Category Archives: Tarts

Mushroom & Cheese Tart

One of the things I love about cooking is the presentation of the finished article.  I’m quite happy pottering away in the kitchen working on the finishing touches but with two young kids it’s become less and less about good looking food and more about speed and shortcuts.Mushroom & Cheese Tart This mushroom & cheese tart looks very rustic but is the perfect quick tart.  A couple of minutes to fry some mushrooms and onions, mix up some eggs, cheese and herbs.  Unwrap some ready made puff pastry.  Throw it all together and into the oven and by the time you’ve cleaned everything up you have a delicious tasting tart.  Perfect to take on a picnic, a light lunch with a mixed salad or even as a starter.
Mushroom & Cheese Tart

Mushroom & Cheese Tart

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 2 servings for a light meal or 4 servings as a starter

Mushroom & Cheese Tart

Ingredients

  • 200g ready rolled puff pastry
  • 1 tblsp olive oil
  • 200g mixed mushrooms, sliced
  • 1 small onion, sliced thinly
  • 1 large egg
  • 100g Garlic & Herbs cream cheese
  • 20g finely grated parmesan cheese
  • a handful of flat-leaf parsley, coarsely chopped
  • 50g ricotta cheese
  • 6 fresh thyme sprigs

Instructions

  1. Preheat oven to 220°C (425°F).
  2. Heat the oil in a large frying pan and add the mushrooms and onions.
  3. Stir occasionally until the mushrooms and onions are nicely caramelised. Set to one side.
  4. Add the egg to a mixing bowl and mix well with a fork. (Keep a tiny bit to one side for glazing the tart).
  5. Add the cream cheese to the beaten egg and mix well.
  6. Add the parmesan cheese and parsley.
  7. Mix well and season with salt and pepper.
  8. Place the pastry sheet (should measure approx. 21cm x 21cm) on a lined baking sheet.
  9. Spoon the mushroom mixture onto the pastry and spread out evenly - leaving a clean border about 3cm wide all the way round.
  10. Fold the border up and over the mushroom mixture to create a rim.
  11. Scatter the crumbled ricotta and thyme leaves over the top.
  12. Brush the pastry edges with the left over egg.
  13. Place in the oven for 15 minutes until nicely golden brown.
http://mygoldenpear.com/2015/04/28/mushroom-cheese-tart/

Mushroom & Cheese Tart

Enjoy!

I’m sharing this recipe over on the fabulous Supergolden Bakes Cook, Blog, Share  linky

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Honest Mum’s Tasty Tuesday linkup

9VwhltV

and A Mummy Too’s Recipe of the Week linky

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Recipe source : Australian Women’s Weekly

Cherry Bakewell Tart

Fresh cherries and a cherry bakewell tart in May?
I wouldn’t normally buy fresh cherries so early in the season but for all the wrong reasons I found myself picking out the bright red ones this morning and not caring about all the air miles involved in getting them to this country.
It was with a touch of sadness that I was thinking about a family on the other side of the world.  I don’t know the family involved but as a blogger I have come across the Baby Boy Bakery blog many times.  It is a blog which celebrates the life of a young family and is full of beautiful pictures of a young boy with the most beautiful red hair.  To learn that this beautiful young child was taken so tragically and so early from his family is just heart breaking.  People from all over the world have shown their support by posting images of red balloons and one of the most poignant of these images is of a little boy floating away with a  bunch of red balloons attached to his hand.  I must’ve had this image in my mind when I was shopping in our local Farm Shop because as I looked at a display of bright red cherries all I could see was that they looked like bright red balloons.  So there I was buying my fruit and veg, looking at a pile of cherries and crying for a little boy that I never knew.  Crying for what his parents must be going through.  Crying for all the times I’ve been annoyed with my children over silly little things.  Crying for all the times I should have given my children a hug but didn’t because I had something else more important to do.  Just crying because no parent should ever have to go through the loss of their own child.  When I got home I made a quick picture with the cherries and photographed it.  It is now up on my fridge to remind me of how precious life is.  When my daughter saw the picture she was slightly bemused as to why I had a bunch of cherries on some blue card.  “Don’t you think they look like red balloons” I asked.  “No, they just look like cherries” was the response.
Maybe they do just look like cherries but to me they mean so much more.

Cherry Bakewell Tart 3

Cherry Bakewell Tart

Yield: 8 portions

Cherry Bakewell Tart

Ingredients

  • Sweet Shortcrust Pastry recipe
  • 250g fresh cherries, stones removed
  • 125g butter, softened
  • 125g caster sugar
  • 2 large eggs
  • 150g ground almonds
  • 25g flaked almonds
  • 2 tblsp icing sugar
  • Juice from ½ lemon

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Prepare a batch of sweet shortcrust pastry by following the link above or use ready made pastry.
  3. Roll out the pastry and line a 20cm round flan case.
  4. Bake blind for 10 - 15 minutes
  5. Remove baking parchment and baking beans and return the pastry case to the oven for a further 10 minutes.
  6. Reduce the oven temperature to 180°C (350°F).
  7. Beat the butter and sugar together until light and fluffy.
  8. Add the eggs one at a time beating until well incorporated.
  9. Fold in the ground almonds.
  10. Place the cherries in the pastry case and then spoon the almond mixture over the top, spreading out evenly.
  11. Sprinkle the flaked almonds over the top.
  12. Bake for 35 - 40 minutes or until the filling is firm and golden brown.
  13. Mix the icing sugar and lemon juice together and drizzle over the top of the tart.
  14. Serve hot or cold.
http://mygoldenpear.com/2014/05/09/cherry-bakewell-tart/

Red Balloons for Ryan

           Red Balloons for Ryan

I am submitting this post to A Mummy Too’s Recipe of the Week link up
recipe-of-the-week

and over to Honest Mum’s Tasty Tuesday link up.
9VwhltV

 

 

 

Italian Almond Tart

Most of us will have heard the saying ‘don’t judge a book by its cover’ but may not think of it in terms of food.  Well, this Italian Almond Tart makes me think of exactly that.  It is nothing much to look at – it is all very beige and there is no lovely sauce or chocolate dripping down the sides to make us drool.  A real plain Jane!  Until, that is you cut into it and serve yourself a deliciously moist and fragrant slice to go with your afternoon tea.  It is so good that I made one the very next day for my hubby to take into work and everybody loved it.  I made my own almond paste and I would highly recommend that you try this at least once.  It is so easy to make, it’s fresh and full of flavour and will make all the difference to your tart.  Your choice of jam will also play a big part in how your finished tart tastes.  For my first attempt I used a cherry jam which had whole cherries in it.  It was quite sweet and I wasn’t overly enthused by the chunks of cherry.  For my second attempt I used a smooth Christmas spice fruit jam and I thought this was much better.

The recipe for this Italian almond tart was chosen by Zoe from Bake for Happy Kids, for the Bake Along challenge which she runs with  Joyce from Kitchen Flavours and Lena from Frozen wings.  The original recipe is from Williams-Sonoma and was chosen because it had so many good reviews.  A very good choice Zoe and one that I will be making again and again.

For those of you who are interested in how I decorated the tart – yes I did stand and pick out all the whole slices of almonds from a pack and yes it did take me a long time to place them all so neatly round the entire tart and yes I am completely mad!  I also made a rose from some of the left over almond paste.  I only placed it on the tart 10 minutes before the tart was due to come out the oven to crisp it up a bit and give it some colour.

I hope you give this one a go.

Italian Almond Tart 5

Italian Almond Tart

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8 - 10 servings

Italian Almond Tart

Ingredients

  • 1 x 9½ inch (19cm) sweet shortcrust pastry case which has been baked blind recipe.
  • 115g butter, at room temperature
  • 225g almond paste, cut into 1 inch cubes recipe
  • 55g caster sugar
  • 2 large eggs
  • 50g plain flour
  • 300g raspberry, plum or cherry jam
  • 50g sliced almonds

Instructions

  1. Preheat oven to 180°C (350°F).
  2. Using an electric mixer on medium speed or a whisk, beat the butter until smooth.
  3. Add the almond paste and beat until smooth.
  4. While continuing to beat, sprinkle in the sugar.
  5. Add the eggs one at a time, beating well after each addition.
  6. Stir in the flour and set to one side.
  7. Spread the jam evenly over the bottom of the baked pastry case.
  8. Spoon the almond paste mixture over the top of the jam and spread out evenly.
  9. Sprinkle the surface evenly with the sliced almonds
  10. Bake the tart until the filling is golden and the middle is firm to the touch, 35 to 40 minutes. Transfer to a wire rack and let the tart cool completely.
  11. Serve at room temperature.
http://mygoldenpear.com/2013/12/02/italian-almond-tart/

Italian Almond Tart5

Bake Along

 

Blueberry and Thyme Curd Tarts

These blueberry and thyme curd tarts were inspired by nothing more than my love for all things purple.  I had just seen Jen’s gorgeous blackcurrant & vanilla éclairs and decided I wanted to make something as colorful and vibrant and came up with these little tarts.  There wasn’t much of the thyme flavour noticeable so I would probably try adding a bit more next time.  The blueberry curd is finger licking good and would look and taste lovely on any sponge cake or just served with clotted cream and scones.

 Blueberry and Thyme Curd Tarts

Blueberry and Thyme Curd Tarts

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 6 individual tarts

Blueberry and Thyme Curd Tarts

Ingredients

  • 250g fresh blueberries
  • 3 sprigs of thyme
  • Juice from 1 lemon
  • 50g butter
  • 225g caster sugar
  • ½ tsp vanilla extract
  • 3 large eggs, beaten
  • 80mls whipping cream
  • 6 small sweet shortcrust pastry cases

Instructions

  1. Put the blueberries, thyme, lemon juice and a teaspoon of water into a pan and bring to the boil.
  2. Simmer for 10 minutes until the fruit is very soft.
  3. Remove from the heat and push the fruit through a sieve set over a bowl to extract as much juice as possible.
  4. Put the butter, sugar, vanilla extract and blueberry juice into a pan and heat until the butter has fully melted.
  5. Remove from the heat and let the mixture cool down slightly before adding the beaten eggs.
  6. Return to the heat and keep stirring for 20 – 25 minutes until thickened. The mixture will thicken further once cooled down.
  7. I prefer to strain through a sieve once thickened just to remove any lumps.
  8. Whip the cream until soft peak stage.
  9. Add the blueberry curd to the cream (reserving some curd for decoration) and mix well.
  10. Pour into the tart cases and smooth the tops.
  11. Stir some of the reserved curd through the mixture to decorate.
  12. Refrigerate until set.
http://mygoldenpear.com/2013/07/27/blueberry-and-thyme-curd-tarts-2/

I am entering these into this months Tea Time Treats challenge hosted alternately by Karen at Lavender & Lovage and Kate of What Kate Baked as this months challenge is fresh fruit.

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Strawberry Tarts

This month’s Classic French challenge is a French fruit tart.  Now, in all the times I have visited France I don’t think I have ever been tempted to buy one of those glossy, sweet tarts that seem to adorn every French patisserie window that you pass.  I think it is the thought of cold custard that has always put me off.  So when Jen of Blue Kitchen Bakes set the challenge I decided to made these delicious strawberry tarts.  They were quite easy to make and would make a delicious dessert that would go well with most menus.  They were not overly sweet and were very light.

Delicious!

Strawberry Tarts

Strawberry Tarts

Yield: 6 small individual tarts

Strawberry Tarts

Ingredients

  • 6 individual sweet shortcrust pastry cases
  • 1 vanilla pod
  • 350ml full cream milk
  • 4 large egg yolks
  • 65g caster sugar
  • 15g plain flour
  • 15g cornflour
  • 600g fresh strawberries
  • 1 tblsp seedless strawberry jam

Instructions

  1. Using a sharp knife, split the vanilla pod lengthwise and scrape out the seeds. Add them, along with the pod, to the milk in a saucepan. Bring almost to the boil, being careful not to let it burn.
  2. Remove the milk from the heat, strain and set to one side to cool slightly.
  3. In a large mixing bowl, whisk together the egg yolks and sugar until light in colour.
  4. Add in the flour and cornflour and mix well.
  5. Slowly pour the warm milk onto the egg mixture, whisking all the time.
  6. Return the mixture back to the pan and bring back to the boil and simmer for one minute, whisking continuously until slightly thicker and smooth.
  7. Remove from the heat and cover with wax paper pressed directly against the surface of the pastry cream to prevent a skin forming.
  8. Refrigerate until chilled.
  9. To assemble the tarts – fill the pastry cases about ¾ full with pastry cream and decorate the top with whole, fresh strawberries or sliced as I have done.
  10. To glaze the tarts – Heat the strawberry jam until just melted and brush lightly over the strawberries.

Notes

When making custard I always use a balloon whisk to stir the mixture whilst it is in the pan. This prevents any lumps forming but remember to not use your best non stick pans if you do this. I don't know how many pans I have ruined this way! If you think the custard has turned a bit lumpy then pour through a sieve and your problem is solved. If you want to prepare the tarts well in advance it is probably best to seal the pastry cases before you add the pastry cream. Brush the baked cases lightly with some egg white and then pop back in the oven for 1 minute to seal. This should prevent a soggy bottom.

http://mygoldenpear.com/2013/06/27/strawberry-tarts/

 Strawberry Tarts

 

 

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