Post by Peppersmum on Sept 19, 2020 14:44:17 GMT
Hi, magggzzz I’ve actually remembered to get the recipe LOL
For the pastry:
150g plain flour
75g butter or marg
30g icing sugar
1 tablespoon of cold water
Jam
cakey bit:
150g butter
225 sugar
2 teaspoons vanilla
2 egg yolks
1 tablespoon milk
150g semolina (for a nut version, use 150g ground almonds)
30g plain flour
Pink (or red) and white icing
Oven on 180/gas6
Method:
make up the pastry - I’m sure you know how to do pastry but here’s how I do it, add butter, icing sugar and flour to a bowl and stir with a fork until it resembles breadcrumbs (my hands are too warm to do it the traditional way). Add cold water and bring together with the fork, then dive in their and knead quickly for a short amount of time. Roll out on a floured surface. Line and crimp the sides (using two fingers) a round tart/flan dish with the pasty and trim off the excess. Add a sheet of greaseproof paper and baking beans to the pastry case. If you don’t have baking beans, prick the bottom plenty of times with a fork, the finger-crimped sides should stop them falling in on themselves. Bake for 15 minutes, then remove the beans and bake for a further five minutes.
Remove from the oven and set to one side, turn the oven down to 165/gas 4.5
In a clean bowl, beat the butter and sugar with an electric whisk until light and the sugar has dissolved. Add the egg yolks, milk, and vanilla and whisk again. Fold in the flour and semolina (or ground almonds) and set aside.
Spread a lay of jam over the bottom of the pastry case. Cover that with the cake mix you’ve just made, gently spread it to the edges of the pastry case and bake in the middle of the oven for approx 50 minutes. Once cooked, a skewer pushed in the middle will come out clean. It will be a darker colour but not burnt.
Leave in the flan dish to cool. Once cooled, mix up the icing, pink and white. Which is just icing sugar and water, don’t make it too thin. For the pink, use food colouring or beetroot juice (which works brilliantly, just don’t use the juice from beetroot stored in vinegar). Put the pink icing in a piping bag, cover the tart with white icing and with the pink, start in the centre and pipe a pink spiral all the way to the edge. Then, using a tooth pic, or skewer, or teaspoon handle, drag a line lightly from the centre to the edge at what would be 12, 3, 6, and 9 on a clock face. In the gaps in between, drag a line the other way, from the edge to the centre, allow to set and ... enjoy! Xx
For the pastry:
150g plain flour
75g butter or marg
30g icing sugar
1 tablespoon of cold water
Jam
cakey bit:
150g butter
225 sugar
2 teaspoons vanilla
2 egg yolks
1 tablespoon milk
150g semolina (for a nut version, use 150g ground almonds)
30g plain flour
Pink (or red) and white icing
Oven on 180/gas6
Method:
make up the pastry - I’m sure you know how to do pastry but here’s how I do it, add butter, icing sugar and flour to a bowl and stir with a fork until it resembles breadcrumbs (my hands are too warm to do it the traditional way). Add cold water and bring together with the fork, then dive in their and knead quickly for a short amount of time. Roll out on a floured surface. Line and crimp the sides (using two fingers) a round tart/flan dish with the pasty and trim off the excess. Add a sheet of greaseproof paper and baking beans to the pastry case. If you don’t have baking beans, prick the bottom plenty of times with a fork, the finger-crimped sides should stop them falling in on themselves. Bake for 15 minutes, then remove the beans and bake for a further five minutes.
Remove from the oven and set to one side, turn the oven down to 165/gas 4.5
In a clean bowl, beat the butter and sugar with an electric whisk until light and the sugar has dissolved. Add the egg yolks, milk, and vanilla and whisk again. Fold in the flour and semolina (or ground almonds) and set aside.
Spread a lay of jam over the bottom of the pastry case. Cover that with the cake mix you’ve just made, gently spread it to the edges of the pastry case and bake in the middle of the oven for approx 50 minutes. Once cooked, a skewer pushed in the middle will come out clean. It will be a darker colour but not burnt.
Leave in the flan dish to cool. Once cooled, mix up the icing, pink and white. Which is just icing sugar and water, don’t make it too thin. For the pink, use food colouring or beetroot juice (which works brilliantly, just don’t use the juice from beetroot stored in vinegar). Put the pink icing in a piping bag, cover the tart with white icing and with the pink, start in the centre and pipe a pink spiral all the way to the edge. Then, using a tooth pic, or skewer, or teaspoon handle, drag a line lightly from the centre to the edge at what would be 12, 3, 6, and 9 on a clock face. In the gaps in between, drag a line the other way, from the edge to the centre, allow to set and ... enjoy! Xx
hope we are all enjoying a brill weekend, will catch up later xx
who is going through the mill at the mo, wishing you a very speedy recovery Trisha big luv 
storm brewing, must get me cauldron out 
