En-63
English
Ingredients
900g (2 lb) Rhubarb
100g (4 oz) cream
5 eggs
230g (8 oz) sugar
1 roll of shortcrust pastry
Rhubarb Tart
Dish: metal tart tin (Ø 27cm)
Serves: 6-8
Oven Accessory: glass tray then metal tray on glass tray
1. Cut the rhubarb into pieces and cook uncovered in a
large Pyrex
®
dish with the sugar for 20 minutes on
1000 W, stirring throughout. Cool. Add the crème
fraîche and the eggs.
2. Line the dish with the pâte sablée. Preheat on
250°C with the metal tray. Pour the mixture into the
dish. Cook for 29 minutes on Combination:
210°C + 100 W. Remove from dish and leave to
cool on a wire rack.
Ingredients
2 to 3 apples
250g (9 oz) apple compote
1 x roll of sweet short crust
pastry
Apricot jam
Apple Tart
Dish: metal tart tin (Ø 30 cm)
Serves: 8-10
Oven Accessory: metal tray on glass tray
1. Line the dish with the pastry. Preheat the oven on
GRILL 1 + 250°C.
2. Pour in the apple compote and then place the peeled,
cored and thinly sliced apple in a rosette shape.
3. Place on the metal tray and cook for about 30 minutes
on Combination: 210°C + 100 W.
Remove from dish and leave to cool on a wire rack.
4. Mix 3 spoons of apricot jam and a spoon of water in a
bowl and cook on 1000 W for 1 minute and brush
over the apple.
Desserts
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