Prep Time : 30 Minutes | Cook Time : 20 Minutes | Total Time : 2 hours | Difficulty : Christmassy
Hello my lovelies! Now that you’ve patiently waited after making you fruit mince it’s time to make some delicious treats. I’m assuming that you have more self control than I. I’m not saying that one of my jars was gone within three days but things happen… I am generally on team sweet shortcrust for my Christmas mince pies but it’s good to have options. Today we’ll use our fruit mince to satisfy the shortcrust and flaky pastry lovers. We got range. There are traditional small tartlets of shortcrust and mini flaky hand pies that require just a round cookie cutter. Both our shortcrust and flaky cream cheese doughs are made in a jiffy in the food processor. We’re not insane. No one has time for that at Christmas. Make either or both of these to please your guests or yourself. I vote for pleasing yourself.
Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! Just one recipe this week while I recover from my germs and catch up on my other jobs. It’s a good one though. At Christmas you are either on team dried fruit or you’re not. I am clearly on team fruit. I do understand that it’s a polarising food group. But I also think a lot of people have been abused by unimaginative, raisin heavy offerings. Today we are going to make a major improvement on the pre-prepared options for making my beloved Christmas mince pies. They’re pretty ubiquitous here and in the UK. It’s a British colony thing. You should get on board America. No real mince to be seen these days. Just dried fruits and lashings of brandy. So long as you have 650 grams of dried fruits altogether feel free to riff as you see fit. But I totally recommend this version with a generous helping of candied ginger and brandy.
Prep Time : 10 + 20 Minutes | Cook Time : 20 Minutes | Total Time : 3 hours | Difficulty : Easy
Hello my lovelies! We are a bit back to front this week. Baking first and preserving second. Sometimes that’s how things work out. This recipe is simple but comes out cute and special. Perfect to make with little-ish ones to treat Mum. The dough is easy to make with a food processor. Then it’s just rolling out and cutting shapes and scooping jam. No sweat. Use any jam you have or like. I used a few different kinds for a bit of variety. And let’s be honest it photographs well. My Mum lives in a different city so I will eat these and think of her. You should actually give them to yours…
Prep Time : 60 Minutes, divided | Cook Time : 40 Minutes | Total Time : 5 hours | Difficulty : Easy
Hello my lovelies! I know I know you think I’m lying about the easy part. I’M NOT. This is a fancy looking (and amazing tasting) tart that is made up of 3 easy peasy components. You just gotta do them in order. And you can spread them out. Tart shell the night before. Peanut butter caramel with a spare 15 mins. Chocolate fudge a bit later on. So long as it can spend 2 hours in the fridge with all its layers on before serving you’re good to go! A couple of weeks before birthdays of my nearest and dearest I ask them what cake they want. Two birthdays in and it’s been all about the tart. At this rate there’ll be no cake at all. In January I made my best gal Jenn a Black Forest Frangipane Tart. And this week I made my snugbug this fabulous creation. I was asked for a chocolate and caramel tart. Of course we had to level it up with peanut butter. And you can make this with stuff you probably already have in the cupboard. No running out for special ingredients. Let’s make a tart!
Prep Time : 10 + 20 Minutes | Cook Time : 30 Minutes | Total Time : 3 hours | Difficulty : Moderate
I know, I know it’s like blueberry-palooza up in here but they’re just soooo good. And despite NZ exporting them by the tonne, they are ridiculously expensive here apart from a narrow window in summer. It’s a good thing I have adorable parents that live in a hospitable climate who send me care packages of home-grown produce – they’re just the best! I’ve been putting my blueberry bounty to work in waffles and pies and on my morning muesli and now they are all gone! Sadface. The crostata is the lazy person’s pie, and once the pastry is done the rest is super easy. You can make these with other fruits, but be careful to choose things that aren’t going to release too much liquid.
Prep Time : 1 Hour | Cook Time : 20 + 10 Minutes | Total Time : 3 Hours | Difficulty : Moderate
So gentle readers, this is the first recipe adapted from my adventures through Patisserie in an attempt to improve my overall skill and technique. It was a huge success – none of this clearly family sized tart made it to work because TWO of us ate the whole thing in TWO DAYS. It has fruit in it, so it’s like totally not that bad… The pastry will seem difficult at first but just keep kneading and it will magically transform – trust me! It is an excellent tart pastry that is delicious and robust and will take all kinds of fillings and even stand up to custard which can make other crusts soggy. It is now a staple recipe for me and you should get to know it too. And now, IT’S TIME FOR PIE! Man, I’m shouting a lot today – I just get excited about pie…
Prep Time : 45 + 30 Minutes | Cook Time : 30 Minutes | Total Time : 2 hours | Difficulty : Moderate
Hello my lovelies! It’s so lovely to see you all again – thanks for hanging around! It’s so good to be back in the kitchen, it’s like taking a deep breath of fresh air. I hope everyone had a wonderful holiday season and got to stuff themselves silly with treats and good times. I know that January is the time for healthy resolutions, but all the recipes and pictures of super-healthy smoothies around at the moment just make me want cookies. I swear I can’t be the only one….
Today we are talking tarts. Little tarts with big flavour that are perfect for summer entertaining! These tarts are also a great example of re-purposing an existing recipe to make something special – a favourite trick of mine. The tart shells are made of the seeded cracker dough from a little while back – they make an amazing flavourful base for savoury fillings. While these tartlets might seem complicated, they’re really only a few simple parts joined together – you just need to take it a step at a time!