I do like to take a humble mince pie to a level that is so much more than what commercially is usually just indifferent pastry with a fairly non-descript filling. So I often vary things a little so that the mince pie is that bit more special. Continue reading “Mince pies with pistachio Viennese biscuit topping”
For me, a treacle tart is the epitome of comfort food, especially with the nights drawing in and the temperature outside dropping of an evening! Continue reading “Treacle tart with a hint of orange”
It might be easy to feel daunted when it comes to making pastry, but I hope this post will go some way towards facing any doubts you might have when it comes to shortcrust pastry. I have also included what I think is the most fool-proof way to blind-bake the pastry, giving perfectly cooked pastry and a neat finish. Continue reading “Shortcrust pastry & fool-proof blind-baking”
I adore tarts: served warm with a good salad, perhaps with some cheese, a few pickles and some good bread they make for a satisfyingly light meal. Continue reading “Poached Salmon & Asparagus Tart”
These are very special tarts: crisp, melt-in-the-mouth and gently spiced pastry cases filled with buttery leeks, and flakes of smoked haddock in a just-set and subtly flavoured curried egg custard.
Continue reading “Smoked Haddock Tarts – my nod to kedgeree”