Archive for the ‘Tarts’ Category

Courgette Tart with Roasted Tomato Coulis

Posted on: March 27th, 2016 by Karl Hudson No Comments

1. First make the coulis. Heat your oven to 220°C. Put the tomatoes, cut side up, in a roasting tin. Add garlic and trickle over the balsamic vinegar. Drizzle generously with olive oil. Sprinkle with the sugar and season lightly with salt and coarse pepper. Roast for 20-30 minutes or until very soft and juicy, and slightly coloured on top (out-of-season tomatoes may take longer). Make sure that they don’t burn. Allow to cool. Peel the garlic and put the cloves, along with the tomatoes and any juices from the roasting tin, into a blender. Add the basil and a bit more olive oil. Blitz thoroughly, then pass through a sieve into a bowl to make a smooth sauce. Check the seasoning, cover and chill until needed.

2. Meanwhile, for the topping, heat 1 tbsp olive oil in a frying pan and gently fry the onion until softened. Add a sprinkling of sugar and cook for another couple of minutes until the sugar has dissolved. Set aside.

3. Plunge the courgette slices into a saucepan of boiling water, blanch for a minute or two, then drain, pat dry and leave to cool.

4. Line a baking tray with baking parchment or silicone paper.

5. Roll out your puff pastry on a lightly floured surface to a large circle, about 2mm thick. Using a large plate as a guide, cut out a 26cm round. Prick all over with a fork and use the tip of the knife to lightly mark a 2cm boarder all around the edge. Place on the prepared baking tray. Chill for 30 minutes.

6. Heat your oven to 200°C. Spoon the red onion over the pastry within the boarder and then arrange the courgette slices in layers over the top, over lapping them slightly. Sprinkle with olive oil and season with salt and pepper. Brush the pastry boarder with beaten egg.

7. Bake for 20-25 minutes until the pastry is puffed and golden brown. Allow to cool. Before serving, brush with a little more olive oil and squeeze over some lemon juice. Finish with a fine grating of Parmesan and a few twists of the pepper mill. Serve with a spoonful of the tomato coulis on the side and a light summer salad.

Bakewell Tart

Posted on: February 1st, 2015 by Harriet Low No Comments

1.To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Mix the egg with the lemon juice and 2 tsp water. Stir into the mixture with a round-bladed knife, adding another 1 tsp water if necessary. (Alternatively you can make it in a food processor, blitzing the flour, icing sugar and butter together, then adding the liquid.)

2. As the dough comes together, gently knead it into a smooth ball. Wrap in cling film and chill for at least 15 minutes.

3. Heat the oven to 200°C/Gas 6. Roll out the pastry on a lightly floured surface to a 3mm thickness and use to line a 36 x 12cm loose-bottomed tart tin (or a 23cm round tin), leaving a little excess overhanging the edge.

4. Line the pastry case with baking parchment and fill with baking beans or dried beans. Bake blind for 12-15 minutes, until the pastry is dry to the touch. Remove the paper and beans and return the pastry case to the oven for about 5 minutes until very lightly coloured. Trim away excess pastry from the edge. Turn the oven down to 180°C/Gas 4.

5. For the frangipane filling, beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Stir in the flour, ground almonds and the almond extract, if using.

6. Spread the jam over the base of the pastry case and scatter over the raspberries. Top with the frangipane and spread evenly. Bake for 10 minutes, then scatter the flaked almonds on top and cook for a further 15 minutes until the filling is golden. Leave to cool in the tin before slicing. Dust with icing sugar to serve.

 

Photography by Peter Cassidy

Shallot, Onion & Chive Tart

Posted on: June 29th, 2014 by Harriet Low No Comments

1. To make the pastry, put the flour into a bowl and mix in the salt. Add the butter and lard and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or mixer and then transfer to a bowl.

2. Now work in just enough cold water to bring the dough together. When it begins to stick together, gently knead it into a ball. Wrap in cling film and chill in the fridge for around 30 minutes.

3. Meanwhile, for the filling, thinly slice the shallots and onions. Heat the butter and oil in a large frying pan over a medium-low heat. Add the shallots and onions with a pinch of salt and cook slowly for at least 20 minutes, stirring occasionally, until they are very soft and golden. Season with pepper and more salt if needed. Leave to cool.

4. Heat your oven to 200°C/gas 6 and have ready a 23cm loose-based fluted tart tin, 3.5cm deep.

5. Roll out the pastry on a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving the excess hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later. Prick the pastry base with a fork. Line the pastry with baking parchment or foil and then fill with baking beans, or uncooked rice or lentils.

6. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about 8 minutes or until it looks dry and faintly coloured. Trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch cracks or holes if necessary. Turn the oven down to 180°C/gas 4.

7. For the filing, whisk the eggs, egg yolks and cream together, then whisk in the mustard and chives. Season with salt and white pepper.

8. Spoon the cooled onion mixture into the pastry case and spread it evenly, then carefully pour on the egg mixture. Bake in the oven for 30-35 minutes, until the filling is just set and golden. Leave in the tin for 5 minutes, then unmould. Serve warm or cold..

Cobnut, Pear and Sticky Toffee Tart

Posted on: November 5th, 2013 by Harriet Low No Comments

1. To make the pastry, mix the flour and icing sugar together in a bowl. Add the diced butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.

2. Mix the egg with the lemon juice and water. Make a well in the centre of the flour mixture and pour in the egg mix. Using one hand, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.

3. For the filling, put the chopped dates and milk in a pan. Bring to the boil, and then set aside for 30 minutes to soak.

4. To make the toffee sauce, heat the sugar, buttter and cream together in a pan over a low heat until melted and smooth, then bring to a simmer and let bubble for 5 minutes to thicken. Leave to cool.

5. Heat your oven to 180°C/gas 4 and put in a baking tray to warm up. Have ready a 25cm loose-based fluted tart tin, 3.5cm deep.

6. Roll out the pastry on a lightly floured surface and use it to line the tart tin. Prick the base with a fork. Peel, quarter and core the pears; slice each quarter in two. Arrange in a circular pattern in the tart case. Drizzle over 4 tbsp of the toffee sauce and place in the fridge while you prepare the rest of the filling.

7. Mash the date mixture to a coarse purée with a potato masher. Tip it into a bowl with the softened butter, vanilla, flour, bicarbonate of soda, ground almonds, eggs, sugar and treacle. Whisk together with an electric whisk until just combined. Stir in the chopped nuts.

8. Spoon the date and nut mixture over the pears in the pastry case, spreading it out evenly. Bake the tart on the hot baking tray for 40-45 minutes, until the filling is well risen and browned. Leave to stand for 10 minutes before removing from the tin.

9. Serve the tart warm, with clotted cream or ice cream and the rest of the toffee sauce.

Pithivier

Posted on: August 23rd, 2013 by Harriet Low No Comments

1. Line a baking tray with baking parchment or silicone paper.

2. For the filling, beat the butter and caster sugar together in a large bowl until creamy. Mix in the eggs, rum and orange zest, then fold in the ground almonds and flour.

3. Roll out the pastry on a lightly floured surface to a large round, about 3mm thick. Using a large plate as a guide, cut out a 28cm round and put it on the prepared baking tray.

4. Spread the filling over the pastry, leaving a 2cm clear margin around the edge. Brush the pastry edge with some of the beaten egg. Roll out the remaining pastry and cut another 28cm circle. Lay this on top of the filing and press the edges of the pastry firmly together to seal. Chill for at least 1 hour.

5. Heat your oven to 220°C. Brush the pastry with the remaining beaten egg and bakefor 25-30 minutes or until golden. Leave to cool, then dust the pie with icing sugar to serve.