Pear Frangipane Tart


Hello everyone, today i bring delicious tart. The winter is definitely here, short nights, fire on, blankets and Christmas tree light in the room. I love winter bit i love spring, summer etc. Every season they own taste, secrets and beauty. So this tart is light and you can add fresh cream or custard but to my taste just like that with ice cream =) I hope you like it and enjoy. Happy new year and i hope you have good one =)


For the pastry:

100g butter, cut into cubes
225g plain flour
25g icing sugar, sieved
1 egg, beaten

For the filling:

175g soft butter
175g caster sugar
3 eggs, beaten
175g ground almonds
40g plain flour
1tsp almond extract
6–8 pears, peeled, cored and halved ( i use canned ones)

For decoration:

apricot jam, melted and sieved, for glaze
25g flaked almonds, toasted

If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to form a dough. If making in a processor, combine the butter, flour and icing sugar in the bowl then process until the mixture resembles ground almonds. Pour in the beaten egg and pulse the blade until the dough starts to form a ball around the central stem. Form the pastry into a smooth flat cake, wrap in clingfilm and chill for 30 minutes or until manageable.Make the filling in the unwashed processor. Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage). Scrape down the sides of the bowl with a spatula. Add the ground almonds, flour and almond extract. Process for a few seconds until well incorporated. Leave this mixture in the fridge until required.Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter, about 2.5cm deep. If possible, chill for a further 30 minutes.Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. Arrange the pear halves, cut side down, attractively on the filling. Be sure to leave enough room between them to allow the frangipane mixture to rise.Preheat the oven to 190C, gas 5 and put a heavy flat baking tray into the oven to preheat. Place the tart on the tray and bake for about 45–50 minutes until the almond filling and pastry are golden brown.If the pastry is becoming too dark, place a ring of foil around the edge.Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds. Serve warm with cream or crème fraîche.

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Galette des Rois


Hello everyone, today I bring a recipe that I have seen for all the blogs and how I like to risk going to the kitchen. I loved it, the texture of the interior is delicious but very caloric. Take risk and make it worth  =) Hope you like it!


2 puff pastry bases
4 eggs
200g of sugar
150g butter at room temperature
200g ground almond
1 beaten egg to brush
Powdered sugar for sprinkling

In a bowl, put the chopped butter into pieces and the sugar.
Beat until cream is left.
While beating, add alternately beaten eggs and ground almond.
Beat until all is well mixed.
Put the cream inside a bag.
On a large baking tray, extend one of the  bases without removing the paper.
Above the base, spread the cream circularly and starting at the center.
Leave 4 cm of cream-free space at the ends to close the dough.
Brush the dough with water in the free space.
Cover everything with the second base of puff pastry without the paper.
Tighten the ends so that the two bases stick together.
With the non-cutting side of a knife or a fork, mark the end of the dough around tightly.
With a knife drill a hole in the center of the dough to let the air out as you cook.
Brush very well with the beaten egg, especially the ends.
It is very important that the dough is tightly closed so that the filling does not come out while you bake.
Decorate the pasta to your taste, marking with the knife without cutting.
Preheat oven to 190ºC and cook for 25 minutes.
After 25 minutes, sprinkle the dough with the powdered sugar.
Return to the oven about 10 minutes until the sugar melts.
Once cooked and golden, remove.
And she’s ready to serve.


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Almond Tart


Hi , today bring to blog easy tart to do and you can impress family, friends guests etc. I did two different but today only showing one and than i will bring other autumn flavor =) It easy and simple and you can ask your kids help for sweet pastry its fun.I hope you enjoy !!!

Ingredients for Base :

225g / 8 oz plain flour
110g / 4 oz butter
80g / 3 oz sugar
1 large egg

Crumb together by hand the butter in to the flour.
Add the sugar.
Mix in the egg and form a soft dough.
Using a roll pin stretch your pastry as size of your tin.
Use paper in the tin and than use your pastry and form tart inside your tin.

Keep aside =) Part 2 Filling

Ingredients for filling:

250gr. ground almonds
250gr. sugar
250gr. butter
4 eggs
60gr. plain flour
Flakes almonds for the top

Pre-heat oven 180 C.
Mix the butter and sugar, until you get soft texture.
Add the eggs without stopping mix and add ground almonds and flour.
Mix until get nice texture but don’t over mix.
Add filling to your tart and put flakes almonds in top at your taste.
Bake in oven at 180 C for 35 minutes.

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Flaked Cod with Chickpea Puree and Roasted Almonds


Hello everyone, my absence here and noticed, but already I’m back full steam. For today I bring you a delicious recipe I found in teleculinaria site and love.
Let’s repeat for sure =) I hope you enjoy it and soon more recipes, summer is over and I have enjoyed a lot. Thanks for the visit!


6 folded cod soaked
600 g of cooked chickpeas
300 g of baby sprouts
150 g of onions
4 cloves garlic
1 liter of milk
3 dl olive oil + 1 olive oil
50g flaked almonds and toasted
Parsley at your taste
Salt and pepper at your taste

Remove the bones and skin, make the cod to pieces and place them in a tray.
Season with 1 dl of olive oil, 2 cloves of minced garlic and a little pepper and bake in preheated oven at 160 ° C until chipped well.Peel the onions and 1 clove of garlic, chop them, pour them into a pan, add the remaining 2 dl of olive oil, let it boil and let it cook a little.Add the beans and milk, wrap, remove from heat, reduce the chickpeas into a mash with the food processor and season with salt and pepper.Arrange the greens(baby sprouts), cook them in salted water, then drain them well and jumped them in a pan with the thread of olive oil and the rest finely chopped garlic.Pour the chickpeas purée in plate and over the sprouts and flaked cod and serve with toasted almonds rolled.
Sprinkle with chopped parsley to taste (I did not used).

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