Plum Tarte Tatin With Spiced Red-Wine Glaze - Recipes. Ingredients Don't attempt to make the tart in a loosebottomed tin or you will find the plum juice all over the oven floor.
I use a shallow china pie dish or a similar-size flan dish, the base of which measures about 20-22cm in diameter. You will also need a larger plate for serving. 450ml medium-bodied red wine 150g caster sugar 4 star anise 2 cinnamon sticks Grated zest of ½ orange 3 cloves 25g unsalted butter, melted 130g soft, light brown sugar 625g plums, about 7, halved and stoned 325g ready-rolled, all-butter puff pastry Ice cream Method For the spiced red-wine glaze, place all the glaze ingredients in a large saucepan and slowly bring to the boil, stirring occasionally. To drink: An opulent, sweet wine with enough acidity for the sweet-sharp plums and syrup, for example a young Sauternes, or this unusual dark Muscat, the flavours of which are spot on: Elysium Black Muscat 2012, £9.95-£11.75 for 37.5cl, Jeroboams, Tanners and Majestic.
The champion Bakewell tart. Traditional bakewell tart recipe. Bakewell Tart - BakingMad.com. Lemon Tart - Raymond Blanc OBE. Lemon tart is a favourite dessert.
Making it is quite a lengthy process but relatively simple. You could prepare double the quantity of pastry and freeze half for another dessert, if you wish. Preparation: 40 minutes, plus 1 hours' chilling. Making the sweet pastry In a large bowl, with a spatula or wooden spoon, mix the soft butter and icing sugar to a cream; then beat in 2 of the egg yolks. Making the lemon cream In a large bowl, mix together the eggs, sugar, lemon juice and zest and whisk for a few seconds. Lining the tart tin Roll the pastry over the rolling pin and unroll it over a 24 cm (91/2 in) loose-bottomed tart tin. Cooking the pastry Line the pastry case with aluminium foil and fill with dried beans, pushing them against the side. Simon Hopkinson Recipe - Italian fruit & nut tart. Ingredients Serves 4 200g ready-rolled, all-butter puff pastryA little softened butter100g unsalted butter, softened75g caster sugar125g ground almonds50g plain flour1 large egg [a large duck egg, in fact, would be perfect here]grated zest of 1 orangegrated zest of 1/2 lemonA little grated nutmeg1 tbsp Marsala1 tbsp Limoncello½ tsp vanilla essence60g candied orange peel [bought already chopped]60g chocolate chips [at least 70% cocoa solids]40g pine kernelsA little icing sugar Roll the pastry out thinlyLine a 20cm x 3cm, well buttered tart tin.
Whisky toffee almond tart. Food - Recipes : Cobnut, pear and sticky toffee tart. Food - Recipes : Tarte Tatin. Food - Recipes : Plum and marzipan tarte tatin. Food - Recipes : Banana tart tatin. Treacle Tart Recipe by Lisa Faulkner. Ingredients View the great selection of wines we've chosen to complement this recipe.
Hide this message 250g golden Try using Lyle's Golden Syrup® to add a deliciously-thick and velvety caramel flavour to your recipe. Watch Andy Bates create mouth-watering bakes using the world's best-loved syrup brand. I know this Watch now syrupJuice of 1/2 lemon75g dried white breadcrumbs25 cornflakesFor the pastry:300g plain flour, plus extra for dusting150g cold butter, cubed1 tbsp cold waterPinch of salt Use imperial measurements Method How to make Treacle Tart To make the pastry, put the flour, butter and salt in a food processor until the mixture resembles fine breadcrumbs.
Roll the pastry out on a lightly-floured surface to about 5mm in thickness. For the filling, combine the Try using Lyle's Golden Syrup® to add a deliciously-thick and velvety caramel flavour to your recipe. Recipe courtesy of Lisa Faulkner. Baked egg and cream custard tart recipe - food Insider's Guide. Food - Recipes : Frangipane tart with custard. Strawberry–Cream Cheese Tart. With this recipe, you’ll have enough dough for two large tart shells plus four tartlet shells for creating other desserts (see related recipes at left).
The dough comes together quickly in a food processor and bakes up to a sweet, crumbly, buttery finish. Storage tip: The dough disks can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month. If freezing the disks, wrap in plastic wrap and place in heavy-duty sealable plastic bags; thaw overnight in the refrigerator before using. Or, roll out the dough and line a tart pan, place the pan in a plastic bag, and refrigerate or freeze until needed.
Make the dough In a food processor, combine the flour, confectioners’ sugar and butter and pulse until the mixture forms coarse crumbs about the size of peas. Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Bake the tart shell Preheat an oven to 425°F. Bake the tart shell until golden brown, 15 to 18 minutes.