Tag Archives: tart

Blackberry Jam Lattice Tart

A little blackberry obsessed, I’ve been gently but regularly foraging the locality, picking blackberries for tarts, ripples, sorbets or just for the lusciousness of grabbing a handful of fresh, free fruit. Anyway, as much as I like trialling different pastry recipes, sometimes I just want a quick tart made with cheat’s pastry! Whop it together, pop it in the oven and enjoy! This one didn’t disappoint – takes no time to make (unless you’re silly enough to plait some of the lattice topping – very relaxing though) and just a wonderful reminder of sun-warmed early Autumnal days.

What you need…

1 x 23cm loose-bottomed tart tin, liberally buttered and lined on the bottom with parchment paper

1 x 450g packet sweet dessert short crust pastry mix (I used Sainsbury’s)

9 tablespoons cold water

Plain flour, for dusting.

500g blackberries

450g jam sugar

Juice ½ lemon

1 egg, lightly beaten

Caster sugar, for sprinkling

What to do…

Preheat your oven to 200˚c / 400˚f / gas 6.

Put the berries in a large heavy-based pan over a low eat with the sugar and lemon juice. Gently heat and fold the sugar into the blackberries until dissolved. Bring the fruit to a gentle boil, stirring occasionally and let the fruit simmer for about 10-12 minutes. Allow your yummy jam to cool for 10 minutes.

Meanwhile, use a fork to mix the water into your pastry mix to form a soft dough (delight in how easy this is!) Dust your work surface with the flour and roll out the pastry dough in a rough circle slightly larger than the tart tin. Drape the pastry into the tin, gently pushing it into the edges. Trim off the excess pastry, briefly knead the excess to form a ball and then roll out into a long, thin rectangle. Use a sharp knife to cut thin strips that will be used to form the lattice top.

Plop the jam into the pastry case. Brush the edges with beaten egg and then create your lattice top. I fiddled about with mine, weaving under and over but you don’t need to be that pedantic – create your topping as you wish! Brush the lattice work with beaten egg, sprinkle with caster sugar and pop the tart into the oven, baking for 30 minutes, turn the pie around and cook for another 5 -10 minutes, just to make sure that your tart is evenly golden all over.

Allow your lovely jammy tart to cool a little. If you can’t wait and want to indulge in your tart whilst it is warm, the jam will still be runny and oozingly gorgeous; if you allow it to cool properly, then you will have a set jam filling. If, like us, you dig in practically immediately and then return for seconds a couple of hours later, you get to enjoy both experiences!

If you’re luck enough to have a thermomix…

Use this marvellous little machine to make the jam whilst you’re faffing around with the pastry: chuck the blackberries, sugar and lemon juice into the mixing bowl and blend for 10 seconds/speed 6. Cook for 28 minutes/varoma/speed 1, inserting the simmering basket rather than the measuring cup to prevent splashing. Job done!

Berry Jam Lattice Tart w

Inspired by…

Delicious magazine

How easy…

Really easy, whether you use a saucepan or the thermomix and there’s absolutely nothing wrong with the occasional pre-made pastry mix!

 

 

Lemon, Lime and Passion Fruit Curd Tart

Wow! This is unbelievably delicious – the crisp, sweet pastry is the perfect foil for the tangy, zesty freshness of the fruit filling that seems to shout ‘sunshine’! It’s uplifting and quite simply sensational – don’t wait until Summer – we enjoyed it in February the first time but….it will be revisited many times over!

Serves 8 – 10

What you need…

1 x 23cm fluted tart tin, with removable base, liberally buttered

Baking beans (rice or dried pulses will work equally as well)

for the pastry

110g unsalted butter, at room temperature

60g caster sugar

130g plain flour

60g semolina

for the fabulous citrus curd filling

230g caster sugar

Finely grated zest and juice of 3 lemons, separating the juice of ½ lemon

Finely grated zest and juice of 2 limes

4 large, happy eggs plus a further 4 yolks, lightly beaten

200g unsalted butter, chunked and at room temperature

Pulp from 3 passion fruit

1 gelatine sheet (I used Costa fine leaf)

80g full fat cream cheese

50g icing sugar

What to do…

First to the pastry: in your food processor, whizz together the butter and sugar until smooth, pale and fluffy. Tip in the flour and semolina and whizz to combine. Tip out onto your work surface and briefly work into a dough. Grate the dough into your tart tin and then press evenly into the base and up the sides. Pop into the freezer for 1 hour. Walk off and do something else.

Then, heat your oven to 180°c / 350°f / gas 4.

Line the chilled pastry case with foil and fill with baking beans. Bake for 25 minutes then remove the foil and beans and return to the oven for 5 minutes. Remove and set aside.

Meanwhile, let’s turn to the delicious filling. In a large saucepan over a moderate heat, warm the caster sugar, juice from 2½ lemons as well as juice from both limes and also all the zest from both the lemons and limes. Heat until the sugar has dissolved.

Turn the heat down to low and then gradually pour in the beaten eggs, using a balloon whisk the whole time to prevent curdling. Continue to heat and whisk for 10 minutes or until a thick curd has been formed.

Remove from the heat and add the butter, a couple of chunks at a time, whisking them in until they are melted and fully incorporated before adding in the next couple. Once all the butter has been added, stir in the passion fruit – it is this that gives this tart its extra gorgeous dimension.

Whilst you’re adding the butter, soak the gelatine in a bowl of cold water for 5 minutes. Remove the gelatine from the water and squeeze out the excess liquid. Empty the bowl of its water and put the gelatine back in, adding to it 3 tablespoons of the citrus curd mixture. Using your balloon whisk beat the lot together until the gelatine has dissolved. Return this lot to your saucepan of curd and mix well.

In a separate bowl, mix together the cream cheese, juice of ½ lemon and icing sugar (again, a little balloon whisk works well).

Pour the curd into the pastry tart and then use a teaspoon to plop blobs of the cream cheese mixture all over the top. Use a skewer or cocktail stick to swirl the blobs, creating pretty patterns.

Pop the tart into the fridge for at least 3 hours before cutting generous slices of this wonderful citrusy delight – enjoy, enjoy, enjoy!

Tip…

Make the pastry case up to 1 month ahead and freeze, wrapped in cling film and foil.

Inspired by…

Delicious magazine

How easy…

Very easy but you need time for the pastry – it’s a good plan to make this ahead of when you need it.

 

Torta Di Cappuccino

OMG!!!! This is a totally luscious ‘tart-mousse’ – I’m not sure which category it fits in but I can tell you this – a dark chocolate digestive biscuit base is topped with something in between a cake and a mousse that is richly flavoured with coffee and chocolate – the combination is staggeringly gorgeous, I mean staggeringly!! And somehow, as much as it’s rich, it’s also light: temptation on a plate. If you feel like sharing (I’d urge against) you can make it a day in advance of a dinner party or friends coming for supper.

Serves 8 – 10 (or perhaps just 1!)

What you need…

23cm diameter spring-form cake tin, lightly buttered

for the base

375g dark chocolate digestive biscuits

3 tablespoons double cream

75g butter, melted

for the topping

500g mascarpone

140g caster sugar

3 eggs

100g chocolate (ideally 70% cocoa solids), broken up

3 tablespoons Kahlua

125ml espresso or REALLY strong coffee

Icing sugar, to decorate

Chocolate coffee beans, to decorate

What to do…

Preheat the oven to 180°c / 350°f / gas 4.

To make the base, whizz your biscuits in a food processor to create crumbs, then mix with the cream and melted butter. Tip the biscuit mix into the cake tin, spread evenly and press down so the mix is good and solid. Pop in the fridge whilst you do the rest.

Put your chocolate into a heatproof bowl and then into a steamer over a pan of simmering water to gently melt.

Using a handheld electric whisk, beat the mascarpone and caster sugar together in a large bowl until soft and light.

Break the eggs into a small bowl and beat lightly with a fork. Gradually add to the mascarpone mixture, whisking the whole time.

Go back to your melted chocolate and mix in the Kahlua and coffee. Then add to the mascarpone mixture, whisking continually to ensure that all the ingredients are evenly blended.

Pour over the biscuit base and bake in the oven for 50 minutes or until the centre is set (no jiggling) and the top is evenly brown.

Leave to cool and when cold, transfer from the cake tin to a pretty serving plate. Decorate with sifted icing sugar and chocolate coffee beans, either scattered haphazardly or in a ring around the edge of the dessert. Take one slice of your Torta di Cappuccino, just to make sure that it’s OK. Enjoy the sheer, delectable enjoyment of that moment and then decide if you like the people you’re with enough to share it with!!!!

Torta Cappuccino 2 w_1_1

Inspired by…

Rachel Allen

How easy…

It’s not difficult at all. I feel that is should have been, given the end result but no, it was very straight forward.

Plum and Apple Crumble Tart

Serves 8 – 10

I saw Mary Berry do this as part of the James Martin Saturday Kitchen show last month and was very taken with the lusciousness look of her version (with blackberries and apple). A pastry case together with a sweet, crunchy, nutty crumble topping and filled with the soft, sweet fruit – what a lovely combination for a dreary January day! I will just say that my tart tin is a full 5cms smaller than hers, as well as being shallower, but, as is my way, I kept the ingredients quantities roughly similar to her recipe, hence, whilst Mary’s tart was neat and flat, mine was mountainous and rather rustic-looking! That said, it tastes absolutely gorgeous and definitely fulfils the need for a little indulgent, comfort food – another one of those dishes that gets left on the side for a couple of hours after serving, with a handy spoon available just to check that it’s still ok…..

What you need…

1 x 28cm loose-bottomed, fluted tart tin, 3-4 cms deep, lightly buttered

Baking beans

for the pastry

225g plain flour, plus extra for dusting

125g cold butter, cut into cubes

30g caster sugar

1 large egg, lightly beaten

1 – 2 tablespoons water

for the filling

2 large cooking apples, peeled, cored and cut into small chunks

150g caster sugar

2 tablespoons water

500g plums, stoned and quartered

for the crumble topping

175g plain flour

100g cold butter, cut into cubes

50g rolled oats

100g demerara sugar

50g chopped almonds

What to do…

For the pastry, whizz the flour and butter in a food processor until the mixture resembles breadcrumbs. Add the sugar, egg and water and whizz again until the mixture comes together as a smooth dough.

Turn the dough out onto a lightly floured worktop and roll it out into a circle that’s about 3mm thick and large enough to line the tart tin base and sides. Press the pastry into the base and side of the tin and make a small lip around the top with the excess pastry. Prick the base all over with a fork and then pop in the fridge for 15 minutes.

Preheat your oven to 200°c / 400°f / gas 6.

Line the chilled pastry case with baking/parchment paper and baking beans, then pop in the oven for 12-15 minutes or until the lip of the pastry is light golden-brown. Remove the baking beans and paper and reduce the oven to 150°c / 300°f / gas 2 and bake for a further 8-10 minutes or until the pastry is a light golden brown all over. Set aside to cool.

Increase the oven temperature back up to 200°c / 400°f / gas 6.

While the pastry is cooking, prepare the filling: place the apples, sugar and water into a medium saucepan and cook over a moderate heat, stirring regularly, for 5 minutes. Cover the pan, and simmer gently for a further 5 minutes. Mix in the plums, pop the lid back on and simmer for a further 5 minutes. Set aside to cool.

Whilst the pastry and filling are cooling, make the crumble topping by popping all the ingredients into your processor (great to use it twice in one recipe without the need for washing up!) Whizz until everything is evenly mixed together and crumb-like.

Drain your cooked fruits through a colander, collecting the juice in a bowl for later. Spoon the fruit into the pastry case. Sprinkle over the crumble topping, covering all the filling and bake the tart for 20 – 25 minutes or until the crumble is crisp and golden brown.

Serve your plum and apple crumble the tart warm, with a little of the reserved fruit juice and some double cream or custard. Simply yummy!

Inspired by…

Mary Berry, Absolute Christmas Favourites

How easy….

Very easy – like Delia, Mary Berry is very precise with her instructions. I’m always a bit nervous about pastry but this was dead easy and absolutely lovely!

Light and Zesty Lemon Tart

A really light, creamy yet zesty, fresh version of this classic dessert, this lemon tart is quite simply, delightful. Seconds all round, please.

Serves 6

What you need…

1 x 23cm/9in shallow tart tin, with a removable base

1 x flat baking sheet

for the pastry

175g flour

Pinch of salt

100g butter, straight from the fridge

25g caster sugar

1 egg, separated: yolk in one cup and white in another

2 dessertspoons water

for the filling

3 eggs

125g granulated sugar

Juice and grated zest of 2 lemons

100ml double cream

What to do…

Grease your tart tin.

Sieve the flour and salt into a large bowl. Cut the butter into small cubes and rub into the flour until the mixture is like crumbs. Add the sugar and gently mix in with a spatula. Beat the egg yolk and then tip into the mixture, stirring until the mixture sticks together. At this point add the water, one teaspoon at a time until the mixture comes together – you may not need the whole 2 dessertspoons.

Cover your working surface with cling film and then flour lightly. Roll out your pastry on the cling film until about 5mm thick, creating a circle as best you can. Cover with another piece of cling film and then slide a flat baking sheet underneath the whole lot to lift it and pop in the fridge for at least 45 minutes.

Preheat the oven to 190°c / 375°f / gas 5.

Remove pastry from fridge and, keeping the pastry between the two pieces of cling film, gently roll it out until it’s about 3mm thick and large enough to line the bottom and sides of the prepared tart tin.

Remove the top piece of cling film and gently place the pastry upside down (cling film facing up) into the tin. Gently press into the edges and using your thumb, break off the pastry of the top edge of the tin to give a neat finish. Remove the cling film and pop the pastry into the freezer for 10 minutes.

The pasty needs to be blind-baked now so line it roughly with parchment paper, making sure the sides are also covered with the paper. Chuck in a load of baking beans (or dried pulses which can be used many times over) and blind-bake for 15-20 minutes until the pastry feels dry.

Remove the paper and beans. Lightly beat your egg white and use it to brush over the pastry. Pop the pastry back in the oven for two minutes.

Take out of the oven and put to one side until you are ready to make your filling (this could be immediately, later on in the day or even the next day).

Set the oven to 120°c / 250°f / gas ½.

In a food processor, pop your eggs and sugar and whizz for about 8 minutes, until the mixture is pale and creamy. Add the lemon juice and zest and process for a further 5 minutes. Pour in the cream and whizz for another 5 minutes.

Pour into the pastry case and pop it straight in the oven to bake for 25-30 minutes or until the filling has just set in the centre.

Remove from the oven and allow to cool for 10 minutes before taking the tart out of its tin and transferring to a pretty plate or cake stand. When it’s completely cool, dredge icing sugar over the top. Slice and serve your light and zesty lemon tart – it’s fresh and zingy, light and frankly, delightful!

Serving suggestion…

A little splash of double cream works wonderfully and this is a great dessert to serve with a ‘sticky’ dessert wine.

Inspired by…

Rachel Allen

How easy…

Well, at the time of first making this, I had never made my own pastry but I nervously followed that element of the recipe to the letter and ….it was too ‘short’. The second time, I adapted it and added more water and it was absolutely delightful. The lemon filling is quite heavenly and a dead easy – just a case of processing.

I do love this recipe, because the ‘tricky’ bit, i.e. the pastry, can be done in advance and the filling is dead easy.

Asparagus Tart with Brie and Capers Dressing

This is a lovely tart, ideal for sharing with friends as a starter or as a light but delicious lunch

Serves 4 – 6

What you need…

1 baking sheet

500g ready-made puff pastry

1 egg, beaten

500g asparagus

250g Brie, sliced

Sea salt and black pepper

for the dressing

2 tablespoons capers

2 tablespoons olive oil

A squeeze fresh lemon juice

What to do…

Roll out the pastry to a large rectangle, around 23cm x 30cm. Using a knife, score another rectangle 2.5cm inside the edge, without cutting right through the pastry. Brush the 2.5cm ‘frame’ with the beaten egg and place on a baking sheet. Chill for 15 minutes.

Preheat the oven to 200°c / 400°f / gas 6.

Trim the asparagus to fit across the inside of the frame. Blanch for 3 minutes in boiling, salted water then, drain in a colander and ‘refresh’ with cold water. Set aside the asparagus in the colander.

Bake the pastry in the oven until lightly browned. Remove and then discard the top couple of layers of the inner (scored) rectangle to prevent having a ‘soggy bottom’ underneath the asparagus.

Arrange the asparagus inside the pastry frame, top with the cheese and season with salt and pepper. Bake for 20 minutes or until the pastry is gorgeously browned and the cheese has melted.

Mix together the dressing and drizzle over the tart.

That’s it – serve your asparagus tart with brie and capers dressing straight away and enjoy. A glass of crisp, dry white wine wouldn’t go amiss!

A Quick Aside…

The image shows the tart made for just two people, using half the ingredients – a lovely little mid-afternoon snack!

Inspired By…

Woman and Home magazine (torn out several years ago!)

How Easy…

Really very easy, especially as it looks and tastes so yummy!