Pastry Delights!

IMG_6340I am definitely no pastry chef and to be honest, pastry has to be one of my weaker areas of baking – I simple don’t make it! But last weekend I decided to go all out and bake a range of goodies all pastry based! It was pretty exciting, but didn’t come without its challenges.

* * *

First came the Lemon Meringue Pie with the help of the lovely Mary Berry and her easy recipe for this zesty pud! Then, with some left over pastry, I was able to make an all time favourite of mine, Treacle Tart as well as a fruity strawberry Jam Tart (as you can see, I practiced making a lot of pastry!)

Ingredients for Treacle Tart:

For the Pastry:

  • 225g plain flour, plus extra for dusting
  • 110g butter, chilled, diced
  • 1 medium free-range egg, lightly beaten

For the Filling:

  • 450g golden syrup
  • 85g fresh breadcrumbs
  • generous pinch ground ginger
  • 1 lemon, zest, finely grated and 2 tbsp of the juice

Method:

  1. For the pastry, in a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.
  2. Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.
  3. Use the dough to line a 23cm loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.
  4. Preheat the oven to 190C.
  5. Line the pastry with parchment paper and weigh down with rice or ceramic baking beans.
  6. Bake the pastry blind for 10-15 minutes, allow to cool for a few minutes before removing the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown.
  7. For the filling, mix together the filling ingredients in a bowl and pour into the pastry case.
  8. Return to the oven and bake for about 30 minutes.

Serve hot or cold with clotted cream. double cream, or my favourite .. ice cream!

IMG_6339Then came the Jam Tart. This is one of my other halves favourites and I actually now make it the way his mother taught him as a kid! It’s so quick and easy, and tastes delicious!

Ingredients for Jam Tart:

For the Pastry:

  • 225g plain flour, plus extra for dusting
  • 110g butter, chilled, diced
  • 1 medium free-range egg, lightly beaten

For the Filling:

  • half a jar of your favourite jam (it’s that simple!)

Method:

  • For the pastry, in a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.
  • Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.
  • Preheat the oven to 190C.
  • Line a large baking tray with grease proof paper and roll out the pastry dough onto the surface until approximately 5mm thick.
  • Then, roll over the edges as you would making a crust on a pizza. It doesn’t have to be near enough as thick, but just so you have a nice finish.
  • For the filling, heat in either the microwave or in a pan half a jar of your chosen jam, in this case I used raspberry (mmm…)
  • Smother your pastry base in the jam and make sure to cover evenly.
  • Pop in the oven to bake for about 15 minutes, or until the edges start to go golden and the jam bubbles over slightly.
  • Remove from the oven and allow to cool – remember the jam filling will be very hot!
  • Once cooled, cut as you wish and store in an air tight container.

IMG_6338And there you have it!

There are so many different things you can make with pastry and I am excited to try out some new baked goodies in the next few months.

What’s your favourite pastry bake?

 

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2 thoughts on “Pastry Delights!

  1. amanda

    I looove making pies & tarts! Question though, what exactly makes a “treacle” tart? Is it the golden syrup? We don’t have those around here, so I’m a bit ignorant, although I’ve always thought they sounded delicious!

    • lovethelittlebakery

      Hi Amanda, yes it is the golden syrup as I think it’s also known as a light treacle. It sounds weird adding breadcrumbs to golden syrup but it tastes amazing, not to sickly but definitely sweet! Perfect with some custard or ice cream. If you ever get the chance to try a piece I would definitely recommend it, especially if you have a sweet tooth!

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