Almond Sweet Pastry

Ingredients

 

135 grams Caster sugar

60 grams Eggs = (2 small eggs)

 

250 grams all purpose flour

250 grams pure ground almonds

Half a teaspoon baking powder

 

275 grams Butter  

Few drops almond essence 

 

 

Method

 

1,

Dissolve the sugar in the eggs along with the almond essence

 

2,

 Into a mixing bowl sift the flour and baking powder together and then add in the pure ground Almonds

 

3,

Using your fingers rub the butter into the flour and almond mixture so that it resembles fine bread crumbs (but don’t over mix) 

 

4,

Add in the egg and sugar mixture and mix all together to form a smooth pastry, but do not over mix or kneed the pastry otherwise it will became tough and sticky.

 

The pastry will feel rather soft so wrap in Clingfilm and place in the refrigerator for 15-30 minutes to rest and it will become firm.

 

Any pastry left over after making your pies can be kept in a sealed plastic bag in the freezer until needed       

 

 

Note:

 

This type of pastry is also ideal for any type of sweet pasty pies or slices  

 

You could also add Orange and Lemon zest to give your pastry that little bit of extra tasty zing     

 

Bakewell tarts

A Bakewell tart recipe is just a cheaper version of “Frangipane” and can be very useful if you ever have any leftover pieces of dry cake that you can turn into cake crumbs and pleases note that you cannot substitute with bread crumbs!

 

Ingredients   

 

250 grams Caster sugar

250 grams Margarine

250 grams Eggs (Equal to about 5 eggs) beaten together

Half a teaspoon vanilla or almond essence

 

 

150 grams dry cake crumbs

150 grams all purpose flour 

 

Method

 

1,

Cream together the Caster sugar and Margarine until light and fluffy

 

2,

Slowly mix in the beaten eggs and essence

 

3,

Finally mix in the flour and cack crumbs and bring all the mixture together into a homogenous mixture   

 

Now to make the Bakewell tart or tarts:

 

1,

First line your baking tins with an even layer of either (Sweet Pastry or Almond Pastry) view my recipes for these two type of pastry...

 

2,

Spread the pastry bases with some strawberry jam and then fill the pastry cases with three quarters of the pastries depth with your Bakewell mixture and just smooth even 

 

3,

Bake at 180c until the pastry is just golden brown and when the mixture is golden brown and slightly spongy to the touch of your finger

 

If you wish prior to baking you could sprinkle some flaked almonds on the top of the tarts or wait until baked and cool and then decorate in the traditional way with Fondant or a thick Water icing and place a cherry on top (see the photos)  

Note:

Any mixture left over can be kept in a sealed plastic container and stored in the freezer until another day.

Frangipane Tarts

Ingredients   

 

250 grams Caster sugar

250 grams Unsalted Butter

250 grams Eggs (Equal to about 5 eggs) beaten together

Half a teaspoon almond essence

 

 

150 grams Ground almonds

150 grams all purpose flour 

 

Method

 

1,

Cream together the Caster sugar and Butter until light and fluffy

 

2,

Slowly mix in the beaten eggs and almond essence

 

3,

Finally mix in the flour and ground almonds and bring all the mixture together into a smooth mixture   

 

To make the Frangipane tart or tarts:

 

1,

First line you’re baking tins with an even layer of (Almond Pastry) view my recipe

 

2,

Fill the pastry cases almost full with your Frangipane mixture and just smooth even 

 

3,

Bake at 180c until the pastry is just golden brown and when the mixture is golden brown and slightly spongy to the touch of your finger

 

If you wish prior to baking you could sprinkle some flaked almonds on the top of the tarts or decorate with slices of tined fruits or fresh apples, pears, plumbs of you’re choosing...

 

After baking lightly glaze with a little thin hot apricot jam, so that you have a nice shine to your products.

This recipe can also be used to make individual products as seen the additional photo     

 

See the photos:  

 

Quiche Lorain

Ingredients

 

For the pastry

 

175g/6oz plain flour, plus extra for dusting

Pinch of salt

75g/2¾oz butter, plus extra for greasing

(Alternatively you could use readymade pastry)

 

For the filling

 

250g/9oz Strong English cheddar, grated or another cheese of your choosing such as Stilton 

4 tomatoes, sliced

200g/7oz fried bacon, chopped

Few onion rings

Few chopped tined mushrooms

 

5 eggs, beaten

100ml/3½fl oz milk

200ml/7fl oz double cream

Pinch of salt

Freshly ground black pepper

 

Few sprigs of fresh thyme for topping

 

Method

 

To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.

 

Roll out the pastry on a light floured surface and line a 22cm or 8½inch well-buttered flan dish.

 

Don't cut off the edges of the pastry yet. Chill again.

 

Preheat the oven to 190c

 

Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base

 

Reduce the temperature of the oven to 160c.

 

Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top.

 

Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme over the top and trim the edges of the pastry.

 

Bake for +/- 30-40 minutes or until set.

 

Remove from the oven and allow cooling

 

“English Scones”

This quantity will make either 8 small scones or 2 scone rounds: To make more just alter the recipe accordingly

 

Ingredients:

 

225 grams Plane / all purpose flour +/- 11 % protein

4 teaspoons baking Powder

Quarter teaspoon salt

50 grams cool Butter

25 grams caster sugar (you can grind sugar finer using the grinding attachment of a blender)

150 ml of fresh Milk

 

1 medium egg for glazing the scones  

 

Preheat oven to 450F or 230C

 

Lightly greasy baking tray

 

Method:

 

Sift flour and baking powder together into a mixing bowl, add the salt, and sugar

Gently rub Butter into flour to a fine crumble

Add the milk and mix together to form a soft dough

 

Turn the mixture onto a lightly floured table, and gently knead mixture together (Do not over mix or the scones will be tough)

 

Roll out the dough to about 1.25cm in thickness and then cut out rounds of dough and place onto your greased baking tray, in all you should have 8 scones

 

Alternatively divide the dough into two pieces and mould round, and then flatten to dough pieces into 6 inch rounds and place onto a baking tray, using a knife cut the dough into quarters

 

Brush top of scones with egg and bake in the oven about 10-15 minutes until golden brown.

 

Note:

If you wish you can add a few raisons, sultanas, chocolate chips or nuts to the mixture