Tomato, ricotta and thyme tart
By Donal Skehan From Saturday Kitchen Method Make the pastry: Mix flour and butter until it resembles coarse breadcrumbs. Whisk egg, balsamic vinegar, and sea salt in a separate bowl. Combine egg mixture with …
Tag: tart
Pistachio tart with poached rhubarb
By Hasan Semay From Saturday Kitchen Ingredients For the poached rhubarb 500g/1lb 2oz rhubarb, cut into finger length pieces caster sugar, to cover 1 orange, peeled and juice 1 vanilla pod, seeds removed For the pastry 350g/12oz plain flour 250g/9oz …
Lemon, green chilli and cheddar tart
By Anna Jones From Saturday Kitchen Ingredients 320g/11¼oz ready-rolled all-butter puff pastry (or vegan puff pastry) 1 free-range egg, beaten (or oat milk) 1 unwaxed lemon 2 tbsp extra virgin olive oil 150g/5½oz mature cheddar or vegan cheddar-style cheese, grated ½ onion, very thinly sliced 1 …
Beetroot tart with blood orange winter leaf salad
By Ollie Dabbous From Saturday Kitchen Ingredients For the pickled beetroot 300ml/10fl oz white wine vinegar 200g/7oz caster sugar 20g/¾oz salt 3 star anise 5 medium–large red beetroot, topped and tailed For the tart cases 5 sheets round pate a bric pastry …
Apple tart with rum and raisin ice cream
A crowd-pleasing winter dessert a rustic-style apple tart with homemade pastry. You’ll need an ice cream machine but it doesn’t have to cost the earth. Check out these Amazon four Star bargains. By Ravneet Gill From Saturday …
Miso caramel and chocolate tart
By Ravneet Gill From Saturday Kitchen Ingredients For the tart case 100g/3½oz dark chocolate 40g/1½oz unsalted butter 30g/1oz roasted hazelnuts, lightly crushed 90g/3¼oz bran flakes, lightly crushed pinch sea salt For the miso caramel 35g/1¼oz caster sugar 7g/⅓oz unsalted butter 65ml/2¼fl oz double cream 1 …
Confit cherry tomato and pesto tart
By Richard Bainbridge From Saturday Kitchen Ingredients For the confit of cherry tomatoes 20 cherry tomatoes, halved through the equator 4 sprigs thyme, leaves only 1 tbsp olive oil 10g/⅓ oz caster sugar salt and freshly ground black pepper For …
Toffee, hazelnut and whisky tart with raspberries
By Matt Tebbutt From Saturday Kitchen Ingredients For the tart 100g/3½oz hazelnuts 120g/4½oz caster sugar 25–50ml/½–2fl oz whisky 500ml/18 fl oz double cream 7 free-range egg yolks 40g/1½oz light brown sugar 1 x 18cm/7in ready-made sweet pastry case To serve 400g/7oz …
Strawberry custard tart
By Ravneet Gill From Saturday Kitchen Ingredients For the crème diplomat 500ml/18fl oz full-fat milk 125g/4½oz caster sugar 6 free-range egg yolks 40g/1½oz cornflour 1 vanilla pod, split lengthways 300ml/10fl oz double cream For the pastry 125g/4½oz plain flour 50g/1¾oz icing sugar pinch fine sea …
Tuna and pepper tart
By Matt Tebbutt From Saturday Kitchen Ingredients For the tuna and pepper tart 2 tbsp olive oil 2 onions, finely sliced 2 garlic cloves, finely sliced 2 tbsp pine nuts 3 ripe tomatoes, seeds removed and cut into strips 300ml/10fl oz passata …
Cheat’s treacle tart
By Angela Hartnett From Saturday Kitchen Ingredients 200ml/7fl oz golden syrup 250ml/9fl oz double cream 2 medium free-range egg yolks 40g/1½oz butter, melted 1 lemon, zest only ½ tsp stem ginger, chopped, plus 2 tsp of the syrup 120g/4½oz stale white breadcrumbs 25cm/10in …
Banoffee tart
By Matt Tebbutt From Saturday Kitchen Ingredients For the chocolate pastry 200g/7oz flour 150g/5½oz unsalted butter 2 tbsp cocoa powder 1 free-range egg yolk 2 tbsp icing sugar For the caramel filling 1 x 400ml/14fl oz tin dulce de leche 30g/1oz dark brown …
Courgette tart with crispy oysters and oyster cream
By Matt Tebbutt From Saturday Kitchen Ingredients For the tart 1 tbsp vegetable oil, plus extra for brushing 1 white onion, roughly chopped 100g/3½oz ready-made puff pastry 2 courgettes, thinly sliced into rounds few sprigs fresh chervil and tarragon, to …
Smoked ham, leek and cheddar tart with spring radish salad
By Sally Abé From Saturday Kitchen Ingredients For the tart oil, for greasing 250g/9oz shortcrust pastry plain flour, for dusting 40g/1½oz butter 1 leek, finely sliced 3 free-range eggs, plus 1 free-range egg yolk, beaten, for glazing 250ml/9fl oz double cream 50ml/2fl oz …
Walnut and caramel tart
By Matt Tebbutt From Saturday Kitchen Ingredients 1 x 25cm/10in blind baked pastry case For the filling 115g/4oz salted butter 300g/10½oz maple syrup 200g/7oz golden syrup 5 free-range eggs 75g/2½oz demerara sugar 15g/½oz cornflour 250g/9oz walnuts, roughly chopped For the garnish 8 walnuts 300ml/10fl oz crème …
Coconut tart with chocolate mousse
By Matt Tebbutt From Saturday Kitchen Ingredients For the chocolate mousse 150g/5½oz dark chocolate, broken into pieces 50g/1¾oz salted butter 2 free-range eggs, separated 1 tbsp caster sugar 1 tbsp coconut liqueur For the coconut tart 2 free-range eggs 2 lemons, zest and …
Fig, apple and almond tart
By Matt Tebbutt From Saturday Kitchen Ingredients For the almond paste 100g/3½oz unsalted butter 100g/3½oz caster sugar 2 free-range eggs, beaten 100g/3½oz ground almonds For the apple filling 1kg/2lb 4oz Bramley apples, peeled and roughly chopped 150g/5½oz caster sugar (or to taste) …
Pumpkin and nutmeg tart
By Matt Tebbutt From Saturday Kitchen Ingredients For the shortcrust pastry 115g/4oz unsalted butter 75g/2½oz caster sugar 250g/9oz plain flour, plus extra for dusting 2 free-range egg yolks For the pumpkin and nutmeg tart 750g/1lb 10oz pumpkin, peeled and cut …