Posts Tagged Tart

Crostata di marmellata: Daring Bakers’ Life of Pie

Posted 27 June 2013 by
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Crostata di marmellata — that’s Italian jam tart to you and me. This was a Daring Bakers challenge, and one of four pie options to choose from. The other pies looked amazing , and I was seriously tempted to bake some of those too, but with only so many people around to help eat them, I stuck to just this one.

Strawberry jam crostata

I haven’t baked with sweet enriched pastry before, and it turned out to be quite a challenge, particularly on a warm day. As a result, I was a little disappointed with the apparance of the finished tart, but it was really tasty, and that’s the main thing.

Crostata di marmellata

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Ground Elder and Goat’s Cheese Tarts

Posted 14 June 2013 by
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Ground elder is a perennial plant that was introduced to this island by the Romans. It’s now considered a weed in the gardening world, but happily it’s edible, so get foraging and kill two birds with one stone.

Ground elder leaves

It has quite a distinctive, earthy flavour that goes well with a salty goat’s cheese and sweet caramelised onions in these individual tarts. I didn’t manage to get a decent photo; I must have been too eager to get this chap into my tummy! I served these with vegetables and mashed potato for dinner, but you could easily have the tarts as a starter for a bigger meal.

Ground elder and goat's cheese tart

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Pecan Pie

Posted 22 November 2012 by
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I thought I’d make some pecan pie as a nod to American Thanksgiving, which is today. I used this recipe from the Hummingbird Bakery cookbook. I love pecan pie, the nuts go so well with the toffee-like syrup. Corn syrup is not very easy to get hold of in the UK, although you can get it online. If you can’t get any, you can substitute golden syrup, or a combination of golden syrup and black treacle.

Pecan pie

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Mushroom Tart (Hugh F-W)

Posted 28 October 2012 by
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This is a nice recipe from Hugh Fearnley-Whittingstall’s River Cottage Every Day for a simple puff pastry mixed mushroom tart. Ideally (according to Hugh anyway) the mushrooms should have been freshly hand-plucked from the countryside immediately prior to making the tart. I found an ordinary tub of button mushrooms did pretty well. I  imagine a mixture of wild mushrooms would look very effective.

Divided into three, the tart formed part of a simple, light supper. You could also serve it as a starter, or increase the quantities for a more substantial main course. It’s simple and quick to make, especially if you already have the puff pastry, either homemade or out of a packet. Apologies for the poor quality of photos, I’ll have to do another one some time to take some better ones!

Mushroom puff pastry tart

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Pumpkin Pie

Posted 26 November 2010 by
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Happy Thanksgiving! It’s Thanksgiving (well, yesterday!), the day when we all give thanks for… well, er… getting rid of those pesky pilgrims? Just kidding! Ok, so it’s not Thanksgiving round here, but there’s an American in this house, and there’s also a pumpkin, so it must be time for pumpkin pie.

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