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NewsletterPreheat the oven to 180˚C/160˚C fan/gas mark 4. Grease 35 x 11cm rectangular tart tin and line the base with parchment paper. In a large bowl, sieve together the flour and icing sugar. Use your fingers to rub in the cold butter until the mixture resembles breadcrumbs. Mix in the egg yolk and enough water […]
Results for "tart"
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Minted dark chocolate tart
In a large bowl, combine the flour, sugar and cocoa powder. Stir to combine well. Using your fingertips, rub the cold butter cubes into the flour until the mixture resembles coarse breadcrumbs. Add the cold water and bring the dough together into a rough ball, place on a sheet of cling film and pat into […]
Smoked salmon “tartare”
In a bowl, combine the salmon, herbs and red onion. Stir to combine well. Add the oil, lemon juice, orange juice and a generous crack of black pepper. Mix together well and divide between two serving plates. Serve immediately with Melba toast and lemon wedges.
How to make your very own sourdough starter
This recipe is courtesy of Patrick Ryan. Day 1 50g wholemeal flour 50ml water Place the flour and water into a clean bowl and stir together until fully combined. Cover and leave at room temperature overnight. Day 2 To the sourdough starter add: 75g wholemeal flour 75ml water Stir together until fully combined. Cover and leave […]
Mincemeat bakewell tart
Preheat the oven to 200˚C/180˚C fan/gas mark 5. Lightly butter a loose-bottom 9-inch fluted pastry tin. First, make the pastry. Place the flour in a bowl and rub the butter into the flour with your fingertips until it resembles small crumbs. Add the sugar, egg and one tablespoon of water. Blend together, adding more water […]
Mini lemon curd tartlets
In a heavy-based pan, whisk together the whole egg, yolk, sugar, lemon zest and lemon juice. Add the butter and place over a medium heat. Cook, whisking, for 7-8 minutes until the mixture coats the back of a wooden spoon. Remove from the heat and stand for five minutes. Pour into a bowl, cover and […]
Caramelised apple and mincemeat tart
Preheat the oven to 200˚C/180˚C fan/gas mark 6 and grease a shallow round 23cm baking dish with butter. In a large bowl, combine the flour, baking powder, caster sugar, butter, egg and orange zest. Add the milk and beat until just combined. Spread the mixture into the base of the baking dish. Spread over the […]
On your marks… get set… read these tips for starters!
For 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 […]
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 […]