See Also: Lemon tart with peach and cranberry coulis(recipes)
Caramelised peach melba with raspberry coulis(recipes)
Panettone bread and butter pudding with cranberry coulis(recipes)
Cranberry Peach Almond Crisp(recipes)
Apple-Cranberry Tart(recipes)
White Chocolate Cranberry Tart(recipes)
Lemon Cream Peach and Blueberry Pie(recipes)
Classic lemon tart(recipes)
Lemon-Cranberry Bars(recipes)
Lemon tart with orange sauce(recipes)

cavitas pharyngis (medicine) and Lemon tart with peach and cranberry coulis (recipes)


cavitas pharyngis (medicine)


cavitas pharyngis -->
cavity of pharynx


It consists of a nasal part (nasopharynx) continuous anteriorly with the nasal cavity and receiving the openings of the auditory tubes, an oral part (oropharynx) opening through the fauces into the oral cavity, and a laryngeal part (laryngopharynx) leading into the vestibule of the larynx and to the oesophagus.

Synonym: cavitas pharyngis, cavum pharyngis.


Lemon tart with peach and cranberry coulis (recipes)






Serves 6



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the tart1 pack ready-made shortcrust pastryplain flour, for dusting4 free-range eggs75g/3oz caster sugar3 lemons, zest and juice500ml/17fl oz double creamFor the peach coulis4 ripe peaches, stones removed, chopped2 star anise1 tbsp caster sugarFor the cranberry coulissmall handful cranberries2 tbsp caster sugarTo servesprig mint and chopped peach, to decorateicing sugar, for dusting



Method



1. Preheat the oven to 180C/350F/Gas 4.2. Roll the pastry out on a floured work surface. Line a loose-bottomed tart tin with the pastry and line the pastry with Baking parchment. Fill with Baking beans and bake in the oven for 5 minutes. Remove the Baking beans and Baking parchment and return to the oven for a further 2 minutes. Remove and turn the oven down to 150C/300F/Gas 2.3. Meanwhile, whisk the eggs and sugar together until pale and fluffy. Slowly pour in the lemon juice, whisking as you go. Stir in the lemon zest and double cream.4. Pour the mixture into the pastry case and bake in the oven for 6-8 minutes until just set.5. For the peach coulis, put the chopped peaches, star anise and sugar in a pan and gently simmer until completely broken down. Pass the mixture through a sieve using a wooden spoon, discarding the pulp and star anise, and taste for sweetness.6. For the cranberry coulis, put the cranberries and sugar in a pan and gently simmer until syrupy and the fruit has broken down. Leave on the heat for a few minutes longer, then pass through a sieve using a wooden spoon, discarding the pulp, and taste for sweetness.7. Serve the lemon tart with the peach and cranberry coulis drizzled around. Dust with icing sugar and garnish with chopped peach.