Tomato & Red Onion Tart

Another great way to use up all of those seasonal tomatoes.  Here I’ve used my 3 favourite varieties – Floridity, Sugar Gloss and Sungold The slow roasting intensifies the flavours and turns this into a real taste of summer For the cheese I’ve used a mix of Cheddar and Parmesan. Make your own Puff Pastry…

Suet Pastry

Suet pastry brings back memories of school dinners and is a classic pastry for traditional British pies and puddings, both sweet and savoury.  I just love Jam Roly Poly with fresh custard… Using similar proportions to shortcrust, suet pastry is softer and more absorbent, with a tendency to rise in a pseudo-sponge type fashion.  This…

Pumpkin, Pecan & Wensleydale Tarte Tatin

The last of my 3 recipes tarte tatin recipes is much drier than the previous two, with no caramel or sauce.  This recipe relies on the sweetness of the pumpkins, offset by fresh Wensleydale cheese and a punch of mild, fruity chilli.  Throw in a handful of pecans for some crunch and you’re good to…

Apple Tarte Tatin

The one and only Tarte Tatin.  In this recipe I’ve used a full puff pastry, but rough puff should be perfectly fine.  This classic is all about showing off the fruit.  It doesn’t need anything else – just apple and caramel.  The choice of apple is critical here – you need something with a good…

Red Onion Tarte Tatin

A great savoury version of the french classic – the onions should caramelise to give a sticky topping to the final tarte, the sweetness is offset by the balsamic vinegar.  Unlike the apple version there isn’t too much liquid so inverting should’t be too much of a hazard.  Serve with a fresh side salad Makes…

Cheese, Leek & Bacon Flan

I’m not a fan of quiches as I really don’t like eggs.  But as a child Mum used to make a great cheese and onion flan which was quite dry without the eggy texture and  I really loved it.  This is something between the two.  Trust me – you don’t need the egg, the filling…

BONUS!!! Vertically Challenged Pastry

So this is a recipe that I did’t expect to post – it came about quite by accident as I was experimenting with my various laminated pasty doughs.  I was part way though about recipe 3 – Flaky Pastry, rubbing in the fat and adding in the water when I appreciated that the dough was coming…

Puff Pastry, Flaky Pastry & Rough Puff Pastry

So you want a light crispy pastry with flaky lamination? You have a choice. 3 recipes with broadly identical ingredients – so what’s the difference and how do you choose? I’ve captured all 3 recipes here but quite often you’ll only see reference to 2. ‘Flaky Pastry’ and ‘Puff Pastry’ are used interchangeable, and given…

Pate Sucree

Sweet Shortcrust Pastry or Pate Sucree is an enriched dough and the pasty of choice for sweet flans and tarts. How enriched, how sweet and how short all seem to be a matter for debate.  At the end of the day, much of this is down to personal choice. I’ve stuck to some basic principles…

Covering the basics

I realised a few months ago that I’ve not really captured any of my basic ‘building block’ recipes here, so over the next few weeks I need to rectify this.  If you trawl through the backlog of posts you’ll find most of the elements covered, but hopefully this will provide an easy reference.  I plan…