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Mirabelle plum tart and I take on a photo booth
Mirabelle plum tart My iPhone reminded me of my appointment at the mairie to renew my identity card, I grabbed everything, or so I thought, and ran. Unfortunately though, I fell at the first hurdle; I’d forgotten my photos. I was dismissed, and given another appointment for the next day when I was told to ‘make absolutely sure I had everything with me’.
I found an extremely bossy photo booth and even managed, after a bit of haggling, to find the right change. Once the booth had taken my money though, it became even more obnoxious. It ordered me to sit still and remove my glasses, which I did, because its tone made me not inclined to argue. It then told me to read the small print. WTF? How on earth was I supposed to read the small print sans glasses? I bluffed my way through the tyrannical instructions, being extra careful to remove my all my earrings and especially NOT TO SMILE. There was little risk of me smiling; by this time, I was beginning to feel I would never smile again.
Luc was quite unsympathetic, saying that I turn every little thing, even the most mundane, into a Major Diplomatic Incident. At the mairie the next day, my application for a new ID card was declined, as my photos didn’t fit the bill: my hair was flying out of the frame, one of my ears wasn’t on show, and I was smirking, presumably from rapidly impending hysteria. So I now have to repeat the whole process. I actually prefer my chances of explaining my way out of an expired ID card, than taking on that photo booth again…
We have a mirabelle plum tree in our garden, and this is the first year it has borne fruit since it was planted 15 years ago. I often find plums very acidic, but ripe mirabelle plums contain hardly any acid and are very sweet, making them easy on sensitive stomachs.
Recipe for mirabelle plum tart (serves 4-6)
Puff pastry:
- 100g flour
- 50g butter, diced
- 1 egg
- 2 tablespoons water
- Pinch of salt
Filling:
- 18 (roughly) mirabelle plums, cut in half, stone removed
- 30g sugar
- 40g ground almonds
- 100ml cream
- 4 tablespoons fruit alcohol (I used calvados)
To make the puff pastry:
Mix the ingredients together in a mixer, wrap in clingfilm and refrigerate for at least 3 hours, or even overnight. Roll the pastry out (remember to sprinkle flour on your work surface), and fold and roll several times, remember to turn the pastry 90° each time. Wrap in clingfilm and refrigerate again. To use the pastry, just roll out again according to the shape of your pastry case.
To make the filling:
Arrange the plums in the pastry case, then mix the other ingredients together and pour over the fruit. Bake in a very hot, preheated oven (220°C) for 30 minutes. May be served hot, lukewarm, or cold.
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Chocolate coconut slices, the great collapse, and chatting with birds
Chocolate coconut slices On the evening of the fifth anniversary of my father’s death in mid-June, Luc and I wandered over to the bench which bears a memorial plaque for him. I, naturally, was feeling mournful, but it was a beautiful evening and we decided to sit down for a bit. As we sat down, in perfect unison, the bench groaned and creaked, before squeaking and crying out in pain and finally disintegrating beneath us. All in slow motion. We ended up on our backs, feet in the air with looks of vague alarm on our faces. The alarm morphed quickly into hysterical laughter, and I felt as though my father and his legendary sense of humour had reappeared and were laughing with us; he would have absolutely loved it and, although unplanned and random, it was a wonderful way to remember him!
The bench that was Yesterday I found a little bird perched on a bookcase upstairs; I showed him the open window, but he returned resolutely to his adoptive bookcase. When he was still there several hours later, no doubt ensconced in a gripping page-turner, I slid a baking tray under him and took him downstairs. He still seemed to lack the resolve to fly away, so I offered him a cup of coffee (in reality it was water before anyone reports me to the RSPB), and I we had a little chat, which obviously bored him enough to inspire him to take wing. It was another very sweet moment.
The little bird that stayed for coffee These coconut slices make ideal energy bar, without being too sweet. They’re very transportable so I use them when I know I might be in a situation when I need to eat a little something on the move. The almonds and coconut are good sources of protein, and also calcium, copper, iron, potassium, sodium, manganese, B vitamins, zinc, copper, and iron.
Recipe for chocolate coconut slices (makes 20)
- 2 eggs
- 75g cane sugar
- 125g coconut oil, melted
- Chopped almonds
- 100g raisins
- 125g flour (I used spelt flour)
- Pinch of salt
- 2 tablespoons cocoa powder
- 50g dessicated coconut
- 2 tablespoons rum (optional)
- Vanilla essence
Preheat the oven to 180°C. Prepare a baking tray by covering with greaseproof paper. Beat the eggs and sugar together until pale, and gradually add the coconut oil at the end. Combine the almonds, raisins, flour, salt, cocoa powder and coconut in a separate bowl and gradually add to the egg/sugar/oil mixture to obtain a thick paste. Finally stir in the rum and vanilla essence. Spread over the greaseproof paper on the baking tray and bake for 30 minutes. Cut into squares while still warm. Keeps in an airtight tin for several weeks, or may be frozen.
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Cranachan and the Stone of Scone
Cranachan The Stone of Scone, or the Stone of Destiny, is a 152kg block of red sandstone that would have been placed under the 700-year-old coronation chair yesterday. Historically it was used during the coronations of Scottish monarchs, and then the coronations of the monarchs of England, Great Britain and the United Kingdom.
My great uncle’s garage
The stone is well travelled — Westminster Abbey, Scone Abbey, Arbroath Abbey, and more recently, Edinburgh Castle. And in 1950, it travelled to my great uncle’s garage in Glasgow, having been stolen from Westminster Abbey by four Scottish students, who wanted to make a statement about Scottish nationalism. As my great uncle was a renown (and from memory, very vocal) member of the Scottish Covenant Association, who were campaigning for a Scottish Parliament, they passed the stone to him, which is how it ended up skulking in his garage.
As a child, I used to love visiting my relatives and their garages in Scotland in June, during the raspberry harvest. Raspberries were — and still are — one of my favourite fruits. Cranachan is the Scottish version of Eton mess, originally made to celebrate the harvest. The word cranachan means ‘churn’ in Gaelic. The almonds and chocolate are my addition, and not part of the original recipe. Apparently going rogue runs in the family!
Recipe for Cranachan (serves 4)
- 2 tablespoons oats
- 1 tablespoon almonds, chopped
- 300g raspberries, crushed
- 350ml double cream
- 2 tablespoons honey (heather honey if possible)
- 2 tablespoons whiskey
- 2 squares dark chocolate (minimum 70%), grated
Toast the oatmeal and almonds until rich and nutty and then leave to cool. Whisk the cream until just set, and then stir in the honey and whisky. Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.
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Linzer torte and Clint Eastwood for coffee
Linzer torte I had booked tickets to London for the very day that Luc’s tractor succumbed to multiple injuries. I loathe packing, and departures in general, so as Luc had said we should leave for the airport at 3pm, I had planned to pack my bag at 2.45pm. Unfortunately, what I hadn’t factored into the equation was a struck-down tractor and its extremely labile and distraught owner. In view of these circumstances, Luc decided that we should delay our departure, to check that his beloved was picked up and properly towed to the ‘tractor hospital’. To hell with me and my flight! When the transportation arrived two hours early, our departure abruptly changed again to give us time to stop by the ‘hospital’ to confirm the treatment plan with the mechanics. And presumably discuss DNR etc. I suggested gifts – perhaps flowers and grapes, but my suggestion didn’t go down well. To cut a long and emotionally-charged story short, I ended up arriving at the airport late, sweating profusely, smelling of engine oil, and wheeling a suitcase full of season-inappropriate mismatch.
Coercing Clint
We have a hunter friend who often stops by for coffee, and who has a Clint Eastwood-style gum chewing habit. Luc finds this intensely irritating, but, until now, all attempts to get him to spit out his gum upon arrival chez nous, had failed. We recently offered Clint and his well-toned jaw muscles a slice of this Linzer torte. He and his gum parted company with a vibrant ping on the edge of the bin, and he even asked for a second slice. Manipulation by torte!
Linzer torte is a traditional Austrian pastry, similar in texture to shortbread and topped with tangy fruit jam. It originated in the city of Linz in Austria.
Recipe for Linzer torte (serves 8)
- I egg
- 150g cane sugar
- 150g soft butter
- 250g flour
- 150g ground hazelnuts
- 1 teaspoon baking powder
- Pinch of salt
- 2 teaspoons cinnamon
- 3 soup spoons cocoa powder
- 1 jar of raspberry jam (you could use blackcurrant or apricot)
Combine the egg, sugar, butter, flour, ground hazelnuts, baking powder, salt, cinnamon and cocoa powder to form a ball. Then cover and refrigerate for at least an hour. Preheat the oven to 180°C. Next roll out the two thirds of the pastry, using a rolling pin and use to line a well-greased tart tin. Fill with jam and then roll out the remaining pastry, cut into strips to form a criss-cross pattern over the jam. Bake for 25 minutes.
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Courgette and cardamon cake and not letting sleeping boars lie
Courgette and cardamon cake The hit squad
Below is a photo of Java on the naughty step of the car, having prodded, awoken and generally harassed a sleeping wild boar four times her size. I would tell you what I yelled at her, but the asterisk key on my computer is stuck, probably from overuse. Also, I dislocated my shoulder trying to haul her out of the boar’s ‘bedroom’, so I’m typing painfully and economically. We are currently fighting a losing battle with an ever-expanding population of boar; there are fewer and fewer hunters, and those that do turn up, have to contend with our neighbour, a graduate of the Donald Trump School of Diplomacy, and his ridiculously childish hissy fits. But no worries: Java and her German Shepard boyfriend are tackling the problem (the boar, and the neighbour) efficiently and elegantly. They’re quite the team; she marks and provokes, and he rounds up and corners. Job done.
And a horse with discerning taste
Following my horse’s asthma attack, I am giving him a dose of plant-based medicine every day. I think it must be working, because he is finding lots of energy to express some very strong opinions about the clothes I wear. He’s taken particular exception to some of my scarves: I’ve discovered he has a preference for neutral tones. He’s not at all keen on pink, and if I really want to piss him off I put on a garish multi-coloured number, which makes him turn on his haunches and retreat at speed to a safe distance from the offending object. Never let it be said that our animals leave room for complacency!
Java on the naughty step 
Wild boar botherers `
A horse with strong sartorial opinions Cardamon’s multitude of health benefits
Cardamom is great for curing and preventing digestive issues. The cooling effects of cardamom can help relieve acidity and treat gastrointestinal issues like indigestion, nausea, vomiting, stomach pain and spasms. There has even been research on its ability to heal ulcers.
Cardamom is rich in compounds that may fight inflammation, and also helpful for anxiety and depression.
Finally, something that is useful to know for cold and flu season, cardamon has a powerful expectorant action, and helps blood circulation in the lungs by its thinning action. Compounds in cardamom may help increase airflow to your lungs and improve breathing. Another way that cardamom may improve breathing and oxygen levels is by relaxing the airways, which may be particularly helpful for treating asthma.
Recipe for courgette and cardamon cake (serves 8)
- 2 eggs
- 125g coconut oil
- 100g cane sugar
- 350g courgettes, grated
- vanilla extract
- 140g dried raisins, soaked in rum
- 85g walnuts, chopped
- 2 teaspoons ground cardamon
- Ginger
- Bicarb, baking powder
- 200g chickpea flour
- 50g ground almonds
Preheat the oven to 180°C and prepare and grease a loaf tin. Beat the eggs, coconut oil and eggs together until homogeneous, then add the grated courgettes, vanilla extract, raisins, walnuts, cardamon and ginger, mixing well. Lastly gradually add the flour, ground almonds, salt, baking powder and bicarbonate of soda and continue mixing until you obtain an even mixture. Transfer the mixture to the loaf tin and bake for 45 minutes, or until a fork comes out clean.
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French pear and almond tart and lost in the forest
French pear and almond tart A neighbour and I set out on a walk with the dogs early last Saturday afternoon. It was beautifully sunny and, as the sun sets around 5.30 in November, we had plenty of time. Or so I thought. We stumbled upon an area that I hadn’t been to for some time, but the landscape had changed completely as trees had been cut and new ones planted. About an hour and a half into our walk I suddenly realised that I had absolutely no idea where we were! I have ‘getting lost’ form, and a few years ago Luc spray painted a few key trees in the area as a guide. But the trees had been cut down; my landmarks had turned to sawdust!
Landes pine forest Deeper and deeper into the forest
I called Luc, but he was in the middle of a football match — the urgency with he told me this made me wonder whether he’d been called in to replace the centre forward — and said I’d have to wait until half time. This gave us ample opportunity to cast ourselves even further adrift. We appealed to the dogs for their take on the quickest way home (I’ve often abandoned the reins on horseback as horses have built-in GPSs and are excellent at finding their way back to the stable). Alas, the dogs were having so much fun I suspect they led us astray further to keep the party going.
Cranes flying home for the night Cranes, helicopters and cannibalism
With the sun setting at an alarming rate, and the wintering cranes returning to their digs at a nearby lake, my thoughts started turning to rescue helicopters, hungry wild boar, and cannibalism. By the time it was actually dark, to our relief, we hit a tarmac path, although we had no idea where it led. Sometime later we spotted flashing car lights in the distance, tapping out what looked like a message in flashlight morse code, possibly ‘French team replacement saves damsels in distress during half time’? We were haphazardly bundled into the back seat of the car as he had ‘a match to get back to’.
A very manic ‘help I’m lost and it’s getting dark’ grimace Get lost app
I’ve since installed an app on my ‘phone, which shows me how to retrace my steps if I get lost. I’m already wondering how long I’m going to be amused by its bizarre and random bilingual bossiness. Every so often it springs to life and says: ‘You ‘ave marché quatre kilomètres in fifty-deux minutes’, ‘Allo, ‘Allo-style. I’m not sure that getting lost wasn’t preferable. One thing’s for sure: The dogs were ecstatic about their prolonged outing; we heard Java’s friend throwing himself at the door at 6am the next morning for a replay.
Recipe for pear and almond tart (serves 4-6)
Puff pastry:
- 100g flour
- 50g butter, diced
- 1 egg
- 2 tablespoons water
- Pinch of salt
Filling:
- 1 tin of pears
- 40g sugar
- 50g ground almonds
- 100ml cream
- 4 tablespoons fruit alcohol (I used calvados)
To make the puff pastry:
Mix the ingredients together in a mixer, wrap in clingfilm and refrigerate for at least 3 hours, or even overnight. Roll the pastry out (remember to sprinkle flour on your work surface), and fold and roll several times, remember to turn the pastry 90° each time. Wrap in clingfilm and refrigerate again. To use the pastry, just roll out again according to the shape of your pastry case.
To make the filling:
Arrange the pears in the pastry case, then mix the other ingredients together and pour over the pears. Bake in a very hot, preheated oven (220°C) for 30 minutes. May be served hot, lukewarm, or cold.
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Chocolate and almond mousse cake and badgered by badgers
Chocolate and almond mousse cake (gf) I’m not going to gloat about the results of the French election, because that would be neither kind, nor fair for supporters of Putin’s ‘putain‘ (Putin’s tart). The trouble is though, apparently the moment you get rid of one pest, you gain another: We’re currently being persecuted by a badger.
Strange husbands and lethal umbrellas
Badgers are reputed to be fearless, thick skinned, resourceful and unwavering, and the one that comes to visit us every night ticks all the boxes. It started by digging up the lawn farthest from the house, and has gradually made its way closer. At midnight last night, Luc decided enough was enough, and took off to hunt it down on his bicycle, dressed in underpants, armed with an umbrella, with a torch strapped to his head. He looked quite alarming, but in an insane way, not a badger-scaring way.
He circled the house several times, shouting menacingly and brandishing his umbrella like the lethal weapon it wasn’t, before coming back in to reassure me that, although he hadn’t seen the offending creature, he thought we would be left in peace from now on (I love mens’ egos; they’re a constant source of amusement to me). This morning we woke up to a larger-than-ever patch of dug up lawn right in front of the bedroom window. This badger is not only spunky and tenacious, he also has a wicked sense of humour. And the dogs just snoozed on…
Chocolate cake and chocolate mousse are my absolute favourites, and this combines the best of both; it’s not too sweet and the taste and texture, somewhere between the two, are just perfect.
Potential copper deficiency
Many people have been supplementing zinc to aid immunity to Covid and other viruses. High intake of zinc for extended periods of time may result in copper deficiency. Copper is essential in the formation of collagen, and also helps the body use its stored iron — a deficiency can result in anemia. Dark chocolate and almonds are both excellent sources of copper, so this cake is a good choice if you’ve been taking zinc for over the past few years. Other good sources of copper are shellfish, organ meats, legumes, whole grains and peas.
Recipe for chocolate and almond mousse cake (serves 6-8)
- 150g dark chocolate (min 70%)
- 120g coconut oil
- 5 eggs, separated
- 150g cane sugar
- 70g ground almond
- Pinch of salt
- 1/2 teaspoon cardamon powder
- Tablespoon rum
Preheat the oven to 140°C. Melt the chocolate and the coconut oil in a bain marie, while whisking the egg whites in a bowl until stiff. In another bowl, blend the egg yolks and sugar, then add the ground almonds, seasoning, rum and chocolate and coconut oil, mixing well. Finally fold in the egg whites until the mixture is homogenous. Pour the mixture into a greased tin (I used a loaf tin) and bake for 45 minutes.
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Galette des rois (king cake) and ghetto blasters
King cake (galette des rois) We were invited to lunch at a friend’s house last Sunday, where we met their handsome, polite, nicely-mannered dog. While we ate, he sat by us with a gentle expression that said: ‘If you’re having trouble finishing, I could possibly be of assistance…’ This is, of course, in stark contrast to Hugo, who barks impatiently and punches Luc in the thigh with his paw, his expression along the lines: ‘Oy! Give me food or I’ll send for backup!’ There is a Peanuts cartoon, in which Woodstock, Snoopy’s feathered friend, sends Snoopy an invoice for damages at a party he had hosted. I’m so glad our dogs are never invited to parties; it would ruin me financially.
An impeccably behaved dog I recently came across some funny stories on Twitter, and one of them made me laugh so hard that I dislocated two ribs (the joys of Ehlers Danlos!). Later, wandering aimlessly around the corridors of the local hospital, in my usual mask-induced daze (OK then, just my usual daze), it struck me that the ambient music was identical to a playlist I had on my ‘phone. When, in passing, I mentioned this coincidence to the doctor’s secretary, she said, very kindly, and in the hushed tones usually reserved for maniacs and idiots, that actually the music seemed to be coming from my handbag. I had inadvertently transformed my handbag into a little leather ghetto blaster!
Catty critiques
Luc is using our fussy cat as a means to critique the food I prepare. He keeps saying things like ‘the cat didn’t finish the beef bourguignon because he found it a bit fatty’, or ‘Minou preferred the Coq au Vin you made last time’. The cat had better learn to stop bellyaching, or his homemade food is going to end up in the dogs’ bowls…
Minou in his castle Galette des Rois (or King Cake) has been a tradition in France since the 14th century. It is served on 6th January to celebrate Epiphany, although they are generally available throughout January. The ‘king’ is represented by a ‘fève’, or charm, hidden within the cake. The person to come across the ‘fève’ in their slice of cake, becomes ‘king’ and has the dubious honour of wearing a paper crown for the day.
Recipe for king cake (serves 6)
- 400g puff pastry
- 2 tablespoons apricot jam
- 75g butter
- 100g sugar
- 2 eggs, beaten plus 1 egg yolk
- 140g ground almonds
- A pinch of salt
- 2 tablespoons Cognac or Armagnac
Preheat the oven to 200°C. Divide the pastry in half, roll out each piece and cut into roughly 25cm rounds and place one round on a baking sheet. Spread the apricot jam over the pastry (not quite reaching the edges). Beat the softened butter and sugar together until light and fluffy, then add the beaten eggs. Stir in the ground almonds and salt and add the Cognac/Armagnac. Spoon the mixture over the jam and spread evenly. Brush the edges of the pastry with a little water and cover with the second round, pressing at the edges to seal. Make a pattern on the top with a sharp knife, then brush with egg yolk. Bake for 25-30 minutes until golden. May be served warm, but not hot, or cold.
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Basque cheesecake and mad cows
Basque cheesecake Yesterday I decided to give blood, and ‘phoned the blood bank for instructions. I was asked a couple of questions about my age and health, then subjected to some rather indiscreet inquiries as to my ‘tendency to sluttiness’. After that, apparently randomly, they asked if I had lived in the UK between 1980 and 1996, which, although I now have dual nationality, I had. Gauging their reaction, I might have said that my favourite hobby was smothering kittens, because all of a sudden the warm tone switched to ice-cold and, following consultation with colleagues and perfectly audible mutterings about ‘mad cows’, I was told that they didn’t want my blood after all.
With both my character and honour well and truly assassinated, I haughtily replied that it was their loss, but that the name-calling was TOTALLY OUT OF LINE (I may have been shouting at this point). It was only afterwards, once I’d hung up and reined in the paranoid ranting, that I realised they didn’t want my blood because of the Mad Cow Disease outbreak in the 80s and 90s in the UK, and not because it belonged to a mad cow…
This cheesecake was a real hit, unlike my blood. It’s very simple, but light, and with a gorgeous burnt caramel flavor.
Recipe for Basque cheesecake (serves 6)
- 20g butter
- Handful of raisins
- 2 tablespoons rum
- 450g cream cheese
- 125g cane sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 250ml cream
- 20g coconut flour (you could use any flour)
- Pinch of salt
Grease (with the butter) a 17cm non-stick cake tin. Preheat the oven to 210°C. Cook the raisins in the rum and a little water until absorbed. Set aside. Place the cream cheese in a bowl, add the sugar, vanilla extract and mix well. Add the eggs, one at a time, still mixing. Lastly, add the cream gradually and then the flour. Once the mixture is homogenous, pour into the buttered cake tin and bake for 45 minutes. The surface of the cake should look burnt/caramelised, but the inside should still be wobbly. Cool before removing from the tin. Serve chilled and then hide before it all disappears!
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French walnut tart and masking your confusion
French walnut tart A pair of goats turned up, quite unannounced, the other evening. Obviously visitors are always a welcome surprise, but I was a bit thrown by these; I’m not familiar with goat etiquette. Do you stick them in a grange and hope someone will claim them, or offer them dinner and send them on their way? I sent messages to all our potentially goat-owning neighbours, and the consensus seemed to be: ‘Not ours, but it’s hardly surprising they turned up — you run Club Med for animals’.
I have been trying out magnet therapy for my stiff neck. It’s supposed to be very effective for inflammation, and, so far it’s proving to be quite effective. Yesterday, while I was in the process of making dinner with a particularly sharp knife, my ‘phone rang. As I put the ‘phone to my ear, the knife sprang vigourously out of my hand, and onto the magnet on my neck, stabbing me the process. So, although the inflammation in my neck is quite a bit better, I’m now dealing with a minor stab wound.
I’m not really fit to be let loose in public: I keep accosting people I don’t know, and blanking people I do. I’m obviously not the only one to find masked faces a challenge though, because the doctor that jabbed me last week asked if I’d been on the operating bloc recently, as I ‘looked very familiar’. I know I’m a bit vague, but I think I’d remember being operated on so recently… I would, wouldn’t I?
A friend who visited recently made this for us during her stay. I loved it so much, I’ve made it quite a few times since.
Walnuts are full of vitamins and minerals, and are an especially rich source of Omega 3. They are a good source of copper, folic acid, phosphorus, vitamin B6, manganese and vitamin E.
Walnuts are also a rich source of phytosterols and antioxidants which help decrease inflammation. Consuming walnuts can enrich the gut microbiome, increasing good bacteria.
Recipe for French walnut tart (serves 6)
Pastry:
- 150g butter
- 270g flour (I used einkorn flour)
- 1 pinch of salt
- Water
Filling:
- 225g walnuts
- 2 eggs
- 20cl fresh cream
- Drop of vanilla essence
- 100g cane sugar
- 1/2 teaspoon cinnamon, ginger and cardamon
Preheat the oven to 180°C.
To make the pastry, begin by cutting the butter into small cubes. Sift the flours and a pinch of salt together into in a mixing bowl, also adding the cubes of butter. Rub in and blend by hand until the mixture becomes crumbly. Add the cold water, mixing rapidly with a spoon. Remove the mixture from the bowl onto a lightly floured surface. Knead until you obtain a ball of pastry (if the mixture isn’t ‘sticky’ enough to form a ball, you may need a drop more water). Wrap in a clean cotton tea towel or some cling film and leave to ‘rest’ in the fridge for about two hours. This relaxes the dough and makes it easier to use.
For the filling, crush the walnuts and set aside. Beat the eggs, adding the cream, vanilla, and sugar and spices, mixing well. Add the crushed nuts and pour the mixture into the prepared pastry case. Bake at 180°C for 35 minutes. Delicious hot or cold.
French walnut tart