Showing posts with label tart. Show all posts
Showing posts with label tart. Show all posts

Rhubarb Frangipane Tart from Belleau Kitchen to Farmersgirl Kitchen

Tuesday, February 11, 2014 by Unknown

As soon as I saw the Rhubarb Frangipane Tart that Dom had made at Belleau Kitchen as his entry for Dish of the Month (Cooking Nigel Slater recipes) I knew I had to make it.

These are the first stalks of rhubarb I have pulled in my garden.  It was slow to start this year as its been really cold, but as soon as it started to rain and warmed up slightly, the rhubarb just burst through and now its gone slightly mad!

Dom poached his rhubarb in red wine, but I decide to do mine in orange juice with the zest of the orange too.

Here is the rhubarb after it had been poached, I slightly under poached it as it has to go back into the oven on top of the frangipane.

I served the tart with Madagasgar Vanilla Icecream and the juices from the poached rhubarb reduced and poured over the tart.

As I bookmarked this recipe from Belleau Kitchen I am entering it for Bookmarked Recipes hosted by Jac at Tinned Tomatoes.

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Strawberry Tart Recipe

Friday, February 7, 2014 by Unknown

Here is my delicious strawberry tart recipe.

This strawberry tart recipe is so very indulgent, I use a pistachio nut pastry for the base with a moist strawberry cake filling finished with vanilla icing and topped with fresh strawberries.

This strawberry tart recipe is easy to bake for any occassion. Simply follow my step-by-step photo cooking guide below for excellent results.


Ingredients for Chef Jeenas Strawberry Tart Recipe

1/4 Cup Margarine
3 Tbsp Sugar
3 Tbsp Fine Corn Flour (fine corn meal)
2 tsp Vanilla Essence
1 Egg
1 Tbsp Sugar
1 Tin Strawberries in Syrup
3 Tbsp Self Raising Flour
Pistachio nut pastry

Getting started on my Strawberry Tart Recipe


Take the pistachio nut pastry and roll into a flat circle.

Carefully palce into a greased and floured bottomless flan tin, cover with plastic wrap and place into the fridge.

Open the tinned strawberries and seperate the strawberry fruit from the syrup, keep both for later.



Place margarine and 3 Tbsp sugar into a mixing bowl, mix well.



Add fine corn flour, vanilla essence and egg to the strawberry tart filling mixture and mix well.



Take the pastry out of the fridge and gently cut the sides evenly.



You can use any excess pastry for biscuits.



Take the strawberries and chop into large chunks.

Add to the strawberry cake mixture with the 3 Tbsp of strawbery syrup.


Add 1 Tbsp of sugar to the strawberry cake mixture.



Pour the strawberry cake mixture into the pistachio nut pastry case.

Place into a hot oven at 170-180C for 25-35 minutes depending on the heat of your oven.

Check the tart is cooked by placing a skewer through the centre of the tart, if it comes out clean it is cooked, if it comes out with cake mixture on the skewer then place the strawberry tart back into the oven for a little more time.



Once cooked the strawberry tart should be golden.



Leave to cool down before taking the tart out of the tin.



Decorate with vanilla icing and sliced fresh strawberries.

You can have a thick smooth icing for this tart or delicious drizzle icing.

Enjoy your strawberry tart at anytime of the day !



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Tart

Tuesday, January 21, 2014 by Unknown

Tart


Ingredients for base
  • Butter 200 gm
  • Caster sugar 100 gm
  • Flour 300 gm
  • Egg 1
  • Vanilla essence 1 tsp
Method for base
  • Beat butter well with caster sugar, beat till fluffy, add in egg, fold in flour, put mixture on the table and knead with a soft hand to form into a dough, sprinkle flour on table, roll the dough, cut with a large size of pastry cutter, keep putting in a tart tray.
Ingredients for filling
  • Raisons 2 tbsp
  • Orange peel 2 tbsp
  • Almonds chopped 2 tbsp
  • Glazed cherries red and green 2 tbsp each
  • Currents 2 tbsp
  • Walnuts 1 tbsp
  • Cinnamon ¼ tsp
  • Eggs 2
  • Jam 4 tbsp
Method
  • In a bowl mix all the ingredients Raisons 2 tbsp, Orange peel 2 tbsp, Almonds chopped 2 tbsp, Glazed cherries red and green 2 tbsp each, Currents 2 tbsp, Walnuts 1 tbsp, Cinnamon ¼ tsp, Eggs 2 together in a bowl, put it in an empty tart dish, a tablespoon in each, and bake on 150 degree C for 30 minutes, after it is baked dip the edges of the tart in jam then roll in crushed pistachio.
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