This pie is a lovely thing to enjoy at this time of year, rich and warming and full of delicious autumnal flavours. It’s part apple pie, part strudel and part tarte tatin, what’s not to like? Rich, deep caramel sauce coated apples nestled beneath light […]
I’ve been coveting my neighbours fig tree. It’s steadily ripening fruit keeps peeking over the fence and flirting with me! I’m always amazed when I see fig trees in the UK adorned with fruit. I always associate them with much warmer climates, like my friends family home in France where we once stayed, picking figs in the morning to devour for breakfast with creamy yoghurt and gooey goats cheese.
I love these rustic little tarts with their crisp pastry shells, delicately flavoured with cardamom, thick, creamy orange infused custard filling and sweet, perfectly ripe figs. They might not be the prettiest but they certainly are tasty.
I used some pastel de nata tins for these but you could improvise with a cupcake tin, just make sure that it’s well greased.
makes about 8, depending on size
100g plain flour
25g icing sugar
seeds of six green cardomon pods, crushed in a pestle and mortar
1 egg yolk
splash of cold water
200ml whole milk
2 egg yolks
zest of one orange
2-3 plump, ripe figs
Whisk together the dry ingredients for the pastry before rubbing in the butter with you fingertips. Add the egg yolk and use this to bring everything together to form a soft dough. Use a little cold water too if you need a little more moisture. Alternatively you can do all of this in a food processor to speed things up a bit. Wrap the dough in cling film and pop it in the fridge to chill and relax for 30 minutes.
Preheat your oven to 180°c and grease your tart tins. Roll the pastry out quite thinly and use a pastry cutter to cut out circle and line the tins. Press the dough well into the tins, prick the bases with a fork and cover them with a little baking parchment and some baking beans ready for blind baking. Bake for 20 minutes before removing the baking beans and baking for a further 10 minutes to become golden. Leave to cool in the tins.
To make the creme patissiere heat the milk in small saucepan. Whisk the egg yolks, cornflour, sugar and orange zest in a mixing bowl until they are thick and pale. Carefully pour the warm milk into this is steady stream whilst whisking to keep the eggs moving so that you temper them and they don’t scramble.
Clean out the pan and return the custard to it and put it over a low light. Gently heat, stirring constantly until it becomes really thick. Spoon this into the pastry cases and leave to cool. Decorate each one with a piece of fresh fig before to enjoying.
Whether you’re planning picnics or already thinking about packed lunches these are your new best friend. Crispy little filo parcels stuffed with sweet peas, creamy, salty feta and fresh mint – they’re absolutely delicious and very easy to make. You can fold the parcels into […]
We all need a little extra sunshine at this time of year. I think that might be why nature made it that oranges only take on their beautiful colour once the weather turns cooler… This is a lovely dessert, a rich, buttery, chocolate crust topped with a sweet creamy fragrant filling and finished off with tangy passionfruit. Scrumptious.
The crust for this tart is a little unusual because it’s not a traditional pastry dough that can be rolled out but it is incredibly delicious. It’s very rich, crumbly and buttery, almost like shortbread, and totally worth getting a few messy fingers for. I made this particular tart with blood oranges because I love to use them when they’re in season but you can use any type of orange you like. You’ll need the lemon juice to add a little extra acidity to create the chemical (magic) reaction which thickens the filling.
can be prepared as 1 full size or 4 individual tarts
180g softened butter
40g icing sugar
30g cocoa powder
400g condensed milk (1 tin)
170g creme fraiche
120ml of citrus juice (about 2 oranges and 1 lemon)
zest of 2 oranges
2-3 very ripe passionfruit
2 tbsp icing sugar (or to taste)
Start by making the rich chocolate pastry case. Beat together the softened butter and icing sugar before sifting in the cocoa powder and flour. Mix together to leave you with a very soft dough, it’s okay if it’s a little sticky. Thoroughly grease your tart tin/tins and use the back of a spoon to spread the pastry dough evenly into it. Cover the surface with baking parchment and chill the dough for 15 minutes. Pre-heat your oven to 180°c. Pile some baking beans onto the parchment and blind bake the case for 20 minutes. Uncover the pastry and bake for a further 10 minutes.
Once the case is baked you can make the filling mixture, you don’t really need to wait for the case to cool. Whisk together the condensed milk and the creme fraiche in a large mixing bowl, making sure that they are really well blended. Add the orange zest and the juices and whisk again until the mixture thickens slightly. Pour the filling mixture into the pastry case, give it a little shake to level it off and bake for 10 minutes.
Let the tarts cool on a wire rack. Remove the seeds from the passion fruit and mix them with the icing sugar, use as much or as little to suit your own taste. Spoon this over the top of the orange filling, spreading it out in a thin layer. Pop the tarts in the fridge to chill completely before serving.
I’ve added this to the #bakingcrumbs linky hosted by www.applytofaceblog.com and www.joskitchenlarder.com
Quick, delicious and impressive. Are there three better words to describe a dessert recipe? I don’t think there are. This recipe is so easy, you don’t even really have to weigh anything (doesn’t that sound good?). Buttery, crispy, flaky pastry wrapped around a filling of […]
Hey everyone! I’m sorry that there wasn’t a post last week but I was swanning around Sicily and Malta indulging in all kinds of Mediterranean deliciousness. It turns out there is no limit to the amount aubergine pasta I can eat!
Anyway, we’ve returned to the UK and somehow it has become winter whilst we were away. The weather is cold and grey and generally pretty miserable. I am not impressed by it. So I thought this week I would do a round-up of some of my favourite recipes for comfort food to chase away the winter-blues.
First up we have a deliciously hearty sweet potato and miso soup, perfect for a warming lunch or cosy supper. I like to make a big batch of this on a Sunday and then it lasts me through the week.
Next up is one of my absolute favourite veggie main courses, ideal for serving as a Sunday lunch, squash and sage galettes. The flavours are wonderfully Autumnal and I’m a sucker for a buttery pastry crust.
For a rich and luxurious dinner you could do a lot worse than this souffle seafood pie.
If you’re in the mood for a lazy and indulgent breakfast then I can highly recommend starting your day with a chocolate chili cinnamon roll and steaming hot cup of coffee.
And obviously chilly evenings mean cosy puds and this butterscotch apple cake fits the bill perfectly!
So snuggle-up and stay warm with plenty of delicious food.