Kaye and Geoff's Recipes - Tarts & Sweet Pies


Fruit Tart

PASTRY

200g plain flour				100g ground almonds
100g caster sugar				1 egg + 1 egg yolk
100g butter, slightly softened			grated zest of a lemon
pinch of salt

Mix the flour, almonds and sugar. Make a well in the centre and add the whole egg. Work this mixture together, the add the softened butter, lemon zest and salt. Add the egg yolk into the centre of the bowl and gradually work the flour mixture in from the sides. Knead well until even textured, wrap in film and leave to rest for at least 1 hour before using. Roll out the pastry and line a 25cm flan tin. Prick the base well, line with greaseproof paper, then chill for 30 minutes. Bake at 190C for 10-15 minutes, remove paper, and return to the oven at 150C for a further 10 minutes. Leave to cool before removing the pastry.

Crème Pâtissière

150ml milk			150ml single cream
vanilla pod			1 egg + 1 egg yolk
50g caster sugar		20g plain flour, sieved

For the crème pâtissière: heat the milk and cream with the vanilla pod, remove from the heat and leave covered for 1 hour. Beat the egg, yolk and sugar until pale. Add the flour. Bring the milk to just under boiling point, remove the vanilla pod and pour into the egg mixture. Strain into a pan and bring to the boil, stirring continuously. Simmer for 1-2 minutes, stirring until it thickens. Leave to cool and spread over the pastry case.

Arrange halved strawberries, cooked sliced pears or cooked sliced apples on the surface. Glaze with a purée of raspberries, redcurrant jelly and white wine that have been simmered together.

For apple or pear tart use a glaze made from the peelings, orange marmalade and brandy that have been simmered together then sieved.

Note: for the best pastry follow the above instructions. It can be made in a food-processor, but then the pastry is best pressed into the tin as it is almost impossible to roll out. It is also safer to make the crème pâtissière in a double saucepan or a bowl over boiling water.