Pies and Tarts

Firstly, sorry for the massive break in posts! I have been mega busy, with not a lot of time to bake, so the blog has been neglected. And what a week to miss! At the end of my last post I predicted Baked Alaska dramas, and there was definitely drama. I did feel a bit sorry for Iain and his melted ice cream but I don’t think Diana deliberately sabotaged him.

This week’s episode was pies and tarts, starting off with Signature Custard Tarts, next Paul challenged the bakers to make Mini Pear Tarts in the Technical Bake and finally Showstopping Three Tiered Pies. I decided to make ‘exotic’ Tarte au Citron as a tribute to Norman! I baked mine in some very cute mini tart tins, they are only 8cm diameter and you can get soix from this recipe. You could also double the recipe and make a 25cm tart, you would need to cook it for about 15 – 20 minutes.

tarte au citron

Tarte au Citron

Pastry ingredients

125g plain flour

85g butter

10g caster sugar

1 egg yolk

1 tsp water

Lemon custard ingredients

1 egg

50g caster sugar

75ml double cream

zest and juice of 1 lemon

25g butter

  1. Rub the butter and flour together until the mixture looks like breadcrumbs.
  2. Stir in the sugar.
  3. Add the egg yolk and the water and use a knife to mix and bring the dough together.
  4. Wrap the dough up in cling film and chill in the fridge for about 30 minutes.
  5. Roll out the cool pastry on a lightly floured surface and line your tins or tin.
  6. Put the lined tins back in the fridge for about 15 minutes.
  7. Preheat the oven to 180°C/Gas 4, take the tins from the fridge and line with baking paper and fill with baking beans.
  8. Bake the pastry cases for 15 minutes, taking the baking paper and baking beans out for the last 5 minutes.
  9. While the pastry cases are in the oven whisk together the egg, sugar, cream and lemon zest and juice.
  10. Melt the butter and whisk it into the filling mixture.
  11. Pour the filling into the pastry cases and bake for between 5 and 10 minutes – until the filling is set but still has a bit of wobble.
  12. Leave to cool completely and then enjoy!

tarte au citron

Tonight the bakers will be attempting European cakes, including a Swedish Princess Cake. You can have a look at my blog post about the Pricesstårta here  and see how it compares!