Posh Tarts: Over 70 recipes, from gorgeous galettes to perfect pastries

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Many of the same tips for a perfect pie crust, can also be applied to a perfect tart crust. However, they are slightly different anyway. A pie crust should be super flaky, whereas a tart shell is more tender and with a crumbly crust that crumbles when you take a bite. In my opinion, you can also explain the difference in how they are eaten. A pie is more like a coffee treat in the middle of the day, but a tart is more as a dessert after a meal. It has more of a sophisticated flare and is often neatly decorated - with no top crust. To lattice it, take strips of rhubarb and place them vertically on top of the finished custard tart with a little space in-between each. Take a new rhubarb strip and place it at the top of the tart, but this time horizontally.

Start by preheating the oven to 250℉ (120℃). Add heavy cream, vanilla bean and seeds and ground ginger to a medium saucepan. Bring it up to a simmer and then remove it from the heat.

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To make the rhubarb pliable, we need to poach them a little in a sugar syrup. Julienne the rhubarb to make nice strips (20). In a medium saucepan, combine sugar and water and bring it to a simmer. Once it is simmering, add the rhubarb strips. Cut the dough into circles 1 inch (2 ½ cm) larger than the tart pan (9). Carefully put it into the greased pans, lifting the edges so the bottom sinks into the pan. Press the sides and corner well into the pan (10). Today's Retro recipe for School Jam Tart is a huge hit with all the family. Remember those large jam tarts the school cooks use to make? You'd be served a large slice of School Jam Tart, just warm from the oven, doused in hot custard. And, there was something very comforting about the warm jam tart when eaten with custard.

Combine the dry ingredients (flour, sugar, salt) in the bowl of your stand mixer. Add cubes of cold butter (2). Using the paddle attachment (1), combine on medium speed until it resembles sand in texture (3), it took me about 5-7 minutes. You can do this with a food processor, a pastry cutter or your hands too, but your hands can warm the butter too much. All can also be served in mini versions too. The one thing they all have in common is the layers of pastry, jam, and frangipane. What are the layers in a Raspberry Frangipane - Bakewell Tart? But if you make me decide between a strawberry peach pie and a rhubarb custard tartlet, I am going to scream. This custard based tart can benefit from other fruits and berries, not just rhubarb. I know rhubarb can be hard to find some places. Then I'd go for raspberries (no need to cook beforehand) or sliced poached pears. Pears and ginger are also really good together (hence why this ginger pear bellini works)! I'd add a touch of cardamom to the tart shell for this one.Julienne (thinly slice) the rhubarb to make nice strips. In a medium saucepan, combine sugar and water and bring it to a simmer. Once it is simmering, add the rhubarb strips. I suppose on paper it shouldn't work - I mean who eats a jam tart with custard? But it was utterly delectable and a real favourite of mine when I had school dinners.

On the other hand, it is also great warm with ice cream or custard for dessert. How to heat bakewell tart?

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First, preheat your oven to 180C/160C fan/Gas 4. Grease a bun tin (fairy cake tin) with plenty of butter.. Step 2 When your tart has cooled keep in a cake box / tin or any air tight container and consume within 2-3 days. Browse this collection of impressive Michelin star desserts from some of Britain's greatest chefs to bring a little Michelin quality to your dinner party. There's no point spending hours in the kitchen to produce a stunning starter and a dazzling main course only to present your guests with a slab of Vienetta for pudding. For many people dessert is the main part of the dinner as it is, and even if you're not catering for quite such sweet toothed companions ending on something spectacular is the surest way of cementing your skills in the memory of your guests. It was easy enough to replicate a large jam tart, but I tried a couple of times to get the jammy filling right - as it wasn't just jam I discovered. Rhubarb: The distinct flavor of rhubarb is impossible to replicate with another fruit. That sweet and tart combination is exactly what spring and summer are all about. That doesn't mean that other fruits won't be as delicious!

If you use pie weights, you should take them out ⅔ of the time in the oven, so that the last ⅓ it gets a chance to turn golden. Combine the dry ingredients (flour, sugar, salt) in the bowl of your stand mixer**. Add cubes of cold butter. Using the paddle attachment, combine on medium speed until it resembles sand in texture, it took me about 5-7 minutes.Heavy cream: Any custard needs a good base like heavy cream. That creamy sensation in your mouth is perfect next to the rhubarb and the crumbly tart shell. Add your water and mix everything together into a dough – you might need to work it a bit, but don’t do it too much or you’ll have tough, gluey pastry. Wrap this in cling film and chill in the fridge whilst you make the jam. Step 4 Whisk eggs and sugar together until it has air bubbles, about 5 minutes. In a slow stream, while constantly whisking, add the heavy cream into the egg mixture. All Purpose Flour: The base of the shell. I have not tried substituting it with different flours, but I have seen a combination of all purpose flour and almond flour work with others.