All posts tagged: sweet pastry

semolina and strawberry tart

Semolina and Strawberry Tart

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We deviated from our standard strawberry tart recipe and baked this for our easter lunch. It is an interesting hybrid  between the classic tart and the greek galaktoboureko and great when eaten same day. We kept some in the fridge for the next day, but the baked filling turned too solid. The moral of the story is, bake it for same day consumption. (Based on a recipe from Ottolenghi “The Cookbook”) For the sweet pastry 330g plain flour 100g icing sugar zest of 1 lemon, finely grated 1/4 tsp salt 180g cold unsalted butter 1 egg yolk 2 Tbsp cold water For the filling 345ml milk 180ml whipping cream 60g caster sugar 80g butter 1/2 vanilla pod, split lengthwise and seeds scrapped out 60g semolina 1 egg 200g strawberries icing sugar, to garnish For the sweet pastry, combine flour, sugar, salt,lemon zest and the butter in a mixer fitted with the paddle attachment until the mixture resembles breadcrumbs. Change to the hook attachment and add the egg yolk and the cold water. Continue mixing  until dough comes together …

Lemon Tart

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The lemon tree in our garden is full of fruit right now and it is a challenge to make good use of the crop. We use a lot of lemon juice in our everyday cooking,we preserve lemons- stay tuned  for some really good recipes-, we freeze lemon juice ice cubes that keep for several months, and we bake. We are always trying out new recipes and after exhaustive research our preferences are a lemon cake and this rather rich Heston Blumenthal lemon tart for special occasions. Our advice? If you do not have a forthcoming special occasion, improvise one and bake this tart! Serves 10-12 For the pastry 300g Plain flour  150g Unsalted butter 120g Icing sugar 1/2 tsp Salt 3 Large egg yolks  Zest of 1/2 lemon, finely grated Seeds from 1/2 vanilla pod 1 egg for the egg wash For the filling Finely grated zest and juice of 5 lemons  390g White caster sugar 300g Double cream 9 large eggs and 1 large egg yolk To finish and serve 80g Unrefined caster sugar Creme fraiche …

Strawberry Tart Forever

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Spring calls for strawberries. The fruit markets are full with delicious strawberries this time of the year and I try to make use of them in every possible way. I think that this basic strawberry tart recipe of Stelios Parliaros, will make you feel like a professional patissier. For the pastry 300g all purpose flour 200g very cold unsalted butter,cut into small cubes 100g icing sugar 1 egg For the filling 350g full fat milk 150g whipping cream 80g caster sugar 1 egg 3 egg yolks 40g cornstarch 1/2 vanilla bean, split lengthwise and seeds scrapped out 500g fresh strawberries For the glaze 1 Tbsp strawberry jam 1Tbsp boiling water For the sweet pastry, combine flour, butter and sugar in a mixer fitted with the paddle attachment until the mixture resembles breadcrumbs. Change to the hook attachment and add the egg. Continue mixing  until dough comes together to form a ball. Turn the mixture out onto a plastic wrap and shape into a disc. Refrigerate for 30 minutes. Remove the pastry from the refrigerator and roll out …