1
00:00:07,133 --> 00:00:10,453
Speaker 1: You're listening to the Saturday Morning with Jack Teams podcast

2
00:00:10,573 --> 00:00:11,773
Speaker 1: from News Talks.

3
00:00:11,573 --> 00:00:14,813
Speaker 2: D B twelve minutes to ten on News Talks. He'd

4
00:00:14,853 --> 00:00:17,013
Speaker 2: be our cook. Nicki Wis is here with her recipe

5
00:00:17,013 --> 00:00:21,053
Speaker 2: for us this morning. Hey, hey, congratulations, thank you, thank

6
00:00:21,093 --> 00:00:23,773
Speaker 2: you very much. We've done a lot of feeding all

7
00:00:23,813 --> 00:00:27,213
Speaker 2: of us in our house over the last few days. Yeah, well,

8
00:00:27,333 --> 00:00:31,133
Speaker 2: yes it yeah, yeah, the yeah, and people.

9
00:00:30,893 --> 00:00:32,613
Speaker 3: Will start dropping your meals off now.

10
00:00:32,933 --> 00:00:35,013
Speaker 2: So shall be that while at last, yes, yeah.

11
00:00:35,373 --> 00:00:40,493
Speaker 4: In the freezer, I can say delicious.

12
00:00:40,533 --> 00:00:42,813
Speaker 2: Yeah, you've got a delicious recipe for us this morning.

13
00:00:42,813 --> 00:00:45,933
Speaker 2: A peach and blueberry frangi panny tart. And the yellow

14
00:00:45,973 --> 00:00:48,773
Speaker 2: peaches are just sort of like they're perfect right now.

15
00:00:48,813 --> 00:00:50,573
Speaker 2: The white peatures are maybe just past it, but the

16
00:00:50,653 --> 00:00:52,053
Speaker 2: yellow peachers are on points, I.

17
00:00:52,053 --> 00:00:54,853
Speaker 4: Think, so yeah, and the golden queens. And I just

18
00:00:54,893 --> 00:00:57,133
Speaker 4: wanted to slip this little recipe and now at this

19
00:00:57,173 --> 00:00:59,573
Speaker 4: sort of end of feed because to be honest, peaches

20
00:00:59,613 --> 00:01:02,373
Speaker 4: and blueberries, you know, they won't be around forever people,

21
00:01:02,533 --> 00:01:03,733
Speaker 4: so we really going to get.

22
00:01:03,613 --> 00:01:04,773
Speaker 3: Into them now, I reckon.

23
00:01:05,613 --> 00:01:08,213
Speaker 4: So, yeah, this is a beautiful frangipani tant and it's

24
00:01:08,213 --> 00:01:10,933
Speaker 4: super easy. You can make it even easier for yourself

25
00:01:10,973 --> 00:01:13,493
Speaker 4: by buying the sweet short pastry that kind of goes

26
00:01:13,533 --> 00:01:16,253
Speaker 4: on the base, and then we have this beautiful frang

27
00:01:16,333 --> 00:01:18,453
Speaker 4: of pony filling that is studded with the fruit.

28
00:01:18,533 --> 00:01:20,013
Speaker 3: So I'll run your street and it's.

29
00:01:19,813 --> 00:01:22,613
Speaker 4: Super easy heat your other and it does it. Is

30
00:01:22,613 --> 00:01:25,053
Speaker 4: it a bit of a hot heat two hundred degrees celsius.

31
00:01:25,413 --> 00:01:27,453
Speaker 4: That's not fan bake. If you want to go fan bake,

32
00:01:27,493 --> 00:01:30,173
Speaker 4: you're more like one ninety plays a tray in there

33
00:01:30,213 --> 00:01:32,013
Speaker 4: to heat up as well, because we're going to put

34
00:01:32,013 --> 00:01:34,813
Speaker 4: our tart on there, and I think the great thing

35
00:01:34,853 --> 00:01:36,573
Speaker 4: is that sort of helps the pastry cook.

36
00:01:37,333 --> 00:01:38,533
Speaker 3: I've used a twenty.

37
00:01:38,253 --> 00:01:41,133
Speaker 4: Five centimeter loose spottom tart and that's sort of fluted

38
00:01:41,173 --> 00:01:43,613
Speaker 4: around the edges, so that's kind of like a kish

39
00:01:43,733 --> 00:01:46,093
Speaker 4: tin something like that, but not ceramic. You want it

40
00:01:46,213 --> 00:01:49,933
Speaker 4: in here, put the sweet roll, your sweet short pastry

41
00:01:49,933 --> 00:01:51,893
Speaker 4: out so that it fits and comes up the sides.

42
00:01:52,333 --> 00:01:55,493
Speaker 4: The great thing about short pastry jack is it falls

43
00:01:55,493 --> 00:01:57,853
Speaker 4: apart easily, but it's easy to do a patch up job.

44
00:01:58,213 --> 00:02:00,373
Speaker 4: It doesn't have to be perfect because it's going to

45
00:02:00,413 --> 00:02:02,853
Speaker 4: get smothered with a whole lot of other yummy stuff.

46
00:02:02,853 --> 00:02:04,933
Speaker 4: So if you you know, if it tears a little bit,

47
00:02:04,973 --> 00:02:06,933
Speaker 4: just patch it up and no problem. Prick it all

48
00:02:06,933 --> 00:02:08,613
Speaker 4: over with a fork and then pop that in the

49
00:02:08,613 --> 00:02:10,373
Speaker 4: freezer and chill it while you make your French A

50
00:02:10,453 --> 00:02:14,213
Speaker 4: parney filling. French parony filling is ground almonds, a ground

51
00:02:14,253 --> 00:02:16,933
Speaker 4: almond filling. I like it though it doesn't have the

52
00:02:17,053 --> 00:02:19,573
Speaker 4: taint of sort of almond essence or mars a pan

53
00:02:19,733 --> 00:02:22,613
Speaker 4: or anything like that. It's just that beautiful filling nut

54
00:02:23,053 --> 00:02:25,613
Speaker 4: of the nuts. You cream some butter and you have

55
00:02:25,613 --> 00:02:27,773
Speaker 4: two hundred grams of soft butter. And I love this

56
00:02:27,853 --> 00:02:29,853
Speaker 4: time of the year because if you leave the butter out,

57
00:02:29,893 --> 00:02:32,893
Speaker 4: it's that perfect consistency for creaming it with sugar. One

58
00:02:32,973 --> 00:02:35,493
Speaker 4: hundred and fifty grams of cast of sugar and then

59
00:02:35,573 --> 00:02:38,213
Speaker 4: just beat that and it'll go really light and creamy.

60
00:02:38,533 --> 00:02:40,373
Speaker 4: You want to add in three eggs, but I do

61
00:02:40,453 --> 00:02:42,453
Speaker 4: that one at a time, sort of beating kind of

62
00:02:42,533 --> 00:02:45,733
Speaker 4: about twenty minutes twenty seconds in between each one, and

63
00:02:45,773 --> 00:02:49,373
Speaker 4: then stir in two hundred grams of ground flour of

64
00:02:49,453 --> 00:02:53,773
Speaker 4: ground almonds and four tablespoons of plain flour. You could

65
00:02:53,853 --> 00:02:56,293
Speaker 4: use gluten free flour for that, and be no problem

66
00:02:56,853 --> 00:02:59,293
Speaker 4: mix it until it's just combined. I don't worry with

67
00:02:59,373 --> 00:03:02,413
Speaker 4: vanilla essence or anything with this jet, because I think

68
00:03:02,413 --> 00:03:05,893
Speaker 4: it just we just want the pure, beautiful flavor of

69
00:03:05,933 --> 00:03:08,933
Speaker 4: the peaches and the blueberries to come through. So then

70
00:03:08,973 --> 00:03:12,013
Speaker 4: we spoon this filling over onto our chilled pastry and

71
00:03:12,053 --> 00:03:14,933
Speaker 4: spread it nice and evenly, and then stud it with

72
00:03:15,173 --> 00:03:19,533
Speaker 4: the four fresh peaches, peeled and quart it and one

73
00:03:19,613 --> 00:03:22,853
Speaker 4: hundred and fifty grams of blueberries and just throw that

74
00:03:22,973 --> 00:03:25,613
Speaker 4: on top. The sort of the frange of honey will

75
00:03:25,613 --> 00:03:27,613
Speaker 4: actually rise up around.

76
00:03:27,293 --> 00:03:28,613
Speaker 3: The fruit a little bit as well.

77
00:03:29,293 --> 00:03:30,933
Speaker 4: Put it on that heat to tray cook it for

78
00:03:30,973 --> 00:03:34,173
Speaker 4: about thirty five minutes or until the filling is really set,

79
00:03:34,213 --> 00:03:34,893
Speaker 4: and it's kind.

80
00:03:34,733 --> 00:03:37,013
Speaker 3: Of a beautiful golden brown cool it.

81
00:03:37,093 --> 00:03:41,853
Speaker 4: I think it's much better eaten cold this tart, Although

82
00:03:41,853 --> 00:03:44,253
Speaker 4: what I should say is you can also brush the

83
00:03:44,253 --> 00:03:47,053
Speaker 4: top of it with some warmed hammett honey or maple

84
00:03:47,093 --> 00:03:51,093
Speaker 4: syrup and it just gives it that gloss, which I

85
00:03:51,093 --> 00:03:53,173
Speaker 4: think is really what we're after, and serve it with

86
00:03:53,213 --> 00:03:54,693
Speaker 4: some beautiful whipped.

87
00:03:54,293 --> 00:03:57,013
Speaker 3: Cream and it's just beautiful.

88
00:03:57,053 --> 00:04:00,453
Speaker 4: It's such a gorgeous tart for dessert or just snacking on.

89
00:04:01,453 --> 00:04:05,293
Speaker 2: The thing is the frang of panny. Just like ground almonds.

90
00:04:05,653 --> 00:04:09,173
Speaker 2: There's some magic. It's the fat content, like it really

91
00:04:09,213 --> 00:04:12,093
Speaker 2: just gives Yeah, it's the fat content. It really gives

92
00:04:12,093 --> 00:04:13,253
Speaker 2: it something special.

93
00:04:13,933 --> 00:04:15,613
Speaker 3: It's so rich and beautiful.

94
00:04:15,653 --> 00:04:17,893
Speaker 4: You've got three eggs to enrichment, so there's actually lots

95
00:04:17,933 --> 00:04:20,973
Speaker 4: of protein this tart, so it's quite filling. You're not

96
00:04:21,013 --> 00:04:23,493
Speaker 4: going to find yourself going back for more and more

97
00:04:23,533 --> 00:04:26,933
Speaker 4: because it's just bubblegum. You know, you really are quite

98
00:04:26,973 --> 00:04:29,613
Speaker 4: satisfied eating this. I just absolutely love it.

99
00:04:30,133 --> 00:04:32,653
Speaker 3: Can I just say that? You've caught me this morning?

100
00:04:32,693 --> 00:04:35,293
Speaker 4: I've just stepped out of a judging panel where I'm

101
00:04:35,373 --> 00:04:37,573
Speaker 4: helping to judge the Outstanding.

102
00:04:37,013 --> 00:04:38,893
Speaker 3: Food Producers Awards for New Zealand.

103
00:04:39,293 --> 00:04:42,093
Speaker 4: Yesterday I was on seafood this morning, jack, poor me,

104
00:04:42,613 --> 00:04:43,173
Speaker 4: I've been on.

105
00:04:43,173 --> 00:04:47,293
Speaker 2: Gelatoh yeah, you just see. If you just work yourself

106
00:04:47,293 --> 00:04:49,613
Speaker 2: into these positions, I love that. Can I just say?

107
00:04:49,933 --> 00:04:50,093
Speaker 4: Yes?

108
00:04:50,133 --> 00:04:51,893
Speaker 2: You can just say and all of us are just

109
00:04:51,933 --> 00:04:52,733
Speaker 2: going to feel nice and.

110
00:04:55,093 --> 00:04:57,493
Speaker 4: For the results coming up, because I mean, I just

111
00:04:57,573 --> 00:05:00,773
Speaker 4: imagine some beautiful gelato or ice cream to go with

112
00:05:00,813 --> 00:05:01,333
Speaker 4: this tart.

113
00:05:01,613 --> 00:05:03,213
Speaker 3: Yeah, it would be pretty fantastic.

114
00:05:03,253 --> 00:05:06,293
Speaker 2: It would be just just oh, sorry, you go.

115
00:05:07,733 --> 00:05:10,573
Speaker 4: I was just going to say, I've also included online

116
00:05:10,893 --> 00:05:13,133
Speaker 4: the traced pastry risk. If you want to make it,

117
00:05:13,373 --> 00:05:16,293
Speaker 4: you know, making it yourself, but you know you can

118
00:05:16,333 --> 00:05:18,093
Speaker 4: make it easier by just giving some strawboard.

119
00:05:18,333 --> 00:05:19,573
Speaker 3: And sorry, what were you going to say?

120
00:05:19,693 --> 00:05:20,973
Speaker 2: I was just going to say, make sure you pick

121
00:05:21,013 --> 00:05:23,253
Speaker 2: a gelato that's nice and elastic. That's what I like

122
00:05:23,253 --> 00:05:29,293
Speaker 2: about my Yes, nice and stitches superb. Okay, well, we'll

123
00:05:29,293 --> 00:05:31,573
Speaker 2: put that recipe up on the news Talks he'd be website.

124
00:05:31,933 --> 00:05:34,493
Speaker 2: Thank you so much, Nikki, enjoy your very tough gig,

125
00:05:34,533 --> 00:05:36,453
Speaker 2: and we will catch you in soon for.

126
00:05:36,493 --> 00:05:39,573
Speaker 1: More from Saturday Morning with Jack Tame. Listen live to

127
00:05:39,653 --> 00:05:42,693
Speaker 1: news Talks he'd be from nine am Saturday, or follow

128
00:05:42,733 --> 00:05:44,293
Speaker 1: the podcast on iHeartRadio