Tag: Tarts

Curd Tarts…

You don’t just have to have jam or mincemeat in a tart, curd also works great too and there are so many different curds around in supermarkets and garden centres these days that there are so many different flavours you could choose.

You can also make your own curds to use in these tarts if you prefer. Use any flavour you like in these but remember to not over fill them.

Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Rolling pin, we use a stainless steel one as I make a lot of pastry and it can be put in the fridge to prevent pastry from getting so warm from warm hands and being handled so much. Best purchase I ever made for pastry.
  • Cake cooling racks, so handy to have.
  • Fluted cookie cutters.
  • Non stick tart tins

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Curd Tarts

Makes 20

INGREDIENTS:

  • 150g plain flour
  • 75g Morrisons baking block (baking margarine)
  • 50g golden caster sugar
  • 1 medium egg yolk
  • Curd of your choice

METHOD:

  1. Start by making your pastry, make sure your hands are not too hot, if they are then run them under a cold tap for a few minutes to cool them down.
  2. In a mixing bowl add the flour and chop in the butter (make sure the butter has remained in the fridge so its not too soft). Rub the butter into the flour to resemble breadcrumbs.
  3. Stir through the sugar and make a well in the middle.
  4. Add the egg yolk and bring the mix into a dough, add a tablespoon of cold water if it is still dry and crumbly.
  5. Wrap in clingfilm and refrigerate for 30 minutes.
  6. Preheat the oven to 180°C fan.
  7. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and cut out as many circles as you can with a 2inch fluted cookie cutter. Gather the scraps and continue to cut out circles. You should get 20 to 22 tarts.
  8. If using a tray that isn’t non stick we advise greasing each hole of the tins.
  9. Gently press the pastry circles into the tins.
  10. Spoon 1 teaspoon of curd into each tart.
  11. Bake in the oven for 15 – 17 minutes or until lightly golden and the filling is bubbling.
  12. Leave to cool in the tins for a few minutes before transferring to a wire rack to cool completely. This will allow the filling to set and pastry to harden.

NOTES:

  • Don’t be tempted to over fill the pastry cases as it will bubble over and make a mess.
  • These tarts will store in an air tight box for up to a week.

Hickmans Slim Kitchen

Mince Tarts…

It’s been a Christmas tradition since I was a little girl to make mince tarts, my grandparents used to wait for my last day of school and we would bake as many treats as we could for over the Christmas holidays, it is a tradition I have carried on with my own family and don’t intend stopping.

Kids love getting their hands dirty in the kitchen so letting them make the pastry keeps them out of mischief for 5 minutes so perfect excuse to get in the kitchen and bake with them.

Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Rolling pin, we use a stainless steel one as I make a lot of pastry and it can be put in the fridge to prevent pastry from getting so warm from warm hands and being handled so much. Best purchase I ever made for pastry.
  • Cake cooling racks, so handy to have.
  • Fluted cookie cutters.
  • Non stick tart tins

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Mince Tarts

Makes 20

INGREDIENTS:

  • 150g plain flour
  • 75g Morrisons baking block (baking margarine)
  • 50g golden caster sugar
  • 1 medium egg yolk
  • Jar of sweet mincemeat

METHOD:

  1. Start by making your pastry, make sure your hands are not too hot, if they are then run them under a cold tap for a few minutes to cool them down.
  2. In a mixing bowl add the flour and chop in the butter (make sure the butter has remained in the fridge so its not too soft). Rub the butter into the flour to resemble breadcrumbs.
  3. Stir through the sugar and make a well in the middle.
  4. Add the egg yolk and bring the mix into a dough, add a tablespoon of cold water if it is still dry and crumbly.
  5. Wrap in clingfilm and refrigerate for 30 minutes.
  6. Preheat the oven to 180°C fan.
  7. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and cut out as many circles as you can with a 2inch fluted cookie cutter. Gather the scraps and continue to cut out circles. You should get 20 to 22 tarts.
  8. If using a tray that isn’t non stick we advise greasing each hole of the tins.
  9. Gently press the pastry circles into the tins.
  10. Spoon 1 teaspoon of mincemeat into each tart.
  11. Bake in the oven for 15 – 17 minutes or until lightly golden and the filling is bubbling.
  12. Leave to cool in the tins for a few minutes before transferring to a wire rack to cool completely.

NOTES:

  • Don’t be tempted to over fill the pastry cases as it will bubble over and make a mess.
  • These tarts will store in an air tight box for up to a week.

Hickmans Slim Kitchen

Cherry Frangipane Tart…

Frangipane is one of our favourite cakes, anything almond and I am there stuffing my face.

You can use any fruit and jam you like in this dish, we have done apricot, plum and raspberry too but cherry is our favourite.

Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Cherry stoner, this saves so much time and faff, and less mess.
  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • Oven proof dishes, these get used for pies, casseroles for one, shepherds pie for one and much more.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Cherry Frangipane Tart

INGREDIENTS:

  • 45g oatbran
  • ½ tablespoon sweetener
  • ¼ teaspoon baking powder
  • 1 egg
  • 1 teaspoon almond extract
  • 3g ground almonds
  • 1 tablespoon no added sugar cherry jam
  • 3 heaped tablespoons fat free greek yogurt
  • 1 sheet filo pastry
  • 20g cherries, stoned and halved
  • 3g flaked almonds (Optional)
  • You will also need another teaspoon of sweetener and a beaten egg

METHOD:

  1. Preheat oven 180°C.
  2. Add the oatbran, sweetener, baking powder and ground almonds to a bowl and give a quick mix.
  3. In a cup whisk the egg and almond extract until pale, add the yogurt and whisk together.
  4. Stir the egg mixture into the oatbran mixture until well combined.
  5. Leave to soak for a few minutes while you get the tart ready.
  6. Grease an oven proof dish and cut 2 thin rectangle pieces of baking paper and cross them over each other in the dish, this will act as hoist to remove the tart from the dish without breaking the pastry as you try and get the tart out.
  7. Cut the sheet of filo pastry into 4 squares and lay 1 piece into the dish, brush a little of the beaten egg all over the pastry sheet (don’t make it too wet), sprinkle a tiny amount of sweetener over, add another piece of the pastry over the top at a different angle and again brush a small amount of egg over and sprinkle a little sweetener, repeat this step until all 4 pieces of the pastry are in the dish.
  8. Add the jam to the tart base and pour over the oat mixture.
  9. Top with the cherry halves and the flaked almonds (if using).
  10. Bake in the oven for 25 minutes or until the pastry and the oat topping is golden brown and a knife comes out clean when inserted into the cake.
  11. Can be enjoyed hot or cold.
  12. Serve with custard, cream or ice-cream for an indulgent pudding.

Hickmans Slim Kitchen

Toffee Apple Tartlets…

So for one of Shane’s birthdays I cooked him a lovely 3 course meal which included more than 1 dessert because I just couldn’t decide what to make and these made a great little addition to what I made.

You can use any fruit you like in these but we chose apple and toffee sauce but peaches or pears too would be equally as nice.

Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • I always use an apple corer, prevents waste by chopping.
  • A nice sharp peeler, which not only gets used for peeling but for doing thin slices of vegetables for stir fries etc so it has multiple uses.
  • A pastry brush for glazing the pastry.
  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • Baking trays, we have separate ones for cake items and others for things like veg and meat etc so we have more than one set floating around in our house.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Toffee Apple Tartlet

Makes 2

INGREDIENTS:

  • 50g light puff pastry
  • Eating apple, peeled, cored and thinly sliced
  • 2 teaspoons toffee sauce
  • 1 beaten egg
  • 1 teaspoon lemon juice
  • 1 teaspoon sweetener
  • 1 teaspoon ground cinnamon

METHOD:

  1. Preheat oven 180°C fan.
  2. Cut the pastry into 25g portions and very gently score about half cm in from the edge to make a circle shape, don’t cut right through, you just want to score it.
  3. Toss the apple slices in the lemon juice, sweetener and cinnamon.
  4. Lay the apple slices in the pastry circle and place on a greased baking tray.
  5. Brush the beaten egg over the exposed pastry and bake in the oven for 10-15 minutes until the pastry is golden and flaky.
  6. Drizzle the toffee sauce between the tartlets.
  7. Either serve with custard, ice-cream, sweetened quark or even a dollop of yogurt.

Hickmans Slim Kitchen
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