Thursday, 13 November 2014

This week I got a bit fruity & baked two yummy items.
The first was one of my own modified recipes for an apple & blackberry tart.
My parents went out picking for sloes for their annual Christmas sloe gin & came across lots of lovely blackberries too.
With these I paired some scrumptious apples & cinnamon and produced these little individual tarts.
These just remind me of autumn winter & would go well with a glass of mulled wine!

See the recipe below...

It was also pie week on the great british bake off & I thought I would try Luis' tropical fruit tart.
I thought this bake was actually not too hard to try, the hardest part was trying to cut the mango into lovely little slices! I'm not sure they are all that even but still looks fruity!

Please see Luis' recipe here!

Apple & Blackberry Individual Tarts
Makes about 8 small tarts.


For the pastry:
450g Plain Flour
220g Unsalted Butter
160g Caster Sugar
2 Large Eggs
50ml Semi-Skimmed Milk

For the filling:
1kg Bramley Apples, peeled, cored & diced.
400g Blackberries
140g Caster Sugar
1tsp Ground Cinnamon

1 Egg
2tbsp Semi-Skimmed Milk

1. In a large bowl, whisk the butter & sugar together until light and fluffy.

2. Sieve in the flour, then break in the egg and mix well. When it starts to come together, add in enough milk to make it into a ball that is smooth but not sticky in texture.

3. Tip out of the bowl onto a lightly floured surface and press out with your hands until it is around 1 inch thick. Then cover in cling film and chill in the fridge for 30 minutes.

4. Whilst your pastry is chilling, you can start to make the filling. Put the diced apples into a large heatproof bowl and microwave on the highest setting for 3 minutes. Mix in the blackberries, suagr, cinnamon, a pinch of salt & 2tbsp of flour. Mix well and set aside to cool.

5. Preheat your oven to 190°c.

6. Take your pastry out the fridge and lightly flour your work surface. Cut off  1 third of the pastry and set aside for later. Roll out the rest of the pastry until it is about 5mm thick.

7. Next line your tartlet cases with the pastry and make sure you leave some over hang. (Do not be tempted to neaten your edges before baking as the pastry will shrink.) Cut out squares of baking parchment the same size as your cases. Then screw the paper up into a ball and then pull open, this will help the baking beans get right into the corners. Pour in your baking beans and bake for 15 minutes.

8. Take your tray out the oven and remove the baking paper & beans. Return to the oven for another 5 minutes or until golden brown.

9. When baked, take out the cases, trim your edges with a sharp knife and leave to cool. When cool, fill the cases with your filling and you can be over generous with this as it shrinks during baking.

10. Next roll out the remaining pastry to the same depth as previous. You then need to cut 6 x 1 cm strips per tart, these will form the weaved top. Weave the strips, three horizontally & three vertically. Press down the ends into the cooked pastry and then brush the top with your beaten egg & milk.

11. Bake for 45minutes or until golden brown on top and the filling is bubbling. 
Leave to cool and then sprinkle with some more caster sugar.




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