Yummy tarts and slices. Bring back af­ter­noon tea, we say!

Mother’s Day is a great rea­son to re­dis­cover af­ter­noon tea

NZ House & Garden - - CONTENTS -

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.

PAS­TRY:

200g plain flour

100g but­ter, at room tem­per­a­ture

20g ground al­monds

60g ic­ing su­gar, plus ex­tra for dust­ing

1 egg yolk

OR­ANGE CURD:

100g but­ter, soft­ened

2 eggs

2 egg yolks

75g caster su­gar

Finely grated zest of

2 or­anges

100ml or­ange juice

CHO­CO­LATE TOP­PING:

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

Sticky Gin­ger­bread

Sweet, spicy gin­ger loaf, slathered in but­ter and still warm from the oven, goes per­fectly with a pot of As­sam tea.

100g but­ter

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

1 egg

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

Bakewell Slice

Just like the clas­sic English Bakewell Tart, this lovely slice has layers of short­crust, jam and frangi­pane, and a top­ping of flaked al­monds.

BASE:

150g plain flour

100g but­ter, chilled

50g caster su­gar

1 egg yolk

150g apri­cot jam

FRANGI­PANE:

120g but­ter, soft­ened

120g caster su­gar

25g plain flour

2 eggs

120g ground al­monds

GLAZE:

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.

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