Tag Archives: Pastry

Pear & almond tart

I wasn’t sure what to expect following my last post.  Actually, I didn’t think anyone would still be following Sharky Oven Gloves, so I wasn’t expecting much of a reaction at all.  Not only am I touched (and surprised!) by how many of you are still loitering and took the time to comment, it was also really encouraging to hear that I’m not alone in feeling frustrated with the state of affairs within the food blogging community.  Thank you for sticking around guys!

Pear & almond tart 1

With my usual knack for excellent timing, things went a little haywire right after I published that post.  Between a string of minor disasters at the lab, some slightly dramatic strife with somebody (and an apparent alliteration problem), the ensuing feeling of wretchedness, finding out that I have to move house in two weeks and starting to organise the details of that, I’ve had to divert my attention away from the newly revived Sharky Oven Gloves.  But I finally have a recipe for you today: pear and almond tart.

Pear & almond tart 2

The recipe this tart is based on neglected to specify the size of tin required…  So I guessed.  My guess was entirely based on the one size of tart tin that I happen to own, and that guess turned out to be wrong.  The pastry valiantly managed to contain all the filling, but only just.  I’ve ironed out the ratios and made a few other tweaks, resulting in a super scrumptious autumnal tart – pears scream autumn to me, and the almond filling makes the tart all dense and delicious and comforting.  Exactly what one needs to fend off the sudden, unwelcome appearance of winter this week.  As for the pastry, well, yum.  It’s a chocolate pâte sablée, which I always struggle to translate – I think it roughly translates to shortbread pastry.  The internet says “sweet cookie dough” which isn’t especially helpful.  Either way, its delicate chocolateyness works wonderfully with the pears and almonds.

Pear & almond tart 3

Pear & almond tart

Serves 8-10
Adapted from Tartes maison

The pastry can rest in the fridge for up to 2 days, so can be made the day before if time is a little on the tight side.  The recipe makes more recipe than required, but you could try freezing the leftovers or making a little extra tartlet.  The honey at the end is optional, but adds a little bit extra.

Ingredients

For the pastry:
200g all-purpose flour
65g caster sugar
50g cocoa powder
Pinch of salt
150g unsalted butter
1 egg
2 tbsp crème fraîche

For the filling:
120g unsalted butter, room temperature
120g caster sugar
½ tsp vanilla extract
2 eggs
200g ground almonds
4 tsp all-purpose flour
1 tsp ground cinnamon
3 large or 4 small pears
Handful of flaked almonds
3 tbsp honey (optional)

Directions

To make the pastry:
1.  Mix the flour, sugar, cocoa powder and salt together in a large bowl.  Rub the cubed butter into the mixture with your fingers until the mixture resembles breadcrumbs.

2.  Whisk the egg and crème fraîche together in a small bowl before adding to the flour mixture.  Mix together with a wooden spoon until the dough starts to come together.

3.  Lay out a piece of cling-film, turn the dough out onto it and form into a disc 18cm in diameter.  Wrap in cling-film and refrigerate for at least 30 mins and up to 48h.

4.  Pre-heat the oven to 200°C/fan oven 180°C.  Butter and flour a 24cm tart tin.

5.  Remove the pastry from the fridge and carefully roll it out on a lightly floured surface to a thickness of 3-4mm.  Carefully transfer it to the prepared tart tin by draping it over the rolling pin (it’s quite a fragile pastry, so delicacy is key here).  Cut off any overhanging pastry and prick the bottom with a fork.  If your kitchen is really hot and the pastry is starting to go soft and sticky, refrigerate the pastry for about 30 mins.  Otherwise, line it with baking paper, add baking beans and blind-bake it for 5 mins.  Reduce the oven temperature to 190°C/fan bake 170°C and blind bake for a further 5-10 mins, until the pastry is just firm.  Remove the baking beans.  Keep the oven at 190°C/fan bake 170°C.

To make the tart:
6.  Whilst the pastry is baking, prepare the filling.  Cream together the butter, sugar and vanilla extract until pale and fluffy.  Beat in the eggs one at a time, beating only until just incorporated.  Fold in the ground almonds, flour and cinnamon.  Set aside.

7.  Half the pears lengthwise, peel and core them.  If you’ve used three large pears, cut each half into four segments, if you’ve used four small pears, cut each half into three segments.

8.  Once the pastry is blind-baked, spread the almond filling evenly over the base.  Lay the pears over the top, gently pushing them in.  Scatter the flaked almonds over the top.  Bake for 30-35, mins until the filling is set and golden.

9.  Just before the tart is done, add the honey to a small saucepan and heat over a low heat until very runny.  Brush the honey over the top of the tart as soon as it comes out of the oven (it can be a little difficult not to displace the almonds), then allow the tart to cool in the tin for 10 mins or so, before turning out onto a wire rack.  Serve warm or cooled to room temperature.

Enjoy!

Pear & almond tart 4

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Silverbeet & feta quiche

It’s that weird inbetween season where the winter vegetables are coming to the tail end of their season, but the summer vegetables haven’t yet made an appearance.  Well, that’s not quite true – I saw courgettes at Nosh yesterday… priced at a casual $19 a kg.  I love courgettes, but not quite that much.  Silverbeet, however, seems to be in season all year round here.  From what I understand it grows wonderfully in the climate here, well, here in northern NZ anyway.  I think it’s called different things in different places, so this is what I mean by silverbeet:

Silverbeet

This whole always-in-season thing is rather marvellous because I love silverbeet.  Well, specifically the stems, which I will post about later.  I’m sort of doing this backwards, I should really post about the stalks first and why I love them so much (clue: there’s cheese involved).  But instead, I’m going to talk about the leaves.  They’re super bitter, so I wouldn’t eat them raw, but when it comes to cooking them, you can generally use them interchangeably with spinach.

Silverbeet leaves

I had a bunch of silverbeet leaves to use up, so I decided to throw them into a quiche with some feta.  Quiches are the best way to use up leftovers or ingredients loitering in the fridge.  Throw some ingredients together, beat together a couple of eggs and some crème fraîche, throw them all together in a pastry-lined tart tin, and boom, a fancy-pants vehicle for leftovers that’s actually insanely easy to prepare.

Silverbeet & feta quiche 1

AlphaBakesBonus: any leftover quiche can be eaten cold for lunch (or warm for lunch, that works, too).  Basically, quiche is a winner.  This silverbeet and feta quiche is definitely a winner.  It’s pretty light, perfect for lunch or a starter.  Since it’s not totally filled with eggy mixture, the silverbeet leaves on the top go all crispy in the oven.  Scrumptious!  I’m submitting this quiche to September’s AlphaBakes, where the special letter is “Q.”  The challenge is being hosted by Caroline Makes this month.

Silverbeet & feta quiche 2

Silverbeet & feta quiche

Serves 4-6 as a starter, 3 as a main course
Recipe by Sharky Oven Gloves

This would work equally well with spinach leaves, and feel free to throw in some toasted pine nuts if you have some (unfortunately I didn’t).  This quiche is delicious either warm out of the oven, or cooled down to room temperature and makes an excellent light meal or starter.  If you want a more filling quiche, add more feta and silverbeet leaves, or add another egg and some more crème fraîche.  This recipe is pretty flexible, so knock yourself out (not literally, please).

Ingredients

1 quantity of quiche pastry of your choice (I used this recipe)
200g silverbeet leaves
3 cloves garlic
Drizzle extra virgin olive oil
1 heaped tsp Dijon mustard
250g feta
3 eggs
175g crème fraîche
Salt and pepper

Directions

1.  Butter and flour a 24cm fluted tart tin.  Make your pastry, roll it out and line the tart tin with it.  Prick the pastry with a fork.  Refrigerate for at least 30 mins.

2.  Meanwhile, preheat the oven to 200°C/fan oven 180°C.

3.  Wash the silverbeet leaves, pat them dry and slice them widthways in about 1cm strips (it doesn’t have to be perfect, we’re making quiche here).  Peel and finely mince the garlic cloves.

4.  Heat a drizzle of oil in large frying pan over a medium heat.  Add the garlic and sauté for 1-2 mins.  Then add the silverbeet leaves.  I generally add half the leaves and allow them to wilt for a couple of minutes before adding the remaining leaves to the pan.  This helps to prevent silverbeet overflow.  Cook until thoroughly wilted and reduced.  Set aside to cool a little.

5.  Remove the pastry from the fridge.  Spread the mustard thinly over the base, then evenly crumble the feta over the top.  Evenly spread the garlicky spinach over the top of the feta.  In a medium bowl, lightly beat together the eggs, then whisk in the crème fraîche and season with salt and pepper (you won’t need much salt since feta is usually quite salty).  Pour over the top of the spinach.

6.  Bake for 50 mins to 1h, until golden and cooked through.  Allow to cool in the tin for about ten mins before serving or transferring to a wire rack to cool.

Enjoy!

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Fig, goat’s cheese & chocolate tartlets

This month’s We Should Cocoa challenge ingredient, hosted by Choclette at Chocolate Log Blog, is “cheese.”  That’s right, we’re supposed to make something involving cheese… and chocolate.  I think the most obvious way of combining the two would be in the form of a cheesecake, but I’m not a fan of cheesecake (to put it mildly).  I have made cheesecake a grand total of once in my entire life, as a birthday gift for somebody who absolutely adored cheesecake.  However, the cheesecake, which, by the way, was delicious – and I know that for a fact because Kat and Craig tested the trial run for me, and I definitely trust them to tell me the truth, especially in this particular situation – suffered a terrible fate which I’m just going to refer to as the “cheesecake incident” (but if you desperately want to know what happened, I’ll refer you to point number 4 in this post) and move on, because the incident still irks me, over a year later (in case you couldn’t tell).  Somewhat ironically, the white chocolate and lime cheesecake in question was my entry for the We Should Cocoa challenge back in March 2011.

Since it’ll clearly be a while before I ever attempt another cheesecake, I had to come up with some other way of combining cheese and chocolate.  I’ve just remembered the cream cheese Kahlúa brownies that I made a few months ago – they would also have been perfect for this challenge (a bit late to think of that now though!).  Now I must admit that I’m what can only be described as a cheese fiend, but I have never considered combining cheese (proper cheese, not cream cheese) with chocolate and I was at a bit of a loss.  For inspiration, I looked the combination up in the Flavour Thesaurus, which only had an entry for chocolate and goat’s cheese, but said that they went surprisingly well together.  Initially I wasn’t sure how I could combine the chocolate and goat’s cheese, but then I hit upon the idea of a chocolate pastry case and a goat’s cheese filling of some sort.  My inspiration sort of stopped there though, and it wasn’t until a few days later that somebody mentioned something about figs and I suddenly thought of the roast figs with honey and goat’s cheese that I’ve previously posted, and wondered if I could do something similar… but in a chocolate pastry case.  There was only one way to find out…

I picked up some delicious figs at the Farmers’ Market this morning, headed home, dug out a chocolate shortcrust pastry recipe, and gave it a go.  Conveniently, the pastry requires some resting time, so I got some reading done (though unfortunately it was really boring – the biochemical workings of elasmobranch electroreceptors anyone…?  No?  You surprise me.).  I’d never tried the pastry recipe before – it tasted good, but it was very fragile, possibly because I might have rolled it a little too thinly, so I had difficulties getting a couple of the tartlets out of their tins in one piece.  I’ll have to try it again but not rolled as thinly to see if it’s a problem with the pastry in general or just this particular attempt.  The chocolate isn’t an overpowering flavour in the tartlets, but you can definitely taste it, and it goes wonderfully with the fig and goat’s cheese filling.  All in all, except for the pastry, I’m really pleased with how these turned out!  And they would definitely make an unusual but super-tasty dessert.  Since figs are in season here (did you know that they grow figs in NZ?  I didn’t!), I’m also submitting this to the Simple and in Season blog event over at Fabulicious Food – although the pastry is a bit of a faff, they’re actually super simple to throw together.

Fig, goat’s cheese & chocolate tartlets

Makes 6 tartlets
Pastry recipe from Petits plats entre amis
Filling recipe from my imagination

The number of figs required may differ depending on the size of the figs that you are using.  The rosemary is totally optional, but it adds a subtle flavour that’s a little different and unexpected.  For the chocolate pastry, make sure not to roll it too thin as I found that it’s very fragile and quite difficult to get out of the tins without breaking.  Mini springform pans would be ideal, or silicone bakeware that can easily be “peeled off” the tartlets.  The pastry needs to rest for 2h before being used, so remember to plan accordingly!  The pastry recipe makes twice the amount required for the recipe, so either double the filling ingredients or make something else with it (it works for biscuits).  These tartlets won’t keep very well, so they are best eaten the day they are made.

Ingredients

For the pastry (makes double the amount required):
250g all-purpose flour
200g unsalted butter
120g icing sugar
50g cocoa powder
1 egg yolk
1 tbsp cold water

For the filling:
12 medium-sized figs
A few sprigs of fresh rosemary (optional)
100g crumbly creamy goat’s cheese
6 tbsp walnut pieces
6 tbsp honey

Directions

For the pastry:
1.  Pour the flour into a large mixing bowl, and make a well in the middle.  Add the rest of the pastry ingredients, and mix together with a fork.  Then, knead together until the pastry comes together and is well incorporated (don’t worry if this seems to be taking a while – it does come together eventually).  Form into a ball, wrap in cling-film and rest for 2h in the fridge.

Assembling the tartlets:
2.  Remove the pastry from the fridge, and allow to acclimatise a little for about 10-15 mins.  Meanwhile butter six 10cm tartlet tins and pre-heat the oven to 180°C.

3.  Split the pastry into six even pieces, and roll each one out individually to fit a tartlet tin.  Make sure not to roll it too thinly (no less than about 6mm).  Line the tins with the pastry, and prick it with a fork.  Line each pastry case with a piece of baking paper and some baking beans, and bake blind for 12 mins.

4.  Meanwhile, quarter the figs.  When the tartlets have been blind-baked, remove from the oven, and remove the baking beans.  Make sure that the pastry case loosens from the tin.  Arrange the fig quarters in the pastry cases (8 quarters per tartlet).  Strip the sprigs of rosemary and sprinkle the leaves evenly between the tartlets, followed by the crumbled goat’s cheese and walnut pieces.  Drizzle 1 tbsp of honey over each tartlet and bake for 15-20 mins.

5.  Once baked, allow the tartlets to cool a little in their tins (the liquid will bubble down a bit and become a little less liquid-y) before turning out onto a wire rack.  Eat warm or cooled.

Enjoy!

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Easy-peasy pastry (no really!)

I used to think that making pastry was a horrendously complicated undertaking.  I may have been slightly traumatised when I was younger by a shortcrust pastry-making attempt that ended in a lot of crumbly mess and not a lot of actual pastry.  That failed experience coupled with my inability to roll things out into anything resembling a circle resulted in the mistaken belief that anyone able to successfully make pastry must be blessed with some kind of innate skill.  A delusion slightly fuelled by my mum, who has always been adamant that she doesn’t have that special knack and is therefore incapable of making pastry without it all going horribly wrong.

One of my mum’s friends makes the best tartes and quiches.  She always makes her own pastry and it’s ever-so-slightly flaky and just… amazing.  So one day, I asked her to show me the secret to a wonderful tarte or quiche pastry.  Well, it turns out that it is neither difficult nor time-consuming and there is no inherent ability required.  Being able to roll things into circles, however, does come in handy (still not one of my strong points, but practice makes perfect and all that).

So with the exception of puff pastry (I draw the line at spending 10h of my life folding pastry, letting it rest, rolling it, folding it again, letting it rest again, rolling it again, etc.), I now always make my own pastry.  I feel that it makes all my tartes and quiches just that tiny bit yummier (so modest, I know).  What is fabulous about this particular pastry is that it is quick to make, there’s no waiting around for it to rise, it works for both savoury and sweet recipes, it can be baked blind if required but works just as well if it isn’t and it can be stored in the fridge for up to a week (you could probably even freeze it, though I’ve never tried it).  There is therefore NO excuse for shop-bought pastry!

I know the photos aren’t that great – apologies!  I will update them when I’ve taken better ones.

Easy-peasy tarte/quiche pastry

Makes enough for two 24-26cm tartes/quiches (depending on thickness)
Recipe from my mum’s friend

The pastry works for both savoury and sweet recipes and you can add ground spices into the pastry to give a subtle hint of additional flavour to whatever you are making.  It can be stored in the fridge for up to a week and probably be frozen too (though I haven’t actually tried it).  If you’ve stored it in the fridge, bring it out about an hour before you want to roll it out (microwave it for about 5 seconds if you forget, just to soften it up).

Ingredients

250g all-purpose flour
100g butter (slightly softened if possible)
100ml of lukewarm water (it has to be lukewarm)

Directions

1.  Butter the tarte/quiche/whatever tin(s) that you plan on lining with the pastry (even if they are non-stick).

2.  Cut the butter into little cubes, and add it to a large bowl with the flour, a pinch of salt (even if it’s for a sweet tarte) and the lukewarm water.  Knead by pressing downwards and bringing the pastry round the sides of the bowl.  Make sure that you really work the butter cubes into the flour.  (This should take about 10mins maximum – I told you it was quick!)

3.  When the dough forms a ball (if it gets too sticky, add a bit more flour), split it into two.  Take one half and shape it into a ball, then slightly flatten it onto a floured work surface and roll it out to the required diameter and thickness.

4.  Line the buttered tin with the pastry (to easily lift the pastry into the tin, fold it into quarters – it shouldn’t stick to itself), trim the edges as necessary, prick with a fork and if you have time, leave it to rest in the fridge for about 30mins (this is optional, but helps make it slightly crispier) whilst you prepare the filling .  If you’re only using half the pastry, wrap the other half in some tin foil and store it in the fridge for up to a week.

Easy-peasy!

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