Sometimes you just need to bake a tart right? And this weekend was one of those times. The crisp buttery pastry, sharp tang of raspberries and comforting frangipane makes this a favourite in my book. The rectangular tart tin also makes it look far fancier than it actually is, which means everyone thinks you’re an expert in patisserie. Win win!
After my Pear and Frangipane Tart post I decided to take the plunge and twist the ingredients for my take on a Bakewell Tart. This raspberry and frangipane tart with lemon drizzle is super simple to make and aside from the pastry chilling time takes no time at all! Though, for those of you with crazy social lives both the pastry and frangipane can be made in advance and kept chilled in the fridge for a few days until you need it.
Now I don’t profess to be a pastry expert by any means and using a rectangular tart tin has presented me with many challenges thats for sure. But practice makes perfect with pastry, and once your filling is in the pastry shell no one can see your patchwork pastry beneath! So go forth and impress with your rectangular tarts!
If ever you wanted the perfect Birthday Cake recipe, this is it. Its creamy, spongy and packed full of vanilla! With your first mouthful you’re instantly transported back to jelly & ice cream and playing rounds of pass the parcel. The cupcakes almost taste like an old-school ice cream which is always a good thing, right?
The sprinkles are the starring role in these cupcakes and for that matter you need to be careful which ones you buy! ‘Funfetti’ is very much an American dessert and our hundreds and thousands or standard sprinkles just don’t cut it. Our sprinkles bleed into the batter, and give you a tie-dye effect that doesn’t look nearly as fun! These tie-dye sprinkles are called non-pareils, and are made into little balls.
What you do want, is edible confetti or jimmies (pretzel rods covered in candy). In the UK, these are much harder to find but thankfully I found a saviour in the form of the website Sugar Shack. Hooray! Here you can buy a ridiculous amount of sprinkles in all manner of shapes – so expect christmas themed funfetti cakes in a few months!! If you do want to recreate the recipe, the sprinkles that I used are here.
So, now that you know more than enough about the different types of sugar sprinkle (who knew right?!), on with the recipe!
Baking pie makes me feel like a Southern housewife, taking a finished pie round to a friendly neighbour. Alas, I live in rainy London and talking to our neighbours isn’t really the done thing. It does mean however that I get to enjoy this pie all to myself! Theres always a silver lining somewhere right??
This is my first endeavour into fruit pies as I’ve never been a fan of cooked fruit. I’m not really sure why, but I have strong memories of just eating the crumble topping off of my mums apple crumble. To trick my tastebuds into liking it now, I decided on cherry pie in the hope that it would simply taste like jam in pastry!
It worked!! Or my tastebuds have changed! Either way, I’m a total cherry pie convert and this recipe is a foolproof method adapted from Edd Kimber’s Say It With Cake. (Told you I was a Kimber addict!)
This Pear and Frangipane tart, dare I say it, may be the best tart I’ve ever made. Bold statement I know, but pastry has never been my strong point and this tart is rectangular! RECTANGULAR!! And I still managed to make it look appealing! So proud!
I first made this back in January and its now become a staple in my repertoire and a requested favourite of my Nan’s! The recipe is adapted from Edd Kimber’s book Patisserie Made Simple which is one of my absolute favourite dessert books. Not only to bake through but also just to flick through and look at the gorgeous photographs. I’ve met Edd on multiple occasions now at different baking festivals/events, including picking up this very book at the same time as him at last years Cake and Bake Show (which is totally my claim to fame)!
The recipe itself is actually pretty straightforward and doesn’t require too much frantic running around. Aside from the pastry chilling, the pears are the longest component to prepare as they need to be poached in a sugar syrup before being baked in the oven. Before this recipe I’d never poached, or actually even eaten a pear and my tart has always gone down well. So take comfort from that if required!
Now that I’ve made this on quite a few occasions I’m thinking of branching out and replacing the pears with raspberries and an icing glaze for a take on Bakewell Tart! Or perhaps studded with cherries or blackberries? The possibilities are endless!