Lemon Bakewell Tart

Ingredients

Pastry:

• 85g Butter
• 1 Lemon Zest
• 50g Icing Sugar
• 200g Plain Flour
• 1 Egg Yolk
• A little Water

Filling:

• 2 Lemons Zest
• 100g Butter
• 100g Caster Sugar
• 2 Large Eggs
• 85g Ground Almonds
• 25g Plain Flour
• Lemon Curd
• Flaked Almonds
• Icing Sugar

Method

1. For Pastry, rub together Butter, Flour, Lemon Zest and Icing Sugar until crumbly
2. Add Egg Yolk and a little Water until mix comes together
3. Make into disk, wrap in cling film and chill (20 mins)
4. Grease a tart dish
5. Roll our pastry and press into tin
6. Pick base with folk and chill (10 mins)
7. Line with Baking Paper and Baking Beans, Bake @180c (10 mins)
8. Remove Beans and Paper, return to oven (5 mins)
9. Meanwhile beat together Lemon Zest, Butter and Sugar until creamy
10. Add Eggs one at a time, with a spoon of Ground Almonds each time
11. Stir in rest of Almonds and Flour
12. Remove pastry from oven and spread Lemon Curd over base
13. Pour over mixture and Bake @180C (10 mins)
14. Take out of oven and sprinkle over Almonds, return to oven (15 mins)
15. When cool Sieve Icing Sugar over top

Mushroom Tart

Ingredients

Pastry:

• 250g Plain Four
• 150g Butter
• Pinch Salt and Sugar
• 1 Egg (medium)

Tart:

• Onion
• Bay Leaf
• Thyme
• Garlic
• Hendersons Relish
• Mushrooms
• Single Cream
• 2 Eggs

Method

1. In food processor mix Flour, Salt and Sugar
2. Add Cubes of butter until combined
3. Add beaten Eggs
4. (Add a little water if mixture doesn’t come together)
5. Take out, dust in flour, wrap cling film and chill (20 mins)
6. Meanwhile fry Onion, Garlic, Hendersons Relish, Bay Leaf and Thyme on a very low heat (40 mins)
7. Roll out pastry to fit tart tin
8. Press into edges, pick base with fork and chill again (10 mins)
9. Fry halved mushrooms in a separate pan until soft
10. Scrunch up greaseproof paper (it will line the tin easier), butter the under side so it doesn’t stick to the pastry
11. Line the pastry with the greaseproof paper and fill with baking beans, press them right into the corners of tin
12. Bake @180C (10 mins)
13. Remove greaseproof paper and baking beans, bake again (5 mins)
14. Whisk together Single Cream and Eggs, season
15. Remove Bay Leaf and Thyme from Onions
16. Layer onions on pastry base, then Mushrooms (flat side up), then poor over two thirds of Cream and Eggs
17. Place the tin on the oven shelf and pour in the rest of the Cream and Eggs right up to the tins edge (easier than carrying full tin to oven!)
18. Bake @160C (30 mins)
19. Serve with Salad

Apricot Tart

Ingredients

Pastry:

• 125g Plain Flour
• 50g Butter
• 50g Icing Sugar
• Lemon Zest
• 1 Egg

Creme Patissiere:

• 3 Egg Yolks
• 60g Caster Sugar
• 40 g Plain Flour
• 250mil Milk
• Vanilla

Glaze:

• Apricot Jam
• 80g Sugar
• Water

Method

1. For pastry, mix Flour, Butter, Icing Sugar and Lemon Zest in food processor
2. Add Egg until mixture comes together
3. Chill (20 mins)
4. For Creme Patissiere, whisk Yolks and 20g Sugar until ribbon
5. Whisk in flour
6. Bring Milk, 40g Sugar and Vanilla to boil
7. Add Milk to Yolks and stir
8. Simmer (5 mins) and cool
9. Roll out pastry into greased dish and chill (10 mins)
10. Prick pastry base, line with grease proof paper and add baking beans
11. Bake (15 mins)
12. Remove beans and paper, bake (5 mins)
13. Add Creme Patissiere and halved Apricots
14. Bake (20 mins)
15. Heat Apricot Jam, Sugar and some Water to make a glaze to pour on top when tart is cool