Grey sky upon the first weekend of Advent. In these days, leaves are turning yellow and golden and, slowly, light as delicate petals, they are falling from the trees. On the other hand, it was gorgeous time for starting to decor with warm lights and green balsamic fragranced branches of Abies.
Besides, there was a delicious smell of short pastry coming straight from the kitchen. Indeed, I mixed and worked the ingredients very quick and left the short pastry to rest in the fridge for about half an hour. In the meanwhile, I also grilled slices of fresh persimmon.
Ingredients for the short pastry: 125 gr flour, 70 gr butter, 70 gr sugar, half pod of vanilla, a sprinkle of cardamom, salt, two eggs.
Then, I helped myself with greaseproof paper and a rolling pin to make a layer of short pastry. I accurately placed it in a baking tray, filled the tart with slices of grilled persimmon and put it in the oven for baking (180°C for about 15/20 minutes). Once the short pastry tart was ready to be served, I added crumbled almonds and crisp macaroons (amaretti) on top.
What is more, I baked smaller discs and cups of short pastry and filled some of them with a home made golden cream of “Annurca” apples and a few more with melted chocolate. Lingonberries on top.
These pastries filled with fruit and no much sugary can be a good tip for those, who cannot forgo the pleasure of an inviting snack or dessert, but they wish or need to stay light.
Wishing everybody a good start in the new first December week.