Large syrup tart-

nobody@ipernity.com (Lien) — Thu, 26 Mar 2009 08:10:43 +0000

Lien has posted a doc:

Large syrup tart (p.138)

nobody@ipernity.com (Lien) — Thu, 26 Mar 2009 08:10:43 +0000

Lien has posted a doc:

This tart is extremely sweet. Butter substitute the golden syrup for maple syrup next time!!

Large syrup tart

nobody@ipernity.com (Lien) — Thu, 26 Mar 2009 08:10:43 +0000

Lien has posted a doc:

Large syrup tart -syrup filling on top

nobody@ipernity.com (Lien) — Thu, 26 Mar 2009 08:10:43 +0000

Lien has posted a doc:

Large syrup tart -raspberry jelly in

nobody@ipernity.com (Lien) — Thu, 26 Mar 2009 08:10:43 +0000

Lien has posted a doc:

Large syrup tart -dough in

nobody@ipernity.com (Lien) — Thu, 26 Mar 2009 08:10:43 +0000

Lien has posted a doc:

Little syrup tarts (p.138)

nobody@ipernity.com (Lien) — Thu, 26 Mar 2009 08:10:43 +0000

Lien has posted a doc:

Little Syrup Tarts
(makes 24 tartlets or 1 large syrup tart serving 6-8)

1 cup (300 g) golden syrup
2 cups (85 g) fresh white bread crumbs
2/3 cup (60 g) ground almonds
1 extra large egg, beaten
2/3 cup (150 ml) heavy cream
½ recipe quantity Pâte Sucrée *
About 4 TBsp raspberry or apricot jelly

Place the golden syrup, bread crumbs, ground almonds, egg and cream in a blender (or food processor) and blend until smooth. Chill this filling for 12-24 hours.

Take have of the Pâte sucrée (this is ¼ of the whole recipe as described below) and roll it out to about 3 mm thickness.
Lightly spray grease on a 12-cup mini muffin tray and loosely drape the dough over it. Set aside for 15-20 minutes so it can naturally fall into the cups. Using a little ball of dough to ease the dough into the cups. Do not trim off the excess. (do the same with a second tray with 12 cups)

Preheat the oven to 350ºF (180ºC). Place ½ tsp of jelly into the little tartlets. Now spoon or pipe the filling on top, to ¾ of the forms.

Bake 10 minutes on 350ºF (180ºC), then lower to 300ºF (150ºC) and bake for another 10 minutes.

Take out the trays and cut off the excess with a cookie cutter (same size as the top diameter of the mini-muffin form) and a sharp knife.

Put them back in the oven and bake for another 10-15 minutes until golden and risen.
Take them out of the oven, but leave the tartlets in the tin for 5-10 minutes to firm up and then take them out with care and let cool on a wire rack.

or you could make:
Large Syrup tart (serves 6-8)

You’ll only need 1/3 of the Pâte Sucrée recipe*.
Make the filling as described above and chill.

Roll out the dough and line a 8 ½ inch (21 cm) tart pan with a loose base (at least ¾ inch/2 cm deep). Don’t trim off the excess. Let rest for 20 minutes.

Preheat the oven to 350ºF (180ºC). Spread the jelly onto the tart base and spoon the filling on top. Now spoon or pipe the filling on top, to ¾ of the forms. Place the tart pan on a baking sheet and bake for 15 minutes.

Lower the oven temperature to 300ºF/150ºC and bake for another 20 minutes.

Remove from the oven and trim off the excess dough with a small knife.
Return to the oven and bake for another 15-20 minutes until golden.
Take it out of the oven and let coll for at least 30 minutes in the form before taking it out onto a serving plate.
___________________________________

*Pâte Sucrée
(makes about 2 ¼ lbs/1 kg)

1 cup + 2 Tbsp (250 g) butter, softened
¾ cup + 2 TBsp (175 g) sugar
3-4 vanilla beans
2 extra large eggs, beaten
3 ½ cups (500g) all purpose flour
¼ tsp salt

(you can wrap and freeze any portions you don’t need right away)
For best results, first mix the dough in an electric mixer, then knead lightly by hand.

Beat the butter and sugar together until smooth and creamy (not fluffy). Scrape out the vanilla seeds and add them to this mixture.

With the machine running slowly add the eggs. Scrape the sides in between.

Sift flour and salt together. Add the flour in batches on lowest speed. Turn off as soon as lumps starts to form.

Knead briefly by hand until smooth, don’t overknead of let it get warm.Wrap in plastic and let it rest in the fridge. (if you don’t need all of the dough right now, put that part you won’t need in a freezer bag and freeze at once).

Knead lightly, so it won’t crack during rolling. Dust the surface lightly with flour, roll out the pastry with light strokes.

(From “Gordon Ramsay’s just desserts”)

Little syrup tarts -interior

nobody@ipernity.com (Lien) — Thu, 26 Mar 2009 08:10:43 +0000

Lien has posted a doc:

Little syrup tarts -syrup filling on top

nobody@ipernity.com (Lien) — Thu, 26 Mar 2009 08:10:43 +0000

Lien has posted a doc:

Little syrup tarts -filled with raspberry jelly

nobody@ipernity.com (Lien) — Thu, 26 Mar 2009 08:10:43 +0000

Lien has posted a doc:

Little syrup tarts -raspberry jelly in

nobody@ipernity.com (Lien) — Thu, 26 Mar 2009 08:10:43 +0000

Lien has posted a doc:

Little syrup tarts -pressing the dough in

nobody@ipernity.com (Lien) — Thu, 26 Mar 2009 08:10:43 +0000

Lien has posted a doc:

Gordon Ramsay's just desserts

nobody@ipernity.com (Lien) — Thu, 26 Mar 2009 08:10:43 +0000

Lien has posted a doc:

Album Gordon Ramsay's Just Desserts from Lien

Large syrup tart-

Large syrup tart (p.138)

Large syrup tart

Large syrup tart -syrup filling on top

Large syrup tart -raspberry jelly in

Large syrup tart -dough in

Little syrup tarts (p.138)

Little syrup tarts -interior

Little syrup tarts -syrup filling on top

Little syrup tarts -filled with raspberry jelly

Little syrup tarts -raspberry jelly in

Little syrup tarts -pressing the dough in

Gordon Ramsay's just desserts