250g(9 oz) plain flour/cake and pastry flour (2 cups)
pinchof salt
150g(5 oz) chilled butter, cubed (⅔ cup)
1egg, medium (U.K.)/large (N.A.), beaten
1tspvanilla extract
For the filling
900g(2 lb) Braeburn apples, or similar variety of eating apple (about 6 medium)
½tspground cinnamon
½lemon, zest only
55g(2 oz) sultanas (½ cup)
55g(2 oz) caster/superfine sugar (¼ cup)
4tbspfine dry breadcrumbs
1egg, beaten (to glaze)
To serve
Double/whipping or heavy cream, softly whipped
Equipment
You will also need a 20.5 cm (8 inch) springform tin/pan, greased.
Method
For the pastry
In a large mixing bowl mix together the sugar, flour and salt, or briefly pulse in a food processor.
Rub in the butter using your fingertips, or pulse, until the mixture resembles breadcrumbs.
Now add the egg, vanilla, and 2 tablespoons of cold water and mix, or pulse, until the pastry begins to clump together.
Tip out onto the work surface and bring the mixture together, shaping it into a disc.
Wrap in cling film/plastic wrap and chill in the refrigerator for 1 hour.
For the filling
10 minutes before the pastry is fully chilled, preheat the oven to 180°C (350°F) (gas 4).
Meanwhile, peel and core the apples. Cut thinly into 3 mm (⅛ inch) slices and place in a bowl.
Add the cinnamon, lemon zest, and sultanas. Add the sugar, reserving ¾ tablespoon.
Now mix everything together and set aside.
To make the tart
Cut off ⅓ of the pastry and rewrap it.
On a lightly floured work surface, roll out the remaining pastry allowing it to be large enough to bring it 6 cm (2¼ inches) up the sides of the tin/pan. Now line the tin/pan.
Sprinkle the breadcrumbs over the base of the pastry.
Now tip in the apple filling and make the surface as level as possible.
Roll out the reserved pastry. Slice into 1.5 cm (⅔ inch) wide strips and arrange in a lattice pattern on top of the filling. Reroll any trimmings as necessary.
Pinch the edges to join the pastry and trim to neaten.
Brush the lattice with the beaten egg and then sprinkle over the reserved sugar.
Bake for 1 hour 20 minutes until the top is deep golden in colour.
Leave to cool in the tin/pan on a wire rack for 45 minutes.
This lemon meringue pie is a true family favourite and was one of the first pies I ever baked. The filling is very easy to make from scratch. It gives a mixture that is both creamy and full of zingy lemon flavour to complement the sweetness of the meringue on top.
Lemon Meringue Pie
4–6 servings
Preparation time: About 45 minutes
Standing time: 30 minutes
Cooking time: About 55 minutes
Ingredients
For the shortcrust pastry
170g(6 oz) plain flour/cake and pastry flour (1⅓ cups)
pinchof salt
40g(1½ oz) butter, cut into cubes (3 tbsp, or ⅜ stick)
40g(1½ oz) lard, cut into cubes (3 tbsp)
about 2 tbsp cold water
For the filling
3tbspcornflour/cornstarch
150ml(5 fl oz) water (⅔ cup)
2lemons, zest and juice
115g(4 oz) granulated sugar (½ cup + 1 tbsp)
2egg yolks, reserve the whites for the meringue
For the meringue
2egg whites
115g(4 oz) caster sugar/superfine sugar (½ cup + 1 tbsp)
Equipment
You will also need an 18 cm (7 inch) round deep pie plate with rim and a baking tray/sheet.
Method
For the pastry
Sift the flour and salt into a bowl.
Rub the fat into the flour until the mixture resembles fresh breadcrumbs. This can be done by hand or in a food processor.
Sprinkle the water evenly over the surface (if it is not sprinkled evenly it can cause blistering when the pastry is cooked). Start bringing the dough together using a pallet knife until it starts clumping. Then knead the dough until it is smooth. Pop in a plastic food bag and refrigerate to rest for 30 minutes.
Meanwhile preheat the oven to 190°C (375°F) (gas 5).
Roll out the pastry onto a floured surface to a thickness of 6mm (¼ inch) and 5cm (2 inches) larger than the pie plate.
Now cut a 1.25 cm (½ inch) strip from around the edge of the pastry. Dampen the rim of the pie plate with water and then use the strip to cover the rim, pressing it down.
Next dampen the strip of pastry. Then line the pie plate with the remaining pastry, gently pressing it down into the pie plate and around the rim to make sure no air is trapped but being careful not to stretch the pastry.
Remove any excess pastry from around the edge of the rim and prick the base of the pastry with a fork.
Bake blind for 15 minutes.
Carefully remove the paper and baking beans, and return the pastry to the oven for a further 5–10 minutes until it is cooked through. Remove from the oven and set aside.
Reduce the oven temperature to 150°C (300°F) (gas 2) and place a baking tray/sheet in the oven.
For the filling
While the pastry is cooking, the filling can be prepared. Mix the cornflour with the water in a saucepan. Then stir in the zest and juice of the lemons. Bring slowly to the boil, stirring, until the mixture thickens.
Now reduce the temperature to medium and add the sugar, stirring until it has dissolved. Remove from the heat, cool the mixture for a couple of minutes.
Beat in the egg yolks. Set aside.
For the meringue
Whisk the egg whites until stiff.
Then gradually add the sugar, a tablespoon at a time, whisking well between each addition, until the mixture is stiff and glossy.
To finish
The pastry case can either be left in the pie plate or carefully removed. Place the pie plate or the pastry case only on the warmed baking tray/sheet.
Now pour the lemon filling into the pastry case and level the surface.
Pile the meringue on top, making sure it completely covers the filling. Finally pull the meringue up into peaks using the tip of a knife.
Bake in the oven for 30 minutes. The meringue will be crisp and lightly browned on the outside but still soft on the inside.
It can be served warm or cold. If it is to be served warm, let it rest for 20 minutes after taking it out of the oven before slicing into portions.
An apple pie that is delicious, especially when the apples just come into season. The pie filling literally just contains apples and a little sugar so the full flavour of the apples come through. It has a sweet pastry lid that when cooked is buttery and crumbly. For a mouthwatering finish serve with cream or ice cream.
140g(5 oz) cold butter, cut into cubes (⅔ cup, or 1 stick plus 2 tbsp)
1egg yolk
pinchof salt
For the filling
1.35kg(3 lb) Bramley apples/apples suitable for cooking
115g(4 oz) caster/superfine sugar (½ cup + 1 tbsp) plus extra for sprinkling
1egg white, lightly whisked
Equipment
You will also need a 28 x 20 cm (11 x 8 inch) deep pie dish, sides and rim buttered. Also a pie raiser, buttered.
Method
For the pastry, sift the flour and salt into a mixing bowl and add the sugar.
Then rub in the butter until the mixture resembles coarse breadcrumbs.
Whisk the egg yolk and 1 tablespoon of cold water together in a small jug. Gradually pour onto the flour mixture while mixing in with a palette knife until it starts to form small clumps. You may need extra water.
Quickly knead by hand to bring the mixture together. Wrap in cling film/plastic wrap and chill for 20 minutes. Roll it out fairly thinly. Upturn the dish onto the centre of the pastry and use it as a template to cut out the lid, adding an extra 2.5 cm (1 inch) all the way round.
Then reroll the excess pastry and cut out a 5 cm (2 inch) wide strip, enough to go round the rim of the dish. Apply this to the flat rim taking it down inside the dish. Press into place and make joins where necessary. Put the pie raiser in the middle of the dish.
For the filling, prepare the apples one at a time. Peel, cut into quarters and core. Cut each quarter into four and pile into the dish as you go, sprinkling some sugar between each layer. They should pile up high in the dish which will help to support the pastry lid.
Brush the pastry covered rim with cold water and then put on the lid. Crimp the lid and rim pressing together as you work your way round the rim.
Cut 4 slashes in the lid and return the pie to the fridge for another 30 minutes (can be left for up to 2 hours).
Meanwhile, preheat the oven to 190°C (375F) (gas 5).
Remove the pie from the fridge and brush the surface with the egg white, then sprinkle with sugar.
Place in the middle of the oven and bake for 40–45 minutes until a pale golden colour.
Fresh fruit tarts always say summer and these blackberry and cream cheese tartlets don’t disappoint. Sweet pastry tartlets have a creamy cheese filling and are topped with fresh blackberries.
85g(3 oz) unsalted butter, diced (⅜ cup or ¾ stick)
2eggs, large (U.K.)/extra large (N.A.), yolks only
½tspvanilla extract (optional)
For the filling
250g(8 oz) cream cheese/Philadelphia (1 packet)
85g(3 oz) caster sugar/superfine sugar (½ cup less 1 tbsp)
1lemon, zest only
3tbspdouble cream/whipping cream
For the topping
170g(6 oz) blackberries
icing sugar/powdered sugar to dust
Equipment
You will also need 6 tartlet tins.
Method
For the rich sweet pastry (using a food processor or mixer)
Put the flour, salt, and sugar in a food processor or mixer. Whiz for a couple of seconds to mix.
Add butter and whiz again for a few seconds.
Now add egg yolks and vanilla extract, if using, and whiz until the mixture starts to bind together.
Then knead lightly by hand and wrap in clingfilm/plastic wrap. Chill for 10 minutes.
Roll out the pastry thinly and then cut rounds 3.8 cm (1½ in) larger than the tartlet tin, re-rolling the pastry until there are six rounds.
Line the tartlet tins, pressing the pastry gently down into the edges of the tins. Roll the rolling pin over the top of each tin to remove the excess pastry. Prick the base, using the tines of a fork, to allow air trapped underneath to escape. Now chill again while the oven is heating up.
Preheat the oven to 190°C (375°F) (gas 5)
Lay the tins on a baking sheet and cover with baking parchment. Pop in the oven for 10 minutes and then remove the baking parchment and cook for a further 2 minutes to crisp up.
Remove from the oven and leave to cool for a couple of minutes before carefully removing the cases from the tins to completely cool on a wire rack. They will be very delicate until completely cold.
For the filling
Using a hand mixer, beat the cream cheese, sugar, and lemon zest together until creamy and well blended. Add the cream and beat again until there is a light, soft mixture.
Once the pastry cases are cold they can be filled. Divide the mixture equally among the cases using a small pallet knife to spread the mixture into the edges of the pastry and then smooth the top.
To finish
Top with the blackberries, pressing them down a little into the filling.
Cover the tartlets loosely with clingfilm and chill for 1 to 2 hours.
Just before serving, dust the icing/powdered sugar over the top of the tarts using a small sieve.
I just love the fruits of summer. Here a mixture of strawberries, raspberries, blueberries and redcurrants top a crème fraîche filling to make a very light tart. Although any favourite summer fruits can be used.
Summer Fruit Tartlets
6tartlets
Preparation time
For the sweet pastry: 30 minutes
For the filling: 8–10 minutes
Cooking time:
For the sweet pastry: 12 minutes
Chilling time for the sweet pastry: 20 minutes
Ingredients
For the sweet pastry
145g(5 oz) plain flour/cake and pastry flour (1 cup)
pinch of salt
85g(3 oz) cold butter, diced (⅜ cup, or ¾ stick)
1tbspcaster/superfine sugar
1egg, large (U.K.)/extra large (N.A.), yolk only
For the filling
250mltub crème fraîche
2tbspicing/powdered sugar
1tspvanilla extract
170g(6 oz) mixed summer fruit (1 cup)
Method
For the sweet pastry
You will need 6 x 10 cm (4 inch) tartlet tins.
Sift the flour and salt into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs. Then mix in the sugar.
Add the egg yolk, sprinkle over 1 tablespoon cold water and mix to a firm dough. Add a little more water if necessary.
Wrap in cling film/plastic wrap and chill for 20 minutes.
Meanwhile, preheat the oven to 200°C (400°F) (gas 6).
Roll out the pastry thinly. Then cut rounds, each 3.8 cm (1½ in) larger than the tartlet tins, re-rolling the pastry until there are six rounds.
Line the tartlet tins, gently pressing the pastry down into the edges of the tins. Roll the rolling pin over the top of each tin to remove the excess pastry. Then prick the base, using the tines of a fork, to allow air trapped underneath to escape.
Lay the tins on a baking sheet and cover with baking parchment. Pop in the oven for 10 minutes and then remove the baking parchment and cook for a further 2 minutes to crisp up.
Remove from the oven and leave to cool for a couple of minutes before carefully removing the cases from the tins to completely cool on a wire rack. They will be delicate until completely cold.
For the filling
Sift the sugar into bowl and add the crème fraîche and vanilla extract. Stir to combine.
Fill the pastry cases and level the tops.
Wash and pat dry the fruit. If using strawberries, halve or quarter them so they are of a similar size to the other fruits.
Top the filling with the fruit.
Serve immediately. If left too long, the filling will begin to soften the pastry.
This strawberry tart recipe makes a super delicious summer tart. The sweet pastry is filled with a creamy crème pâtissière and decorated with small, whole strawberries which are then glazed. Just slice and enjoy.
Strawberry Tart
10servings
Preparation time: 1 hour
Chilling time: 1 hour 15 minutes
Cooking time: 28 minutes
Ingredients
For the pastry
170g(6 oz) plain flour/cake and pastry flour (1⅓ cups)
115g(4 oz) unsalted butter, chilled and cubed (½ cup, or 1 stick)
180ml(6 fl oz) double cream/whipping cream or heavy cream (¾ cup)
For the topping
450g(16 oz) strawberries (ideally the same size) (about 3 cups)
85g(3 oz) strawberry jam, sieved (¼ cup)
Equipment
You will also need a 23 cm (9 inch) round springform tin/pan.
Method
Whiz flour and butter in a food processor until the mixture resembles fine breadcrumbs, or rub the butter into the flour using your fingertips.
Add the sugar and stir to combine.
Now separate the egg and reserve the white for later.
Add the yolk and 1 tablespoon of very cold water to the crumb mixture and either pulse or stir with a palette knife to bring the pastry together. Shape into a disc, wrap in clingfilm/plastic wrap and chill for 30 minutes.
Now make the crème pâtissière.
Mix the sugar, yolks and cornflour/cornstarch in a medium bowl until smooth.
Heat the milk and vanilla extract until just boiling. Then gradually whisk the milk into the egg mixture. Return this to the pan and, whisking continuously, let it gently bubble until the mixture has thickened.
Now spoon into a large bowl, cover, and leave to cool and chill.
Once the pastry has rested, roll out on a lightly floured surface.
Line the tin/pan, allowing the pastry to come about 3 cm (1¼ inches) up the sides. Trim to neaten. Prick the base all over with the tines of a fork then chill for 15 minutes.
Preheat the oven to 190°C (375°F) (gas 5).
Line the pastry and fill with baking beans. Bake for 20 minutes. Remove the paper and beans and return to the oven for 5 minutes.
Remove from the oven and brush the inside of the pastry with the reserved egg white. Return to the oven for 3 more minutes.
Leave to cool in the tin/pan and then remove and transfer to a serving plate.
No more than 2 hours before serving, whip the cream until stiff.
Next whip the crème pâtissière to loosen it a little and then fold in the whipped cream.
Spoon into the pastry case. Level the surface and chill for 30 minutes until set.
Meanwhile, wash, pat dry, and hull the strawberries. Arrange on top of the crème pâtissière. (If not serving straight away, chill until needed.)
Just before serving, brush the strawberries with the jam to glaze.
This is a very easy open tart to prepare. It has a light and crispy pastry base that is filled with fresh peach slices and blueberries. What makes this extra special is the topping of crème fraîche mixed with peach schnapps liberally spooned over the tart to serve.
14g(½ oz) plain/all-purpose flour, plus extra for rolling
50g(1¾ oz) light muscovado/soft light brown sugar (3 tbsp)
1pack frozen rolled puff pastry, you will need 250 g, thawed
1egg, lightly beaten
85g(3 oz) blueberries (½ cup)
For the topping
150ml(5 fl oz) crème fraîche (⅔ cup)
2tbsppeach schnapps
Equipment
You will also need a shallow, rimmed baking sheet to fit a pastry circle measuring 22½ cm (9 inch).
Method
Preheat the oven to 190°C (375°F) (gas 5).
If you can’t buy chopped nuts that are already roasted, then roast regular chopped nuts as follows. Heat a small frying pan/skillet and tip in the nuts. Cook over a low heat, tossing frequently, until they just begin to turn colour and smell nutty. They can burn very easily so watch them. Then put to one side to cool.
Put the peaches in a large bowl, cover with boiling water and leave for 30 seconds. Drain off the water, replace with cold water and then peel away the skins.
Cut each peach into half and remove the stones. Now divide each half into three and put to one side.
Pulse the nuts in a food processor until they are finely ground (more like ground almonds). Now add the flour and 20 g (¾ oz) (4 tsp) of the sugar and stir to mix in.
Next unroll the pastry on a floured surface. Depending on the size of the pastry you may need to roll it a little to achieve a square that is 25 cm (10 inch). Then trim the edges to make a 22½ cm (9 inch) circle. Lift this on to the baking sheet.
Sprinkle the nut mixture in the centre of the circle spreading it to within an inch of the edge of the pastry.
Arrange the peaches in concentric circles on top of the nut mixture.
Next brush the border of the pastry with some of the egg. Then fold in the edges of the pastry, pleating them as you go, so that the folded-in edges just touch the peaches.
Now scatter the blueberries on top of the peaches.
Brush the pastry rim with egg and then sprinkle the whole tart with the remaining sugar.
Bake on the middle shelf of the oven for 25–30 minutes, until the pastry is crisp and golden.
Meanwhile, stir the peach schnapps into the crème fraîche and spoon into a serving jug or bowl.
When the tart has cooked, remove to a serving plate and serve with the peachy crème fraîche.
Strawberry tartlets always say summer to me. These are very light and have a sweet, crisp pastry base which is filled with a creamy custard filling and topped with glazed strawberries. Mmm…just perfect!
Strawberry Tartlets
4tartlets
Preparation time: 30 minutes
Chilling time: 20 minutes
Cooking time: 15minutes
Ingredients
For the sweet pastry
2eggs, yolks only
55g(2 oz) softened butter (¼ cup, or ½ stick)
55g(2 oz) caster/white sugar (¼ cup)
115g(4oz) plain flour/cake and pastry flour (⅔ cup + 2 tbsp)
few drops vanilla extract
For the filling
Bird’s Custard Powder
120ml(4 fl oz) full fat/whole milk (½ cup)
285g(12 oz) small strawberries, washed and hulled (about 2 cups)
120ml(4 fl oz) whipping cream/double or heavy cream (½ cup)
2tbspredcurrant jelly
Equipment
You will also need 4 x 10 cm (4 inch) tartlet tins.
Method
For the sweet pastry
In a medium-sized mixing bowl cream together the egg yolks, butter, sugar, and vanilla extract until smooth.
Sift the flour and add to the bowl. Now mix to from a firm dough.
Turn onto a floured surface and knead lightly until smooth. Then wrap in a plastic food bag and rest in the fridge for 15 minutes.
Roll out the pastry thinly and then cut rounds 3.8 cm (1½ inches) larger than the tartlet tin, re-rolling the pastry until there are 4 rounds. (Rolling it between two large sheets of cling film/wrap that have been dusted with flour will prevent the pastry sticking to the rolling pin.) Line the tartlet tins, pressing the pastry gently down into the edges of the tins. Now roll the rolling pin over the top of each tin to remove the excess pastry. Prick the base, using the tines of a fork, to allow air trapped underneath to escape and chill again while the oven is heating up.
Heat the oven to 200°C (400°F) (gas 6).
Line the pastry with parchment paper and baking beans, then bake for 10 minutes.
Remove the beans and paper and return to the oven for about 5 minutes until lightly golden and crisp. Leave to cool, then remove from the tins.
For the filling
Meanwhile make up the custard according to the directions on the packet using 120 ml (4 fl oz) (½ cup) milk. (You want a thick custard). Transfer to a bowl and cover the surface of the custard with cling film/wrap to prevent it forming a skin. Leave to become cold.
Now whip the cream until stiff. Then whip the cold custard to loosen it and fold in the whipped cream until thoroughly combined. Spoon into the tart cases and level the tops.
Decorate with the strawberries, cutting them, if necessary, into halves or quarters depending on their size.
Add a little boiling water the jelly (about 1 teaspoon). Stir to melt the jelly and then brush over the strawberries to glaze.
An individual chicken pie for each member of the family. Succulent chicken pieces cooked in creamy sauce with sweetcorn and peas, and a light pastry topping, is guaranteed to fill the hungriest tummies. And you can personalize them!
Individual Chicken Pot Pies
4individual pies
Preparation time: 35 minutes, plus 10 minutes to prepare the pastry
Cooking time: 30 minutes hob, 30 minutes oven
Ingredients
For the pastry
340g(12 oz) plain/cake and pastry flour (2⅓ cups)
85g(3 oz) cold butter (⅜ cup, or ¾ stick), cut into small cubes
85g(3 oz) lard (⅜ cup), cut into small cubes
pinchof salt
4tbspcold water
1egg, beaten
For the filling
450g1 lb boneless chicken breasts (about 3), skin removed, OR
600g(1 lb 5 oz) chicken joints, skin removed
1carrot, cut into large chunks
1onion, quartered
1bay leaf
a few parsley stalks
6black peppercorns
28g(1 oz) butter (2 tbsp, or ¼ stick)
28g(1 oz) flour (1½ tbsp)
2tbspdouble/whipping or heavy cream
100g(3⅓ oz) frozen peas (¾ cup)
115g(4 oz) frozen sweetcorn (⅔ cup)
2tbspfresh parsley, chopped
salt and freshly ground black pepper
Equipment
You will also need four 300 ml (10 fl oz) ovenproof basins
Method
Put the chicken in a pan with the carrot, onion, bay leaf, parsley stalks, and peppercorns. Cover with cold water and bring to just under the boil. Then reduce the heat and simmer for 15–20 minutes until the chicken is cooked through, skimming the surface regularly.
Meanwhile, sift the flour and salt into a large bowl. Rub in the butter and lard until the mixture resembles breadcrumbs. Sprinkle the water over the flour and use a palette knife to bring the flour and water together. When it starts to bind, remove from the bowl and then lightly knead by hand. Wrap in cling film/wrap and place in the fridge to rest for 20 minutes.
When the chicken has cooked, remove from the pan with a slotted spoon. Strain off and reserve 400 ml (14 fl oz) (1¾ cups) of the poaching stock, discarding the rest along with the herbs and vegetables.
Preheat the oven to 200°C (400°F) (gas 6).
Melt the butter in a pan over a medium heat. Add the flour and mix to form a smooth paste. Reduce the heat to low and cook for 1 minute. Remove from the heat and gradually stir in the reserved stock until it is thoroughly blended and smooth. Then return to a medium heat and stir until it starts to thicken. Simmer for 3 minutes, stirring frequently. Now pour in the cream and simmer for a further 5 minutes, stirring frequently, until there is a smooth, thick sauce.
Strip the chicken meat off the bones, if joints were used. Cut the chicken meat into small chunks and stir into the sauce along with the peas, sweetcorn and parsley. Season well.
Now, roll out the pastry thinly. Using the top of one of the ovenproof basins as a guide, cut out four circles of pastry 2 cm (¾ inch) larger than the diameter of the basin.
Divide the chicken mixture between the four dishes. Dampen the pastry edges with water and cover the tops of the basins, pressing the edges of the pastry against the rim of the basins. Brush the tops with beaten egg.
Any trimmings can be used to decorate the pies. A personal touch would be to put names on the top. Making the letters does take time but makes it special. Place any decorations on the pastry top and brush these with remaining beaten egg.
Place the four basins on a baking sheet and then pop in the oven for 30 minutes until the pastry is golden.
This salmon quiche is filled with a base of chopped rocket/arugula before flaked salmon is added and covered in creamy crème fraîche. Perfect for a lunch served with a green salad.
Salmon Quiche
8servings
Preparation time: 15 minutes plus 30 minutes for the pastry case
Chilling time: 40 minutes for the pastry case
Cooking time: 25 minutes plus 20 minutes for the pastry case
Ingredients
For the shortcrust pastry
225g(8 oz) plain flour/cake and pastry flour (2 cups less 2 tbsp)
pinchof salt
55g(2 oz) butter, chilled and cubed (¼ cup, or ½ stick)
55g(2 oz) lard, chilled and cubed (¼ cup)
3tbspice cold water
For the filling
55g(2 oz) rocket/arugula
140g(5 oz) cooked salmon fillet OR
1tin/can wild red pacific sockeye salmon, drained and any skin and bones removed
2eggs, large (U.K.)/extra large (N.A.)
240ml(8 fl oz) crème fraîche (1 cup)
salt and ground black pepper
Equipment
23cm(9 inch) quiche tin (a solid tin with a loose base)
Method
For the pastry
Sift the flour and salt into a mixing bowl. Rub in the butter and lard until the mixture resembles breadcrumbs. Sprinkle over the water and gently bring together. Tip onto a work surface and lightly knead into a ball. Wrap in cling film/wrap and chill for 20 minutes.
Roll out the pastry onto a floured work surface slightly larger than the quiche tin. Lift carefully into the tin, pressing the pastry down into the edges using the edge of your index finger. Run the rolling pin over the top of the tin to remove the excess pastry. Prick the base using the tines of a fork and return to the refrigerator to chill for a further 20 minutes.
Preheat the oven to 200°C (400°F) gas 6
Line the pastry case with baking parchment and fill with baking beans. Bake in the oven for 15 minutes then remove the baking beans and parchment. Return to the oven for a further 5 minutes.
Remove from the oven and leave to cool.
For the filling
Reduce the oven temperature to 180°C (350°F) gas 4
Remove the pastry case from its pan and carefully transfer to a baking sheet.
Roughly chop the rocket/arugula, discarding any thick stalks, and spread over the base of the pastry case.
Flake the fish and scatter on top of the rocket/arugula.
Now beat the eggs and crème fraîche together, using a hand held electric mixer, until combined. Then season. Gradually pour into the pastry case.
Bake for 30 minutes until the mixture has just set.
Religieuses – a classic French pastry made up of two choux buns filled with crème pâtissière, topped with a rich chocolate ganache and decorated with a whipped cream collar. These take a while to prepare but the result is quite charming for a special occasion.
Religieuses
8
Preparation time: 1 hour 30 minutes
Cooking time: 30 minutes
Chilling time: About 30 minutes
Equipment
A piping bag with a 1.5 cm (½ inch) plain nozzle, a small star nozzle, a long thin nozzle (or a jam syringe), and a skewer.
Ingredients
For the choux buns
60g(2¼ oz) butter, cut into cubes
75g(2½ oz) plain flour/cake and pastry flour, sifted
2eggs, large (U.K.)/extra large (N.A.), lightly beaten
For the crème pâtissière
500ml(18 fl oz) full-fat milk
1tspvanilla extract
6egg yolks, medium (U.K.)/large (N.A.)
70g(2½ oz) caster sugar/fine white sugar
20g(¾ oz) cornflour/cornstarch
25g(1 oz) plain flour/all purpose flour
For the chocolate ganache
142ml(5 fl oz) double cream/whipping cream
170g(6 oz) good quality dark chocolate, broken into pieces
For the collar
142ml(5 fl oz) double cream/whipping cream
Method
Preheat the oven to 220°C/425°F/gas mark 7.
Draw eight circles 5 cm (2 inches) across and another eight circles 2.5 cm (1 inch) across onto a sheet of baking parchment. Turn the paper over so the drawn side faces down and place on a baking tray.
For the choux buns
Heat the butter in a heavy-based saucepan over a medium heat with 150 ml (5 fl oz) of water until the butter melts. Bring the mixture to a rolling boil and then immediately remove from the heat.
Quickly tip in the flour and stir vigorously with a wooden spoon until the mixture forms a soft ball. Return to the heat and cook over a low heat for 3–5 minutes, stirring constantly. Then leave to cool slightly. Gradually add the eggs, beating well between each addition to form a smooth, shiny paste.
Spoon the mixture into a piping bag fitted with the 1.5 cm (½ inch) plain nozzle. Pipe to fill the inside of the marked circles on the baking parchment, pressing down in the centre as you pipe to form round discs. Using a damp finger, smooth over the top of each disc and make a slight depression in the centre of the larger ones (this makes it easier to sit the smaller ones on top of the larger ones).
Bake in the centre of the oven for 10 minutes. Reduce the oven temperature to 190°C/375°F/gas mark 5 and cook for a further 10–15 minutes until they sound hollow when tapped on the bottom. Remove from the oven and pierce a small hole into each choux bun with a skewer to allow the steam to escape. Return to the oven for 4–5 minutes to dry out. Then leave to cool on a wire rack.
For the crème pâtissière
Pour the milk and vanilla extract into a heavy-based pan and gradually bring to the boil. Remove from the heat and leave to cool slightly, about 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until pale in colour, then whisk in the cornflour and plain flour. Pour milk onto the egg mixture, whisking constantly, then pour back into the pan.
Bring back to the boil, over a medium heat, whisking constantly, and cook for one minute. Pour the crème pâtissière into a bowl and cover the surface with cling film to prevent a skin from forming and leave to cool. Then refrigerate to chill.
For the chocolate ganache
Bring the cream to the boil in a small pan. Remove from the heat and add the chocolate and stir until melted and shiny. Transfer to a bowl and leave to cool. Then refrigerate the ganache until it has thickened to a spreadable consistency.
To assemble the religieuses
Remove the crème pâtissière and the chocolate ganache from the fridge. Spoon the crème pâtissière into a piping bag fitted with a long thin nozzle (or a jam syringe). Pierce a small hole in the base of each choux bun and fill them with the crème pâtissière.
Dip the top of the filled buns into the chocolate ganache to coat half-way down the sides. Sit the small buns on top of the larger ones.
For the collars, whip the cream until soft peaks form when the whisk is removed from the bowl. Spoon the cream into a piping bag fitted with the small star nozzle. Pipe lines of cream around the join where the small bun sits on top of the large bun to form a collar.
