On a floured surface, roll 1 disk of pate brisee to 1/8-inch thickness. Shop in store or online. Place the berries into a bowl and stir in the caster sugar. Scatter ceramic baking beans (or rice or flour) over the parchment, spreading them all over the surface. Remove and discard approx ¾ of the currants (think jam!) Recipe. Showing 1-10 of 10 recipes 176. Freeze in individual portions – an ice cube tray is … For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS. Briefly knead and then wrap in clingfilm, pat out to a thin disc and chill for an hour. Put the sugar and water into a saucepan over a medium heat. Fat 11.0g. Cut out circles to line 6 x 10cm round, deep-ish individual tart tins, with a little overhang. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered. Boil currants with sufficient of the 750mL water to just cover the fruit, for 3 minutes. For pies, tarts, and filling pastries, make sure the cream is not runny. Brush the pastry lid with a … When you squeeze a handful of the moistened pastry mixture, it should form a ball. 0 in trolley. 24%. They are delicious served warm with ice-cream, or cold with a cup of tea. Remove and discard approx ¾ of the currants (think jam!) Salt 0.1g. Using a 5 1/2-inch biscuit cutter, cut out 6 rounds. (Recipe created by Vivienne Roberts – a.k.a. Preheat oven to 180˚C. This summery version can be whipped up in minutes. (Don't overbake - the filling should not be too brown or crispy. 200g sifted icing sugar. Website by mroffice | Know your rights as a consumer. A really simple recipe showing how to make Apple and Blackberry Tarts using Jus Rol Shortcrust Ready Rolled Pastry Sheets. Sugars 21.2g. Sweet tart recipes. Using your hands gather the mix together to form a smooth ball of pastry dough. Roll the pastry a few more rolls to press in the spices. Write a review. Press a smaller cutter over the pie to seal the edge and trim away any excess pastry. Roll out the pastry on a lightly floured surface to about 0.5cm thick. I don’t like to use too much cream. Knead the mixture gently until smooth. 2 free range egg yolks. 0 Reviews / Shake the pan occasionally as the sugar starts to melt. 150 ml / 1/4 pint plain yoghurt. 4.4 out of 5 stars (53) Item price. 23cm/9” tart or flan dish, mixing bowl, saucepan, pastry blender and parchment for blind baking. These blackcurrant sundaes looked delicious and consist of a pastry tart, filled with a blackcurrant filling, a swirl of buttercream and a sponge disc on top. Add the sugar to the hot liquid, stirring to dissolve. Stir in the sugar, then add the egg yolks and mix until the ingredients come together to form a dough. Vanilla extract may be substituted for the almond extract. Blackcurrant Tart with Sweet Spelt Pastry Makes 1 tart This attractive tart is an ideal dessert to make when there is an abundance of fresh blackcurrants. plain flour. Bake @ 375 for 15 to 20 minutes, until bubbly and golden and crust is done. of the reference intake * Typical values per 100g: Energy 1825kJ / 436kcal . Carefully lift the tarts out of the tin using a blunt knife to help lever them out, and cool on a wire rack. 2%. Up to you. Get quality Fruit Pies & Tarts at Tesco. Add ice water, 1 tablespoon at a time, tossing with a fork, until the flour mixture is moistened. 175 g caster sugar. I like the fruit filling to stand out. This product does not have any reviews. De-stalk the blackcurrants and wash them, place them in a saucepan. Learn more about our range of Fruit Pies & Tarts filling of the blackcurrant tart: 200g ground almonds. £2.00. 250g plain flour. 100g golden caster sugar. Drape each round over a 4-inch fluted tart pan with a removable bottom, and press dough into bottom and up sides of pan. and any remaining stalks, keeping the liquid. Serve warm or chilled, or freeze for another day. Rub some butter around the inside of a 23cm/9” tart or flan dish. Saturates 5.0g. “Mum” – in her kitchen at Valleyfield. Spoon the mixture into the … 12%. 4.4 out of 5 stars (53) 0 in trolley. Bake in a pre heated oven at 180 C / gas 4 for 20 minutes until golden. Wishing a berry Merry Christmas to you all, from u. Boil currants with sufficient of the 750mL water to just cover the fruit, for 3 minutes. Stir thoroughly and allow to cool in fridge. Method. By Karen. Add the sugar and a little water so they do not stick to the bottom of the pan. Serve warm or chilled, or freeze for another day. Waitrose 4 Almond Frangipane Tarts 190g. and any remaining stalks, keeping the liquid. ). Makes one shallow 12″ (~30cm) tarts, or one deep 9″ (~23cm) tart. 150 ml / 1/4 pint fresh double cream. Cake ring (or pie mould) – 12cm/4.7in diametre and 4.5cm/1.7in high or a similar size (here’s a cylinder volume calculator link).. 140 – 180g puff pastry (homemade inverted spelt puff pastry or shop-bought all-butter)Grease the inside of the cake ring with butter and place on a baking tray lined with baking paper. Delivery 7 days a week. 1lb (450 g) blackcurrants. Mix pastry ingredients thoroughly and roll out thinly to cover completely the base and sides of buttered flan tins, making sure there are no cracks in the pastry. Ray McVinnie's blackcurrant jam and custard is an all-time favourite combination and these tarts make a great end to a picnic. Creamy custard and sticky sweet jam … You do not currently have any items in your basket. Makes the tart too rich and heavy. Sorry cant help with a recipe but just wonder if anyone else remembers 'Lyons Individual Fruit Pies'? To assemble the currant tart. The first stage in making blackcurrant pie is to prepare the jammy blackcurrant filling: Put the fruit, sugar and cornflour into a saucepan and cook over a moderate heat for 5-10 minutes. Preheat the oven to 180°C. Add enough of the remaining cold water to make a total of 750mL of liquid. Enjoy a classic bakewell tart or try something new, like our gin and lime custard tart. It is also delicious made with any mixture of black, red and white currants. Please note we are very busy at the moment and delivery may take up to 10 working days. Why not write one? Blackcurrant Cakes/Desserts/Tarts/Cookies Collection by Lynda Walker. This attractive tart is an ideal dessert to make when there is an abundance of fresh blackcurrants. 300g fresh or frozen (thaw & … Add Tesco Blackcurrant Sundae Tarts 4 Pack Add add Tesco Blackcurrant Sundae Tarts 4 Pack to basket. Cut away any pastry that hangs over the edge of the dish. Grate over a dusting of nutmeg using a fine grater, then scatter over the cinnamon in pinches. I think they were discontinued them a long time ago but the Blackcurrant pies were to die for. Although I really liked the blackcurrant filling, which was the right combination of tangy and sweet, the buttercream tasted of margarine and was very sickly and cloying. 190g. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Put the flour and butter into a large bowl and using a fork or pastry blender, work them together until the mixture resembles fine breadcrumbs. Dough: Beat the butter and sugar with the paddle on medium speed until very soft and light. Simply spread a uniform layer of pastry cream over the bottom of the pie crust. Blackcurrant compote Compote couldn’t be easier to make, and it can be used on yogurt, swirled into ice cream, in cocktails, pies, desserts and so much more besides. Whisk flour and salt together in a large bowl; cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour. Energy 1009kJ 241kcal. Cook for 15 minutes at 180°C and allow to cool. Suitable for vegetarians; Each tart. Stuffed with sweet dark Blackcurrants and juice with thin crispy pastry. Make a couple of small steam holes in the top of each pie. 25%. Add the blackcurrants into the saucepan and stir until everything is combined. Hong Kong Style Egg Tarts Rating: Unrated 151 Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. As they cook, squish the blackcurrants a little with the back of the spoon. 2 tbsp cold water. 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