Posts Tagged ‘tarts’

Posted on 1st December 2010

cook | plums

By MANDY SINCLAIR

Plum and almond tart recipe

Plum & almond tart

½ cup plain flour
½ cup polenta
¼ cup caster sugar
75g butter, chopped
2 tbsp iced water
thick cream, to serve
almond filling
75g butter, at room temperature
1/3 cup caster sugar
1 egg
¾ cup almond meal
1 tbsp plain flour
6 plums, halved, stone removed

1. Place flour, polenta, sugar and butter in a food processor. Process until mixture resembles coarse breadcrumbs. Add water and pulse, until dough forms a ball around blade. Turn onto a lightly floured surface and bring dough together. Wrap in plastic wrap and refrigerate for 30mins.
2. Preheat oven to 190C or 170C fan. Lightly grease a 12 x 35cm loose based, fluted, loose based flan pan. Press dough evenly over base and sides of pan. Chill for 5 mins.
3. Meanwhile, using an electric mixer, beat butter and sugar together until pale and creamy. Add egg and beat well. Stir through almond meal and flour until combined. Spread over tart shell. Top with plum halves.
4. Bake for 35-40 mins, until crisp and golden. Serve warm with thick cream.

Serves 10


tip ….
To reduce time use 2 sheets frozen shortcrust pastry to line flan pan. Blind bake for 15 mins then continue with step 3.


try this ….
Plum & chocolate pizza
Preheat oven to 200c or 180C fan. Sprinkle 2 tbsp demerara sugar over 1 store-bought pizza base. Top with 4 halved and stoned plums. Scatter over 2 tbsp chopped dark chocolate and bake for 15-20 mins, until base is crisp and golden. Dust with icing sugar and serve in wedges with ice cream.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 15th November 2010

Cook | Cherries

By MANDY SINCLAIR

Cherry Slice recipe

Cherry slice

1 egg
½ cup caster sugar
1/3 cup vegetable oil
2/3 cup plain flour
¼ cup self-raising flour
melted chocolate, to drizzle (optional)
cherry topping
75g butter, chopped
½ cup plain flour
½ cup brown sugar
1 cup shredded coconut
2 cups pitted cherries

1. Preheat oven to 180°C or 160°C fan. Grease and line a 18cm x 27cm slice pan.
2. Using an electric mixer, beat egg and sugar together until thick and pale. Add oil and beat until well combined. Fold in combined, sifted flours. Spoon into prepared pan and pat out with your hands to cover base evenly. Bake for 20-25 minutes, until puffed and golden.
3. Meanwhile, make topping. Place butter, flour and sugar in a bowl and using fingertips, rub in butter until mixture resembles coarse breadcrumbs. Add coconut and toss to combine.
4. Scatter cherries and then coconut mixture over base and bake for 20 mins, until golden. Cool in pan.
5. Drizzle over melted chocolate. Cut into squares and store in an airtight container.

Makes 15 squares


tip ….
Use white, milk or dark chocolate to drizzle over the slice, or simply omit if you prefer.


try this ….
Cherry ricotta tart
1 sheet frozen shortcrust pastry, thawed
200g fresh ricotta
1/3 cup cream
¼ cup caster sugar
2 eggs
1 teaspoon vanilla essence
200g pitted cherries

1. Preheat oven to 180°C or 160°C fan. Lightly grease a 20cm pie plate.
2. Line plate with pastry, trimming edges. Line tart shell with baking paper and fill with pastry weights or rice. Blind bake for 15 minutes. Remove paper and weights and bake for another 10 minutes.
3. Meanwhile, using an electric mixer, beat ricotta, cream, sugar, eggs and vanilla together until smooth. Pour into tart shell and bake for 30 minutes, until just set. Refrigerate until cold.
4. Pile cherries over tart just before serving and dust with icing sugar.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 13th October 2010

Cook | Chard/Silverbeet

By MANDY SINCLAIR

Best ever spinach & ricotta pie

2 tbsp olive oil
2 onions, finely chopped
1 bunch silverbeet, trimmed, washed, shredded
100g ruby chard leaves
200g fetta, crumbled
125g ricotta
2 eggs, lightly beaten
7 sheets filo pastry

1. Heat oil in a large frying pan on medium. Cook onion for 5 mins, until golden and very soft. Add silverbeet and cook, stirring for 5 mins, until soft. Season well, remove from heat and stir through chard leaves. Set aside to cool.
2. Preheat oven to 200C or 180C fan. Lightly grease a 20cm springform pan. Add fetta, ricotta and eggs to spinach mixture and mix to combine.
3. Spray 3 sheets of filo with oil. Fold each sheet in half and lay over base and up the sides of prepared pan. Spread half of spinach mixture over pasty. Spray 2 sheets of filo and fold into quarters. Lay over spinach mixture. Spread remaining spinach mixture over pastry. Spray the remaining 2 sheets of filo with oil and fold in half. Lay over spinach and fold in edges to enclose filling. Bake for 40-45 mins, until crisp and golden.
4. Serve in wedges with salad and lemon wedges.

Serves 8


tip ….
Use any variety of spinach that you wish, English, baby leaves, chard and silverbeet. Wash leaves well before using as dirt can be caught in the many folds of the leaf.


try this ….
Silverbeet and chard can be used in many different ways and I urge you to be adventurous. Chop and stir through soups, casseroles and stir-fries. Shred, blanch and add to mashed potato and bolognaise. Use in stuffings for pork, chicken and turkey.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 3rd March 2010

Cook | Beetroot

By MANDY SINCLAIR

beetroot and goat curd tart

Beetroot & goat curd tart

1 tbsp oil
1 red onion, sliced
1 tbsp balsamic vinegar
1 tbsp brown sugar
about 400g thickly sliced preserved beetroot
1 sheet frozen puff pastry, thawed
1 tbsp butter, melted
50g soft goat’s cheese
1 cup beet sprouts
1 tsp extra virgin olive oil

1. Preheat oven to 220C or 200C fan.
2. Heat oil in a 20cm, ovenproof frying pan on medium. Cook onion for 10 mins, until very soft. Add vinegar and sugar and cook, stirring, for 3 mins, until caramelized. Remove from heat. Arrange beetroot over onion, overlapping slightly, to cover completely.
3. Cut a 19cm round from pastry. Lay over beetroot, tucking down sides slightly. Brush with melted butter. Transfer to oven and bake for 25 mins, until puffed and golden.
4. Allow to sit in pan for 5 mins, before inverting onto a serving plate. Crumble over goat’s cheese and scatter with beet sprouts. Drizzle over oil before serving.

Makes 1 / serves 2


tip ….
Beetroot are very messy to prepare so wear disposable gloves when handling. Always try to cook beetroot in their skins as this will preserve flavour and colour.


try this ….
Scrub and peel baby beetroot. Cut into quarters and place on a sheet of foil with 1 knob of unpeeled garlic. Drizzle with a little oil and season well. Wrap up foil to enclose, place in a baking pan and bake at 180c or 160C fan for 1 hr, until tender. Squeeze garlic from skin over beetroot. Serve with roast beef or as a side dish at a barbecue.


Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 15th January 2010

Cook | Berries

By MANDY SINCLAIR

Mixed berry tart

1 cup plain flour
2 tbsp caster sugar
finely grated rind of 1 lemon
100g butter, chopped
1-2 tablespoons iced water
300g fresh ricotta
1/3 cup cream
¼ cup caster sugar
2 eggs
1 tsp vanilla essence
2 cups mixed berries
icing sugar, for dusting

1. Place flour, sugar, lemon rind and butter in a food processor. Pulse until mixture resembles breadcrumbs. With the motor running, gradually add enough water until mixture forms a ball around the blade. Turn onto a lightly floured surface and bring dough together. Wrap in plastic wrap and chill for 30 minutes.
2. Preheat oven to 180°C or 160°C fan. Lightly grease a 23cm pie plate.
3. Place dough onto a lightly floured surface and roll out to 3mm thickness. Ease pastry into prepared pie plate and trim edges. Chill for 20 minutes. Line tart shell with baking paper and fill with pastry weights or rice. Blind bake for 15 minutes. Remove paper and weights and bake for another 10 minutes.
4. Meanwhile, using an electric mixer, beat ricotta, cream, sugar, eggs and vanilla together until smooth. Pour into tart shell and bake for 25-30 minutes, until just set. Refrigerate until cold.
5. Pile berries over tart and dust with icing sugar just before serving.

Serves 8

tip ….
Fresh ricotta vs packaged
Fresh ricotta is available from most supermarkets and is more suited to this recipe as it tends to be drier. The mixture will be wetter if using a tub of packaged ricotta and may need a little extra cooking time for the filling to set.

try this ….
For a delicious pavlova topping or filling for a swiss roll – stir 250g mascarpone until smooth. Add 1-2 punnets of raspberries and 2 tablespoons icing sugar and mix well. Spread over pavlova or use to fill a swiss roll.



Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook