love thee, let me count the ways. A cook and his garden – what more in a man could a woman want.

Favorite Websites:

www.101cookbooks.com

Heidi Swanson’s website, full of brilliant meals for everyday eating using whole, natural and sustainable ingredients.

www.miette.com

First stop for me when in San Francisco. Beautiful cakes, organic and oh so stylish. So, this is how I get my food porn when in Perth. Go to the Blog.

Rustic Fruit Tart

Pre heat your oven to 200c or 180c if fan forced.

Take a sheet of sweet shortcrust (I do prefer to make my own – you can find it in Wholefood page 208) but if it’s bought or nothing, go buy it. In Australia the Careme brand is available from good shops and will do the trick. Roll out and cut into a large circle – it will be about 35cm wide. Transfer the pastry to a tray, lined with baking paper.

Toss the cut fruit into a bowl (about 1 kg) with some sugar or maple to sweeten (taste the fruit to check) and some flour or arrowroot to thicken the juices (the wetter the fruit, the more you need – about 2 1/2 tablespoons). Oh, and vanilla. Toss together gently and place into the middle of the pastry, leaving a border of approx 6cm. Gently fold the pastry border over the fruit, peeling it from the paper underneath as you go. Sprinkle with a little extra sugar if desired.

Bake for 15 minutes, then reduce the heat to 180c (about 165c if fan forced) for about 35 minutes, or until the pastry is golden and the juices are bubbling.