Trio of Tarts

 

I've been set a Bake Off Challenge, which is essentially a series of baking challenges which will span over the next year or so (depending on how much time I find to bake). This is the second bake I have attempted, which was meant to replicate the 'Three Tier Pies' challenge from series 5, although in tart form. Admittedly, I didn't stack them, partly because I didn't know how and partly because I didn't think it was worth the time to then dismantle it to cut them! Regardless, these are 3 delicious and moreish tarts that hopefully appeal to all tastes. 

Recipe (Raspberry Bakewell Tart) - Makes an 18cm tart

For the pastry: 

• 120g plain flour
• 60g margarine, diced
• 25g caster sugar
• 2 tbsp water

For the filling:

• 90g raspberry jam
• 75g margarine
• 75g caster sugar
• 60ml aquafaba
• 60g ground almonds
• 20g plain flour
• 1/2 tsp almond extract

For the decoration:

• 40g icing sugar
• 1/2 tbsp water
• Flaked almonds
• Glace cherries, chopped

Firstly, make the pastry. Put the flour into a large bowl and add the margarine. Rub in until breadcrumbs form. Stir in the sugar and then slowly add the water until the mixture comes together to a rough but not wet dough. Knead briefly then wrap in clingfilm and chill in the fridge for 30 minutes. 

Remove the pastry from the fridge and roll out to a circle large enough to line an 18cm tart tin (I find this is easiest between two pieces of clingfilm). Gently lift the pastry into the tart tin and ease into the corners and up the sides, pressing the overhang over the top. Chill for a further 30 minutes. 

Preheat the oven to 200C. Remove the tart tin from the fridge and prick the pastry base several times with a fork. Line the inside with a piece of baking paper and tip in some baking beans and bake for 15 minutes. Remove and lift out the baking paper and baking beans. Return to the oven and bake for a further 10-15 minutes or until baked through. 

Remove and leave for a few minutes to cool. Use a sharp knife to trim the overhang from the edges and neaten it up. Leave it to cool fully. 

Meanwhile, make the frangipane. Cream the margarine and sugar in a bowl until light and fluffy. Add the aquafaba and whisk in, followed by the almond extract. Tip in the ground almonds and flour and fold in to combined. Spread a layer of raspberry jam in the base of the baked pastry case and top with frangipane. Lower the oven to 180C and bake for 30-40 minutes or until browned. Remove from the oven and leave to cool. 

Once cool, make the icing to drizzle by mixing the icing sugar and enough water to make a stiff and slightly runny icing. Drizzle over the top of the baked tart. Lightly toast the flaked almonds in a frying pan over a low heat and sprinkle, followed by the glace cherries. Leave to set then serve. 

Recipe (Maple and Pecan Treacle Tart) - Makes a 16cm tart

For the pastry:

• 90g plain flour
• 45g margarine
• 1 tbsp water

For the filling:

• 60g breadcrumbs
• 50ml maple syrup
• 150ml golden syrup
• Zest 1 lemon
• 20g pecans, chopped

Firstly, make the pastry. Put the flour into a large bowl and add the margarine. Rub in until breadcrumbs form. Stir in the sugar and then slowly add the water until the mixture comes together to a rough but not wet dough. Knead briefly then wrap in clingfilm and chill in the fridge for 30 minutes. 

Remove the pastry from the fridge and roll out to a circle 5mm thick and large enough to line a 16cm tart tin or dish (I find this is easiest between two pieces of clingfilm). Gently lift the pastry into the tart tin and ease into the corners and up the sides, pressing the overhang over the top. Trim the edges to neaten them. Take the leftover pastry and roll into a long rectangle. Cut thin strips and create a lattice pattern on a piece of clingfilm. Chill the tart case and lattice for 30 minutes. 

Meanwhile, prepare the filling by warming the maple syrup and golden syrup together. Add the lemon zest then stir in the breadcrumbs and chopped pecans. Leave to cool slightly. Put a baking tray into the oven at 180C and leave to heat up. Tip the filling into the tart case and gently place the lattice over the top, pressing the edges down to seal. Put the tart into the oven and bake for 30-35 minutes or until browned. Remove and cool before removing from the tin to serve.  

Recipe (Orange Blossom and Mandarin Custard Tart) - Makes a 13cm tart

For the pastry:

• 60g plain flour
• 30g margarine
• 15g caster sugar
• 1 tbsp water

For the filling: 

• 200ml soya milk
• 30g cornflour
• 1 tsp vanilla extract
• 1/4 tsp orange blossom extract

For the decoration: 

• Mandarin pieces, chopped

Firstly, make the pastry. Put the flour into a large bowl and add the margarine. Rub in until breadcrumbs form. Stir in the sugar and then slowly add the water until the mixture comes together to a rough but not wet dough. Knead briefly then wrap in clingfilm and chill in the fridge for 30 minutes. 

Meanwhile, prepare the custard by combining the cornflour and sugar in a pan. Add enough milk to form a smooth paste, then gradually add the remaining milk, whisking. Place over a medium heat and bring gradually to the boil, whisking continuously. When brought to the boil and thickened, add the vanilla and orange blossom extract. Pour into a bowl and place a piece of clingfilm onto the surface. Leave to cool and chill until needed. 

Remove the pastry from the fridge and roll out to a circle large enough to line a 13cm tart tin (I find this is easiest between two pieces of clingfilm). Gently lift the pastry into the tart tin and ease into the corners and up the sides, pressing the overhang over the top. Chill for a further 30 minutes. 

Preheat the oven to 200C. Remove the tart tin from the fridge and prick the pastry base several times with a fork. Line the inside with a piece of baking paper and tip in some baking beans and bake for 15 minutes. Remove and lift out the baking paper and baking beans. Return to the oven and bake for a further 10-15 minutes or until baked through. 

Remove and leave for a few minutes to cool. Use a sharp knife to trim the overhang from the edges and neaten it up. Leave it to cool fully. 

Once the pastry case is cooled, remove the custard from the fridge and whisk to break down and until smooth. Spoon into the pastry case and smooth the top. Add the mandarin pieces to decorate and chill until served.