Yummy tarts and slices. Bring back afternoon tea, we say!
Mother’s Day is a great reason to rediscover afternoon tea
Individual Jaffa Tarts
These scrumptious tarts make use of the perfect mix of flavours found in that childhood favourite sweet – orange candy-coated, chocolate Jaffas.
200g plain flour
100g butter, at room temperature
20g ground almonds
60g icing sugar, plus extra for dusting
1 egg yolk
100g butter, softened
2 egg yolks
75g caster sugar
Finely grated zest of
100ml orange juice
150g dark chocolate, broken into pieces
Pastry: Combine flour, butter and almonds in a food processor. Mix in icing sugar and then egg yolk, processing until mixture forms a ball. Pat out pastry to about 2cm thick, wrap in plastic and place in the fridge for 30-60 minutes.
Once pastry is chilled, divide into 6. Roll out to about 3mm thick and line 6 well-greased or baking paper-lined small tart pans or a Texas muffin pan, covering the base and sides. If needed, dust pastry with a little icing sugar to stop it sticking when rolling. Place tart bases in the fridge for at least 30 minutes.
Heat oven to 160°C. Prick tart bases with a fork and bake 12-14 minutes or until just starting to turn golden. Cool.
Orange curd: Place all the ingredients in a microwaveable bowl and whisk well to combine.
Heat the bowl of ingredients for 30-second bursts in the microwave, whisking mixture thoroughly between each burst. After 4-5 bursts the mixture should be hot and thickened; if not, reduce the time to 15 seconds and keep whisking between bursts.
Once mixture has thickened, pour it into the bases – there should be a little room left for the chocolate layer on top. Place tarts in the fridge for at least an hour to set.
Topping: Melt 120g of the chocolate in the microwave in 15-second bursts, stirring between bursts. When it has all melted, add remaining 30g chocolate and stir to combine and temper the chocolate.
Pour chocolate over tarts. Use a fork to form lines in the chocolate before it sets completely. Makes 6
Sweet, spicy ginger loaf, slathered in butter and still warm from the oven, goes perfectly with a pot of Assam tea.
100g golden syrup
100g brown sugar
100g treacle or molasses
200g self-raising flour
2 tablespoons five-spice powder
2 teaspoons ground ginger
100g stem ginger, finely chopped
250ml (1 cup) milk
Heat oven to 150°C fanbake and line a loaf pan with baking paper.
Melt butter, golden syrup, brown sugar and treacle or molasses together in a heavy-bottomed saucepan over low heat, stirring to combine.
In a mixing bowl combine flour, fivespice and ground ginger. Add stem ginger and mix, ensuring the ginger pieces are coated with the flour mixture and not clumped together.
In another bowl, whisk the egg and milk together.
Add melted ingredients to dry ingredients and fold together to combine. Add egg mixture while continuing to fold together until you have a smooth, even batter – the mixture will be quite runny.
Pour batter into loaf pan and bake 60-70 minutes or until a skewer inserted into the centre comes out clean. Cool loaf for 20 minutes before turning it out.
Serve in generous slices with plenty of butter. Serves 8
Just like the classic English Bakewell Tart, this lovely slice has layers of shortcrust, jam and frangipane, and a topping of flaked almonds.
150g plain flour
100g butter, chilled
50g caster sugar
1 egg yolk
150g apricot jam
120g butter, softened
120g caster sugar
25g plain flour
120g ground almonds
1 lemon, grated zest and juice
2 tablespoons caster sugar
25g sliced almonds
Heat oven to 160°C fanbake. Line a 30 x 20cm pan with baking paper.
For the base, place flour, cold butter and sugar in a food processor and pulse to make a fine, dry mixture. Add egg yolk and pulse again until mixture forms a ball.
Gently press pastry into the base of the prepared pan and chill for 30 minutes then bake 15-20 minutes or until just starting to turn golden.
While base is still warm, spread with apricot jam then place back in the fridge for 30 minutes to cool and set.
For the frangipane, whisk butter and sugar together for a few minutes to form a smooth, creamy mixture. Keep whisking while slowly adding flour and eggs until combined. Gently fold in almonds, trying to keep the mixture light and full of air.
Remove pan from fridge, spoon frangipane mixture over jam and smooth top. Return to the oven for 30 minutes.
For the glaze, heat lemon juice and zest, sugar and almonds in a small saucepan until sugar has dissolved.
Spoon glaze and almonds evenly over frangipane then place slice back in the oven and bake a further 5-10 minutes until frangipane is cooked through and golden, and almonds are toasted. Cool slice completely in tin before cutting into pieces. Makes about 12 pieces
RECIPES M AT F O L L A S P H OTO G R A P H S S T E V E PA I N T E R
This is an edited extract from Afternoon Tea atBramble Cafe by Mat Follas, published by Ryland Peters & Small, distributed by Bookreps NZ, $39.99.