Posts Tagged With: tarts

Rhubarb and apple crumble tarts

Winter: the perfect time for rhubarb crumble! And here made dainty in the form of little tarts…

ourkitchengarden.net

Fresh from the garden: rhubarb, apple
Recipe source: Melissa
Serves: 4 or 24 tastes

Equipment:

  • 4 x 10cm fluted tart tins with removable bases
  • Chopping board and knife
  • Small baking tray
  • Peelers and corer
  • Large saucepan
  • Wooden spoon
  • Measures: scales, ½ cup, 1/3 cup, ¼ cup, teaspoon
  • Bowls – large, medium
  • Baking paper & baking beans
  • Serving plates
Ingredients:

  • 1 sheet (25cm) ready-rolled shortcrust pastry
  • 2 granny smith apples
  • 1/2 bunch rhubarb
  • 1/3 cup caster sugar
  • Double cream, to serve

Oaty crumble

  • 50g butter, softened
  • 1/4 cup brown sugar
  • 1/2 cup plain flour
  • 1/2 cup rolled oats
  • 1 teaspoon ground cinnamon

What to do:

  • Preheat oven to 200°C.
  • Bring the pastry out of the freezer and carefully separate one sheet from the others. (You may need to do this with a long bread knife, sliding it between the sheets to break apart). Let the sheet thaw for about 5 – 10 minutes.
  • Place the tins onto a baking tray. With the pastry sheet still on its plastic, divide into quarters, then line your tart tins with the pastry, gently pushing into the corners to shape.
  • Line the pastry with baking paper and fill with baking beans. Bake in the preheated oven for 8 minutes. Remove the paper and beans and bake for a further 5 minutes until golden and crisp. Remove from oven.
  • Meanwhile, peel and core the apples and then chop into 1cm pieces. Wash and chop the rhubarb into similar pieces.
  • Place the apple, rhubarb and sugar in a large saucepan over medium-low heat. Cook, gently stirring occasionally, for 10 minutes or until apple and rhubarb have released their juices and are just tender. Remove from heat.
  • To make the crumble, measure the sugar, flour, oats and cinnamon in a medium bowl and stir until well mixed. Then chop up the butter and place into the oat mixture, using your fingertips to rub the butter into the mixture until just combined.
  • Spoon the rhubarb mixture evenly among the crisped pastry cases, then sprinkle with the crumble mixture. Return to the oven and bake for 10 minutes or until the crumble mixture is golden brown and crisp.
  • Carefully slide out of the oven and leave to cool for a few minutes before lifting the tarts out of the cases, placing them on a clean, dry chopping board and slicing into small wedges.
  • Serve warm or at room temperature, topped with a dollop of double cream if you like!

Notes: Can you eat rhubarb leaves? Why do we bake the cases first? What is this called? What are baking beans or beans?

ourkitchengarden.net

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Burnt cream tart with raspberries

 

So here you have it, in all its glory – not strictly a Kitchen Garden recipe, but definitely one for the folder… Lisa asked on Sunday night if I fancied taking home a baggie of the cassia-infused mascarpone she uses at Sean’s for the persimmon & quince trifle… My first reaction was huh? What could I possibly do that would do it justice? Anyway she gave me a few hints – and this recipe was my humble answer:

 

Burnt cream tart with raspberries

Ingredients:

Italian shortcrust pastry

1 lemon

200g plain flour plus extra for rolling

100g cold unsalted butter

2 tablespoons caster sugar

1 egg

1 tablespoon iced water

Filling

200g caster sugar

2 eggs

1kg mascarpone (we use Paesanella)

1 cassia stick (or cinnamon if you can’t get it)

1 vanilla bean

To finish

1 cup caster sugar

A punnet raspberries or other yummy berries

What to do:

STAGE ONE

Carefully zest the lemon using a microplane grater.

For the pastry sift the flour and add to salt in a food processor. Chop the butter and add to flour mixture – whiz until mixture resembles fine breadcrumbs.

Sprinkle in the zest and caster sugar and pulse to incorporate.

Using 2 small bowls separate the egg and add yolk to processor with the cold water and motor running. Reserve egg white.

As soon as the pastry resembles a ball, take out of processor. Flatten dough to form a disc and wrap in cling film. Refrigerate for at least an hour.

STAGE TWO

Roll out pastry onto floured surface to approximately 4mm thick. Rolling the pastry onto a rolling pin, lift it gently into a 26cm pie tin, and prick all over with a fork, cover again with cling film and place back in the fridge for 30 minutes.

Preheat oven to 180C.

Place foil in the pastry then baking beans and blind bake in the oven for 20 minutes.

STAGE THREE

Using the oven mitts, remove the pastry shell from the oven, remove the beans & foil and let the shell cool for 2 or 3 hours.

STAGE FOUR

Grind the cassia bark then sieve it into a bowl.

Split the vanilla bean in half, scrape out the seeds and reserve.

Whip the caster sugar and eggs together and then fold in the mascarpone with the cassia and vanilla seeds. Chill for 1 hour.

TO FINISH

Using a spatula, scrape the mascarpone out into the tart shell and even out. Then evenly sieve the cup of caster sugar over the mascarpone and either heat the sugar into a brittle layer with a handheld blowtorch or heat a non-flammable spoon or egg slice over a flame and caramelise the sugar that way. (NB. Your implement may not survive this intact!)

Garnish with some lovely fresh raspberries and try not to eat the whole thing yourself..! So good.

 

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