This tart has apple puree and home grown plums on top and is a good way to use up extra fruit from summer.
Archive for Tarts / Pies
Somewhere between a pecan pie and a macaroon, Gizzada is a Jamaican coconut tart which has a spiced coconut and brown sugar filling on top of a pastry crust.
The atlantic crop of blueberries is in shops at this time of year (though I’ve never grown them at home), which are bigger than the smaller variety at other times of the year. Frozen are fine – they come out the same when used in pie. I mixed a bag of frozen blueberries with cooking apples and baked a pie with vanilla custard to go with it.
Sweetcrust pastry with vanilla creme patissiere and strawberries on top. The pastry is extremely light and flaky due to the cream. It’s pretty much shortbread, so you can bake any leftover pastry and eat on it’s own.
I also made a gluten free one with crushed gluten free digestive biscuits. Instead of pastry, crush a handful of biscuits and mix with just enough melted butter to moisten. Don’t overdo the butter – it’s easy to misjudge at first and add more than needed. Once you the butter into the biscuits the mixture should hold together.
Marzipan, cherries and speculaas cookies in one delicious tart. I filled half with lemon curd and some with jam.
Neenish tarts are a (mostly) Australian tart which has a sweetened condensed milk filling and milk/white chocolate on top. They’re perfect for the equinox which is the half way point between the solstices where day (white) and night (dark/milk) are the same length. Sometimes they have a mock cream of gelatin based filling, but the sweetened condensed milk version in this recipe is easier to make.
Bite sized puff pastry tarts filled with baked custard. These are similar to Portuguese egg custard tarts, but sometimes the Portuguese version has more spices and a Brulee topping. This Hong Kong (Macau) variant has a plainer, more custardy flavour which soaks into the crust during baking making it soft. The custard is quick and easy to make – just mix all of the uncooked ingredients together and bake. Any leftover custard can be baked in a ramekin.
Nothing says “you’ve got no Valentine” like a heart shaped cherry pie which bleeds cherry juice when you bite into it. I doubled this recipe for the pictures and made half with pastry flour and half with whole wheat flour. There’s about 1 tablespoon of cherry filling in each heart shaped pie.
Frangipane and raspberry jam filled tarts with hearts on top for Valentines Day. These are quick to make and look great.
One thing I’ve learned when making any kind of bar/slice/tart which has a filling with a layer of something else on top is that you can never have too much filling (mots recently with the Manchester Tart I made, which I should have used more jam for). A batch of 12 mince pies used around 400g of mincemeat; both of these tarts used around 300g in total but there was plenty of room for more filling. The frangipane topping is chunky enough to hold the flavour of the almonds on it’s own, so you can load the base with as much mince meat as you have.