YES I am!! Dan Lepard, wow…..and Michel Roux – the master of many things one of which is pastry. I aspire to make pastry to these chefs perfection. For this type of baking it took all the patience and concentration I could muster yesterday. It is truly a labor of love. Another steep learning curve in the hope that I can improve my pastry skills the next time round –
if there ever is a next time round. Simplicity and good ingredients, I think, is half of it – a cold kitchen, hands and marble slate another bit and knowledge behind pastry making definitely helpful, hmm, I don’t think I had the full quota. But I did make a lemon and lime tart – ala Jamie Oliver and Dan Lepard and Richard Whittington – and it still tastes yummy. So here it follows:
Sweet Pastry in Dan Lepard and Richard Whittington ‘Exceptional Cakes’ pg102:
You can easily half this recipe and be fine as it will make two 25cm diameter tart dishes. You can also freeze half of it for the next time.
500g Plain Flour
150g Caster Sugar
100g Ground Almonds
380g Chilled Butter Diced
1 egg and 2 egg yolks
Half tsp grated Lemon Zest (I omitted this completely)
1tsp Rum or Brandy (I used Masarla instead)
Here is where I think simplicity is important and in my opinion the above pastry mix is too complicated for the likes of me. I would, in future, use a basic sweet pastry perhaps looking for a recipe from the master himself Michel Roux.
Mix the butter and flour, sugar, almonds together in mixer until it resembles bread crumbs ( I had no mixer,so worked it through with my hands try not to overwork the pastry – not sure? I’m not either – ask Michelle Roux)
Add whole egg and egg yolks, lemon zest and brandy
Mix, then add in pinch of salt
Mix until pastry starts to ball
Scrape onto cling film in a rough ball – chill for at least 2 hours (can keep for up to a week in fridge)
Lightly flour baking parchment and roll out pastry
Roll out pastry until 2-3mm thick, let it over hang the dish by five cm
Place in tart dish press in pastry and fold over some of the overhanging to give thicker tart edge
Chill for at least 20minutes
Blind Bake at 190degrees cent for 15minutes
Take out, let it cool slightly.
Paint beaten egg mix over to give it water proof layer. Bake for further 15 minutes at 150degrees cent.
In the meantime Jamie’s part:
15og Caster Sugar
8 Large eggs
350ml Double Cream
200ml lime Juice
100ml lemon juice
Zest of four limes (if you fancy it)
Whisk the sugar and eggs together
Slowly mix in the double cream, lime and lemon juice into the eggy mix
Return Cooled tart dish to oven Pour in the very liquid mix into the sweet pastry base- (About half of it – keep rest for next tart)
Bake at 180 degrees cent. for 40-45minutes or until the the mix it cooked on the outside but wobbly in the middle.
Take out and allow to cool completely – as the mix needs to set.
Eat. It is yummy, and even the pastry tastes good – through all the trials of it. It gets the thumbs up in this house!