AuthorCarol RidehalghCategorySliding Stop SweetsDifficultyIntermediateThis is the pastry I use for all my open sweet tart recipes, so it is well worth mastering. The credit for the simple, light and not too sweet filling goes to Gordon Ramsay. A good family dessert served hot or cold with extra double cream.
First, make the pastry: sieve the flour and icing sugar into a bowl then rub in the butter until it resembles breadcrumbs. This can be done by hand or using a stand mixer with the paddle attachment. Separate the egg, the white into one cup and the yolk into another. Fork the egg yolk with a pinch of salt and 1 tablespoon of cold water. Add this to the dry ingredients and mix by hand until just incorporated. If the pastry is a little dry, add 1 more tablespoon of cold water and mix in quickly. Dust a clean work surface lightly with flour, tip the pastry onto it and roll into a ball. Wrap it in cling film and chill in the fridge for a minimum of 1 hour.
Meanwhile, prepare the filling: put the syrup, almonds and breadcrumbs into the bowl of the stand mixer with the paddle attachment. Mix just enough to bring together.
Crack 2 whole eggs into a jug with a pinch of salt. Add the cream and fork/whisk together. Now add this to the syrup etc. and mix just enough to incorporate. Do not over-mix.
Preheat the oven to hot, 200°C / 185°C Fan / Gas 6 / 400°F. Place a flat baking tray in the centre of the oven.
Lightly flour the work surface and rolling pin, then roll out the pastry thinly and line the tart tin with it. Trim off any excess pastry. Put a piece of parchment paper over the pastry case, a bit larger than the tart itself. Fill it with baking beans up to the rim and press down with your hand to spread evenly. Chill for 10 minutes then pop it onto the baking sheet in the oven. Set the timer for 10 minutes to par-cook the pastry.
Turn the oven down to moderate, 180°C / 165°C Fan / Gas 4 / 350°F. Take the tart out of the oven and remove the parchment paper and the baking beans. Pop it back into the oven a further 10 minutes until a pale golden and cooked through.
Pour the filling into the pastry case and pop back into the oven. Set the timer for 30 minutes. The tart should be golden and just set. If not return to the oven for 5-10 minutes.
Ingredients
Directions
First, make the pastry: sieve the flour and icing sugar into a bowl then rub in the butter until it resembles breadcrumbs. This can be done by hand or using a stand mixer with the paddle attachment. Separate the egg, the white into one cup and the yolk into another. Fork the egg yolk with a pinch of salt and 1 tablespoon of cold water. Add this to the dry ingredients and mix by hand until just incorporated. If the pastry is a little dry, add 1 more tablespoon of cold water and mix in quickly. Dust a clean work surface lightly with flour, tip the pastry onto it and roll into a ball. Wrap it in cling film and chill in the fridge for a minimum of 1 hour.
Meanwhile, prepare the filling: put the syrup, almonds and breadcrumbs into the bowl of the stand mixer with the paddle attachment. Mix just enough to bring together.
Crack 2 whole eggs into a jug with a pinch of salt. Add the cream and fork/whisk together. Now add this to the syrup etc. and mix just enough to incorporate. Do not over-mix.
Preheat the oven to hot, 200°C / 185°C Fan / Gas 6 / 400°F. Place a flat baking tray in the centre of the oven.
Lightly flour the work surface and rolling pin, then roll out the pastry thinly and line the tart tin with it. Trim off any excess pastry. Put a piece of parchment paper over the pastry case, a bit larger than the tart itself. Fill it with baking beans up to the rim and press down with your hand to spread evenly. Chill for 10 minutes then pop it onto the baking sheet in the oven. Set the timer for 10 minutes to par-cook the pastry.
Turn the oven down to moderate, 180°C / 165°C Fan / Gas 4 / 350°F. Take the tart out of the oven and remove the parchment paper and the baking beans. Pop it back into the oven a further 10 minutes until a pale golden and cooked through.
Pour the filling into the pastry case and pop back into the oven. Set the timer for 30 minutes. The tart should be golden and just set. If not return to the oven for 5-10 minutes.