bites
Fresh Tart
Move over, pie—it’s time for a tart renaissance
“T
hat’s the thing about making a good tart,” confides recipe developer Pip Spence in the introduction of her book “Posh Tarts”: “However simple or complicated, it does take a degree of skill.” Maybe it’s because of that technical threshold that so many of us associate tarts with the pop of a toaster. But Spence wants us to go posh. These pastries can be openface, pâtisserie-perfect, filled with custard and fruit. Or they can be rustic: country-kitchen pockets of savory vegetables, nuts, chicken—or any of the many ingredients Spence uses in the 70-plus desserts, appetizers and pan-size meals. Let these two recipes from the book raise your standards for brunch treats and crispy starters—and they are actually easier to make than you might think. —Erik Tormoen
Pastry Tips • Certain tart recipes call for a blind bake. This means pre-cooking the pastry case before adding the filling, to make the pastry less likely to rise or go soggy. • If you’re using shortcrust or puff pastry, don’t overwork the dough! That toughens it when you want it light and crispy. • If you’re using phyllo pastry, make sure it doesn’t dry out and become brittle. As you layer the pastry, brush on plenty of melted butter or oil. Over the remaining dough, place a damp tea towel.
4 real food fall 2020
Berry, Fig and Apple Custard Slices MAKES 6 SERVINGS
These little pastries are so easy to make and can be served for breakfast, brunch or tea. Try different fruit combinations, and add a little spoonful of jam each if you fancy. 11 ounces pack pre-rolled puff pastry 1 medium dessert apple 1 lemon 2 small figs 3½ ounces mixed berries, such as strawberries, blueberries and raspberries 1 teaspoon cornstarch 1 teaspoon confectioners’ sugar, plus extra for dusting 4 ounces ready-made vanilla custard 2 tablespoons ground almonds 1 egg, beaten 1. Preheat the oven to 400ºF. 2. Unroll the pastry sheet onto a baking sheet lined with greaseproof paper. Cut the pastry into six 5-inch squares. Score a rough ¾-inch border around the edge of each square. 3. Thinly slice the apple into rounds, drizzle with a little lemon juice and toss together in a bowl. Thinly slice the figs and add to the bowl. 4. Place the berries in another small bowl and toss with the cornstarch and confectioners’ sugar. 5. Mix the vanilla custard with the ground almonds in a bowl. Divide this mixture among the pastries and spread over the center of each in a thin even layer. Arrange the apple slices and berries on top and sprinkle with a little more sugar. Brush the egg over the pastry border and place the slices in the oven for 15 to 20 minutes until golden and risen. Serve immediately with another dusting of sugar.
