How To make Old Fashioned Currant Tart
PAStrY DOUGH:
1/2 c Unsalted butter
1/4 c Sugar
1 ts Vanilla extract
1 Egg yolk
1 1/4 c Cake flour
PAStrY CREAM:
1 c Milk
1/4 c Sugar
3 Egg yolks
3 tb Flour
1 ts Vanilla
FINISHING:
3 pt Fresh red currants
- rinsed and stemmed 1/2 c Toasted, sliced almonds
Confectioners' sugar GLAZE:
1 c Red currant jelly
2 tb Kirsch
FOR THE DOUGH: Beat the butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and chill it until firm. FOR THE PAStrY CREAM: Combine the milk and half the sugar in a saucepan over low heat. Whisk the yolks with the remaining sugar and sift the flour over and whisk it in. Beat 1/3 of the boiling milk into the yolk mixture and return the remaining milk to a boil. Beat the yolk mixture into the boiling milk and continue beating until the cream thickens and comes to a boil. Remove from heat and stir in the vanilla. Scrape the cream onto a clean plate, cover with plastic wrap and chill. Roll the dough and fit it into a 10-to-11-inch tart pan. Cut a disk of parchment paper to fit the inside of the dough and fill with dried beans. Preheat oven to 325F. Bake the tart shell about 20 minutes, until set. Remove the paper and
beans and continue baking 5 minutes more to color the pastry. Do not over-bake. Cool the shell in the pan. Spread the cooled pastry cream on the cooled tart shell. Arrange the currants on the pastry cream. Bring the jelly and kirsch to a boil and strain. Reduce to thicken if necessary. Brush the glaze on the berries. Edge the tart with the almonds and sprinkle the almonds with the confectioners' sugar.
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200 year-old crazy dessert with BUGS in it! | How To Cook That Ann Reardon
Bugs in your dessert! Making butter from scratch and ice cream without a freezer! You'll be amazed at how they did things in the olden days.
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Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. This week I am making a 200 year old dessert apple tart with strawberry ice-cream that has bugs in it to colour it red. It is amazing how they used to colour food in the older days and make ice-cream without a freezer! Can you imagine living in Victorian times making butter from cream every day? So much work to make one dessert. Join me for creative cakes, chocolate & desserts, new video every Friday.
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The PERFECT Butter Tart Recipe | Easy Tart Crust Recipe
Wait till you try these ooey gooey Butter Tarts, which are a true Canadian classic! These are the ultimate sweet treat and with Canada Day upcoming, it is a must-try.
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Scottish Fern Cakes Recipe | Scottish Recipe Bakewell Tarts
Hi folks,
I hope you’re having a great day so far! Welcome back to what’s for tea, and I hope I find you all well :)
Today I’m making traditional Scottish fern cakes. These are very similar to Bakewell tarts. A beautiful sweet sort crust pastry case…filled with a layer of strawberry jam, almond frangipani and topped with icing! Delicious :)
Traditionally you’d draw a little fern design on to the top of the icing (that’s where the name of the cake comes from) or half of a glace cherry would also work (this is best if you’re using cherry jam).
I’ve listed everything I used below…in case you want to give it a go for yourself.
Thanks for stopping by and until I see you next, take care x
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This will make 10 cakes
(Preheat your oven to- 200c/400f/Gas 6)
For the cases-
Plain/all purpose flour: 227g/ 2 cups (8oz)
A pinch of salt
Cold cubed unsalted butter: 115g/ 1 stick (4oz)
1 Tablespoon Sugar (I used caster sugar)
3-4 Tablespoons Ice cold water
For the filling-
Strawberry or cherry jam: 4-5 Tablespoons
Cubed, unsalted butter: 170g/ 3/4 cup (6oz)
Sugar (I used caster sugar) 170g/ 3/4 cup (6oz)
Ground almonds: 170g/ 3/4 cup (6oz)
2 Medium beaten eggs
1/2 Teaspoon almond extract
To decorate-
Icing sugar (or confectioners sugar) 85g/ 2/3 cup (3oz)
1/2 Teaspoon almond extract
3-5 Tablespoons water or milk
A little melted chocolate & a toothpick
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How to Make Sweet Blackcurrant Jam/Cooking Week - 008
After picking over 16pounds of blackcurrants we needed to find something to do with them, this helped use up at least 4pounds, the rest goes into freezing. Jam making is such a simple process and learn how to make it in under 4 minutes!
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Fruit Tart Filled with Vanilla Pastry Cream and Topped with Fresh Fruit.
Learn how to create a spectacular fresh fruit tart filled with a rich vanilla pastry cream and topped with fresh fruit. Like this recipe? Make sure to subscribe and share!
Shortbread Jam Squares
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Here is what you'll need!
Shortbread Jam Squares
Makes: 9
INGREDIENTS
125 grams butter
50 grams caster sugar
1 egg
2 tablespoons oil
1 teaspoon vanilla extract
350 grams plain flour
2 teaspoons baking powder
400 grams blackcurrant jam
Icing sugar, for dusting
PREPARATION
1. Preheat the oven to 180˚C (350˚F).
2. In a bowl, whisk together the butter and sugar until combined.
3. Whisk in the egg, oil, and vanilla extract.
4. Mix in the baking powder and 250 grams of the flour with a spoon until combined.
5. Bring the mixture together using your hands to make a dough.
6. Spray a 9 inch/25 centimeter square baking tray with cooking oil.
7. Spread out half of the dough on the tray.
8. Spread the blackcurrant jam on top.
9. With the remaining dough, mix in the remaining 100 grams flour and rub with your fingers to make a crumb like texture.
10. Sprinkle the crumbs on top of the jam.
11. Bake for 20 minutes, until golden brown on top.
12. Leave to cool for around 20 minutes, the jam will be hot!
13. Sieve icing sugar on top.
14. Cut into squares.
15. Enjoy!
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