All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Visit our online shop
Take a look in our online shop, where you can buy our full range of flour and lots more.
Looking for inspiration?
Our Baking section is a great place to find inspiration - why not have a look and see?
All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Need to know where we are?
For contact details, directions and how to find us
You can visit us here at the Mill, we are open:
Monday to Friday 08:00-17:30hrs
Saturday 08:00-16:00hrs
We are closed on Sundays and Bank Holidays
Total: £0.00 item
Take control
Log in to My Shipton Mill to manage your orders and your online experience.
Looking for something?
You can use our Word Search tool to search our site.
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)
French White Flour - Type 45 (103)
Very Fine Ground Organic 100% W/meal Pastry Flour (203)
Soft Cake and Pastry Organic White Flour (117)
Seirls with walnuts and raisins for bread machine
Almond and Apricot Bread - Bread maker
Rye Dough with dates and walnuts
Date and walnut loaf
Gluten free and vegan Buckwheat Banana BreadIf 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.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.
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