Apple and Caramel Tart

Another variation of an Apple Tart, buttery shortcrust base, aromatic apples under a soft caramel blanket.

APPLE AND CARAMEL TART

Ingredients:

For the base:

200g plain flour

100g butter

2 egg yolks

2 tablespoons cold water/milk

pinch of salt

For caramel sauce:

30ml water

150g sugar

200ml single cream

2 eggs

1 tablespoon flour

pinch of salt

+

3-4 apples, cored and thinly sliced

Method:

1. Start with preparing the base. Cream together butter, sugar, small pinch of salt, then rub in the flour and egg yolks. When the mixture looks like breadcrumbs add the cold water or milk. Gently make a ball out of the mixture, but be careful, do not over work the dough, otherwise it will become too elastic and chewy. Wrap the dough ball in cling film and place in the fridge for at least 30 minutes.

2. Make the caramel sauce next. Tip the sugar into a heavy-based frying pan, add the water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and pinch of salt. Let it cool.

3. Preheat the oven to 200C. Remove the dough from the fridge, roll out to 5mm thickness. To lift pastry, roll dough around a floured rolling pin and then unroll over the tin. Trim any overhanging edges of pastry with a sharp knife. Prick the dough with the fork and top it with the prepared apples. Put it in the oven for 20 minutes.

4. Meanwhile add the eggs and the tablespoon of flour to the cooled caramel and mix well until combined. Remove the tart from the oven and pour the caramel mixture all over the tart with the apples. Reduce the oven temperature to 160C. Place the tart back to oven and bake it for the next 40 minutes. Let it cool completely before serving.

Cauliflower Cheese and Caramelised Onion Tart

I’ve had cauliflower cheese on my mind for a while, but haven’t got around to make it simply because I’m getting bored from cooking the same recipes, even if I like it a lot. Most of the time I’m coming back to the same ‘repertoire’ when I’m either short on time or need some comfort food. On this occasion I had spare time and was up for trying something new.

I like quiches a lot but some times I find them a bit too eggy for my liking. I prefer tarts instead, which are essentially dryer than quiches and with a little bit more character. Here is what I came up with:

CAULIFLOWER CHEESE & CARAMELISED ONION TART

Ingredients:

For the crust:

250 g plain flour

125 cold butter, cubed

1 egg yolk

1/2 teaspoon salt

3-4 tablespoon cold water

For the filling:

Olive oil

1 big or 2 small cauliflower heads, cut into florets (about 500 g)

2 white onions, sliced

1-2 tablespoon whole grain mustard

2 eggs

220/1 tub cream cheese

120 soured cream

150 g strong Cheddar

parsley or chives to decorate

salt & pepper

Method:

1. Start with roasting the cauliflower florets in 3 tablespoons of olive oil, season with salt and pepper at 220C for about 40 minutes, turning halfway throughout cooking.

2. To make the pastry crumble together by hand the butter into the flour, add salt, mix in the egg and few tablespoons of cold water or milk to form a soft dough, make a ball and chill in a fridge for minimum 15 minutes.

3. Meanwhile cook the onions in a large flying pan with 2 tablespoons of olive oil on a moderate heat, for about 30 minutes or until onion is deep golden and caramelised.
(Everything up to this stage can be made in advance.)

4. Remove the pastry from the fridge, roll it up on a well floured surface, arrange it into the prepared buttered and floured flan dish or spring form tin.  Preheat the oven to 180C. Meanwhile brush the inside of the pastry with whole grain mustard and layer over the caramelised onions followed by the cauliflower.

4. Whisk together the eggs, cream cheese and soured cream, stir in the grated cheese, leaving some for the topping, fresh herbs and season well with salt and pepper. Pour the mixture over the tart filling and sprinkle with the rest of the cheese.

5. Bake in the oven (180C) for about 50 minutes until crust and topping are nicely golden. Leave it to cool 15 minutes before serving. Serve with simple green or tomato salad, good for a picnic.

 

 

 

 

 

 

Tomato Tart

Hi Guys, sorry for my absence, – things got a bit hectic recently. Also, we had our dear friends from Italy staying over for a while, so were busy entertaining. Italian inspired, here is the Tomato & Mozzarella Tart for you. This is very simple yet extremely tasty tart made with rich shortcrust pastry, topped with slice of mozzarella cheese and tomatoes, and enriched with olive oil and basil leaves.

TOMATO AND MOZZARELLA TART

Ingredients:

150 g mazzarella (sliced)

4 large tomatoes (sliced)

2 tablespoon good quality olive oil

2 garlic cloves (thinly sliced)

basil leaves

salt & pepper

For the pastry:

115 g plain flour

50 g butter or margarine

1 egg yolk

salt

Method:

1. To prepare the pastry, mix together the flour and salt, then rub in the butter and the egg yolk. Use a splash of cold water to make the dough to come together, kneading lightly on a floured surface. Wrap in a clining film and chill in a fridge for about 1 hour.

2. Preheat the oven to 200C. remove the pastry fro the fridge and allow about 10 minutes for it to return to room temperature. Roll out into 20 cm round. Press into the base of a 20 cm flan dish or tin. Prick all over with the fork and bake in the oven for about 10 minutes until firm but not too brown. Allow to cool slightly. Reduce the oven temperature to 180C.

3. Arrange the mozzarella slices over the pastry base, then spread the basil leaves. On top, arrange a single layer of the sliced tomatoes, overlapping them slightly. (I found if I place ingredients in this order, basil releases much more flavour).

4. Scatter the garlic on top, drizzle with the olive oil and season generously with salt and pepper. Bake for 40-45 minutes, until the tomatoes are well cooked. Serve hot.

Pear, almond and mascarpone tart

 

 

Recent sunshine gave me not only much needed energy but also inspiration to bake something…sunny..  And I couldn’t think of anything else that reminds me of the sun rather than this lovely sweet-scented tart with its silky filling, that tastes delicious when slightly chilled.  It also works best if the pears are on the overripe side so that that are fork-tender when cooked.

 

Ingredients:

4 very ripe pears

2 tablespoon lemon juice

4 tablespoon caster sugar

125 g mascarpone

2 eggs

1tablespoon plain flour

100 g flaked almonds

cream or vanilla ice cream to serve

Pastry:

200 g plain flour

4 tablespoon caster sugar

80 g unsalted butter, chilled and cubed

a loose-bottom tart tin (24 cm diameter), lightly greased and floured

 

To make the pastry, mix the flour and sugar, add the butter and 1-2 tablespoon of cold water, mix until mixture resembles coarse breadcrumbs and starts to gather in lumps, briefly knead to form a ball. Wrap in cling film and chill for 1 hour, until firm.

Preheat the oven to 180 C (350 F).

Coarsely grate the chilled pastry into a large bowl. Using lightly floured hands, scatter the grated party into the prepared tin and use your fingers to gently press it until the entree base and side of the tin are covered. Bake in preheated oven for about 25 minutes, until lightly golden. Let cool.

Meanwhile, peel, halve and core the pears. Pour the lemon juice over them and sprinkle with 1 tablespoon of sugar. In separate bowl mix well 4 tablespoons of sugar with mascarpone, eggs and flour, until it’s a thick paste. Spread the mixture over the pastry. Arrange the pears on top and scatter with the almonds and granulated sugar. Bake in the still-hot oven for 40-45 minutes, until the pears are soft and the mascarpone mixture has set.

I found this cake are best eaten at the same day, with cream or vanilla ice cream on the side.