It’s a Superbowl #SundaySupper this week, which, as far as I can work out with absolutely zero knowledge of Superbowl, means easy-to-eat party food, to enjoy whilst watching the ‘big game’. It’s being hosted by Jen of Juanita’s Cocina, who is far more qualified than me to offer recipes for this theme!
I guess it should probably have an All-American feel, which you will find plenty of from the rest of the group, but I have gone my own way with a French twist on pick-up-and-eat desserts.
I recently bought Michel Roux’s Pastry – not so much a recipe book as a beautifully illustrated crash course to the main French Pastry types. I have been desperate to try out some of the techniques, so I decided to attempt some bite-sized pretty pastries, made with a Pate Sucree base.
I am something of an impatient and impulsive baker – probably not the best characteristics when making pastries, and consequently did not leave the pastry to rest in the fridge for the recommended 1-2 hours. My dough was more sticky, and I ended up with the centres being slightly cake-like, almost spongy, but this actually worked well. Pate Sucree, it would seem, is incredibly versatile and easy to work with – enriched with eggs and icing sugar, it is closer to a biscuit than a pastry dough, but does not spread in the oven, so it is perfect for trying out all kinds of creations.
I’ll share the recipes I made up, but once you’ve got a basic Pate Sucree, there are endless things you could do with it, so enjoy experimenting!
(Makes about 10 tartlets and 12 mini biscuits)
250g plain flour (mine was a gluten-free blend)
100g icing sugar
For the toppings/flavourings
200ml whipping cream
3 tsp ground coffee
A handful of flaked almonds
Fresh strawberries and blackberries
To make the Pate Sucree, place the flour into a large bowl and make a well in the middle. Place the icing sugar and butter into the well. Begin to combine with your fingertips, slowly incorportating the flour, until you have a mixture resembling fine breadcrumbs. Make a well again, and add the eggs. Use a spoon to combine everything until you have a sticky dough. Cover with clingfilm and leave to rest in the fridge (in this case, for 30 mins. Preheat the oven to 180C, grease a cupcake tin and line a flat baking tray.
Put spoonfuls of the pastry (just over half the mixture) into the cupcake tin, using the back of a spoon to flatten. Make a dip in the centre of each one. Fill with a teaspoonful of apricot jam. Place into the oven and bake for about 20 mins, or until the pastry is just turning golden.
Meanwhile, add the ground coffee to the remaining pastry and mix well until combined. Use a teaspoon to make small circles of dough on the baking tray. Bake for 10-15 mins.
While the pastries cool, whip the cream. When almost whipped fully, add a tbsp of icing sugar and whisk until combined. When the pastries have cooled, add a tiny drop of whipped cream to each biscuit and top with a sprinkling of flaked almonds. Dredge a small amount of icing sugar over each one.
For the tartlets, wait until the jam is cooled fully, then top each one with whipped cream. Slice the strawberries and use these and the blackberries to decorate each tart.
Serve with a good cup coffee and enjoy!
For more celebratory, Superbowl food, take a look at these recipes from the rest of the #SundaySupper crew:
#SundaySupper Super Bowl Appetizers & Snacks:
#SundaySupper Super Bowl Main Dishes:
#SundaySupper Super Bowl Desserts:
#SundaySupper Super Bowl Tablescape: 10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan
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