Raspberry tart / tarte aux framboises

Tags

afternoon tea, creme patissiere, framboise, gouter, raspberry, tart, tarte

This is one of the easiest tarts to make, yet it is so delicious. You can use any fruit you wish and of course, if you make your own pastry, it will be even better. I had bought a box of raspberries recently, the last of the season and although juicy and delicious, I knew they were not going to last so what was I going to make, jam? No, I was not in the mood for making jam so I decided to whip up a tart for afternoon “gouter”. Being short on time as it was already past lunch, I did not have time to make pastry and allow it to rest but I always have a few rolls of store bought pastry handy. So, I went to get some pâte sablé (sweet shortcrust pastry) only to discover, I was out of that. What to do? Well. I had a  roll of puff pastry staring at me and begging to be used and so, even though I am sure my cooking school instructors from years back would be horrified, I decided to use the puff pastry. And it turned out beautifully. You just bake the crust, make a crème pâtissière, pop on the fruit on top et voila! Almost instant tart for afternoon tea or coffee.

Ingredients:

Crème pâtissière

 

• 1 cup (250ml) cream
• 1 cup (250ml) milk
• 1/2 cup (110g) sugar
• 1 vanilla bean, split lengthways
• 2 eggs
• 1/4 cup (35g) cornflour
• 80 butter, chopped

 

1 store bought puff pastry or pàte sablé
2 cups (250g) fresh raspberries

Preparation:

Preheat oven to 180C /360F (160C / 320F fan-forced)
Butter and flour lightly a 22cm / 9″ baking dish
Place pastry into dish and trim edges
Cover pastry case with baking paper, fill with dried beans or rice
Bake for 15 minutes
Remove paper and beans and wrap a strip of foil around edges of tin to protect sides from over-browning
Bake uncovered, for a further 15 minutes or until pastry base is browned
Set aside to cool while you make the crème pâtissière
Bring the cream, milk, sugar and vanilla bean to the boil in a medium saucepan
Whisk the eggs in a large bowl then whisk in the sifted cornflour
Gradually whisk in the warm milk mixture
Return the mixture to the pan and stir over a medium heat until the mixture boils and thickens
Remove from the heat and whisk in the butter
Cover the surface with plastic wrap and cool to room temperature
Stir the crème patissiere until softened
Spoon into pastry case and smooth the top
Add the raspberries
Sprinkle some powdered sugar if you wish
Serve with whipped cream
Enjoy!

Advertisement

Puff pastry maroille quiche

Tags

brunch, Cheese, lardons, leeks, lunch, maroille, puff pastry, quiche, tart

Maroilles is French, AOC approved, square cow’s milk cheese made in the Picardy and Nord-Pas-de-Calais regions of Northern France. The cheese gets its name from the village of Maroilles where it is still produced. It is also said that the cheese has been created in the 10th century by a monk, Maroilles in northern France. It is matured from five weeks to four months during which it is regularly washed with salt and water.

At four months, the ivory pâte is soft and oily. It has a powerful, pungent aroma suggestive of fermenting fruit and the flavour reminds of smoky bacon. Earthy notes of walnuts and mushrooms contrasted by a strong, pungent aroma are very typical of an aged Maroilles.

Makes 1 quiche, about 4 servings

Ingredients:

1 sheet puff pastry
250g / 9oz Maroilles cheese (1/2 cheese, with rind removed)
4 eggs
1kg / 1/2 pound leeks, (white and light green parts only)
225g / 8oz lardons or bacon – optional
200ml / 3/4 cup thick cream
30g / 2 tablespoons butter
Salt and freshly ground black pepper

Preparation:

Preheat the oven to 180C / 360F
Place the cheese in the freezer for a few minutes to firm it up and make slicing it easier
Cut the leeks finely
Over medium heat, melt the butter and gently sauté the leeks and lardons for about 15 minutes in a large skillet
Line a quiche pan, about 9″ / 23 cm with the puff pastry
Cut the Maroilles into small pieces
In a bowl, whisk the eggs lightly
Add the cheese. the cream, the salt and pepper and mix well
Add the leeks and lardons
Pour the mixture onto the puff pastry
Bake for about 30 minutes
Can be eaten hot or cold
Enjoy!

 

Tomato puff pastry tart

Tags

appetizer, brunch, cherry tomato, lunch, puff pastry, starter, tart, tomatoes

This is a perfect way to use those great tasting summer tomatoes. I have a glut of cherry tomatoes at the moment and so am always looking for ways to use them. Using frozen or store bought puff pastry makes this such a quick and easy recipe to put together.

Serves 3 to 4

Ingredients:

• 1 sheet puff pastry
• tomatoes, (I used about 40 cherry tomatoes)
• olive oil, about 1 tablespoon
• salt and freshly ground black pepper
• 1/4 cup fresh chopped herbs (I used basil and oregano)
• 1 heaped tablespoon strong Dijon mustard
• 1/3 cup  shredded mozzarella cheese
• 1/3 cup  grated Gruyere cheese
• 1/3 cup  grated Parmigiano Reggiano cheese

Preparation:

Preheat the oven to 200C / 400F
Cut the cherry tomatoes in half and place them cut side down on a paper towel and allow to drain for about 15 minutes (If using larger tomatoes, slice thickly and place on paper towel)
Toss the tomatoes in a bowl with some olive oil, salt, pepper and the chopped herbs
Place the puff pastry on a piece of parchment paper in a baking sheet
Prick the base of the pastry all over with a fork
Spread the mustard on the pastry leaving a small border around the edges
Sprinkle the cheeses over the mustard
Place the tomatoes, cut side up, so that their juice doesn’t make the pastry too soggy
Bake for 15 – 20 minutes until golden
Enjoy!