forum: Food & Drink

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#1 Wed 14 Mar 07 12:38pm

purple-jet-blue

Member
Occupation stay at home mum
From swindon
Member since Mon 05 Mar 07

tarts

hello all,   help  has anyone got a nice recipe for jam and lemon tarts?

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#2 Wed 14 Mar 07 4:42pm

Senga B

Member
Occupation Taxi driver, nurse,cook, cleaner-in other words MUM
From Malta
Member since Wed 14 Mar 07

Re: tarts

Hi, I'm new on but I hope I can be of some help.  A real family fav.of ours is the Lancaster Lemon Tart:
For the pastry;  75g plain flour.  20g lard,20g marg. or butter
                        pinch of salt, Cold water to mix.
For the filling:3 tblsp lemon curd, 75gbutter, 75g caster sugar,
                    1 egg,beated 25g ground almonds,110g S.R.flour
                     zest and juice of 1 lemon,25g whole almonds,blanched and
                    halved.
Pre-heat the oven to gas 6 or 200c. You will need an 18 or 20cm pie dish
Make the pastry in the usual way and allow to rest. Roll out and cover the bottom of the plate, then spread the lemon curd over the pastry. Cream the butter and sugar 2gether till light and fluffy,gradually beat in the egg. Gently fold in the almonds, flour and the lemon juice and zest.  Spread this mixture over the curd and sprinkle the halved almonds on top.  Bake in the centre of the oven for 15 mins. and reduce heat to gas 2 or 150c and cook for a further 25-30 mins. Serve hot or cold with cream or ice cream hmm

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#3 Wed 14 Mar 07 5:28pm

purple-jet-blue

Member
Occupation stay at home mum
From swindon
Member since Mon 05 Mar 07

Re: tarts

ooo sounds lovely,  thank you Senga B and welcome smile

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#4 Thu 22 Mar 07 7:14am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: tarts

JAM TARTS (TARTES DE CONFITURE)

For dough
1 1/2 cups all-purpose flour
1 stick (1/2cup) cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons cold vegetable shortening
1/2 teaspoon salt
2 teaspoons sugar
3 to 5 tablespoons ice water
For filling
1/2 cup seedless raspberry jam
1/2 teaspoon fresh lemon juice
4 cups raspberries (18 oz)

Special equipment: 6 (4- by 1-inch) round fluted tartlet pans; pie weights or raw rice

Make dough: Blend together flour, butter, shortening, salt, and sugar in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with the rest in small (roughly pea-size) lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
Test dough by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart. If necessary, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, and test again. (If you overwork mixture or add too much water, pastry will become tough.)

Turn out dough onto a lightly floured work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and divide it into 6 portions, then form each portion into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Prepare shells: Roll each piece of dough into a 6-inch round with a rolling pin on a lightly floured surface and fit each into a tartlet pan. Roll rolling pin over tops of pans to trim dough flush with rims and lightly prick bottoms and sides all over with a fork. Chill 30 minutes.

Preheat oven to 375°F.

Line shells with foil and fill with pie weights or raw rice. Bake in middle of oven on a baking sheet until pastry is set and pale golden on edges, 15 minutes. Remove foil and weights and bake shells until pale golden all over, 6 to 10 minutes more. Cool in pans on a rack.

Make filling: Simmer jam in a small saucepan, stirring occasionally, 1 minute. Remove from heat and stir in lemon juice. Put raspberries in a large bowl and pour warm jam over berries, gently tossing with a rubber spatula to coat berries. Mound berries in tart shells.

Cooks' notes:

• Dough can be chilled up to 2 days.

• Pastry shells can be baked 1 day ahead, then cooled, wrapped in plastic wrap, and kept at room temperature.

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