Three of my tart recipes are now in A Slice of Heaven for Waitrose Kitchen Magazine. (Issue September 2010.)
Pungent and treacely.
A chocolate brownie type filling.
Below are my images I took whilst writing and testing the recipes…..
200g plain flour
1 tablespoon cocoa powder
50 g icing sugar
125g butter, cut into cubes
1 egg yolkFor the filling
150 g 75 % Dark Chocolate
150 g light muscovado sugar
75 g flour
75 g butter
2 egg yolks, beaten
1/2 teaspoon vanilla extract
3 ripe Pears
Place in fridge for 30 minutes. Once chilled, using a large knife, slice the dough thinly, (about 5 mm thick) and lay the slices over the bottom of the tart tin, overlapping slightly.
5 Using your fingers press the dough into the base and up the sides of a 26 cm tart tin to create a an even crust without any holes and trim the top edge with your fingers and thumb. Prick the tart case all over with a fork, then chill it in the fridge for at least 30 minutes. Bake blind 10 minutes, then remove baking beans and cook for a further 10 minutes.
6 Tip the reserved (200 g) ground hazelnuts into the food processor bowl. Break the chocolate into cubes and add to the bowl. Whiz until the chocolate is finely chopped. Add the flour and sugar and whiz briefly again, then add the beaten egg yolks and vanilla and whiz until a smooth paste is formed.
© Annie Nichols http://www.hotmealsnow.com 2010
Prepare 5 minutes
Cook 40-50 minutes
12 fresh figs
100 g runny honey
100 g butter
1 vanilla pod
250 g Butter Puff pastry, defrosted if frozen
clotted or single cream to serve
2 Cut the vanilla pod in half lengthwise and scrape the seeds into the butter and honey and drop in the pod too. Cook for about 5 minutes until the mixture is starting to caramelise.
3 Add the fig halves, cut side down, squeezing them in tightly and cook gently until just starting to soften and turn amber coloured. Remove from heat.
4 Roll out the pastry thinly to just about an inch or 2 larger than the pan. Slide the pastry on top of the figs tucking the edges down the inside of the pan and bake in oven for about 30-40 minutes or until the pastry is crisp and golden. Leave to cool for 5 minutes before carefully inverting onto a plate fruit side up.
Serve warm with cream.
Salted Caramel Tart with Cashew Praline Shards
Makes 1 x 25 cm tart & serves 8-10
Prepare 15 minutes
Cook 50 minutes
Plus 6 ½ hours chilling time.
150 g cashews
275 g sweet pastry
200 g granulated sugar
150 g golden caster
250 ml double cream
150 g light brown muscovado sugar
100g salted butter
4 tablespoons black treacle
¼ teaspoon sea salt flakes
1 Preheat oven 180 C/Gas 5. Roll out the pastry thinly and use to line a 25 cm x 3 cm tart tin. (with a removable base) Leave to chill for 30 minutes then, bake blind for 15 minutes remove the baking beans an cook for a further 8-10 minutes until the pastry is cooked and lightly golden.
2 Grease a baking tray with oil, then pour the granulated sugar and 2 tablespoons water in a thick-bottomed pan and place on a medium to high heat. (don’t stir this, but every now and then swirl the caramel around to stop it burning in places.) Bring to a boil, reduce heat and bubble gently until it turns amber in colour. Tip in the cashews and cook stirring for 1-2 minutes, stir in a pinch of salt flakes then scrape out in a single layer onto the greased tray and leave to cool.
3 Put the golden caster sugar in a heavy-based pan with 1 tbsp water and heat until the sugar dissolves but do not stir. Increase the heat and boil until this also turns a rich amber colour. This takes about 10 minutes but you must watch it.
4 Carefully pour in the double cream as it may splutter and stir in the muscovado sugar, butter and treacle until the butter has melted and everything is well combined.
5 Simmer and bubble for about a further 10 minutes until a rich amber colour again. (If you have a sugar thermometer it will be about 120 C)
6 Remove form heat, stir in a pinch of salt flakes and leave to cool slightly before pouring into the pastry case and leave to cool completely before refrigerating until set, (about 6 hours) before serving. When ready to serve, crack the praline into shards and scatter over the top to decorate.
Old Man’s Beard
Weston Super Mare