Recipes Keywords: tart

Yorkshire Tart with Ampleforth Beer Fruit Chutney.

Main courseServes 4

Pre heat the oven to 100°C. Roll out the pastry to approximately 1cm thickness. Place the pastry in the tart tins and line them with greaseproof paper. Fill the tins with rice and cook in the centre of the oven for approximately 15 minutes. Remove the paper and rice and cook for a further 5 minutes. Set aside. Put the butter and olive oil in a medium saucepan and cook for 4 minutes on a high heat until the butter browns. Add the tomatoes, lemon juice and zest and cook for a further 1 minute. Set aside for 2-3 minutes. Combine this mixture with the panko and Wensleydale cheese. Half fill the tart case with the chutney and cover with the crumble mixture. Return to the oven for 15 minutes until golden brown. Remove from the oven and cool to room temperature. Serve with a green salad dressed with vinaigrette.

Bacon, Tomato and Fennel Tarte Tatin

SnackServes 4 - 6

# Preheat the oven to Gas Mark 4, 180°C, 350°F. # Place the sugar and butter onto a shallow baking tray, roughly mix together and spread over the tray. # Add the bacon rashers, tomatoes and fennel. (Remembering that when the tarte is turned upside down the bottom will become the top!) Finish off with chopped rosemary and sprigs and drizzle with oil. # Place in the oven for about 8-10 minutes, remove and turn the oven temperature up to Gas Mark 6, 200°C, 400°F. # Roll out the pastry to fit the baking tray and loosely place on top of the bacon mixture. # Bake in the oven for about 15-20 minutes until the pastry is well risen and golden. # Remove and allow to stand for 1-2 minutes and then carefully turn out onto a serving plate. # Serve hot or cold in wedges

Plum and Almond Flan

Dessert

Roll out the pastry to a 9 inch or 23cm flan dish and allow it to "relax" for around 30 minutes. Cream the butter and sugar. Then add the beaten eggs. Fold in the flour and ground almonds into the mixture. Pour the mixture into the pastry case. Cut the plums into halves and remove the stones. Arrange the plums on top of the almond filling. Bake in a preheated moderate oven 190C, 375F Mark 5 for about 25-30 minutes until the top has browned. If you wish, you can glaze the top by boiling 2 tablespoonful of any dark jam or jelly such as redcurrant, raspberry, bilberry or plum with 1 tbsp of hot water. Brush this on top of the flan.

Yorebridge House Custard Tart

DessertServes 6

To start, rub together the plain flour, caster sugar and butter. This will create a breadcrumb effect. Whisk 1 egg and slowly add it to the mixture, it will start to make a dough, add a little water at a time until the desired dough consistency is met. The dough should then be rested for half an hour in the fridge to make it easier to roll out. After the dough has been rested, roll it out to fill a 12" quiche tin, ensuring the tin has been greased with butter. The pastry should then be blind baked at 160ºC until golden brown. To make the filling, whisk together 10 Eggs with the other ingredients to a smooth thick consistency. Once the mixture has been mixed, pass it through a sieve to ensure there are no lumps. Place the filling into the pre baked pastry base giving it a grating of nutmeg on the surface before returning it to the oven to cook at 120ºC for 40 minutes or until set.