Sicilian Citrus Cream Tart

 

A colourful layer of sliced citrus fruit conceals creamy lemon custard. For an attractive party dessert, serve the custard in hollowed out lemon halves (cut lengthwise), top with a swirl of fresh cream and decorate with a sprig of lemon mint.

6oz/175g plain flour
3oz/75g butter
2 tbsp caster sugar
1 egg

For the Custard:
3 eggs
2oz/50g caster sugar
4 tbsp cornflour
½pint/300ml milk
10fl oz/284ml double cream
1 lemon

For the Topping:
2 lemons
1 lime
2 oranges
6oz/175g caster sugar

 

Sift flour into a bowl. Dice butter and rub in. Mix in sugar and egg to bind. Cover and chill. Preheat oven to 200°C/400°F/Gas Mark 6. Preheat a baking tray.

Roll out the pastry and use to line a 9inch/23cm ceramic flan dish. Prick base with a fork. Line the pastry with baking paper and baking beans. Bake for 10 minutes. Remove the paper and beans and bake for a further 10 minutes. Cool on a wire rack.

For the filling, whisk the eggs and sugar in a heatproof bowl until thick and pale. Mix the cornflour with a little of the milk. Heat the rest of the milk to boiling point. Pour the milk over the egg mixture, whisking constantly. Whisk in the cornflour mixture. Stand the bowl over a pan of hot water and whisk until thickened.

Cool the custard. Whip the cream to soft peaks. Fold the cream into the custard. Finely grate the lemon rind and squeeze the juice; mix both into the custard. Spoon the custard into the pastry base and level off.

For the topping, peel the fruit and slice thinly. Heat the sugar and ½pint/300ml of water. Boil for 3 minutes. Add the fruit and cook for 1 minute. Remove the fruit and boil the syrup for a further 3 minutes. Arrange the fruit over the tart and brush with the syrup.

Next Time: Italian Grape Tart

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Three Ways with Lattice Pastry

Lattice pastry can be used in different ways to decorate and add interest to the plainest of tarts. The pastry strips can be cut with a sharp knife or a pastry wheel to give an attractive crimpled edge. These three traditional tarts are perfect examples of lattice enhancing the dish.

Austrian Linzertorte

 

12oz ready-made shortcrust pastry

For the Filling:
1lb/450g raspberry jam
Icing sugar, to dust

Preheat oven to 200°C/400°F/Gas Mark 6. Roll out two-thirds of the pastry and line an 8inch/20cm fluted flan tin. Prick base with a fork. Line the pastry with baking paper and baking beans. Bake for 10 minutes. Remove the paper and beans and bake for a further 5 minutes.
Reduce the oven temperature to 180°C/350°F/Gas Mark 4. Spoon the jam evenly into the pastry case.
Roll out the remaining pastry to a 9x5inch/23×12.5cm rectangle. Cut into ½inch/1cm wide strips. Twist the strips. Lay half the strips over the filling. Put remaining strips at right-angles over the first layer to form the lattice.
Bake the tart for 30 minutes, or until golden. Cool. Dust with icing sugar just before serving.

British Bakewell Tart

12oz/350g ready-made shortcrust pastry

For the Filling:
3oz/75g butter
3oz/75g caster sugar
2 eggs
3oz/75g self-raising flour
½ tsp baking powder
3oz/75g ground almonds
6oz/175g raspberry jam
1oz/25g glacé cherries
1 tbsp flaked almonds

Preheat oven to 200°C/400°F/Gas Mark 6. Roll out two-thirds of the pastry and line an 8inch/20cm fluted flan tin. Prick base with a fork. Line the pastry with baking paper and baking beans. Bake for 10 minutes. Remove the paper and beans and bake for a further 5 minutes.
Reduce the oven temperature to 180°C/350°F/Gas Mark 4. Beat together butter, sugar, eggs, flour, baking powder and ground almonds. Spoon the jam into the pastry case and add the almond filling.
Roll out the remaining pastry to a 9x5inch/23×12.5cm rectangle. Cut into ½inch/1cm wide strips. Lay half the strips over the filling. Put remaining strips at right-angles over the first layer to form the lattice. Put a cherry or almond in each square. Bake for 30 minutes. Allow to cool before serving.

British Westmoreland Tart

12oz/350g ready-made shortcrust pastry

For the Filling:
6oz/175g seedless rasins
6oz/175g currants
4oz/100g caster sugar
2oz/50g butter
2 tbsp brandy

Preheat oven to 200°C/400°F/Gas Mark 6. Roll out two-thirds of the pastry and line an 8inch/20cm fluted flan tin. Prick base with a fork. Line the pastry with baking paper and baking beans. Bake for 10 minutes. Remove the paper and beans and bake for a further 5 minutes.
Reduce the oven temperature to 180°C/350°F/Gas Mark 4. Put fruit, sugar and butter in a pan with ½pt/300ml water. Bring to the boil and simmer for 10 minutes, stirring, until thickened and liquid evaporates. Stir in brandy. Spoon the fruit mixture into the pastry case.
Roll out the remaining pastry to a 9x5inch/23×12.5cm rectangle. Cut into ½inch/1cm wide strips. Lay half the strips over the filling. Put remaining strips at right-angles over the first layer to form the lattice weaving them under and over the first layer.
Re-roll trimmings and cut out holly leaves. Put a leaf in each square. Bake for 30 minutes. Serve hot or cold with brandy butter or cream.
Next Time: Sicilian Citrus Cream Tart

Old-fashioned British Treacle Tart

 

Originally made with black treacle, this dessert tart was traditional fare until the 1960’s when home-baking had a dip as people turned to ready-made desserts and cakes – a reflection of the changing ways of living I guess. Nowadays treacle tart is made with golden syrup and is delicious served with a jug of freshly made custard.

6oz/175g plain lour
Pinch of salt
Nutmeg
1½oz/40g block margarine
1½oz/40g lard or white vegetable fat
1 egg, to brush

For the Filling:
8oz/225g golden syrup
1oz/25g butter
1 lemon
3oz/75g white breadcrumbs

 

Sift the flour and salt into a mixing bowl. Grate a large pinch of nutmeg and add. Dice the margarine and lard and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons of chilled water and mix to a firm, smooth dough. Cover the pastry with cling film and chill for 20 minutes.

Preheat the oven to 190°C/375°C/Gas Mark 5. Roll out the pastry on a lightly floured surface and use to line a 7½inch/19cm loose-bottomed, fluted flan tin. Use the rolling pin to lift the pastry and lower it into the tin. Lightly press the pastry into each flute with your finger. Trim the edge.

For the filling, heat the syrup and butter in a saucepan over a low heat. Squeeze the juice of the lemon and add. Spoon the breadcrumbs into the pastry case and pour over the lemon syrup.

Re-roll any pastry trimmings. Cut and twist strips to decorate. Beat egg and use to brush the pastry. Bake for 25 minutes or until the pastry os golden and the filling is set. Serve hot or cold.

Next Time: Three Ways with Lattice Pastry

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British Apple and Blackberry Pie

 

The pleasure of gathering berries from the hedgerows is captured here to give the tart Bramley apple a delicious sweetness. Served warm with a scoop of vanilla ice cream or cold with a drizzle of cream it makes a lovely accompaniment to a glass of Riesling.

8oz/225g plain flour
4oz/100g butter
2 tbsp caster sugar
3 tbsp orange juice

For the Filling:
2 tbsp plain flour
3 tbsp caster sugar
½ orange
12oz/350g Bramley apples
1 tbsp lemon juice
12oz/350g blackberries

 

Sift the flour into a bowl. Dice the butter and rub in. Stir in the sugar. Mix in the juice to form a soft dough. Cover with cling film and chill for 20 minutes.

Preheat the oven to 190°C/375°F/Gas Mark 5. Put a baking tray in the oven to heat. For the filling, mix the flour and 2 tablespoons of sugar. Finely grate the orange rind and mix in. Roll out half the pastry and use to line an 8inch/20cm pie tin. Spoon half the flour and orange mixture into the base of the tin.

Peel core and thickly slice the apples. Toss in lemon juice and blackberries. Spoon fruit into the tin and sprinkle with remaining flour mixture. Roll out the remaining pastry to a 9inch/23cm round.

Dampen the rim of the pastry in the tin. Put pastry lid on top and press down the edge to seal. Trim the edge and make a slit in the middle of the pie. Knock up the pastry edge using the blunt edge of a knife.

Lightly brush the pastry with water and sprinkle with the remaining sugar. Bake on the preheated tray for 30 minutes, or until the pastry is golden.

Next Time: Old-fashioned British Treacle Tart

 

 

 

 

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Scottish Berry Tart

 

Dramatic swirls of soft meringue conceal a colourful and juicy layer of raspberries and gooseberries set in creamy custard. This tart makes a wonderful centrepiece for a tea table and served with a pouring cream is delightful treat.

 

6oz/175g plain flour
4oz/100g butter
2oz/50g ground almonds

For the Filling:
6oz/175g raspberries
8oz/225g gooseberries
2 eggs
5fl oz/142ml double cream
2oz/50g caster sugar

For the Meringue:
2 egg whites
4oz/100g caster sugar

 

Sift flour into a bowl. Dice butter and rub in. Stir in almonds. Add 3-4 tablespoons of chilled water and mix to a soft dough. Cover with cling film and chill for 30 minutes.

Preheat the oven to 200°C/400°F/Gas Mark 6. Roll out the pastry and use to line a 9inch/23cm loose-bottomed fluted flan tin. Line the pastry with baking paper and baking beans. Bake for 10 minutes. Remove the paper and beans and bake for a further 5 minutes. Reduce the oven temperature to 180°C/350°F/Gas Mark 4.

For the filling, arrange circles of berries in the pastry case, reserving a few for decoration. In a bowl, mix the eggs, cream and sugar. Ladle over fruit. Bake for 40 minutes, or until custard is set.

For the meringue, whisk the egg whites until stiff in a clean, grease-free bowl. Add 1 tablespoon of the sugar and whisk again. Fold in the remaining sugar. Spoon meringue into a piping bag fitted with a star-shaped nozzle. Pipe swirly meringue rows over the tart.

Bake for 5 minutes, or until meringue just turns golden. Decorate with reserved berries and serve straight away.

 

Next Time: Blackberry and Apple Pie

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British Strawberry Tart

 

A superb way to celebrate the summer with strawberries flavoured with citrus and mint in an almond pastry case – delicious served with cream and a glass of Sauternes.

 

5oz/150g plain flour
1oz/25g ground almonds
3oz/75g butter
2 tbsp caster sugar
1 egg

For the Filling:
6oz/175g apricot jam
1 tbsp orange-flavoured liqueur
1 lemon
Fresh mint sprigs
1lb/450g even-sized strawberries
2 tbsp caster sugar
Orange rind strips and icing sugar, to decorate

 

Sit the flour into a bowl. Add the almonds. Dice the butter and rub in until the mixture resembles ine breadcrumbs. Stir in the sugar. Mix in the egg to form a smooth dough. Cover with non-PVC cling film and chill for 20 minutes.

Preheat the oven to 200°C/400°F/Gas Mark 6. Roll out pastry on a lightly floured surface and use to line an 8inch/20cm loose-bottomed round flan tin. Prick the pastry base with a fork.

Line the pastry with baking paper and baking beans and bake for 10 minutes. Remove the paper and the beans. Bake for a further 10 minutes, or until the pastry is golden brown. Cool on a wire rack, and then transfer from the tin to a serving plate.

For the filling, mix the apricot jam and liqueur. Finely grate the lemon rind and mix in. finely shred 2 teaspoons of mint leaves and mix with the strawberries and sugar in separate bowl.

Spread the apricot mixture over the base of the pastry case. Top with strawberries. Just before serving, decorate with orange rind and sprigs of mint and dust with icing sugar.

 

Next Time: Scottish Berry Tart

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German Meringue-topped Rhubarb Slice

 

Hazelnut meringue concealing a layer of sweet juicy rhubarb in a cinnamon pastry. A lovely recipe for cooking young rhubarb that appears in the spring. Serve cold with whipped cream or warm with custard or cream.

10oz/2175g plain flour
Pinch of salt
¼ tsp ground cinnamon
5oz/150g butter
4oz/100g caster sugar

For the Topping:
1lb/450g rhubarb
3oz/75g caster sugar
2 eggs
½ tsp vanilla essence
2 tbsp sweet white wine
2oz/50g ground hazelnuts

 

Preheat the oven to 200°C/400°F/Gas Mark 6. Sift flour, salt and cinnamon into a bowl. Dice the butter and rub in. Mix in the sugar. Bind with 2 – 3 tablespoons of water. Cover with cling film and chill for 20 minutes.

For the topping, top and tail the rhubarb and remove fibrous outer skin. Cut into ½inch/1cm slice and mix in a bowl with 1oz/25g of sugar. Set aside.

Roll out pastry and use to line a 12x8inch/30x20cm tin. Prick the base and line with baking paper and baking beans. Bake for 10 minutes. Remove paper and beans and bake for a further 10 minutes. Reduce the oven temperature to 170°C/325°F/Gas Mark 3.

Separate the eggs. Put the yolks, remaining sugar, vanilla essence and wine in a mixing bowl and beat with an electric whisk until thick and pale. In a separate bowl, whisk the egg whites to stiff peaks. Fold egg whites and nuts into the egg yolk mixture.

Arrange the rhubarb on the pastry. Spoon over the topping and spread it level. Bake for 25 minutes, or until topping is golden and the rhubarb tender. Cool, and cut into eight pieces.

 

Next Time: British Strawberry Tart