when I turned 30 I toured around Italy
in my campervan cooking everywhere I
went I did some amazing things which
changed my life forever and I’ll never
forget it
thanks to foodtube I can now share these
things with you guys and I’m really
excited so there I was living with the
monks in the monastery when I got asked
to cook for a very special guest the
Pope’s right-hand man there si si si
well I had no idea what he’d be like but
there was loads of lovely fruit around
so I decided to make something
deliciously sweet so I’m doing an arm
and tart with cherries and almond tart
with peaches and also you can do it with
FIGS
you can do it apricots you know I mean
it says almond tart saw or you can call
it frangipane if you want is one of
those sort of fantastic recipes about
250 grams of almonds instead of using
like plain flour they use nuts finely
ground to flour so you’ve got a nut
flour so you’ve got 250 grams of almonds
we’re gonna have 250 grams this is a 5
on a gram pack of butter and you want
about 250 grams of sugar and 2 eggs it’s
dead simple to remember 250 250 250 2
eggs that’s essentially the base of your
recipe and then the sort of seeds of 1
vanilla pod in with the butter and the
sugar orange zest you don’t have to do
it but I just think it gives it almost
that and I love that what’s that you
know it’s nice to keep people thinking
when they’re eating stuff give it a good
old beating and a little swig of
vinsanto which the monks are sort of
famous for using anyway just about a
coupla tablespoons and just stir it in
now kind of help the butter and the
sugar mix wonderful it’s always smells
like sherry at Christmas isn’t it you
know this is a lie used to make cakes
before you egg mixers you know right so
now cream this I’m gonna go in with 2
eggs
that’s what’s gonna bind the mixture
that’s what’s going to give it a little
bit
lift that’s what’s going to help it be
light what I’m gonna do now is put in my
almonds hi this just a tiny bit of flour
a good tablespoon in about 50 grams 50
60 grams it just stops the oil from just
going out of course the oils flavor as
well so we want to kind of keep the cake
the cake you know and that is my arm and
tart basically that’s the mix right so
I’ve got two tart shells baked blind
which means haven’t cooked for 10
minutes
and I’m gonna now fill it with the
frangipane you want to sort of fill it
up just under the level of the lip
because it will expand when it’s cooking
and then when it comes out the oven it
will decrease again right so you could
cook them just as they are now may be
delicious absolutely delicious I got
some beautiful stone cherries just a
little handful of sugar and it will
become like a syrup and that syrup will
become really sort of shiny and
beautiful when you cook it it’s nice and
shiny yeah lovely that is so a little
handful push the cherries and about a
bit so that’s one almonds cherries
wicked combo right let’s do peaches the
truth is when you’re cooking fruit in a
tar in a cake a little bit of sourness
really works in your favor you know
sweet and sour always a little genius
little combo right a little bit of sugar
with my peaches you probably think I’m
mad time peaches and almonds just seem
to work don’t ask me why sometimes you
can’t explain everything little handful
not too much and I make two more for
tart is enough in it
run out good sign good luck please don’t
cook ban me please kiss kiss kiss nose
alone when the big man and all the
guests arrived I was still crossing my
fingers in the kitchen
I made her go my beautiful tarts were
just right but I was still nervous
I’d never cooked for the Vatican royalty
before you’re a good man my arm was just
about to fall off okay I just found out
this table is one of the oldest things
in the world I’m a bit worried it’s
gonna fold it for me my motivation was
to cook these for the monks you know
it’s their bash you know so I’ll be
excited to see what they think but but
since then like the Pope’s secretary
which is like I think he’s at number two
so pretty pretty important blow it’s
gonna come and have a little wear nibble
every named Jamie PS Jerry a Melinda oh
yeah
so cherries would you like a little
slice piece if I thought be nice it’s
cooked it’s cooked quite well actually
it might be a little warm it’s got
patient nicely cooked pastry
wall-to-wall betterment a chilling glad
simile miyamoto contender gusto optimum
oh yeah Jamil a Lancia multi computer
people he said it was absolutely
fantastic beautiful must have been worth
trying on it today more than one be able
to can take that if you like this recipe
give us a thumbs up thank you very much
bye
in my campervan cooking everywhere I
went I did some amazing things which
changed my life forever and I’ll never
forget it
thanks to foodtube I can now share these
things with you guys and I’m really
excited so there I was living with the
monks in the monastery when I got asked
to cook for a very special guest the
Pope’s right-hand man there si si si
well I had no idea what he’d be like but
there was loads of lovely fruit around
so I decided to make something
deliciously sweet so I’m doing an arm
and tart with cherries and almond tart
with peaches and also you can do it with
FIGS
you can do it apricots you know I mean
it says almond tart saw or you can call
it frangipane if you want is one of
those sort of fantastic recipes about
250 grams of almonds instead of using
like plain flour they use nuts finely
ground to flour so you’ve got a nut
flour so you’ve got 250 grams of almonds
we’re gonna have 250 grams this is a 5
on a gram pack of butter and you want
about 250 grams of sugar and 2 eggs it’s
dead simple to remember 250 250 250 2
eggs that’s essentially the base of your
recipe and then the sort of seeds of 1
vanilla pod in with the butter and the
sugar orange zest you don’t have to do
it but I just think it gives it almost
that and I love that what’s that you
know it’s nice to keep people thinking
when they’re eating stuff give it a good
old beating and a little swig of
vinsanto which the monks are sort of
famous for using anyway just about a
coupla tablespoons and just stir it in
now kind of help the butter and the
sugar mix wonderful it’s always smells
like sherry at Christmas isn’t it you
know this is a lie used to make cakes
before you egg mixers you know right so
now cream this I’m gonna go in with 2
eggs
that’s what’s gonna bind the mixture
that’s what’s going to give it a little
bit
lift that’s what’s going to help it be
light what I’m gonna do now is put in my
almonds hi this just a tiny bit of flour
a good tablespoon in about 50 grams 50
60 grams it just stops the oil from just
going out of course the oils flavor as
well so we want to kind of keep the cake
the cake you know and that is my arm and
tart basically that’s the mix right so
I’ve got two tart shells baked blind
which means haven’t cooked for 10
minutes
and I’m gonna now fill it with the
frangipane you want to sort of fill it
up just under the level of the lip
because it will expand when it’s cooking
and then when it comes out the oven it
will decrease again right so you could
cook them just as they are now may be
delicious absolutely delicious I got
some beautiful stone cherries just a
little handful of sugar and it will
become like a syrup and that syrup will
become really sort of shiny and
beautiful when you cook it it’s nice and
shiny yeah lovely that is so a little
handful push the cherries and about a
bit so that’s one almonds cherries
wicked combo right let’s do peaches the
truth is when you’re cooking fruit in a
tar in a cake a little bit of sourness
really works in your favor you know
sweet and sour always a little genius
little combo right a little bit of sugar
with my peaches you probably think I’m
mad time peaches and almonds just seem
to work don’t ask me why sometimes you
can’t explain everything little handful
not too much and I make two more for
tart is enough in it
run out good sign good luck please don’t
cook ban me please kiss kiss kiss nose
alone when the big man and all the
guests arrived I was still crossing my
fingers in the kitchen
I made her go my beautiful tarts were
just right but I was still nervous
I’d never cooked for the Vatican royalty
before you’re a good man my arm was just
about to fall off okay I just found out
this table is one of the oldest things
in the world I’m a bit worried it’s
gonna fold it for me my motivation was
to cook these for the monks you know
it’s their bash you know so I’ll be
excited to see what they think but but
since then like the Pope’s secretary
which is like I think he’s at number two
so pretty pretty important blow it’s
gonna come and have a little wear nibble
every named Jamie PS Jerry a Melinda oh
yeah
so cherries would you like a little
slice piece if I thought be nice it’s
cooked it’s cooked quite well actually
it might be a little warm it’s got
patient nicely cooked pastry
wall-to-wall betterment a chilling glad
simile miyamoto contender gusto optimum
oh yeah Jamil a Lancia multi computer
people he said it was absolutely
fantastic beautiful must have been worth
trying on it today more than one be able
to can take that if you like this recipe
give us a thumbs up thank you very much
bye
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