Baking Course Session 3

Welcome to session 3 of the online baking course. Sweet Pastry!

 Hope you are all ready for some tart making. Tarts are a great way to use seasonal fruits in almost any combination you can think of. Also this pastry is used for cheesecakes and this recipe is our favourite at home. The sweet pastry I’m going to use will be suitable for all the tart recipes as it is easy and doesn’t need to be baked blind. (This means the pastry is covered with parchment and filled with dried peas and lentils and prebaked to avoid the pastry from rising). Tarts are such a fast and easy way of making a delicious treat.

Baked Cheese Cake

Ingredients Sweet Pastry:

250g Ballybrado whole grade spelt flour
1 Egg
125g Margarine
3 tbsp. Sugar
1 tsp. Baking powder

Ingredients Filling Cheesecake:

1kg fromage frais
4 eggs
200g sugar
Zest and juice of 1 organic lemon
4 tbsp. corn flour
 

 

Method Pastry:

  1. Combine all ingredients in a mixing bowl and mix with dough hooks and electric mixer until well combined.
  2. Dust work surface with flour and roll out dough to ¼ to ½ cm in thickness.
  3. Grease spring form well.
  4. Line 24cm spring form with the pastry.

Method filling:

  1. Beat eggs and sugar until airy and fluffy.
  2. Add fromage frais, corn flour, juice and zest of lemon.
  3. Fill into prepared pastry in spring form and bake on bottom oven shelf for 1 hour at 180ºC.
  4. Leave to cool.
  5. Dust with some icing sugar and serve
 
 
 
Lemon Tart
Lemon Tart

Variations:

All the following recipes are made with the same pastry recipe as the cheese cake. All that changes are the fillings.

Lemon Tart (for this you need a 24cm-round, loose base tart tin), available in some supervalus or home stores.

Zest of one organic lemon, 125 ml squeezed lemon juice (1 ½ lemons), 5 organic eggs, 165g castor sugar and 250ml double cream.

Whisk all the above ingredients together and fill into your tart tin lined with pastry.

Bake in a preheated oven at 180ºC fan, gas mark 4-5 for about 30 minutes on bottom shelf or until filling has set slightly. Cool and decorate with slices of lemon that have been cooked until translucent in sugar syrup (mix of sugar and water boiled). Serve.

 
Plum Tart
Plum Tart

Plum Tart

(for this you need a 24cm-round, loose base tart tin), available in some supervalus.

750g Fresh organic plums quartered and stones removed, 2 organic eggs, 1 tbsp. castor sugar, 200g crème fraiche, 1 level tbsp. corn flour.

Place quartered plums on the pastry lined tin, whisk all the ingredients together to a smooth mas and pour over the plums into the pastry. Bake in a preheated oven on bottom shelf at 180 º C fan, gas mark 4-5 for 45 to 50 minutes. Cool, dust with icing sugar and serve.

 

 

Summer Fruit Tart (for this you need a 24cm-round, loose base tart tin), available in some supervalus.

2 punnets fresh strawberries, washed and quartered, 1 punnet blueberries, washed, 1 punnet raspberries washed and 1 kiwi, peeled and diced. You can also use a mango for colour, peeled and diced. 2 organic eggs, 1 tbsp. castor sugar, 200g crème fraiche, 1 level tbsp. corn flour.

Place all the prepared fruit on the pastry lined tin. Whisk together the remaining ingredients and pour the filling over the fruit, into the pastry. Bake in a preheated oven on bottom shelf at 180º C fan, gas mark 4-5 for 50 minutes or until the filling has set and golden brown. Cool and dust with icing sugar, serve.

Prepared and cut fruit
 
Summer fruit tart

So now I’d be delighted if you sent me a picture of you and your baking results which I can put on our website. Then after each baking session we will select a winner who will receive a large Ballybrado goodie box. Hope you have fun baking with us this week. Hope you join us again in two weeks time. Deadline for entries for session 3. is the 28th June 2013.