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Posh Tarts: Over 70 recipes, from gorgeous galettes to perfect pastries

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In an attempt to make the jam go further, the school cooks would add a little water and custard powder to the seedless jam and then heat it up together. I keep the uneaten rhubarb custard tartlets in the fridge and eat them directly from there. Can last a couple of days like this, I haven't really noticed a big difference from day 2 to 3. The biggest difference is from day 1 to 2, and even that is not so bad.

But if you make me decide between a strawberry peach pie and a rhubarb custard tartlet, I am going to scream. To make the rhubarb pliable, we need to poach them a little in a sugar syrup. Julienne the rhubarb to make nice strips (20). In a medium saucepan, combine sugar and water and bring it to a simmer. Once it is simmering, add the rhubarb strips.Cut the dough into circles 1 inch (2 ½ cm) larger than the tart pan (9). Carefully put it into the greased pans, lifting the edges so the bottom sinks into the pan. Press the sides and corner well into the pan (10).

It is so-called after a town named Bakewell in Derbyshire. There are a few variations which have been produced from a traditional Bakewell Pudding, which is traditionally served warm and made with puff pastry. This custard based tart can benefit from other fruits and berries, not just rhubarb. I know rhubarb can be hard to find some places. Then I'd go for raspberries (no need to cook beforehand) or sliced poached pears. Pears and ginger are also really good together (hence why this ginger pear bellini works)! I'd add a touch of cardamom to the tart shell for this one. If you wanted to freeze, wait for the tart to cool completely after cooking. Put in a large freezer bag or container. Pour into the prepared, par-baked tart shells and bake for 50 minutes or until the custard has set. Set aside to cool completely before beginning with the rhubarb. All can also be served in mini versions too. The one thing they all have in common is the layers of pastry, jam, and frangipane. What are the layers in a Raspberry Frangipane - Bakewell Tart?When your tart has cooled keep in a cake box / tin or any air tight container and consume within 2-3 days. Start by preheating the oven to 250℉ (120℃). Add heavy cream, a split open and cut in half vanilla bean and ground ginger to a medium saucepan. Bring it up to a simmer and then remove it from the heat (13). It was easy enough to replicate a large jam tart, but I tried a couple of times to get the jammy filling right - as it wasn't just jam I discovered. Ground ginger: Just a touch of ginger goes a long way with rhubarb. It is such a good combination, but if you don't like it - omit it, it will not alter the recipe that much. Simple to prepare, you can make a meal in moments with store-bought filo, puff, or shortcrust pastry and a variety of topping ideas – or make your own pastry to be even more posh. With easy-to-follow instructions and a photo for every recipe, Posh Tarts is a cut above the rest.

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