Autumn in a jar:
Go outside and collect everything what looks like autumn.
I took some yellow leaves, chestnuts and these orange things, we call them "lanterns", put it all pretty in a big jar, and placed a vase with a candle in the middle.
I put it on my piano. I am very proud of it and it looks so beautiful when it`s dark!
Autumn in my tummy:
Jamie Oliver`s plum bakewell tart à la Lotta
For the pastry:
For the frangipane:
Grease a loose-bottomed 28cm tart tin with a little butter and make your pastry. Sieve the flour from a height on to a clean work surface and sieve the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavours, so mix in your lemon zest.
Add the egg and milk to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in clingfilm and put it into the fridge to rest for at least half an hour.
When your ball of dough is ready, remove it and roll it out on a floured surface. Line the tart tin with your rolled-out pastry, easing it into the ridges at the side. Place in the freezer for an hour.
Meanwhile, make the frangipane. Blitz the blanched whole almonds in a food processor until you have a fine powder, and transfer this to a bowl with the flour. Halve your vanilla pod lengthways and scrape out the seeds, using the back of your knife. Now blitz the butter, sugar and vanilla seeds until light and creamy. Put the almond mixture back into the food processor with your lightly beaten eggs and whiz until completely mixed and smooth. Place in the fridge to firm up for at least half an hour.
Halve the plums and remove the stones. Finely chop half of them and place in a saucepan with the vanilla sugar and the mixed spice. Cook gently until softened, with a jammy consistency.
Carefully spoon your plum jam into the pastry case and smooth it out across the bottom. Spread the frangipane over the plum jam.
Scatter the flaked almonds over the top. Bake the tart in the preheated oven for about an hour, placing a baking tray on the shelf under the tart, just in case it bubbles over. Once cooked through and golden brown on top, remove the tart from the oven and leave it to cool.
It`s a bit complicated and takes some time, but it is sooo worth it!
Autumn on my legs:
I love wearing tights, in every color!