Posh Tarts: Over 70 recipes, from gorgeous galettes to perfect pastries

Product Information

To sum up, Frangipane is a sweet cream dessert filling. A simple mix of butter, sugar, eggs, almonds and almond flavouring.

Browse this collection of impressive Michelin star desserts from some of Britain's greatest chefs to bring a little Michelin quality to your dinner party. There's no point spending hours in the kitchen to produce a stunning starter and a dazzling main course only to present your guests with a slab of Vienetta for pudding. For many people dessert is the main part of the dinner as it is, and even if you're not catering for quite such sweet toothed companions ending on something spectacular is the surest way of cementing your skills in the memory of your guests. But if you make me decide between a strawberry peach pie and a rhubarb custard tartlet, I am going to scream. All drama aside, these are the ingredients needed to make the perfect custardy, crumbly and rhubarby treat: All can also be served in mini versions too. The one thing they all have in common is the layers of pastry, jam, and frangipane. What are the layers in a Raspberry Frangipane - Bakewell Tart?Fill each tart with a heaped teaspoon of your fresh jam and bake in the oven for about 15 minutes – the jam should bubble, and the pastry just turning a light golden brown. There should be no soggy bottoms here! Step 7

Cut up your fruit for the top whilst the tarts are cooling slightly – resist the temptation to eat straight from the oven, as they will scald you badly. Once you’ve arranged the fruit beautifully on top, reheat your remaining jam and brush over the fruit to glaze. You can keep any remaining jam in sanitised jars. All Purpose Flour: The base of the shell. I have not tried substituting it with different flours, but I have seen a combination of all purpose flour and almond flour work with others. Combine the dry ingredients (flour, sugar, salt) in the bowl of your stand mixer. Add cubes of cold butter (2). Using the paddle attachment (1), combine on medium speed until it resembles sand in texture (3), it took me about 5-7 minutes. You can do this with a food processor, a pastry cutter or your hands too, but your hands can warm the butter too much. Add your water and mix everything together into a dough – you might need to work it a bit, but don’t do it too much or you’ll have tough, gluey pastry. Wrap this in cling film and chill in the fridge whilst you make the jam. Step 4 However, if just one slice at a time? 1 minute in the microwave will be sufficient. How to store Bakewell tart?Combine the dry ingredients (flour, sugar, salt) in the bowl of your stand mixer**. Add cubes of cold butter. Using the paddle attachment, combine on medium speed until it resembles sand in texture, it took me about 5-7 minutes. This is strictly for show and is actually kind of impractical when it comes to eating it. Yes, I admit it. If you eat it with a knife, then sure it won't be a problem, but otherwise it's a little hard to cut through a slice of rhubarb with a fork. You'd be served a large slice of School Jam Tart, just warm from the oven, doused in hot custard. And, there was something very comforting about the warm jam tart when eaten with custard. In an attempt to make the jam go further, the school cooks would add a little water and custard powder to the seedless jam and then heat it up together. Pour into the prepared, par-baked tart shells and bake for 50 minutes or until the custard has set. Set aside to cool completely before beginning with the rhubarb.

Rhubarb: The distinct flavor of rhubarb is impossible to replicate with another fruit. That sweet and tart combination is exactly what spring and summer are all about. That doesn't mean that other fruits won't be as delicious! To make the rhubarb pliable, we need to poach them a little in a sugar syrup. Julienne the rhubarb to make nice strips (20). In a medium saucepan, combine sugar and water and bring it to a simmer. Once it is simmering, add the rhubarb strips. Ground ginger: Just a touch of ginger goes a long way with rhubarb. It is such a good combination, but if you don't like it - omit it, it will not alter the recipe that much. I keep the uneaten rhubarb custard tartlets in the fridge and eat them directly from there. Can last a couple of days like this, I haven't really noticed a big difference from day 2 to 3. The biggest difference is from day 1 to 2, and even that is not so bad. The tart shells can be used in pretty much any tart recipe, like this red currant and lemon curd tart. However, that is not exactly a variation of this recipe, is it?Start by preheating the oven to 250℉ (120℃). Add heavy cream, vanilla bean and seeds and ground ginger to a medium saucepan. Bring it up to a simmer and then remove it from the heat. Obviously Raspberry is delicious, but should you want something different, switch the Raspberry Conserve to something you fancy?

Pour into the prepared, par-baked tart shells(16-17)and bake for 50 minutes or until the custard has set (18). Set aside to cool completely before beginning with the rhubarb.To lattice it, take strips of rhubarb and place them vertically on top of the finished custard tart with a little space in-between each. Take a new rhubarb strip and place it at the top of the tart, but this time horizontally. Today's Retro recipe for School Jam Tart is a huge hit with all the family. Remember those large jam tarts the school cooks use to make? Julienne (thinly slice) the rhubarb to make nice strips. In a medium saucepan, combine sugar and water and bring it to a simmer. Once it is simmering, add the rhubarb strips. Cut the dough into circles 1 inch (2 ½ cm) larger than the tart pan. Carefully put it into the greased pans, lifting the edges so the bottom sinks into the pan. Press the sides and corner well into the pan. For example, Cherry, Apricot or Strawberry jam work well, or why not try something different like a Fruit compete, lemon curd, apple sauce or fresh fruit? What to serve with Bakewell Tart?