COOKING COMPANION Winter From comforting and sweet to in-season savouries...
hether you are a fan of the crisp, golden shortcrust, or enjoy the light, fl akey texture of puff or even fi lo pastry, tarts come in all shapes, textures and fl avours. From the classic frangipane and pear to a savoury parsnip tarte tatin, we have a selection of sweet and savoury bakes sure to comfort the stomach and soul this winter.
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PÂTE BRISÉE (SHORTCRUST PASTRY)
Makes 1 Large Tart 225g plain fl our, extra for dusting Pinch of salt 1 tbsp caster sugar 120g unsalted butter, diced and chilled 2 tbsp ice-cold water
1 Put the fl our, salt and sugar in the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles small pea-sized pieces.
2 Add the water 1 tbsp at a time, pulsing after each addition. The dough needs just enough
water so that it starts to come together.
3 Turn the dough out onto a lightly fl oured work surface and lightly knead until it forms a uniform dough. Press into a fl at round and wrap in clingfi lm.
4 Put the dough in the fridge for at least 1 hour before using.
Note: This pastry can be chilled and kept for up to 1 week before using, or frozen for up to 2 months.
Patisserie Made Simple: From Macaron to Millefeuille and More by Edd Kimber, published by Kyle Books
TOP OF THE TARTS
Here are FOODLOVER's top tips to achieving the perfect winter tart...
Precisely cooked pastry – cook the pastry shell until brown and crisp. This will ensure the pastry is well cooked before the fi lling is added and will make for a more durable base to work with.
Ensure your pastry isn’t too thick – whether you are using a tart tin or making your tart free-form, it is essential the pastry isn’t too thick. Regardless of how much you might like pastry, try and roll as thinly as possible as you want to aim for a delicate, fl akey crust.
Use ‘in-season’ ingredients – this will ensure your tart is bursting with
56 | THE WEST COUNTRY FOODLOVER
fl avour. Use slightly under-ripe fruit to ensure the contents hold form and don’t release too much moisture into your tart
Use a tin with a removable bottom – tarts can be extremely delicate so make it easier to get your tart out of the case by using a self-releasing tin. Make sure your tart has slightly cooled before removing as this will give the pastry a chance to fi rm up slightly.
Arrange your fruit in beautiful patterns – this will make your tart a visual masterpiece ready for the centre of the table pulled straight from the oven. Think about colours and contrastive ingredients to make a vibrant and interesting tart.
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