Cherry Conserve

I was lucky enough recently to visit a local cherry farm, it was fascinating and inspiring to see such wonders growing on your doorstep, cherries straight from the tree are quite simply out of this world. They were kind enough to send me away with some free ‘samples’, however, there are only so many fresh cherries you can eat so to use up the ‘leftovers’ I made a nice healthy batch of cherry conserve, I’ve labelled it as quick, which it is once you’ve pitted all your cherries – this is rather time consuming, but with some good music in the background the time will whizz by!

Quick Cherry Conserve

1kg pitted and halved fresh cherries

500g jam sugar

1 x cinnamon stick

100ml water

Glug of kirsch or cherry brandy or brandy or some form of booze!!

Put cherries, water & cinnamon in saucepan and simmer till softened, about 15-20mins.

Add sugar & booze, simmer until softly set – to check, drop a little onto a cold plate and give it a little nudge with your finger, if it wrinkles it’s done!

Spoon into clean, dry jars. Keep in fridge once opened.

Enjoy!

Great for pie filling, tart topping, frangipane bases, ice cream topping, Eaton mess making...you get the picture!! I used some of mine in a franginpane tart with more cherries, raspberries & blackcurrants which was rather lovely!

Mexican Mississippi Mud Pie

Mexican Mississippi Mud Pie

This chocolate based pie dessert hails from America but this version is given a Mexican twist with the edition of chilli and was made for yet another dear friend, Ms H who is upping sticks and leaving Blighty to start a new career in Mexico City.

It is extremely rich, chocolaty and gooey with a hint of coffee and a slight kick of chilli, it is great served with cream or ice cream…Enjoy!

For the base:

100g crushed digestive biscuits

50 melted butter

25g Demerara sugar

For the filling:

400g plain chocolate (or a mix of milk & plain if you prefer)

225g butter

1tbs instant coffee

2 tablespoons boiling water

½ teaspoon dried chilli flakes (you can increase or decrease depending on your taste. Or leave it out altogether)

300ml single cream

350g dark muscovado sugar

6 eggs

Grease an 8in/20cm loose-bottomed or spring release cake tin.

Pre-heat the oven to 180° (160° fan oven)

To make the base, mix the crushed biscuits, melted butter and sugar together and spoon into the tin, smooth the mixture out evenly and press it down firmly.

To make the filling, mix the instant coffee with the boiling water and put into a pan with the chocolate, butter and chilli and gently heat until melted.

Take off the heat and beat in the sugar, eggs and cream.

Once combined pour the mixture on to the biscuit base.

Bake for 1¼ - 1½ hrs. or until set.

Allow to cool completely in the tin, remove from tin, decorate with whipped cream if using, and serve!

Enjoy!

Bitter Chocolate Crusted Lemon Tart

This is a classic with a twist of chocolate...

It is a perfect combination of bittersweet chocolate pastry mixed with a sharp creamy lemon filling. Perfect for those who don’t have an overly sweet tooth,  but for those of you who prefer something a little sweeter, reduce the amount of cocoa to 10g and up the icing sugar to 35g – you could also replace the layer of dark chocolate with milk chocolate.

For the pastry

175g plain flour

25g cocoa

Pinch of salt

25g Icing sugar

125g unsalted butter

1 large egg yolk

2 tbsps. water

For the chocolate layer

75g grated dark chocolate

·         Sieve the flour, salt & icing sugar together

·         Rub the butter into the dry mix

·         Mix in the egg yolk and water and then wring cling and      put in the fridge to chill for 30mins

·         Grease a 9” flan ring or a tart tin and line with the        pastry, chill for a further 10mins.

·         Bake blind for 15mins @ 200°c for 15mins, then remove the    beans and bake for a further  5mins @ 160°c.

·         Remove from oven and while the tart base is still hot        scatter the 75g of grated dark chocolate over the base      evenly and then allow to cool.

For the filling

3 unwaxed lemons

150g caster sugar

4 large eggs

150ml double cream

Icing sugar (for dusting)

·   Finely zest and juice the lemons, add to the sugar and whisk.

·   Whisk in the eggs and lastly add the cream.

·   Pour into the cooled, cooked case and bake at 180°c for 30-35mins until just set.

To finish you can either:

Leave plain, dust with icing sugar or dust with icing sugar and then colour with a blow torch (personally for me – any excuse to us the blow torch!)

Beautiful Bakewell Tart

Bakewell Tart

Bakewell tart is the famous British tart made in the picturesque town of Bakewell in the Derbyshire Peak District.  It’s crisp pastry, raspberry jam and a dense almond topping create a real, easy to make family favourite.

It is delicious dessert, a must for almond lovers and makes a delightful afternoon (or anytime ) treat!!

There are several stories about how the Bakewell tart was created. The following quotation from The Bakewell Tart and Coffee House is the one that is generally accepted as being correct..

"In 1820 Mrs. Greaves the landlady of the White Horse Inn, (now known as the Rutland Arms), invited friends round for dinner. She was busy entertaining, so gave instructions to her cook directing her to make a pudding."

"She told her to mix an egg mixture with a secret ingredient into a pastry case and spread raspberry jam on top. The cook was inexperienced so misunderstood Mrs. Greaves instructions, and poured the egg mixture onto the jam instead, therefore making a tart, not a pudding!"

Makes one 8 inch tart.

Ingredients

For the pastry:

125g cold unsalted butter

200g plain flour

50g caster sugar

1 beaten egg

For the Frangipane (almond cream) filling

100g Unsalted butter

50g ground almonds

50g plain flour

2 beaten eggs

100g caster sugar

Few drops almond essence

1-2 tablespoons of smooth raspberry jam (mix it up so it makes a nice smooth paste)

2 -3 tablespoons un-toasted flaked almonds

Method

·                    Butter an 8inch loose bottomed tart tin

For the pastry….this is the ‘hand method’ although you could make it in a mixer if you wanted to….

·                    Sieve the flour into a bowl and rub in the butter (do this lightly with your fingertips try not to over-rub.

·                    Beat the sugar and egg together and add to the flour mix.

·                    Mix together to form a smooth paste using the tip of a palette knife, try not to over mix or handle, keep the pastry as cold as possible.

·                    Remove from the bowl, place in cling film, pat out thinly and put in the freezer to chill.

For the Frangipane

·                    With an electric whisk or mixer (or by had if you’re feeling energetic) cream the butter until it’s white, light and fluffy.

·                    Add the sugar and mix.

·                    Gradually add the beaten eggs and continue to mix (do not add the eggs too quickly or the mixture will split.)

·                    Now mix in the flour and the ground almonds, almond essence and mix lightly. Leave to one side.

·                    Remove the pastry from the freezer, break into pieces and then roll until large enough to line the tin, line tin and trim excess from the sides.

·                    Prick the base with a fork.

·                    Spread a layer or raspberry jam (not too thin or too thick) on the bottom of the tart.

·                    Then cover the jam with your frangipane mix, use it all up!

·                    Sprinkle the top with the un toasted flaked almonds.

·                    Bake in the oven for 20-30minutes or until golden brown.

·                    Remove from the oven and leave to cool

·                    To complete either dust with icing sugar or brush lightly with boiled apricot jam to form a glaze.