Once his protagonist is away from his rudimentary lair, Sarnoski’s screenplay takes him on a tragicomic descent into hell, one that revolves around high-stakes matters of money and status, truffle poaching, the purveying of comestibles, and the perceived golden-goose value of a pig.Īt their darkest and most grungy, the stops along this passage through Hades (culminating in a visit to a restaurant called Eurydice) can’t quite shake off the feel of screenwriterly indulgences, notably in a pummeling visit to a subterranean fight club for restaurant workers, run by some kind of hotshot named Edgar (Darius Pierce).

Their nonexistent rapport notwithstanding, it’s Amir’s help that Rob enlists after the pig is abducted in a violent nighttime break-in - and after Rob’s rackety old truck dies before he can get to the city, where he’s sure he’ll find the culprit. In the old-growth forest, with its mystical, edge-of-civilization serenity (captured in painterly strokes by DP Pat Scola), the young man’s garish yellow sports car might as well be a flying saucer. The always compelling Wolff offers an arresting contrast to Cage’s seething stillness, deftly signaling the self-doubt beneath Amir’s fidgety snark. The only regular visitor to Rob’s remote cabin is Amir (Alex Wolff), an ambitious up-and-comer who buys the precious fungi from him, in turn selling them to chefs in the city. It’s nine minutes into the film before Rob speaks: a few muttered words to his porcine partner, a devoted creature with a tail-wagging, puppy-like demeanor - and one who’s blessedly never reduced to cute animal reaction shots. Pipe a spider on to the completed web and leave to set for 25-30min before serving.Cast: Nicolas Cage, Alex Wolff, Adam Arkin Take a toothpick or fine skewer and drag lines through the black icing from the centre outwards, to create a spider web. With the black icing, pipe 6 concentric circles on to the orange icing. Once tart is completely cool, pour over the orange icing and spread with a palette knife. Dye remaining icing with orange food colouring. Remove 1tbsp icing to a separate bowl and dye with black food colouring. Meanwhile, sift icing sugar into a bowl and gradually whisk in 3-31/2tbsp water to form a smooth, thick icing. Leave to cool in the tin for 10min then transfer to a wire rack to cool completely. Bake for 30min, or until frangipane is golden and set. Spoon the frangipane on to the pumpkin layer and gently smooth to level.

Add the flour and ground almonds and fold in with a spoon. To make the frangipane, using a handheld electric whisk beat the butter and sugar together until light and creamy, about 5min. Scrape into the pastry case and smooth to level. For the pumpkin layer, mix together the ingredients until combined. Set aside to cool slightly (still in the tin) while you make the fillings. Return to oven for 5min, until pastry is golden and the base feels sandy to the touch. Put on a baking tray and bake for 20-25min until the pastry sides are set, then carefully lift out baking parchment and beans. Line pastry case with a large piece of baking parchment and fill with baking beans. Use to line a 23cm round, deep, loose-bottomed tart tin. Lightly dust a work surface with flour and roll out pastry. Shape into a disc, wrap in clingfilm and chill for 1hr. Tip on to a work surface and bring together with your hands. Add egg mixture to flour and pulse/mix to combine. In a small bowl, mix together the egg and vanilla. In a food processor, pulse the flour, icing sugar and butter until the mixture resembles fine breadcrumbs (alternatively, rub butter into dry ingredients using your fingertips). The decoration on this tart takes some patience, but it's worth it. Pumpkin Bakewell Tart: We’ve given the traditional cherry Bakewell a Halloween makeover. Bake for 15–20 minutes until pastry is golden brown and puffed.Brush with egg wash and sprinkle with coarse sugar.Pinch the bottom of the dough together until it is sealed.Take the other cut square of dough and stretch it over the apple, your cut should look like holes in the dough.Brush over the apple until it is completely coated. Combine the butter, cinnamon and sugar in a bowl.Brush egg wash on each side of the square around the apple.

Take another square place one of the apple halves in the center, peeled side facing up.Repeat this pattern until you have 6 rows with 3 cuts and 5 rows with slits and 2 cuts.Make 2 vertical 1-inch (2 cm) cuts under the top slit and above the bottom slit.Make 3 vertical 1-inch (2 cm) cuts in between the edge of the uncut side and the 2 slits on the cut sides.Taking one of the squares, make 5 equal 1-inch (2 cm) cuts on 2 sides of the square.Cut the puff pastry into 9 equal squares.

Caged tart