A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart. (Source: Wikipedia)
I simply adore tarts & tartlets. Especially for breakfast. I made some for friends for a breakfast at my place, few days ago and everyone loved them. They are easy and if you are into baking you will get them perfectly in the first go!
What You Need:For pastry (makes 12)
200g/7oz plain flour (plus extra for dusting)
85g/3oz icing sugar
55g/2 oz ground almonds
115g/4oz unsalted butter (diced and chilled)
1 egg yolk
1 tbsp milk
For filling:You can use custard powder (I used foster clark's-vanilla)
If you have a good from scratch custard recipe you can use that. Just make sure its not runny and thin. Make sure to cool and cover custard.
How To Make It:To make the pastry, sift the flour and sugar into a bowl, then stir in the almonds.
Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
Add the egg yolk & milk and mix to form a dough.
Turn out to a lightly floured surface and knead for few minutes.
Wrap the dough in clingfilm and chill in the fridge for 30 minutes.
Preheat the oven to 200 degrees C.
Roll out the pastry and use it to line 12 deep tartlet (or even separate tart pans)
Prick the pastry bases with a fork.
Press a piece of foil into each tartlet, covering the edges and bake for 10-15 minutes or until light golden brown.
Remove the foil and bake further 2-3 minutes.
Cool.
Make the custard separately and put a spoonful filling in each pastry case.
Arrange fruits on top (I only used strawberries but you can use kiwis, berries and peaches too!)
Pipe cream to garnish and dust with icing sugar or brush fruits with a little apricot or any flavoured fruit jam to give it a shiny glaze.
Serve immediately.
Enjoy :)
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart. (Source: Wikipedia)
I simply adore tarts & tartlets. Especially for breakfast. I made some for friends for a breakfast at my place, few days ago and everyone loved them. They are easy and if you are into baking you will get them perfectly in the first go!
What You Need:For pastry (makes 12)
200g/7oz plain flour (plus extra for dusting)
85g/3oz icing sugar
55g/2 oz ground almonds
115g/4oz unsalted butter (diced and chilled)
1 egg yolk
1 tbsp milk
For filling:You can use custard powder (I used foster clark's-vanilla)
If you have a good from scratch custard recipe you can use that. Just make sure its not runny and thin. Make sure to cool and cover custard.
How To Make It:To make the pastry, sift the flour and sugar into a bowl, then stir in the almonds.
Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
Add the egg yolk & milk and mix to form a dough.
Turn out to a lightly floured surface and knead for few minutes.
Wrap the dough in clingfilm and chill in the fridge for 30 minutes.
Preheat the oven to 200 degrees C.
Roll out the pastry and use it to line 12 deep tartlet (or even separate tart pans)
Prick the pastry bases with a fork.
Press a piece of foil into each tartlet, covering the edges and bake for 10-15 minutes or until light golden brown.
Remove the foil and bake further 2-3 minutes.
Cool.
Make the custard separately and put a spoonful filling in each pastry case.
Arrange fruits on top (I only used strawberries but you can use kiwis, berries and peaches too!)
Pipe cream to garnish and dust with icing sugar or brush fruits with a little apricot or any flavoured fruit jam to give it a shiny glaze.
Serve immediately.
Enjoy :)
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