Tag Archives: Bake

Raspberry Tart Recipe

Raspberry Tart recipe

Raspberry tart, anyone?

Raspberry Tart recipe

Raspberry Tart recipe

Bake Off season, or something like it, is fast approaching. Bake a delicious raspberry tart to celebrate!

Raspberry Tart recipe

For 6-8 people, you will need:

Shortcrust pastry (bonus points if you make it yourself – see below)
60g golden caster sugar
5 tbsp cornflour
1 tsp vanilla extract
250ml whole milk
2 medium organic, free-range eggs
150ml double cream
1 punnet of raspberries, washed
6 tbsp redcurrant jelly

For the homemade rich shortcrust pastry:
8oz (227g) plain flour
6 oz (170g) butter
1 tbsp golden caster sugar
1 egg yolk
A few tablespoons of water
A pinch of salt

First of all, make your rich shortcrust pastry.

Prepare your pastry dish by greasing around a little butter.

Raspberry Tart recipe

Sift the flour and add a pinch of salt. Cover the butter in flour and rub together to form breadcrumbs.

Raspberry Tart recipe

Stir in the sugar. Separate the egg and add the yolk to the mix.

Raspberry Tart recipe

Raspberry Tart recipe

Stir completely adding a few tablespoons of water to make a firm dough. Cover with cling wrap and chill in the fridge while you make the filling.

Separate the eggs and mix the egg yolks with the sugar and cornflour in a heatproof bowl until smooth.

In a pan, heat the milk with the vanilla extract and stir. Gradually pour in the egg mix, stirring constantly.

Raspberry Tart recipe

On a low heat, whisk continuously until thickened.

Raspberry Tart recipe

Whip the double cream in a separate bowl until firm and then fold into the custard mixture and stir until smooth.

Raspberry Tart recipe

Find your pastry from the fridge and roll it out.

Raspberry Tart recipe

Carefully transfer from the board to your prepared pastry dish.

Spoon the custard on top and level with the back of a spoon and allow to cool.

Raspberry Tart

Arrange the raspberries carefully (and artistically if you like!)

Melt the redcurrant jelly on a low heat in a clean saucepan. And pour over the top!

Raspberry Tart recipe

 

 

 

 

Lemon Drizzle Cake

Lemon Drizzle Cake recipe
I can’t claim to have invented Lemon Drizzle Cake. It’s a reassuringly old recipe that hasn’t needed updating because it is so very good. You will find versions with cream cheese frosting, elaborately decorated, painstakingly piped… but I always feel the established and time-trusted cake is best: a light zesty sponge with soft lemon buttercream icing in the middle and water-icing drizzled over the top. It will be a real hit on Mother’s Day!

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Pear Upside-Down Cake

Pear Upside-Down Cake

This luxurious pear upside-down cake is a cracking teatime bake (its top cracks so pleasingly) for friends coming over at ‘Twixtmas’ – the fun festive time between Christmas and New Year. The juiciness of the pears with the richness of the sponge make it cake perfection. Your tastebuds are pulled all over the place. Light / indulgent.

Continue reading Pear Upside-Down Cake