Classic Tarte Tatin
100 g brown sugar
4 tbsp water
250 g puff pastry
75 g butter, diced
1.5 kg russet or other eating apples, peeled, quartered and cored
creme fraiche, to serve
Pre-heat the oven to 200 c/fan-forced 180 c. Make the caramel. Place the sugar and water in an oven-proof frying pan and heat gently over a low heat to dissolve the sugar, increase the heat and boil for 2-3 minutes until the sauce turns golden. Remove from the heat and stir in the butter until melted. Arrange the apples cut side up in the pan fitting them in snuggly. Return the pan to the heat and cook over a medium heat for 10-15 minutes until the apples are beginning to brown on the undersides. Check undersides by carefully lifting the apples with a palette knife.
Meanwhile, roll out the pastry to a circle just slightly larger than the pan. When the apples are ready, remove the pan from the heat and place the pastry over the apples, pressing down into the sides of the pan. Transfer to the oven and bake for 20 minutes until the pastry is crisp and golden. Remove from the oven and leave to cool for 5 minutes.Invert the pie onto a large plate and serve warm with some creme fraiche.
Strawberry and goat cheese tartlets
250 g sweet shortcrust pastry, thawed if frozen
1 egg yolk
35 g caster sugar
125 g firm ricotta cheese
125 g soft goat cheese strawberries
500 g strawberries, hulled and halved
75 g caster sugar vanilla pod, split
Preheat oven to 200°c/fan-forced 180c. Line a roasting tin with baking paper. Roll the pastry out on a lightly floured surface until 2 mm thick. Using a 12 cm pastry cutter, stamp out 6 rounds (rerolling as necessary). Use to line 6 x 10 cm fluted flan tins, trimming away the excess and prick the bases with a fork. Chill for 20 minutes. Line pastry cases with baking paper and baking beans and bake for 10 minutes or until edges are light golden. Remove the baking paper and beans and bake for a further 2-3 minutes or until golden and crisp. Set aside to cool.
Prepare the strawberries. Place the strawberries, sugar and vanilla pod in the prepared tin. Transfer to oven and bake for 15 minutes or until softened and juicy. Remove from the oven and leave to go cold. Make the filling. Place the egg yolk, sugar and ricotta in a food processor and blend until really smooth. Add the goat cheese and blend again briefly until smooth. Divide the mixture between the tart cases and serve topped with the roasted strawberries.
Pistachio honey and rosewater cake
125 g caster sugar
4 eggs, separated
125 ml Greek yogurt, plus extra to serve
50 g dried breadcrumbs
150 g ground pistachio nuts
100 ml clear honey
2 tbsp rosewater
Pre-heat the oven to 180c/fan-forced 160c. Grease and line a 20 cm round cake tin. Beat the sugar, egg yolks and the grated rind of 1 of the lemons together until pale and creamy. Stir in the yogurt and fold in the breadcrumbs and 125 g of the pistachio nuts, reserving the rest for decoration. Whisk the egg whites in a separate bowl until stiff and fold into the cake mixture. Transfer to the prepared tin and bake for 30-35 minutes, until risen and springy to the touch. Remove from the oven, cool in the tin for 10 minutes.
Meanwhile make the syrup: peel the remaining lemons and cut the rind into very thin strips. Squeeze the juice into a small pan and add the honey. Bring to the boil, add shredded rind, and simmer for 1 minute. Cool slightly and stir in the rosewater. Place the warm cake on a serving plate, prick all over with a skewer, pour over the syrup and leave until cold. Sprinkle the cake with the reserved pistachio nuts and rose petals (if using) and serve with some extra yogurt.
Plum and almond tart
250 g sweet shortcrust pastry
2 tbsp raspberry jam
125 g unsalted butter, softened
125 g caster sugar
125 g ground almonds
3 eggs, lightly beaten
1 tsp vanilla essence
4 plums, halved, stoned and cut into thick slices
maple syrup ice cream
750ml double cream
1 vanilla pod, split
5 egg yolks
125 ml maple syrup icing sugar, to dust
Firstly make the ice cream. Heat the cream and vanilla pod in a small pan until it just reaches boiling point. Remove from the heat and set aside to infuse for 20 minutes. Remove the vanilla pod and scrape the seeds into the cream. Whisk the egg yolks and maple syrup together and then beat in the cream. Heat gently, stirring until the cream thickens to coat the back of a wooden spoon. Allow to cool and then churn in an ice cream maker according to the manufacturers instructions until frozen*
Preheat the oven to 190c/fan-forced 170 c. Roll the pastry out on a lightly floured surface to form a 25 cm round and use to line a 23 cm fluted flan tin. Trim off excess pastry and prick the base. Chill for 20 minutes. Line the pastry with baking paper and baking beans and bake for 12 minutes. Remove paper and beans and bake for a further 5-6 minutes until the pastry is crisp and lightly golden. Remove from the oven and let cool.
Using electric beaters, beat the butter, sugar, and ground almonds in a bowl until smooth. Beat in the eggs and vanilla until combined. Spread the pastry case with the jam and top with the almond mixture. Gently press the plum slices into the almond mixture and bake for 30-35 minutes until the filling is golden and firm. Remove from oven and leave to cool. Dust with icing sugar and serve in wedges with the ice cream.
Walnut cake with honey cream
The cake can be made up to a day ahead. Store in an airtight container. Make the honey cream just before serving.
6 eggs, separated
225 g caster sugar
4 tbsp clear honey
250 g walnuts, ground
300 ml thickened cream
4 fresh figs, quartered
icing sugar, for dusting
Preheat the oven to 180 c/fan-forced 160c c. Grease and line a 23 cm round spring form cake tin. Put the egg yolks in a large bowl, add 150 g of the sugar and 2 tablespoons of the honey and whisk together until pale. Stir in the walnuts. Whisk the egg whites separately in a clean bowl until soft peaks form and then gradually whisk in the remaining sugar. Stir a large spoonful into the cake mix to loosen, fold in the rest until evenly incorporated and spoon into the prepared tin. Bake for 30-35 minutes until risen and springy to the touch.
Cool in the tin for 5 minutes then run a palette knife around the edge of the cake to loosen from the sides and transfer to a wire rack to cool completely. Whisk the cream and remaining honey together until thickened. Cut the cake into wedges, dust with icing sugar and serve with the honey cream and figs.