Tag Archives: Tart

Ripe Tart

Ripe tart.The name of this dish comes from the village of Ripe in Sussex, where a pie feast celebrated the cherry harvest.

Preparation time – 25 minutes
Cooking time – 1 hour 15 minutes
Calories per portion – 330 Kcal
Fat per portion – 16g of which saturated – 6g
Serves – 8
Suitable for vegetarians

Plain flour 175g (6oz)
Salt pinch
Cornflour 25g (1oz)
Icing sugar 110g (4oz) plus 2 tsp and a little for decorating
Butter 75g (3oz)
Eggs 2 plus 1 yolk
Cherries 450g (1lb), stoned
Ground almonds 75g (3oz)
Almond essence few drops
Flaked almonds 25g (1oz)

1 Sift the flour, salt, cornflour and 2 tsp of the icing sugar into a bowl. Rub in the butter until it resembles fine breadcrumbs.

2 Add the egg yolk and a little water to bind together. Knead lightly on a floured surface and roll out. Place a 23cm (9in) diameter loose-bottomed fluted flan ring on a baking tray and line with the pastry. Preheat the oven to 200°C/400°F/Gas 6 and chill the flan case while the oven warms up.

3 Bake the pastry case blind for 15 minutes (see Cook’s tip on page 160). Remove baking beans and cook for 5 minutes more. Turn down the oven to 170°C/325°F/Gas 3.

4 Arrange the cherries in the flan case. Mix the icing sugar, eggs, almonds and essence and pour over. Bake in the oven for 50–60 minutes, until the top is firm and golden. Halfway through cooking, sprinkle flaked almonds over the top. Serve hot or cold dusted with sifted icing sugar and with pouring cream.

Cook’s tip
Try this flan with plums or apricots, for a change.

Recipe taken from Around Britain Dairy Cookbook.

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Two Cheese and Onion Tart

As an occasional treat it is the perfect comfort food for these wet and windy November days

Two Cheese and Onion Tart

Two Cheese and Onion Tart

Preparation time 10 minutes
Cooking time 30 minutes
Calories per portion 614 Kcal
Fat per portion 41g
of which saturated 20.8g
Serves 2
Suitable for vegetarians + freezing

Ready-rolled puff pastry 1 sheet from a 425g pack
Tomato chutney or ketchup 2 tbsp
Onion 1 small, peeled and thinly sliced
Baby plum or cherry tomatoes 6, halved
Cheddar cheese, Double Gloucester or Red Leicester mixed with a blue cheese like Gorgonzola or Stilton 110g (4oz), cut into cubes
Freshly ground black pepper
Chopped parsley to garnish

1 Preheat the oven to 220°C/425°F/Gas 7. Carefully unroll the whole pack of pastry and put one sheet (measuring 23 x 28cm/9 x 11in) on to a heavy baking sheet. Reroll and re-wrap the other sheet and chill or freeze for later use.

2 With a sharp knife, mark a border about 1.5cm (½in) in from the edge all round and lightly mark it for decoration. With a fork, prick inside the border, to keep the pastry flat while it cooks.

3 Spread the chutney or ketchup inside the border, then scatter the onion slices over the sauce, followed by the cheese cubes and tomato halves. Season with pepper.

4 Bake the tart in the bottom half of the oven for about 30 minutes until the pastry is browned and crispy. Cool for a few minutes and then sprinkle with a little parsley. Serve the tart warm or cold.

Cook’s tip
This is easy to assemble and can be left in the fridge, loosely covered with cling film, ready for baking when you want to.

Shopper’s tip
Ready-rolled pastry is a good stand-by as it thaws quickly for a speedy base for savoury and sweet tarts.

Recipe taken from Clever Cooking for One or Two, Dairy Cookbook.

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