Sweet Pastry

So this week I made an Orange cream tart using a sweet pastry as my base.  Sweet pastry is also known as Pâte sablée

The pastry consists of

250g plain flour

140g cubed butter

100g castor sugar

1 egg yolk

Add the butter and sugar to the flour and rub together until you have something that looks like fine bread crumbs.  Then mix in  the egg yolk you should now have a ball of pastry, if it isn’t sticking add a bit water to help you form a ball of pastry.  Wrap the pastry in cling film and place in the fridge for two hours.Screen Shot 2015-01-27 at 19.25.27

While waiting make your orange cream by heating together in a saucepan the zest of two oranges and 230ml of orange juice until boiling,  In a separate bowl beat 75g of castor sugar, 3 whole eggs, 2 egg yolks and 25g of corn flour.  Pour the heated orange juice and zest into the egg mixture and mix together.  Pour the mixture back into the saucepan and on a medium heat whisk until the mixture has thickened.  Take the mixture off the heat and add 185g of butter and stir until the mixture is smooth and silky. Place the mixture in a bowl and cover with cling film and place in the fridge until cooled.Screen Shot 2015-01-27 at 19.21.24 Screen Shot 2015-01-27 at 19.19.43

Heat oven to 180°C and grease a 24cm tart tin (with removable bottom).  Roll out the cooled pastry onto a floured surface (it should be 3mm thick) and place over the tart tin and trim the edges.  Prick the base of the pastry.  Bake for 15 to 20 minutes until golden.  Leave to cool.Screen Shot 2015-01-27 at 19.26.35Screen Shot 2015-01-27 at 19.26.42Screen Shot 2015-01-27 at 19.27.04Screen Shot 2015-01-27 at 19.28.37Screen Shot 2015-01-27 at 19.30.05

When cool lightly whisk the orange cream and spread into the tart base.

Place the tart in the freezer for five minutes then sprinkle brown sugar over the tart.  Using a kitchen blow torch caramelise the sugar.  Screen Shot 2015-01-27 at 19.10.02

Place the tart back in the fridge for ten minutes and serve with creme fraiche and enjoy.

I didn’t do a custard for this tart as the orange cream is very similar to custard.  The pastry is very rich and so is the filling but yummy.

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Short Crust Pastry

I got given a lovely patisserie book for Christmas full of some amazing recipes and thought it would be fun to try some on my blog and so I’m starting my year with chapter one of my book – learning about all the different pastry’s.

This week I concentrated on short crust pastry which is also known as Pâte Brisée .  With the pastry I made a plum tart and also some homemade custard to go with it.

The pastry consists of

250g plain flour

125g diced butter room temperature

40g sugar

Place all the ingredients into a bowl rub together until the mixture looks like fine breadcrumbs.  Gradually add 125ml of cold water and knead the pastry into a soft ball (you may not need all the water and this is okay).

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Then cover the pastry in cling film and place in the fridge for two hours.

Putting the pastry in the fridges makes it easier to work with when you are rolling it out and it also means the gluten has time to rest which stops the pastry shrinking when you bake it

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When two hours are up roll out the pastry on a lightly floured surface.  The pastry should be about 3mm thick.  Then place the pastry over your greased 24cm tart case (with a removable bottom).  Cut off the excess pastry and then prick the pastry with a fork, this stops the pastry from puffing when it’s in the oven.

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For the plum tart

500g sliced plums

50g fine dried bread crumbs

25g sugar

½ teaspoon ground cinnamon

sugar to sprinkle over tart when baked

Sprinkle the breads crumbs on the base of the tart.  This prevents the plum juice from making the pastry soggy.  Arrange the plums in circles on the breadcrumbs and sprinkle the 25g of sugar and ½ teaspoon of cinnamon over the plums.  Then bake for 35 – 40 mins in a preheated oven at  200°C.

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When baked removed from the oven and sprinkle sugar on top of the tart.  Serve warm with a homemade custard.

To make the custard

300ml double or single cream

3 egg yolksScreen Shot 2015-01-20 at 22.53.13

1 level teaspoon castor sugar

2 drops vanilla essence

Heat the cream in a saucepan on  a hob until boiling.  In a separate bowl mix the egg yolks, sugar and corn flour and vanilla essence.  Pour the heated cream into the egg mixture and mix together.  Then pour the custard back into the saucepan and over a low heat whisk gently until thickened the serve with the tart.

I don’t normally like fruit tarts but I really liked this one.  At first I thought the breadcrumbs were odd but they do add a nice texture to the tart.

Join me next week when I make an orange cream tart with a sweet pastry.

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