Your house will smell so good after baking this treat. I don’t know why I never made a tarte tatin before, but in reality it is a super easy recipe. The puff pastry gets crispy and the fruit caramelized. Serve with whipped cream, or if you’re a sweet tooth person you may as well go for ice cream. Recipe adapted from Good Housekeeping “Ultimate baking collection”. Ingredients 4 plums 2 apples 100 g blackberries 70 g light brown sugar 2 star anise 1 vanilla pod 320 g sheet puff pastry 25 g unsalted butter, sliced Whipped cream, to serve Preparation Preheat the oven to 200 °C. Wash the plums and…
-
-
Passion fruit & Lemon Curd Tartlets
Summer is all about sitting outside in the garden and sharing a good plate of food with your loved ones. These lovely tarts are perfect for a Summer night. The flavours become more refined the day after cooking. You can prepare the curd in advance and keep it in the fridge until use. It will last up to 1 week in the fridge. Ingredients Pastry 190 g all-purpose flour 130 g unsalted butter, cold 90 g icing sugar 20 g cornstarch 30 g ground almonds 1 free range egg 1 tsp vanilla paste Passion fruit & lemon curd 50 ml passion fruit pulp 100 ml lemon juice 200 g caster…
-
Tart Bourdaloue
Originally created in Paris consists in an almond based filling called frangipane, laminated pears coated with a vanilla and cream mixture. On top, toasted almonds and icing sugar to dust. Pears are so versatile and these always look good on camera. Baking tips Grease the tart tin thoroughly with butter. The uncooked pastry shell and frangipane filling go together into the oven. Recipe adapted from 24 Kitchen “Rudolph’s Bakery”. Ingredients Pastry 150 g plain flour 100 g unsalted butter, cold 75 g caster sugar 1 free range egg (L) Frangipane filling 100 g ground almonds 80 g caster sugar 40 g unsalted butter, at room temperature 1 free range egg…
-
Apricot Frangipane Tart
I’ve never been a massive fan o frangipane tarts but…” what the heck, let’s try making one as I need to use the apricots that are sitting in the fridge”. Well, and it turns out this tart was a big hit. For those of you whom do not like almond extract, you can always skip this ingredient and you’ll still have a delicious tart anyway. Pastry 190 g all-purpose flour 130 g unsalted butter, cold 90 g icing sugar 20 g cornstarch 30 g ground almonds 1 free range egg 1 tsp vanilla paste Almond filling 175 g unsalted butter 175 g caster sugar 4 free range eggs 175 g…
-
Lemon Meringue Tart
This recipe brings back so many good memories from the wonderful time in Provence, South of France. This was my favourite one, lemon meringue tart. The sharp lemon flavour combined with the soft Italian meringue is so delicious. I remember scrolling around in the city looking for the best patisseries and the best pastries. Until someday, I kindly asked for the recipe of this beauty. There’s something in this tart that makes me go back at each forkful. In general, most of the tarts I ate in Provence were flawless and you could tell the love that had been put into it. Although, I had a few that flew off…
