Happy Days !!

Merci les filles.....for being our first residential 3-day program guinea pigs.....Apart from some minor hiccups where EDF and their strike policy are concerned, things went very smoothly.....oh, and Janine's 'verrine' ......

Done and dusted!

We have now officially opened our holiday accomodation....We're exhausted and yet thrilled with the final result, and at the prospect of offering lots more here at La Blonderie....

Many thanks to our first clients who drove all the way here from Amsterdam - Andrea, Jacklyn and Glenn.....

Check it out at

http://www.wildegites.net/

A bientôt,

Sinéad

P.S More to come soon with the opening of 'La Chambre de Bonne' (what used to be the maid's quarters !!!!!!)

P.P.S We're not quite ready for the bicycle rentals as yet!!!

Cherry and Almond Tart

Fancy a real french tart? Check out this one!

One 23cm (9inch) fluted tart tin with removable base (buttered)
The pastry
125g (4oz) butter, melted and cooled
100g (3 1/2ozs) sugar
Pinch salt
Almond extract
Vanilla extract
2 tablsp. ground almonds
Flour

The filling:
5 tablespoons double cream
1 egg, beaten
Almond extract
Vanilla extract
60g (2ozs sugar)
1 tablsp. Flour
4 tablsp. Ground almonds
1 tablsp. Cherry eau-de-vie/Kirsch
500g/1lb cherries, stoned

Preheat oven to 180°C/350°F/gas 4
Mix together butter, sugar, salt, extracts, and almonds. Stir to blend. Incorporate enough flour, to form a smooth dough. (like biscuit dough)
Place dough in centre of tin and push out with a small spoon to cover bottom and sides of tin.
Bake ‘blind’ (10 minutes)
Meanwhile combine all filling ingredients and whisk to blend.
Sprinkle a little ground almond on pastry base. Place cherries on top and pour over filling. Sprinkle with a little more ground almonds.
Place in centre of oven and bake until golden-brown, about 45 minutes.
Sprinkle with icing sugar just before serving.