This tart is simple but indulgent and marries together an Autumn favourite (pear) with my biggest weakness (chocolate). It makes for a delicious weekend treat served warm with ice cream but would equally round off a dinner party with a topping of lightly whipped Calvados cream; either way you can’t go far wrong with chocolate pastry and almond frangipane studded with ripe pears and oozing dark chocolate…
For the pastry:
200g plain flour
25g icing sugar
25g cocoa powder
140g cold cubed butter
2 egg yolks
2tbsp cold water
For the filling:
125g caster sugar
300g ground almonds
1tsp vanilla extract
3 pears, sliced
100g dark chocolate, broken into pieces
50g dark chocolate
Start off with the pastry. Place the flour, cocoa, icing sugar and butter in a food processor and blitz until it takes on the texture of coarse breadcrumbs (you could also do this by rubbing these ingredients between your fingers then stirring in the egg and water with a cutlery knife). Add the egg yolks and water and pulse. Stop when the crumbs start to clump together to form large lumps of pastry then tip out, push together and shape into a disc. Wrap in cling film and chill for 10 minutes.
Preheat the oven to 180c. Lightly grease a 22x22cm loose bottom tart tin with butter. Take your pastry and roll out on a lightly floured surface to about 3mm thick. Line the tart case, pushing the pastry into the corners with a smaller lump of dough. Trim the edges and return to the fridge to chill for a further 15 minutes.
Once your pastry is firm, line with baking paper and baking beans and bake for 10-15 minutes until the sides are set. Remove the paper and beans and prick the base all over with a fork then bake for another 10 minutes or until the base is cooked through and has a sandy texture with no damp areas.
While the pastry is cooking make the filling. To do this simply place the eggs, caster sugar, ground almonds and vanilla in a food processor and whizz up until well combined (or beat together with a wooden spoon).
Reduce the oven temperature to 140c. Pour half the almond filling into the cooked pastry case and then sprinkle over the broken up chocolate. Add the remaining filling, level out, then arrange your pear slices all over the surface. Bake for 30-40 minutes or until the filling is golden and well risen.
When your tart is ready, heat the honey a little and brush all over the surface to create a shine. Melt the dark chocolate (either in a ban marie or in the microwave) and flick across the top as desired to finish it off.
Slice up and serve with a dollop of creme fraiche or Calvados cream.
Crisp pastry, apricot jam, almond thyme frangipane, fresh apricots and a honey glaze make up this seasonal take on a classic Bakewell tart. It works really well with a big spoonful of creme fraiche and can be enjoyed warm or cold, perfect for this unpredictable British ‘summer’.
For the pastry:
250g plain flour
2tbsp caster sugar
zest 1 lemon
2 egg yolks
For the Filling:
175g caster sugar
175g ground almonds
1tbsp thyme, chopped
5 tbsp good quality apricot jam
300g apricots, sliced
For the glaze:
few thyme sprigs
some toasted almonds
some creme fraiche
Start off with the pastry. Place the flour, butter, caster sugar and lemon zest in a food processor and blitz until it resembles fine breadcrumbs (you can also do this by hand by rubbing the ingredients lightly between your fingers). Lightly mix the egg yolks and water in a cup then, with the processor running, pour in through the funnel. Stop blitzing as soon as the mixture clumps together then tip onto a clean surface and quickly shape into a disc. Wrap in cling film and chill for 15 minutes.
Preheat the oven to 180c (fan) and lightly grease your tart case ( I used a long rectangular tin but this recipe will also work with a 20-22cm traditional fluted tin). Take your pastry and roll out to about 3mm thick on a lightly floured surface. Line the tin with your pastry, using a little extra to push it right into the corners. Trim any over hanging pastry from the edges and then cover with cling film and chill again for 10-15 minutes, until firm.
Line your chilled pastry case with baking paper and fill with baking beans. Bake for 10-15 minutes (or until the sides are set) then remove the paper and beans and return to the oven for around 10 minutes (or until the bottom is sandy with no grey undercooked areas). Set aside while you make the frangipane filling and lower the oven temperature to 160c (fan).
For the filling, cream together the butter and sugar (in a stand mixer with paddle attachment or with electric beaters) then add in the almonds and mix briefly until well incorporated. Crack in the eggs one at a time, beating well between each addition, then finally stir in the chopped thyme.
Take your cooled pastry case and dollop the jam all over the base. Spread out evenly then pile on the frangipane and level off. Top with the sliced apricots in a pattern of your choice then bake for 30-40 minutes until the top is golden.
Heat the honey a little to loosen the consistency (either in a saucepan or in the microwave) then brush all over the top of the tart to add shine. Once cooled, decorate the tart with thyme sprigs, almonds and creme fraiche, if you like.
This deliciously refreshing tart is simpler to bake than you’d think, and it rounds off a summer lunch perfectly. A classic lemon and lime filling encased in sweet short pastry is always a crowd pleaser, but the basil added to this one balances the sharp citrus with a sweet aromatic flavour; a great twist on a much loved warm weather dessert.
For the pastry:
185g plain flour
90g caster sugar
90g cold, cubed butter
3 egg yolks
For the filling:
175g caster sugar
150ml lime juice
50ml lemon juice
zest 3 limes
zest 3 lemons
125ml double cream
large bunch basil
lemon and lime zest (fresh or candied)
First off, make the pastry (you could buy shortcrust pastry instead of making this special sweet variety yourself- if you do, just follow from step 2). The easiest way to do this is to place the flour, sugar, butter and salt in a food processor and blitz together until a breadcrumb-like consistency is achieved (or rub together with your fingertips, handling as little as possible). Once you reach this stage, add in the egg yolks and blitz again, very briefly, until the mix just comes together to form large lumps. Tip the pastry out onto a clean surface and shape (again handling as little as possible) into a thin disc. Now wrap this pastry disc in cling film and chill for 15 minutes.
Preheat the oven to 190c. Very lightly grease a 22-24cm tart tin with butter. Take your pastry and roll out on a floured surface to a little under 3mm thick. Line your tart case, using a ball of spare pastry to push right down into the corners. Run a knife around the top of the case to neaten the edges. Chill for 20 minutes.
Fill your pastry-lined tart case with non-stick baking paper and baking beans then blind bake for 10-15 minutes (until the walls are set). Remove the paper and beans and return to the oven for 5-10 minutes until the pastry is cooked through and the base is sandy and dry but not overly golden.
Now it’s time to make your filling. Reduce the oven temperature to 150c. Place your eggs, sugar, zest, juice, cream and whole bunch of basil in a saucepan and leave off the heat for 10 minutes. After 10 minutes some scum will have formed on the surface; skim this off with a spoon then place the saucepan on a gentle heat. Warm until hot to the touch (not boiling), then sieve to remove the basil leaves and zest. Pour this filling into the prepared pastry case and bake for 15-25 minutes until the middle has a uniform and slight wobble when gently shaken.
Cool completely in the tin to allow the filling to fully set (this will take an hour or so) then remove carefully, slice up and serve. Decorate as desired and keep refrigerated once cool.
I’m a big fan of rhubarb (I’ve decided putting it in granita with lime zest is my favourite way to eat it- I’m sure that could be blitzed into a daiquiri of sorts as well… anyway I digress) and thought I’d take the last stems of the season to make some nutty frangipane tartlets. This recipe calls for pistachios and almonds in the frangipane to create an earthy flavour which I think pairs really well with the tart rhubarb.
For the pastry:125g plain flour, 70g butter, 1tbsp caster sugar, pinch salt, 1 egg yolk, 2tbsp cold water
For the rhubarb: 75g caster sugar, 100ml water, 2 stems rhubarb
For the frangipane: 50g butter, 50g caster sugar, 1 egg, 75g ground almonds, 75g shelled pistachios (blitzed until roughly ground), 1tbsp plain flour
To make the pastry, place the cold butter and plain flour in a food processor along with the salt and sugar. Blitz until the mix resembles fine bread crumbs then whisk together the egg yolk and water in a small bowl. Add half this liquid to the crumbs and pulse until they start clumping together. If it still seems a little dry, add another teaspoon of the egg and briefly pulse again. As soon as the dough forms little lumps stop the machine and tip out the contents. Press together and shape roughly into a disc (don’t overwork). Wrap in cling film and chill for 20 minutes.
Preheat the oven to 190c. Grease and flour four small (about 8cm) tart cases.
Once the pastry has firmed up a little, roll out to about 2-3mm thick. Line the tart cases, carefully using a little ball of spare pastry to get it right into the corners. Trim away any excess and chill again for 10 minutes.
For the rhubarb, dissolve the sugar in the water over a gentle heat then bring to the boil. Remove from the hob and add in the chopped rhubarb. Leave it to soften in the hot syrup until required.
Now it’s time to blind bake the tart cases. To do this just line the pastry cases with some baking paper and baking beans to ensure that the walls are supported. Bake for 10 minutes then remove the baking beans and paper and bake for a further 10 minutes until a sandy consistency is achieved with no grey areas.
While the cases are baking make the frangipane. Place the butter and sugar in a food processor and blitz until light and fluffy, then add the remaining ingredients and pulse to fully combine (this should take a few minutes). The final consistency should be smooth and creamy (remember, if you don’t have a food processor you can use a stand mixer, electric beaters or a wooden spoon!).
Now it’s time to assemble. Just place 1-2 heaped tablespoons of the frangipane into the tart cases, smooth out then top with some rhubarb pieces (don’t overfill, remember leave a little bit of room for expansion).
Bake for 15-20 minutes until the frangipane is golden. Top with some white icing if you like and enjoy warm or cold with a big dollop of creme fraiche.
I can’t decide if this looks impressive or a complete mess (I’ll let you choose); either way, it’s a delicious tower of salted dark chocolate and coffee cream profiteroles decorated with coffee nib white chocolate shards and gold shimmer spray- the perfect look-at-me centre piece!
Ingredients (makes enough profiteroles to cover a 30cm cone):
Preheat the oven to 200c and grease 2 large baking trays. Sift the flour onto a piece of baking paper.
Place the butter and water in a saucepan and gently melt together. Once melted bring to the boil and tip in the flour all in one go. Mix rapidly with a wooden spoon until the mixture comes away from the sides of the pan and looks glossy. Place in a bowl and leave to cool to room temperature.
Break up your eggs in a jug then gradually whisk into the cooled butter mixture until it reaches a dropping consistency (where it drops off a spoon after about 5 seconds).
Pile the choux into a piping bag and pipe even piles onto the greased baking trays (leaving room for expansion). If they have little points just tap them down with a wet finger to create an even shape.
Bake for 20 minutes until golden brown and well risen then poke a hole in each one with a skewer. Return to the oven for 5-10 minutes to dry out then cool on a wire rack.
Make the fillings- for the coffee filling, whisk together the cream, coffee and icing sugar until soft peaks form. For the chocolate, whisk together the cream and icing sugar in a separate bowl.
Melt the milk chocolate and dark chocolate in heatproof bowls over pans of simmering water.
Once the profiteroles have cooled, fill half with coffee cream (using a fine nozzled piping bag) and half with the sweet cream (in the same way).
If you would like to decorate with white chocolate shards, now is a good time to make those. Simply melt the white chocolate and spread over a piece of baking paper. Sprinkle with espresso powder and beans and set until solid and breakable.
By this time, the chocolate should’ve cooled a little. Dip the coffee filled profiteroles in milk chocolate and the sweet cream ones in the dark. Sprinkle the dark chocolate pastries with sea salt.
Now it’s time to assemble. Take your cone and cover it with any leftover melted chocolate. Stack up the profiteroles layer by layer to cover the cone completely. You may need to wait a few minutes between layers to allow the profiteroles to set.
These Bakewell inspired bars are made up of a crisp pastry base, zesty mince meat centre, cinnamon frangipane top, toasted almond sprinkling and a dollop of obligatory brandy cream; delicious and oh-so festive!
250g plain flour
1tbsp caster sugar
3 egg yolks
1 jar good quality mince meat (optional: add the zest of 1 orange and a handful chopped walnuts to it)
150g golden caster sugar
75g ground almonds
75g self-raising flour
1/2 tsp cinnamon
handful flaked almonds
150ml double cream
2tbsp icing sugar (plus extra for dusting)
First, make the pastry (or skip steps 1 and 2 if you’re using shop bought shortcrust!). Place the butter, sugar and flour in a food processor and blitz until they form breadcrumbs. Pour into a large bowl. In a small bowl whisk together the water and egg. Add 4tbsp of this mix to the crumbs and stir with a cutlery knife. If there are still dry patches add a little more liquid until the mixture comes together to form a dough. Press into a thin disc shape and wrap in cling film. Chill for 15 minutes.
Preheat the oven to 190c. Lightly grease a rectangular tart tin. Take your chilled pastry and roll out to about 3mm thick. Line into the tart tin, pushing it into the corners as you go. Chill again for 10 minutes.
Now it’s time to blind bake. Screw up a piece of greaseproof paper and unfold, then press down into the case. Fill with baking beans and spread out to completely cover the base. Bake for 15 minutes until the sides are set then remove the beans and paper and bake for a further 5-10 minutes until the base is dry and sandy. Don’t let it colour as it will be returning to the oven when filled.
Reduce the oven temperature to 170c.
Now make the frangipane. Cream together the butter and sugar until light and fluffy then add the eggs one at a time, beating well between each addition (add a little of the flour to prevent curdling if you like). Once well combined, beat in the ground almonds and fold in the remaining flour and cinnamon.
Now it’s time to assemble. Take your tart case and spread a generous layer of mince meat across the base. Top this with the frangipane and level out as best you can. Sprinkle with flaked almonds.
Bake for 20-25 minutes or until the frangipane is cooked through. If the pastry or almonds are browning too much just cover loosely with foil.
Once baked, cool on a wire rack while you make the brandy cream. To do this simply whisk together the brandy, cream and icing sugar until thick. Spoon onto each bar, dust with icing sugar and serve.
Everyone loves a chocolate eclair, and these Starbucks inspired ones (filled with coffee cream, dipped in milk chocolate and topped with a strip of dark chocolate and hazelnut praline) make a nice seasonal change from the usual vanilla cream variety.
105g plain flour
100ml strong black coffee, cold
2 tbsp light brown soft sugar
300ml double cream
2 tbsp icing sugar
100g caster sugar
100g milk chocolate
100g dark chocolate
Preheat the oven to 200c. Line 2 large baking trays with greaseproof paper. Sieve the flour twice to ensure there are no lumps then pour onto a square of greaseproof (this means it is ready to tip straight into the choux when you need it!).
Place the butter and water in a saucepan. Heat gently until the butter has melted then bring to a boil. Once boiling, remove from the heat and immediately shoot in all the flour. Stir very quickly for about a minute until the mixture is shiny and coming away from the sides of the pan. Now tip into a large bowl and spread thinly to speed up cooling.
Once the choux mixture (called a panade at this egg-less stage!) has cooled to room temperature it’s time to add the eggs. Whisk the eggs in a jug to break them up then pour 1/4 into the bowl. Whisk with electric beaters to fully incorporate, then keep adding a little more and whisking until you reach a dropping consistency (this means the mixture should fall off a spoon when shaken after about 4 seconds). You might not need all the egg.
Pile the choux into a piping bag and pipe 5 inch lines onto the prepared sheets (leaving space for expansion). Bake for 15-20 minutes until golden then pierce each eclair with a skewer, reduce the temperature to 180c and bake for a further 10 minutes to dry out. When they’re ready they should be crisp and nicely browned. Cool on a wire rack while you make the fillings and toppings.
For the coffee cream, heat the brown sugar and coffee together then set aside to cool.
In a large bowl whisk together the mascarpone, cream and icing sugar until thick. Fold in the coffee mix when it’s cooled completely.
For the hazelnut praline, place the sugar and nuts in a small saucepan. Stir occasionally to encourage the sugar to melt then take it to a deep golden colour. Pour onto greaseproof paper, leave to harden then break into pieces or smash into a dust (depending on your decorating ideas!).
For the chocolate topping simply melt the milk chocolate and allow it to cool. If you’d like to recreate the chocolate strip just melt and set the dark chocolate on a flat surface in the fridge, then slice into your desired shapes.
To assemble the eclairs, slice them in half and fill with the coffee cream, dip in the melted chocolate and decorate with the set dark chocolate and praline.