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NewsletterFor special occasions, a starter is a fantastic way to treat your guests — and yourself — to an extra dish, one which gets the appetite going for the evening ahead. So, to start you off in planning your evening, here are a few tips! Tips for making starters: If you’re feeling the pressure of […]
Results for "tart"
806 matching results for "tart"
St.Tola tartines with honey rhubarb compote
Preheat the oven to 170°C/150°C fan/gas mark 3. In a baking dish, combine the rhubarb, honey, salt and black pepper. Stir together. Bake, uncovered, for 45-50 minutes or until the rhubarb is very soft, stirring once or twice during the cooking time. Stir in the lemon zest and juice and set aside to cool. For […]
Summer strawberry tart with crème pâtisserie
Rub the butter into the flour using your fingers until the mixture resembles fine crumbs. Add the sugar and stir to combine. Add the egg yolk and water. Stir with a butter knife until the pastry comes together. Shape into a disc, wrap in cling film and place in the fridge for 30 minutes. Roll […]
Peach and almond tart
Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a large baking tray with parchment paper. On a lightly floured surface, roll out the pastry. Use the tip of a sharp knife to score a border about 1cm from the edge, being careful not to cut all the way through. Transfer the pastry to the […]
Shortbread lemon tart
Preheat the oven to 180˚C/160˚C fan/gas mark 4. In a large bowl, use an electric beater to mix the butter, sugar, vanilla and salt until smooth. Add the flour and beat until the mixture starts to form a dough. Press the dough into a 25cm tart tin. Bake for 10 minutes, then remove from the […]
Blue cheese and walnut pear tart
Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper. On a lightly floured surface, roll out the pastry to ½cm thick. Cut the pastry into a rough circle measuring around 10cm in diameter. Use the tip of a sharp knife to mark out a border about 1cm in […]
Tarte tatin
Unroll the pastry and use an ovenproof frying pan as a guide to cut out a disc from the pastry. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Heat the sugar in the ovenproof frying pan over a medium-high heat. Cook for 5-7 minutes, until the sugar has turned a deep caramel colour. Immediately remove […]
Spiced dark chocolate tartlettes
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Roll out the pastry and cut out 12 discs to fit the cups of a 12-hole muffin tin. Press the discs into the tin and prick the bottoms with a fork. Bake for 12-15 minutes until golden brown. Remove from the oven and leave to cool on […]
Cloonconra tartines with smashed lemon and mint peas
In the bowl of a food processor, combine the peas with the lemon juice, fresh mint, oil and a pinch of salt and black pepper. Whizz together until spreadable but still slightly chunky. Thickly spread some of the pea mixture onto each toasted bread slice. Top each piece with 1-2 slices of Cloonconra, add a […]
Sweet pear tart
Preheat the oven to 200˚C/180˚C fan/gas mark 6. Grease a nonstick baking tray and line with parchment paper. Roll out the pastry to ½cm thick. Cut the pastry into rough triangular shapes a little bigger than the pear halves. Dry the syrup off the pears in a little kitchen paper to remove excess moisture. Slice […]