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Citrus Tart


ingredients

For the pastry

  • 175g/6oz plain flour
  • 75g/3oz butter
  • 3 tablespoons caster sugar
  • 3 egg yolks

For the filling

  • finely grated zest of 1 lemon
  • juice of 3 lemons
  • juice of 1 orange
  • 2 eggs plus 1 egg yolk
  • 350ml/12fl oz double cream
  • 175g/6oz caster sugar

Serve12

  • To make the pastry, sift the flour into a mixing bowl, make a well in the centre and put the butter, sugar and egg yolks in it. Work with the fingertips of one hand until these are blended, then gradually work in the flour. Continue mixing until the pastry forms a smooth ball. Wrap in cling film and chill for 30 minutes.
  • Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 28cm/11in flan dish.
  • Roll out the pastry and use to line the tin. Prick the base of the pastry with a fork, and line with foil. Fill with baking beans and bake blind for 15–20 minutes until just brown. Remove from the oven to cool, and reduce the oven temperature to 160°C/325°F/Gas mark 3.
  • To make the filling, put the lemon zest in a large bowl with the lemon and orange juice. Add the eggs and yolk, cream and sugar. Whisk the mixture together until the sugar has dissolved and the top is fluffy. Pour the filling into the pastry case and bake in the centre of the oven for 30–35 minutes until the filling is set. Serve warm or cold.

Citrus Tart

Bakewell Tart
Bakewell Tart

ingredients


  • 225g/8oz ready-to-roll puff pastry
  • 100g/4oz ground almonds
  • 100g/4oz caster sugar
  • 50g/2oz butter
  • 3 eggs
  • 1⁄4 teaspoon almond essence
  • 4 tablespoons strawberry jam

Serve 6



  • Preheat the oven to 200°C/ 400°F/Gas mark 6.
  • Roll out the pastry on a floured work surface, and use to line a 900ml/11⁄2pt shallow dish.
  • Beat the almonds with the sugar, butter, eggs and almond essence.
  • Spread the pastry with an even layer of jam. Pour in the filling.
  • Bake for 30 minutes or until set. Serve warm with cream.

Bakewell Tart

Sticky Plum Tart
Sticky Plum Tart

ingredients


  • 100g/4oz plain flour
  • 1 teaspoon ground cinnamon pinch of salt
  • 75g/3oz butter
  • 1 egg yolk
  • 1 tablespoon chilled water
  • 450g/1lb plums, halved, stoned and diced
  • 25g/1oz caster sugar
  • 3 tablespoons apricot jam


Serve 6


  • Sift the flour into a blender or food processor, add the ground cinnamon, salt, butter and egg yolk. Process for 30 seconds or until evenly combined. Add the chilled water and process for a further 30 seconds. Knead together lightly, and roll out to a circle about 25.5cm/10in in diameter. Put on a baking tray and chill for 10–15 minutes.
  • Preheat the oven to 200°C/400°F/Gas mark 6.Prick the pastry all over with a fork. Bake for 20–25 minutes or until golden brown.
  • Arrange the plums over the cooked pastry, and sprinkle with the sugar.
  • Put back in the oven for 40–45 minutes until the plums are tender.
  • To finish, melt the jam in a small saucepan with 2 tablespoons water, bring to the boil and bubble for 1 minute. Brush or spoon over the warm tart to glaze.

Sticky Plum Tart

Chocolate Courgette Cake
Chocolate Courgette Cake



SERVES 10

READY IN 40 MINUTES


  • 200g plain flour
  • ½ tsp bicarbonate of soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 100g Total Sweet xylitol
  • 2 medium free-range eggs
  • 180ml olive oil
  • 170g good-quality dark chocolate
  • 225g courgettes
  • 55g walnuts, finely chopped


FOR THE CREAM CHEESE FROSTING:

  • 250g low-fat cream cheese
  • ½ tsp vanilla extract
  • 1 tbsp Total Sweet xylitol




  1. Preheat the oven to 180C/350F/Gas 3.
  2. Line a 20cm loose-bottomed cake tin with baking paper and grease the sides.
  3. Sift the flour, bicarbonate of soda, baking powder and salt into a bowl. Stir in the Total Sweet.
  4. In a separate bowl, beat the eggs into the oil, melt the chocolate over a bain-marie and grate the courgettes. Stir the eggs and oil into the dry ingredients, then mix in the melted chocolate, courgettes and nuts.
  5. Pour the mixture into the prepared cake tin and bake for 25-30 minutes or until the cake is well risen, firm to the touch and a skewer comes out clean. Allow to cool on a wire rack before icing.
  6. To make the cream cheese frosting, mix together the cream cheese, vanilla extract and Total Sweet until smooth then spread on the cake. Store in an airtight container in the fridge.



totalsweet.co.uk

Chocolate Courgette Cake

"Cooking with my daughter strengthens our bond"


Actress and celebrity chef, Lisa Faulkner, tells us how she makes this recipe extra special for her daughter....


Asparagus and Pesto Tart With Lisa Faulkner


SERVES 4-6

READY IN 40 MINS



  • 375g ready-rolled sheet 
  • all-butter puff pastry
  • bunch of asparagus
  • 2 tbsp fresh pesto
  • 2 tbsp crème fraîche
  • 1 tbsp cream cheese
  • 100g firm mozzarella, grated
  • 25g pine nuts
  • 1 free-range egg, beaten
  • olive oil
  • salt and pepper
  • basil, to serve (optional)




  1. Heat the oven to 200C/400F/ Gas 6.
  2. Unroll the pastry and place on a baking tray. Score a border around 2cm from the edge and prick inside the border with a fork. Bake for 15 minutes until lightly golden and puffed up, then remove from the oven and push down the centre of the tart.
  3. Meanwhile, blanch the asparagus in boiling water for two minutes, then drain and cool under cold running water. Cut each spear in half lengthways.
  4. In a bowl, mix the pesto with the crème fraîche and cream cheese and season well. Spread this over the base of the pastry and top with the sliced asparagus, then sprinkle with the grated mozzarella and pine nuts. Brush the edge of the pastry with beaten egg, then return to the oven for 10 minutes until the cheese is melted and the edges golden. 
  5. Drizzle with oil, scatter with basil leaves and serve. 


Per serving: 408 cals, 30.1g fat

Asparagus and Pesto Tart With Lisa Faulkner


This is a fairly easy recipe for a gluten-free fruit tart. It is fine to make it with ordinary pastry but the buckwheat flour and ground almonds give a different flavour and texture from regular pastry. Other fruits that can be used instead of apricots include peaches, nectarines, dessert pears or berries.

Apricot Tart