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Apricot and strawberry tarts

The subtitle to this post should be “what to do with all that jam.”

Apricot jam, strawberry jam

Apricot jam, strawberry jam

Having made oodles of the stuff, I knew I wasn’t going to get through it all on my own. Time to make some pie!

My favourite sweet pie pastry is the Italian pasta frolla. Think of it as pastry that’s so light it likes to frolic. 🙂

Pasta frolla has egg in it and that makes it much more easy to handle and forgiving than regular shortcrust. But like any pastry, it’s still best to handle it as little as possible. You can make it by hand, but there’s a much easier way. The food processor is perfect for pastry making – just chuck in the ingredients and blitz to a dough.

Pasta frolla - super easy sweet pastry in the food processor

Pasta frolla – super easy sweet pastry in the food processor

Ingredients – pasta frolla

(Makes enough for two pies, one with a full lid as shown in the picture below.)

300g self-raising flour
120g butter
150g caster sugar
2 egg yolks
A little limoncello, or other liqueur, or milk plus lemon zest(By the way – limoncello is not to make it taste of alcohol, it just gives it the flavour of the lemon zest which limoncello is made from – yum!)

Blitz everything except the liqueur / milk until the mixture forms breadcrumbs.

Add a little of the liquid at a time until it comes together as a dough.

Roll out on a well-floured surface, handling as little as possible.

Baste with a little milk or egg before baking.

Making a fruit tart

Lattice pastry is easy to do and looks pretty

Lattice pastry is easy to do and looks pretty

This tart was the perfect way to use up the slightly caramelised apricot jam from the bottom of the jam-making pot. The jam was really sticky so I was happy to make it an open lattice tart with no fear of jam bubbling over everywhere. Depending on how sweet your jam is, you may want to add pieces of fruit as well to lighten the load. This apricot one was okay with just jam.

With my runny strawberry jam I added some berries to the tart and also blind-baked the base slightly first – otherwise it might have got soggy with the liquid filling. I also put a pastry lid on this one, because it was bound to splatter and look a mess (not to mention making a mess of my oven!).

Closed tarts are great if you think the filling might splatter!

Closed tarts are great if you think the filling might splatter!

Ta dah! The finished pies were polished off quickly with fresh cream – mission complete!

Apricot tart and strawberry tart

Apricot tart and strawberry tart

Ah, satisfaction. It’s been way too long since I made tarts!

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