![]() Preheat the oven to 180C/350F/gas mark 4.Ĥ Once the pastry cases have chilled, trim off any excess and line each with a small square of baking parchment (it can help to scrunch the parchment then smooth it out again before doing this, to help it mould to the contours of the pastry). Chill the lined tin in the fridge for 30 minutes. Gently press the pastry into the tin holes, taking care not to stretch it. Cut rounds out using a circular pastry cutter – one big enough to make circles of pastry to line the base and sides of the holes ofa standard muffin/cupcake tin. Place in the fridge to chill for 20 minutes or so.ģ Lightly dust the work surface and roll out the chilled pastry until it’s 3-5mm thick. ![]() Gather the dough into a ball, pat it flat and wrap in clingfilm. If it’s too dry to hold together when you squeeze it, add a drop more milk. Stir in the sugar, then add the milk, cutting it in until a dough forms in small clumps. Cube the butter and add it to the bowl, rubbing it into the dry ingredients until there are no visible chunks of butter left. Pulse them until they’re finely ground, slightly greasy and starting to clump together.Ģ Put the flour in a large bowl and rub the ground pine nut mix into it with your fingers. Set aside 10g of the toasted nuts in a small bowl – you’ll use these to top the tarts later – and empty the bulk of the kernels into a food processor or coffee grinder. Makes 6 For the pastry 60g pine nuts 150g plain flour 75g unsalted butter 40g caster sugar 30ml milkįor the filling 175ml milk 2 large yolks 50g caster sugar 2½ tsp cornflour 2 tsp vanilla extract 50ml double cream 250g ripe strawberries 2-3 tbsp strawberry jamġ Preheat the oven to 180C/350F/gas mark 4, then roast the pine nuts for 7-10 minutes, checking them regularly, until they’ve darkened a shade and are beginning to look oily. The modest handful of pine nuts in this recipe round out what might otherwise have been an otherwise bland of a plain pastry case, while also making it richer, and crumblier, than ever. Strawberry vanilla custard tarts with pine nut crust Serve barely warm, with sweetened mascarpone. Leave the tart to cool to room temperature in its tin. The pastry should be crisp, the filling slightly risen and springy, and the peaches perfectly tender. Bake for 20 minutes in the preheated oven before reducing the temperature to 180C/350F/gas mark 4 and cooking for a further 25 minutes. Combine the flour, pepper, baking powder and salt in a separate bowl before adding to the almond mixture and folding gently until smooth.Ĥ Spoon the filling into the chilled pastry case, then arrange the peach slices neatly on top in concentric circles and grind plenty of black pepper on top. Meanwhile, set the oven to 200C/400F/gas mark 6.ģ Beat the butter and sugar together until light and creamy, then stir in the honey, vanilla extract, orange zest, ground almonds, egg and egg yolk. Line the tin with the pastry, prick all over the base with a fork and place in the fridge to chill for at least 30 minutes (this’ll reduce the risk of the pastry shrinking as it bakes). You can also use a 20cm round loose-bottomed cake tin, if that’s all you have – just bake the filled tart for slightly longer to cook the slightly deeper filling. Refrigerate for 20 minutes or so, during which time the dough will become less sticky.Ģ Roll out the chilled dough on a lightly floured work surface until it’s 26-27cm in diameter – big enough to line the base and sides of a 23cm-round tart or flan tin. Once all the flour has been moistened, press the dough into a ball, flatten slightly and wrap in clingfilm. You shouldn’t need more than ¾ of the egg. ![]() Continue adding until the dough begins to form in clumps. Whisk the egg lightly, then add half of it to the flour mixture, cutting it into the dry ingredients. Stir in the ground almonds, caster sugar and salt. Keep working the ingredients using your fingertips until no visible chunks of butter remain. Serves 6-8 For the pastry 135g plain flour 75g butter 50g ground almonds 30g caster sugar A pinch of salt 1 large egg Mascarpone, to serveįor the filling 75g unsalted butter, softened 50g caster sugar 50g runny honey 1½ tsp vanilla extract Zest of 1 orange 100g ground almonds 1 large egg, plus 1 large egg yolk 50g plain flour 1½ tsp coarse black pepper, plus extra for sprinkling ¾ tsp baking powder A generous pinch of salt 2-3 large peaches, skins left on, cut into slim segmentsġ Rub the flour and butter together in a large bowl. Here, it’s black pepper that adds that spark – lending a little heat which, along with the brightness of the orange zest, sets the sweet frangipane and fruit into sharp relief. Peach and almond are made for one another, but they can verge on cloying if a third ingredient doesn’t perk them up.
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