Taste USA: Tart

Saturday, July 16, 2016

Vogtland pumpkin tart

How to make Vogtland pumpkin tart recipe - Preparation time: approx. 20 minutes (plus baking and chilling time)

Makes 12 slices

For the cake mix:
100 g butter
200 g flour
2 tbsp sugar
pinch of salt

For the topping:
500 g pumpkin flesh
salt
½ tsp vinegar
50 g butter
100 g sugar
2 eggs
pinch of ground cinnamon
pinch of ground ginger
5 tbsp cornflour

Additionally:
flour for the work surface
butter for the baking tin

Method:
For the cake mix, melt the butter and then rub in the flour to make a fine crumble. Knead swiftly together with the sugar, salt and 3 tablespoons of cold water to make the pastry.

Roll the pastry into a ball and leave in a cold place for 30 minutes. Then roll out two-thirds of the pastry on a floured surface and place in a greased springform (28 cm diameter). Make a 3 cm high rim out of the rest of the pastry. Cover the form and leave in a cold place for 1 hour.

For the filling, chop the pumpkin flesh finely and simmer in a little water with a pinch of salt and vinegar for 15 minutes. Drain and purée the pumpkin pieces.

Pre-heat the oven to 200 °C (Gas Mark 6). Cream the butter and sugar. Separate the eggs and add the egg yolks to the creamed butter. Add the cinnamon, ginger and cornflour and stir in. Then add the pumpkin purée and also stir in well.

Pre-bake the tart base in the pre-heated oven at 200 °C (Gas Mark 6) for around 15 minutes. In the meantime, whip the egg whites until stiff and add to the pumpkin mixture. Spread the mixture on the tart base and bake for around another 25 minutes.

Vogtland pumpkin tart recipe

Austrian coffee tart

How to make Austrian coffee tart recipe - Preparation time: approx. 20 minutes (plus baking and chilling time)

Makes 14 slices

Ingredients:
140 g butter
140 g flour
40 g ground almonds
40 g sugar
1 tsp instant coffee powder
4 egg whites
250 g icing sugar
butter for the baking tin

Method:
Thoroughly grease a springform (24 cm diameter) with butter. Melt the butter in a pan and knead to a smooth dough with the flour, almonds and sugar.

Roll out the pastry to the size of the springform and put into the form. Leave to rest in the fridge for 1 hour. Pre-heat the oven to 200 °C (Gas Mark 6) (do not use fan oven settings). Bake the tart base in the oven on the second shelf from the bottom for 15 minutes. Reduce the temperature to 170 °C (Gas Mark 3).

Stir the coffee powder into the egg whites. Whip the egg whites until stiff and then gradually sprinkle in the icing sugar, stirring well. Turn the mixture onto the still warm tart base and bake for a further 30 minutes. Leave to cool on a cooling rack.

Tip:
You can also make petits fours from the same recipe: bake the cake in a baking tin (25 x 20 cm), cut into squares and coat with light or dark chocolate – the light filling is a surprise concealed under the firm chocolate coating.

Austrian coffee tart recipe

Friday, July 15, 2016

Caramelised apricot tart

How to make Caramelised apricot tart recipe - Preparation time: approx. 30 minutes (plus baking time)

Makes 12 pieces

Ingredients:
600 g apricots
3 sheets frozen puff pastry
100 g sugar
100 ml orange juice
1 tsp zest of 1 untreated orange
1 tsp zest of 1 untreated lemon
2 tbsp butter

For the chocolate sauce:
200 ml cream
125 g white chocolate
pinch of salt

Additionally:
flour for the work surface

Method:
Wash the apricots. Briefly blanch in boiling water, then shake and drain in a sieve and peel the fruit. Cut the apricots in half and stone.

Pre-heat the oven to 180 °C (Gas Mark 4). Defrost the puff pastry. Allow the sugar to caramelise until golden yellow in a tart tin (28 cm diameter) or an ovenproof frying pan. Then deglaze with orange juice and stir in the grated orange and lemon zest and butter and boil until reduced to a syrup consistency.

Put the apricot halves into the frying pan or tin with the curved sides downwards. Lightly roll out the puff pastry on a floured work surface and place over the apricot halves. Firmly press down the edges of the pastry. Bake in the oven for approx. 30 minutes. Then cover with a dinner plate and invert to turn out the tart.

While the tart is in the oven, prepare the chocolate sauce. Heat the cream and chop the chocolate into pieces. Add the chocolate to the cream with the salt and melt. Slightly cool and then whip to a creamy consistency with a whisk. Serve the tart with cream on individual plates.

Caramelised apricot tart recipe

Rhubarb flan

How to make Rhubarb flan recipe - Preparation time: approx. 25 minutes (plus baking and resting time)

Makes 12 pieces

For the pastry:
200 g flour
1 egg
120 g butter
60 g sugar
pinch of salt

For the topping:
1 sachet vanilla blancmange powder
40 g sugar
450 ml milk
1 kg rhubarb
15–20 g cornflour
sugar (if desired)

Additionally:
butter and breadcrumbs for the baking tin

Method:
For the shortcrust pastry, sieve the flour onto a floured work surface and make a well in the centre. Put the egg into the well. Cut butter into flakes and distribute around the edge of the well together with the sugar and salt. Roughly mix ingredients with a knife and then knead into a smooth dough with your hands. Wrap the pastry in cling film and leave to rest in the fridge for approx. 30 minutes.

Pre-heat the oven to 225 °C (Gas Mark 7). Grease a flan base tin (30 cm diameter) and line with breadcrumbs. Place the pastry into the flan tin and bake on the middle shelf for approx. 10–15 minutes. Leave to cool.

In the meantime, make the blancmange for the topping according to instructions but with only 450 ml milk. Continue to stir while cooling and then pour over the flan base, level the top and leave to set.

Peel the rhubarb and cut into pieces. Cook in a pan on a low heat, stirring regularly, until softened.

Mix the cornflour with cold water. Remove the rhubarb from the heat and stir the cornflour into the rhubarb purée. Bring to the boil again briefly, then remove from heat and add sugar to taste. Leave to cool slightly while stirring and then pour onto the set blancmange layer. Leave until rhubarb mixture is also set.

Rhubarb flan recipe

French plum tart

How to make French plum tart recipe - Preparation time: approx. 25 minutes (plus baking time)

Makes 16 slices

Ingredients:
450 g plums
125 g flour
130 g brown sugar
½ sachet baking powder
2 sachets vanilla sugar
pinch of salt
4 eggs
750 ml milk
2 tbsp icing sugar for dusting
200 ml cream
butter for the baking tin

Method:
Wash the plums, cut in half and stone.

Mix the flour with the sugar, baking powder, vanilla sugar and salt. Add the eggs and milk. Pre-heat the oven to 240 °C (Gas Mark 9).

Turn the mixture into a greased tart form (26 cm diameter). Arrange the plum halves over the tart base and bake in the oven for around 35 minutes. Coverwith tin foil if the tart browns too quickly. Leave to cool and then dust with icing sugar. Serve with whipped cream.

French plum tart recipe

Thursday, July 14, 2016

Gooseberry tart

How to make Gooseberry tart recipe - Preparation time: approx. 30 minutes (plus baking and cooling time)

Makes 12 slices

For the cake mix:
150 g flour
1 egg yolk
100 g butter
50 g sugar
1 sachet vanilla sugar

For the topping:
1 jar gooseberries (drained weight 360 g)
250 ml cream
2 egg yolks
1 tbsp cornflour
100 g sugar
1 vanilla pod
Additionally
flour for the work surface
butter for the baking tin

Method:
Sieve the flour onto a work surface, make a well in the centre and pour in the egg yolk. Distribute the butter in flakes around the outside. Sprinkle over the sugar and vanilla sugar. Roughly mix the ingredients together with a knife and then quickly knead into a smooth pastry using your hands. Roll the pastry into a ball, wrap in cling film and leave to rest in the fridge for approx. 30 minutes.

Pre-heat the oven to 225 °C (Gas Mark 7). Roll out the pastry on the floured work surface. Line a greased flan base tin with the pastry. Prick the pastry base several times with a fork and bake on the middle shelf for about 15–20 minutes. Leave to cool.

Drain the gooseberries and turn them into the cooled pastry base. For the cream topping, mix the cream, egg yolks, cornflour, sugar and pulp of the vanilla pod thoroughly and beat to a creamy consistency over a low heat. Leave the cream to cool slightly and then pour over the berries.

Gooseberry tart recipe

Monday, June 13, 2016

Homemade Lemon and Lime Tart

How to Make Homemade Lemon and Lime Tart Recipe - preparation 35 minutes plus chilling cooking time 40–50 minutes plus cooling

Serves 8

Ingredients:
grated zest and juice of 2 lemons
grated zest and juice of 2 limes
225g/8oz/1 cup caster (superfine) sugar
150g/5oz/⅔ cup butter, diced
4 medium eggs
2 egg yolks
gluten-free icing (confectioner’s) sugar to dust
blackberries and blueberries to serve

For the almond pastry:
125g/4oz/1 cup rice flour plus extra to dust
50g/2oz/½ cup tapioca flour
½ tsp xanthan gum
50g/2oz/½ cup ground almonds
2 tbsp caster (superfine) sugar
125g/4oz/½ cup butter, diced
1 medium egg

Method:
1 To make the pastry, blitz the flours, xanthan gum, almonds, sugar and butter in a food processor. Add the egg and mix in about 1 tbsp cold water, if needed, to make a soft but not sticky dough. Squeeze into a ball.

2 Dust your fingers with rice flour and press the dough over the bottom and up the sides of a 25cm/10in loose-bottomed fluted tart tin, making a thin even layer. Prick the base with a fork. Chill in the refrigerator for 15–30 minutes.

3 Preheat the oven to 190°C/375°F/Gas 5. Line the pastry with parchment paper and baking beans and bake in the oven for 10 minutes. Carefully remove the paper and beans and return to the oven for 5–8 minutes until the bottom of the pastry is cooked through.

4 Meanwhile, make the filling: put the lemon and lime zest and juice in a pan with the caster sugar and butter. Cook over a low heat, stirring, until the butter has melted and the sugar dissolved. Set aside to cool for 10 minutes, then gradually stir in the eggs and egg yolks, until smooth.

5 Pour the filling into the pastry shell. Reduce the oven temperature to 140°C/275°F/Gas 1 and cook the tart for 30–40 minutes until the filling is set.

6 Remove from the oven and set aside to cool. When cold, carefully remove the tart from the tin and transfer to a serving plate. Dust with a little sifted icing sugar and scatter the berries over. Serve cut into slices.

Homemade Lemon and Lime Tart

Saturday, June 11, 2016

Plum Frangipane Tart

How to Make Plum Frangipane Tart Recipe - preparation 30 minutes plus chilling cooking time 50–55 minutes

Makes 12 pieces

Ingredients:
150g/5oz/⅔ cup butter, softened
150g/5oz/scant ⅔ cup caster (superfine) sugar
150g/5oz/1½ cups ground almonds
2 tbsp plain (all-purpose) flour
2 medium eggs, beaten
450g/1lb red plums, stoned and sliced
3 tbsp flaked almonds
2 tbsp icing (confectioner’s) sugar
For the pastry (pie crust)
225g/8oz/2¼ cups plain (all-purpose) flour plus extra to dust
50g/2oz/¼ cup caster (superfine) sugar
125g/4oz/½ cup cold butter, diced

Method:
1 To make the pastry, put the flour, sugar and butter in a bowl and rub in the butter with your fingertips until it resembles fine breadcrumbs. Mix in 3 tbsp cold water to make a smooth dough.

2 Knead on a lightly floured surface, then roll out a little larger than a 28 x 18 x 4cm/11 x 7 x 1½in fluted loose-bottomed tart tin. Line the tin with the pastry, prick the base with a fork, then chill in the refrigerator for 20–30 minutes.

3 Preheat the oven to 190°C/375°F/Gas 5. Line the pastry shell with parchment paper and baking beans, then bake in the oven for 15 minutes. Remove the paper and beans and cook for 5 minutes or until crisp. Leave to cool. Reduce the oven temperature to 180°C/350°F/Gas 4.

4 Meanwhile, cream the butter and sugar until light and fluffy. Gradually beat in alternate spoonfuls of ground almonds and flour with the beaten eggs, until smooth. Spoon the mixture into the pastry shell and top with the plums and almonds.

5 Bake in the oven for 30–35 minutes until the frangipane is golden. Leave to cool for 20 minutes. Remove from the tin and cut into pieces. Freeze when cold.

6 Serve warm, dusted with sifted icing sugar.

Plum Frangipane Tart

Freeform Fruit Tarts

How to Make Freeform Fruit Tarts Recipe - preparation 25 minutes plus chilling cooking time 20–25 minutes

Serves 6

Ingredients:
340g/12oz red plums
225g/8oz raspberries
70g/2½oz/⅓ cup caster (superfine) sugar plus extra to sprinkle
1 tsp cornflour (cornstarch)
grated zest of 1 lemon
cream or custard to serve
For the sweet pastry (pie crust)
225g/8oz/2¼ cups plain (all-purpose) flour
50g/2oz/½ cup icing (confectioner’s) sugar
150g/5oz/⅔ cup cold butter, diced plus extra to grease
3 egg yolks
1 tsp vanilla extract
beaten egg to brush

Method:
1 To make the pastry, put the flour in a large mixing bowl, add the icing sugar and butter and rub in the butter until it resembles fine breadcrumbs. Mix the egg yolks with the vanilla extract, add to the flour and mix to a smooth ball. Cover and chill in the refrigerator for 30 minutes.

2 Stone and slice the plums and mix with the raspberries, caster sugar, cornflour and lemon zest.

3 Preheat the oven to 180°C/350°F/Gas 4. Butter two baking sheets.

4 Divide the pastry into six pieces and roll out each one to a 15cm/6in diameter circle. Divide the fruit among the circles, leaving a border of 2.5cm/1in. Fold the pastry up and around the fruit, pleating it in soft folds and leaving the centre uncovered. Place the tarts on the prepared baking sheets. Brush the edges of the pastry with beaten egg and sprinkle with a little caster sugar. Bake in the oven for 20–25 minutes.

5 Leave on the baking sheets to cool for 10 minutes. Serve the warm tarts with cream or custard. Or cool, wrap in foil and freeze. Read More

Goats Cheese and Roasted Pepper Tart

How to Make Goats Cheese and Roasted Pepper Tart Recipe - preparation 30 minutes plus chilling and cooling cooking time 45 minutes

Serves 4–6

Ingredients:
225g/8oz/2¼ cups plain (all-purpose) flour plus extra to dust
50g/2oz/4 tbsp butter, cubed, plus extra to grease
50g/2oz/4 tbsp white vegetable fat (shortening), cubed
For the filling
1 red, 1 yellow and 1 green (bell) pepper, quartered and seeded
1 tbsp olive oil
4 tsp green pesto sauce
4 tbsp freshly grated Parmesan
100g/3½oz goat’s cheese, cubed
leaves from 2–3 fresh basil sprigs, roughly chopped, plus extra leaves to garnish
8 olives, pitted and halved
3 medium eggs
250ml/8fl oz/1 cup milk
salt and ground black pepper

Method:
1 Butter a 23cm/9in loose-bottomed fluted tart tin. Put the flour in a food processor with a pinch of salt and the fats and pulse to fine crumbs. Gradually mix in 3 tbsp cold water to make a smooth dough.

2 Knead on a lightly floured surface, then roll out thinly until a little larger than the tin. Lift the pastry over the rolling pin and use to line the tart tin. Trim the edge, prick the bottom with a fork and chill in the refrigerator for 30 minutes.

3 Preheat the oven to 190°C/375°F/Gas 5.

4 Put the tart tin on a baking sheet, fill with parchment paper and baking beans and bake in the oven for 10 minutes. Remove the paper and beans and cook for 5 minutes or until dry and crisp. Reduce the oven temperature to 180°C/350°F/Gas 4.

5 Put the peppers, skin-side up, in a single layer on a foil-lined grill (broiling) pan, brush with oil and add salt and pepper. Grill (broil) for 10 minutes or until softened. Leave to cool in the foil.

6 Peel the peppers and slice the flesh. Spread pesto over the base of the tart, arrange the peppers on top, then sprinkle the cheeses and basil leaves over, plus the olives.

7 Beat the eggs and milk with salt and pepper, pour into the pastry shell and bake in the oven for 30 minutes or until golden brown and set.

8 Set aside to cool for 10 minutes, then serve cut into wedges, garnished with basil. Or leave to cool completely, wrap in foil and freeze.

Goats Cheese and Roasted Pepper Tart

Quick Mediterranean Tart

How to Make Quick Mediterranean Tart Recipe - preparation 15 minutes cooking time 20 minutes calories 210 kcals

Serves 4

Ingredients:
8 x 15g/½oz sheets filo pastry
1 medium egg, beaten
2 tbsp green pesto
1 red onion, thinly sliced
1 courgette (zucchini), sliced
1 red (bell) pepper, seeded and thinly sliced
225g/8oz cherry tomatoes
50g/2oz reduced-fat Cheddar cheese, grated
salt and ground black pepper
3 tbsp chopped fresh parsley

Method:
1 Preheat the oven to 190°C/375°F/Gas 5.

2 Lightly spray a 20 x 30cm/8 x 12in non-stick shallow baking tin with oil. Brush a sheet of filo pastry with a little beaten egg and place in the tin with the edges hanging over the sides slightly. Repeat with the remaining sheets of pastry until the tin is lined.

3 Brush the pesto sauce over the pastry base. Scatter the vegetables over the top, season lightly and sprinkle with grated cheese.

4 Bake in the oven for 20 minutes or until the pastry is crisp and golden, the vegetables are tender and the cheese has melted. Sprinkle with parsley and cut into quarters to serve.

Wednesday, June 8, 2016

Quick Apple Tart

How to Make Quick Apple Tart Recipe - preparation 10 minutes cooking time 25 minutes

Serves 8

Ingredients:
375g/13oz pack ready-rolled puff pastry
500g/1lb 2oz sweet dessert apples, cored, thinly sliced and tossed in the juice of 1
lemon
icing (confectioner’s) sugar to dredge
cream to serve

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Roll out the pastry on a 28 × 38cm/11 × 15in baking sheet. Score lightly around the edge, to create a 3cm/1¼in border.

3 Arrange the apple slices on top of the pastry, within the border. Turn the edge of the pastry halfway over, so that it reaches the edge of the apples, then press down and crimp the edge with your fingers. Dredge with icing sugar.

4 Bake in the oven for 20–25 minutes until the pastry is cooked and the sugar has caramelized. Serve warm with cream.

Homemade Treacle Tart

How to Make Homemade Treacle Tart Recipe - preparation 25 minutes plus chilling cooking time 30 minutes plus cooling

Serves 6

Ingredients:
1 quantity shortcrust pastry
plain (all-purpose) flour to dust
675g/1½lb golden (corn) syrup
250g/9oz/4½ cups fresh white breadcrumbs
grated zest and juice of 2 lemons

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Roll out the pastry on a lightly floured surface and use to line a 25cm/10in deep, loose-based fluted tart tin. Prick the base with a fork and chill in the refrigerator for 30 minutes.

3 To make the filling, heat the syrup in a pan over a low heat. Remove from the heat and mix in the breadcrumbs and lemon zest and juice.

4 Pour the filling into the pastry case (pie crust) and bake for 15 minutes, then reduce the heat to 180°C/350°F/Gas 4 and cook for 15 minutes until the filling is lightly set and golden. Serve warm.

Homemade Treacle Tart

Monday, June 6, 2016

Chocolate Tart

How to Make Chocolate Tart Recipe - preparation 30 minutes plus chilling cooking time 1 hour plus cooling

Serves 8

Ingredients:
sweet pastry,
flour to dust
icing (confectioner’s) sugar to dust
For the filling
175g/6oz plain (semisweet)chocolate (minimum 50% cocoa solids), chopped
175ml/6fl oz/ ⅔ cup double (heavy) cream
75g/3oz/⅓ cup caster (superfine)sugar
2 medium (US large) eggs
grated rind and juice of ½ orange

Method:
1 Roll out the pastry on a lightly floured surface and use to line a 20cm/8in loose-based tart tin. Prick the base all over with a fork, put the tin on a baking sheet and chill for 30 minutes. Preheat the oven to 190°C/375°F/Gas 5.

2 Line the pastry case (pie crust) with parchment paper and fill with baking beans. Bake in the oven for 15 minutes, then remove the beans and paper. Set aside. Reduce the oven temperature to 170°C/325°F/Gas 3.

3 To make the filling, melt the chocolate in a bowl set over a pan of gently simmering water. Take off the heat and set aside to cool for 10 minutes.

4 Mix together the cream, sugar, eggs, orange rind and juice in a bowl. Gradually stir in the chocolate. Pour into the pastry case (pie crust) and bake in the oven for 20 minutes or until just set.

5 Serve warm or cold, dusted with icing sugar.

Chocolate Tart

Sunday, May 22, 2016

Goat’s Cheese and Tomato Tart

How to Make Goat’s Cheese and Tomato Tart Recipe - preparation 10 minutes cooking time 25–30 minutes Serves 4

Ingredients:
1 x 340g/12oz sheet ready-rolled puff pastry
175g/6oz soft goat’s cheese
340g/12oz baby plum tomatoes, quartered
1 red onion, thinly sliced
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
salt and ground black pepper
a small handful of rocket (arugula) to garnish

Method:
1 Preheat the oven to 220°C/425°F/Gas 7. Line a baking tray with parchment paper.

2 Unroll the puff pastry sheet on to the baking tray. Crumble or spread the cheese over the pastry, leaving a border around the edge. Scatter the tomatoes and red onion over the top. Season with salt and pepper and drizzle with oil.

3 Cook in the oven for 25–30 minutes or until the pastry is golden brown, crisp and well risen.

4 Remove from the oven and drizzle with balsamic vinegar. Serve the tart warm or cold, cut into slices and scattered with fresh rocket leaves. Read More

Saturday, January 16, 2016

warm chocolate cherry tarts

How to make warm chocolate cherry tarts recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
200 g (7 oz) plain dark chocolate, broken into pieces
3 tablespoons double cream
1 tablespoon brandy
2 eggs and 1 egg yolk
50 g (2 oz) caster sugar
50 g (2 oz) undyed glacé cherries, halved
4 ready-made individual pastry cases

Method:
Put the chocolate, cream and brandy in a small bowl. Set it over a saucepan of gently simmering water, so the bottom of the bowl is not touching the water, and heat for a couple of minutes until the chocolate is melted. Leave to cool a little.

Whisk together the eggs, egg yolk and sugar with a hand-held electric whisk until pale and creamy. Carefully stir the chocolate mixture into the eggs. Arrange the cherries in the pastry cases, pour over the chocolate mixture and bake in a preheated oven, 190°C (375°F), Gas

Mark 5, for 12 minutes or until just set.

For cherries with chocolate dipping sauce, heat 200 ml (7 fl oz) double cream in a pan until boiling. Put 200 g (7 oz) chopped plain dark chocolate in a bowl.

Pour the cream over and stir until smooth. Add a splash of brandy or kirsch, if liked. Place in a warm serving bowl and serve with fresh cherries for dunking. Total cooking time 10 minutes.

warm chocolate cherry tarts

leek and blue cheese tart

How to make leek and blue cheese tart recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
150 g (5 oz) baby leeks, trimmed
325 g (11 oz) chilled ready-rolled puff pastry
oil, for greasing
1 egg, beaten
75 g (3 oz) mascarpone cheese
125 g (4 oz) blue cheese
salt and pepper

Method:
Cook the leeks in a pan of lightly salted boiling water for 1 minute until just soft. Drain and cool under cold running water.

Unwrap the pastry onto a lightly greased baking sheet. Use a sharp knife to lightly score a 1 cm (½ inch) border all around the pastry, taking care not to cut all the way through. Lightly prick the inside of the pastry with the end of a fork and brush all over the border with egg.

Mix together the remaining egg, the mascarpone and half the blue cheese and spread the mixture over the pastry. Arrange the leeks on top and scatter over the remaining cheese.

Cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until the pastry is golden and cooked through.

For creamy leek & blue cheese pasta, cut 2 large leeks into thin slices. Cook in a large pan of lightly salted boiling water for 3–5 minutes until soft, together with 500 g (1 lb) fresh penne, cooked according to the pack instructions. Drain, reserving a little of the cooking water.

Return to the pan and stir in 5 tablespoons crème fraîche, adding a little of the cooking water if needed, and crumble over 100 g (3½ oz) blue cheese. Sprinkle over some chopped parsley before serving. Total cooking time 10 minutes.

leek and blue cheese tart

herby tomato and cheese tart

How to make herby tomato and cheese tart recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
250 g (8 oz) chilled puff pastry
3–4 tablespoons black olive tapenade or Dijon mustard
300 g (10 oz) ripe plum tomatoes, finely sliced
8 large basil leaves, roughly torn
125 g (4 oz) Camembert cheese
100 g (3½ oz) goats’ cheese
2 tablespoons thyme leaves, plus extra to garnish
1–2 tablespoons extra virgin olive oil
salt and pepper

Method:
Roll out the pastry and use it to line a 25 cm (10 inch) tart tin.

Spread the tapenade or Dijon mustard over the base of the tart.

Lay the tomato slices in concentric circles in the tart, discarding any juice or seeds that have run from them. Season the tomatoes (bearing in mind that tapenade is salty) and scatter over the basil.

Cut the Camembert and goats’ cheese into thin wedges or slices, according to its shape.

Arrange a circle of Camembert pieces around the outside and a circle of goats’ cheese within. Put any remaining pieces of cheese in the middle.

Sprinkle over the thyme leaves and drizzle the olive oil on top.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–18 minutes until the pastry is cooked and the cheese is golden and bubbling. Serve immediately, garnished with thyme.

For fresh tomato & two cheese pasta, cook 375 g (12 oz) farfalle pasta according to the pack instructions. Meanwhile, finely chop 4 plum tomatoes, 100 g (3½ oz) pitted black olives, 25 g (1 oz) basil leaves and 2 tablespoons thyme leaves and place in a bowl with 100 g (3½ oz) each of diced goats’ cheese and Camembert cheese.

Drain the pasta and add to the tomato mixture. Season, toss to mix well and serve immediately. Total cooking time 20 minutes.

herby tomato and cheese tart

beetroot and goats cheese tarte tatin

How to make beetroot and goats cheese tarte tatin recipe

Serves 4–6

Total cooking time 30 minutes

Ingredients:
2 tablespoons olive oil
2 garlic cloves, chopped
1 teaspoon thyme leaves
2 tablespoons balsamic vinegar
500 g (1 lb) cooked beetroot (not pickled), sliced or cut into thin wedges
flour, for dusting
250 g (8 oz) shop-bought chilled puff pastry
125 g (4 oz) crumbly goats’ cheese
thyme leaves or snipped chives, to garnish

Method:
Place the oil in an ovenproof frying pan over a medium-low heat and, when hot, fry the garlic and thyme for 1–2 minutes, until just softened. Pour in the vinegar and simmer gently for 1–2 minutes, until just sticky.

Arrange the beetroot to fit snugly and attractively in the pan, then increase the heat slightly and cook for 4–5 minutes, until the underside begins to brown.

Meanwhile, place the pastry on a lightly floured work surface and roll into a circle about 1 cm (½ inch) larger than the pan.

Lay the pastry over the pan, tucking the edges in neatly to cover the beetroot, and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes, until the pastry is puffed and golden.

Invert the tarte onto a large plate, then crumble over the goats’ cheese and serve garnished with the thyme or chives.

For individual goats’ cheese & beetroot quiches, unroll a 320 g (10¾ oz) sheet of chilled shortcrust pastry and use to line 4 greased, individual quiche tins. Fill the pastry cases with 175 g (6 oz) diced, cooked beetroot, 100 g (3½ oz) defrosted peas and 100 g (3½ oz) crumbled goats’ cheese.

Break 3 eggs into a jug, beat together, then mix in 3 tablespoons single cream and 1 teaspoon chopped thyme leaves.

Pour into the filled cases and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–15 minutes, or until set and golden. Total cooking time 20 minutes.

beetroot and goats cheese tarte tatin

Wednesday, January 13, 2016

apple and orange tart

How to make apple and orange tart recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
300 g (10 oz) ready-rolled puff pastry
5 apples, such as Coxes, cored and thinly sliced
6 tablespoons caster sugar
finely grated rind of 1 orange

Method:
Place the pastry on a baking sheet and use a sharp knife to lightly score a 1 cm (½ inch) border round the edges, taking care not to cut right through the pastry. Prick all over the centre of the pastry with a fork.

Toss the apples with 5 tablespoons of the sugar and the orange rind, then arrange on top of the pastry. Sprinkle over the remaining sugar. Place in a preheated oven, 220°C (425°F),

Gas Mark 7, for 20 minutes until the apples are tender and the pastry is crisp.

For apple & orange brioche tarts, cut out a round from each of 4 slices of brioche, using a cup as a guide. Butter both sides and arrange on a baking sheet.

Mix 25 g (1 oz) ground almonds and 4 tablespoons caster sugar with 3 tablespoons mascarpone cheese and the finely grated rind of ½ orange, then spoon on to the brioche.

Arrange 2 cored and thinly sliced apples on top, then sprinkle over 2 tablespoons caster sugar. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes until golden. Total cooking time 20 minutes.

apple and orange tart