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The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
Lovely fruity desert encased by wonderful pastry.
Ingredients
For the pastry base I used a Pate Sucree
100g butter softened
100g caster sugar
40g beaten egg
200g French white flour type 45 (103)
Blind bake the case (following ususal pastry rules) 20 mins 190 degrees c
The filling
350g full fat natural yoghurt
40g caster sugar
100g soft cake and pastry flour (117)
100g egg (2med)
1/2 tsp vanilla extract
1/4 tsp fine salt
400g cooking apple (peeled and diced 1cm)
200g fresh blackberries
Put the yoghurt, sugar, flour, eggs, vanilla extract and salt into a bowl and whisk together with a baloon whisk until you have a thick batter. Set aside.
For the crumble topping
80g soft cake and pastry flour (117)
50g caster sugar
50g light muscovado sugar
1/2 tsp ground cinnamon
1/8 tsp salt
55g walnuts, chopped
55g butter, melted
Method
Put everything except the melted butter and mix then add the butter but only just mix it so you have crumble.
To assemble the tart.
Add the fruit to the batter and mix by hand gently without damaging the fruit. Pour into the tart case and spread the fruit evenly. Then add the crumble and sprinkle it on top of the mixture.
Bake in the oven for 30-35 mins. 180c/160c fan/gas 4
23inch loose bottom tart tin.
Added by: Christine Zuazua
All Purpose Flour (Gluten-Free) (810)
French Type 45 White Flour (103)
Organic Finely Ground 100% Wholemeal Pastry Flour (203)
Soft Cake and Pastry Organic White Flour (117)
Vegan Celebrations' Fruit and Nut Cake
All butter short crust pastry
Spelt Flour Cob with Figs & Sunflower Seeds
Date & Walnut Loaf
Apple & Cinnamon CakeIf you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.
Dear Customers,
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers
Seems a nice recipe but what size is the tart? How long do you blind bake it for?
Ian Ledward 26 June 2016
ReplyI've added that to the recipe for you.
Ms Christine Zuazua 28 June 2016