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Posts Tagged ‘tart’

Peach Frangipane Tart

I don’t think I can ever be with a man who doesn’t love to cook.


If you’re a man who thinks he’s too good for the kitchen, chances are I won’t like you.


Also, if you are that man – What in the world is wrong with you?


Oh and if you’re one of those people who think it’s uber cool to say you can’t boil an egg, or make a cup of tea without burning down the kitchen, please stop.


Cooking is fun. Baking is cool. For grown-ups and children. For men and women. For lovers and fighters. For everyone.


Men who leave all the cooking to your wives: Move your ass. Make her something. Here, start with these Creamy baked eggs.
You can thank me later.


Girls who have those weirdly long and perfectly manicured fingernails and claim never to have stepped in a kitchen: Get over it. Cut those nails. Or at least wear gloves. And make these super cute mini cupcakes.


See, if you are a man who’s comfortable in the kitchen, you can make your daughter a Peach frangipane tart when she’s feeling down.


Isn’t that something you want to be able to do someday, boys?


Watch my Dad and learn :)


Butter and flour maketh a good pastry.


Butter + flour


Some kneading to bring everything together.


Kneading pastry dough


Whisk up some eggs and sugar.


Whisking


Open a tin of sweetened peaches.


Juicy peaches


Roll out your pastry and bake the tart.


Rolling pastry


Top with a yummy frangipane filling.


Frangipane filling


Dot with peach halves and watch as they sink in.


Before it goes in the oven


And look! It’s a beautiful tart!


Tart 2


When you cut someone a slice, you are giving them love.


Slice of tart


So get comfortable in the kitchen, boys and girls! It’s an important skill to have. Also, it’s a wonderful thing to do :)


Peach Frangipane Tart


Largely adapted from: Step by step Baking


Prep time: 30 mins (plus chilling)
Cook time: 55 mins
Serves: 8


Ingredients:


For the tart case


150 g plain flour, plus extra for dusting
100 g unsalted butter, diced and kept cold, plus extra for greasing
50 g caster sugar
1 egg yolk
½ tsp vanilla essence


For the filling


100 g unsalted butter
100 g caster sugar
2 eggs
25 g flour, sifted
100 g ground almonds
1 tin of peach halves, strained (we don’t need the sugar syrup)


Method:


For the tart case


1. Mix the flour, butter, and sugar together in a bowl. Add the egg yolk and the vanilla essence and mix again to form a dough. Wrap in cling film and keep in the fridge for about an hour.
2. Preheat the oven to 180°C. Grease a 9-inch tart tin with butter and then press the pastry into it (or you could roll it out and layer the tin), using your hands to get it all around the base and sides in as even a layer as possible. Use a fork to prick the pastry all over. Line the pastry with baking parchment and cover with baking beans. Bake for 20 minutes.
3. Remove from the oven, discard the parchment and remove the beans. Bake for another 5 minutes. Remove and leave to cool on a wire rack.


For the frangipane filling


1. Preheat the oven to 200°C. In a bowl, mix the butter and sugar together with an electric whisk, and then beat in the eggs. Add the flour and ground almonds as well, mixing well until everything is combined.
2. Place the cooled tart case (in the tin) on a baking sheet, and pour the filling into the tart case. Gently press the peach halves (cut-side down) into the filling.
3. Bake for 30 minutes until golden brown. Leave to cool in the tin, before removing, and serving in slices.


Tart 1


*GIVEAWAY WINNER ALERT* The Flipkart voucher giveaway winner is: Papple (@caramelwings)!
Congratulations darling! Mail me at charis1984@gmail.com for your voucher code ASAP :)


Now I’m 2 posts away from my 100th post. I cannot believe it. But I’d love your ideas on what you’d like that very, very special post to be about. Vote below! :)



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An Onion tart at home

I’m a bit late with this post. Been busy- but that’s no excuse. Regular posts from here on out! :)


So when I was home last week, in between cuddles from my dog Simba, large mouthfuls of divine food, and general happiness, I realized my fingers were itching to bake something.


I didn’t want fancy. I wanted comforting and wholesome and warm. Something like home.


And something like that has to be made with ingredients you’d always have at hand.


A little bit of kneading, chopping, and whisking later I had exactly what I wanted.


This gorgeous Onion tart.



The tart case was flaky and buttery.
The caramelised onions were a beautiful honey-colour and slightly sweet.
And the cream and eggs provided an undeniable warmth.


One slice of this baby, and you’re guaranteed to close your eyes in a deep sigh.



It tastes of home.


Caramelised Onion Tart
Adapted from: Step-by-step Baking


Prep time: 25 mins
Cook time: 80-85 mins
Serves: 6


Ingredients:


150 g plain flour
75 g butter, chilled and cut into pieces, plus extra for greasing
1 egg yolk


For the filling:


2 tbsp olive oil
25 g butter
500 g onions, finely sliced
salt and pepper to taste
200 ml cream
1 large egg, plus 1 yolk


Method:



For the tart case


1. Rub the flour and butter together in a large bowl until you have fine crumbs. Beat the egg yolk with 1 teaspoon of cold water and add it to the crumbs. Bring the mixture together with your hands to form a soft dough. Wrap in cling film and chill for 1 hour in the refrigerator.
2. Preheat the oven to 180º C. Lightly grease a 22 cm (9in) loose-bottomed tart tin with butter. Roll out the dough gently and then use your hands to spread it evenly all around the base and sides of the tin. Make sure there aren’t too many bumpy parts. Use a fork to make some holes all over the dough and then cover with some baking parchment. Top with baking beans and bake for about 25 minutes. Take out from the oven, remove the parchment and the baking beans and pop back in the oven for 5 minutes more. Remove and leave to cool.



For the filling and assembling


1. Heat the oil and butter in a large non-stick pan. Add the onions and season well. Cook on high heat until the onions just begin to brown. Then reduce the heat to low, cover and cook for 20 minutes, stirring once in a while. Remember that we want the onions to become soft, but not burn them. Take the cover off, and cook on a medium heat for about 5 minutes till any liquid in the pan dries up. Once sightly cool, spoon this onion mixture into the cooled tart case. Spread it out evenly all over the base.
2. Preheat the oven to 180º C. Whisk the cream, egg, and yolk together and season well. Pour this mixture over the onions and spread it out evenly.
3. Place the tart on a baking tray and bake in the oven for 30-35 minutes. For the last 2 minutues, use your grill setting to get a lovely brown top. Remove from the oven and let cool slightly. Remove gently from the tin and place on a serving plate. Slice and enjoy :)


Drop me a comment telling me what food defines “home” for you :)

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Strawberry tart

Strawberries.

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The pretty young things of the fruit family.

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Pink and posh.

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Sweet and sour.

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Bright and beautiful.

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Good strawberries are quite rare in India, and when you get your hands on some, it’s only fitting to make a dessert that really celebrates them.

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Like this Strawberry tart.

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Gorgeous isn’t it?

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Take a look at how it shaped up.

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Can I be evil and offer you a slice? Hehe :)

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The luscious crème pâtissière is delicately sweetened.

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The crust crumbles in your mouth.

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And the strawberries are a burst of freshness.

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You could try this with any fruit on top, but I doubt anything would look as gorgeous as this.

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Don’t ya agree? :)

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Happy new year folks! Let’s hope this is the best year yet :)

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Strawberry tart

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Largely adapted from: Step by step Baking

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Prep time: 40 mins (plus chilling)
Cook time: 25 mins
Serves: 8

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Ingredients:

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150 g plain flour, plus a bit more for dusting
100 g butter, diced and kept cold, plus a bit more for greasing
50 g caster sugar
2 egg yolks
½ tsp vanilla essence
4 tbsp strawberry jam

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For the crème pâtissière

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100 g caster sugar
50 g cornflour
2 eggs
1 tsp vanilla essence
400 ml milk
20-25 large strawberries, sliced

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Method:

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1. Mix the flour, butter and sugar together in a bowl. Add the egg yolks and the vanilla essence and mix again to form a dough. Wrap in cling film and keep in the fridge for about an hour. Preheat the oven to 180°C.
2. Grease a tart tin with butter and then press the pastry into it, using your hands to get it all around the base and sides in as even a layer as possible. Use a fork to prick the pastry all over. Line the pastry with baking parchment and cover with baking beans. Bake for 25 minutes.
3. Remove from the oven, discard the parchment and remove the beans. Mix half the jam with some warm water and brush the tart, before letting it cool.
4. For the crème pâtissière, beat the sugar, cornflour, eggs, and vanilla essence in a bowl. Gently boil the milk in a pan and remove from the heat. Let it rest for a couple of minutes, and then gradually pour it into the egg mixture, beating all the time. Cook this mixture over medium heat and keep beating as it cooks. The mixture will thicken, and you need to watch very carefully because it could suddenly become very thick. Once it starts to thicken, turn the heat to low, and keep taking it off the heat (while stirring) to check the consistency. When it is thick and creamy, transfer to a bowl, cover with cling film and leave to cool.
5. Once the crème is slightly cool, beat it again to give it a creamy consistency and spoon it all over the tart. Cover with strawberries. Mix the remaining jam with some warm water and brush this over the strawberries so the tart looks glossy and bright :) Eat as it is, or chill for a while before you do.

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Use-as-a-bribe Lemon tart

The monsoons have hit Delhi.

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The rains come visiting at any time, with absolutely no regard for my plans, my clothes hung out to dry, or the day I decide to wear new shoes.

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Quite rude.

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Maybe a luscious lemon tart will facilitate better behaviour?

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This recipe comes from David Lebovitz. You can read all about his fabulous recipe here.

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The thing is I’ve made puff pastry dough and tart dough before, and I have to admit it’s one of the most tedious things I have ever done.  There is a lot of ice water, mixing, rolling, folding, freezing, and other such things involved. You need to make sure the dough is super cold at all times, and that is a tad difficult when you’re baking in June and in Delhi.

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So obviously I was super pleased when I discovered that I could make wonderful tart dough and not care if it was cold. Infact, in this recipe, the dough has to be hot. Hot enough to burn your finger (I would know).

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The fun thing is it’s so easy that a baby could make it. Except for the hot dough bit. We don’t want you to have to deal with crying babies who’ve just burnt their baby fingers.

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This French tart (to see the original recipe go here) is buttery, crumbly, and perfectly melt-in-your-mouth. The lemon curd filling is tarty and slightly sweet, and makes you stop thinking about your new, wet shoes drying against the wall.

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I have modified the recipe a little bit. I like my lemon tarts really lemony. If you like it more sweet and less tart, just reduce the lemon juice and increase the sugar by a few tablespoons.

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Hello rain. Would you like a slice?

Make this and bribe the rains. And wait, hoping they’ll have the decency make an appointment before their next visit.

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Tangy Lemon tart

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Inspired by: David Lebovitz’s Tarte au citron

Prep time: 20 mins

Cook time: 45 mins

Serves: 6

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Ingredients:

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For the tart shell:

90 g salted butter

1 tbsp vegetable oil

3 tbsp water

1 tbsp sugar

150 g flour

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For the lemon curd:

½ cup lemon juice (I used about 8 small lemons)

grated zest of one lemon

100 g sugar

85 g salted butter

2 eggs

2 egg yolks (freeze the whites for an omelette later!)

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Method:

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For the tart case

  1. Preheat the oven to 210º C.  In a medium, oven-proof bowl, mix the butter, oil, water and sugar.
  2. Place the bowl in the oven for 15-20 minutes, until the liquids are bubbling slightly.
  3. Remove the bowl from the oven CAREFULLY (burnt finger alert!) and put the flour in immediately. Stir until it all comes together, and the dough leaves the sides of the bowl.
  4. Put the dough in a 9-inch tart tin with a removable base, and spread it out so it cools a little. Once slightly cool, use your fingers to spread the dough all over the base and sides. Prick all over with a fork.
  5. Bake in the oven for 20 minutes, or until it is golden. Leave the tart case to cool before filling, or freeze to use later.

For the lemon curd filling

  1. Preheat the oven to 180º C.
  2. In a non-stick pan, heat the lemon juice, zest, sugar and butter. Once the butter has melted, turn off the heat.
  3. Beat the eggs and yolks in a small bowl. Pour a few spoons of the warm lemon-butter mixture into the eggs gradually, while stirring. This has to be done to warm the egg mixture before pouring it into the lemon-butter mixture. If you skip this, you will have scrambled eggs. Don’t say I didn’t warn you!
  4. Now pour the warmed egg mixture into the lemon mixture and cook over very low heat till it thickens. Keep stirring gently.
  5. Pour this warm mixture through a strainer into the cooled tart case. Press down with a spoon to push the mixture through the strainer properly.
  6. Spread the mixture evenly in the tart case. Don’t worry if you think the layer of filling is too thin. The creamy richness will come through in every mouthful.
  7. Pop the tart in the oven and bake for about 10 minutes, or until the filling is just set, but slightly wobbly. Let it cool before you stuff your face in it :) It tastes good when it’s been sitting in the fridge for a while as well.
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