Posts Tagged ‘dessert’

Cakes & Bakes: Honey-roasted fig & marzipan tart

Thursday, October 8th, 2015

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Home-made honey-roasted fig & marzipan tart

We have some friends that live nearby who are having their kitchen renovated. For the next few weeks, all they’ll have to cook on is a single-burner camping stove.

Honey-roasted fig & marzipan tart ingredients

We’ve been in the exact same position in the past – it’s such a drag! We invited them round to ours for dinner tonight so we thought we’d cook them something that they can’t currently make at home.

Glazed figs before being put in the oven to roast

Justin’s making the main course – chicken breasts filled with a fennel, pastrami and chicken mousse with a spinach and pine nut lasagne – and I’m making the dessert.

Honey-roasted fig & marzipan tart before going into the oven

In keeping with the loosely Mediterranean theme, I’ve cooked a honey-roasted fig & marzipan tart. You can buy ready-made shortcrust pastry to make the base, but it’s really easy to make yourself at home – a 2-minute job… honest!

Honey-roasted fig & marzipan tart before going into the oven

I’ve not made this tart before – I hope it’s a hit tonight!

Honey-roasted fig & marzipan tart
Serves 4
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Cook Time
1 hr 15 min
Cook Time
1 hr 15 min
  1. 500g/18oz pack shortcrust pastry at room temperature or make your own
  2. 4 ripe fresh figs, stalks trimmed
  3. 1tbs lemon juice
  4. 1 tbs clear honey
  5. 100g/3½oz softened butter
  6. 100g/3½oz golden caster sugar
  7. 100g3½oz ground almonds
  8. 1 medium egg yolk
  1. Preheat the oven to 200ºC/400ºF/Gas mark 6
  2. Grease a shallow, loose-bottomed 20cm flan tin
  3. Roll out the pastry on a lightly-floured work surface
  4. Line the tin, carefully pushing it into the base & sides and making sure the pastry comes above the rim. Refrigerate for 30 minutes
  5. In the meantime, halve the figs lengthways and put them cut side up on a roasting tray
  6. In a small measuring jug, combine the lemon juice and honey before pouring the liquid over the figs
  7. Roast in the oven for 10-12 minutes until just soft
  8. Drain off the juice (if any) and reserve
  9. Remove the pastry case from the fridge and prick the base all over with a fork, line with a circle of greaseproof paper and fill with baking beans. Bake blind for 15 minutes
  10. Remove the paper & beans and bake for a further 5-10 minutes until the pastry is golden
  11. Remove from the oven and reduce the temperature to 150ºC/300ºF/Gas mark 2 Leave the pastry case to cool slightly before filling
  12. In a food processor or using an electric beater, cream the butter and sugar until smooth & pale
  13. Add the ground almonds and whizz briefly to combine
  14. Add the egg yolk and 1 tbsp of the reserved fig juice and whizz again until smooth
  15. Using a spatula or the back of a spoon, spread the marzipan evenly over the pastry case base
  16. Gently press the figs, cut side up, into the almond mixture
  17. Bake for 1¼ hours or until the top turns golden all over
  18. Leave in the tin for 15 minutes before removing sides and transfer to a wire rack to cool
  19. Serve cool or cold with crème fraîche or clotted cream
Adapted from BBC Good Food Magazine
H is for Home Harbinger

Cakes & Bakes: Apple & sultana strudel

Thursday, September 10th, 2015

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Bowl of home-made apple & sultana strudel with ice cream | H is for Home

Some say life’s too short to stuff a mushroom, I say life’s too short to make home-made filo pastry. I’m more than happy to whizz up a quick batch of puff, shortcrust or hot water pastry – I think it tastes much better than shop bought. Filo, at least to me, is just that little bit too finicky and time-consuming to make from scratch.

Apple & sultana strudel ingredients

Peeled & cored Bramley apples

That’s why I picked up a pre-made pack of filo for my apple & sultana strudel.

Uncooked apple & sultana strudel filling mixture

Cooked apple & sultana strudel filling mixture

Yes, I know that filo (or phyllo) is Greek and apple strudel (or apfelstrudel) is German, but the former is the closest thing to the type of pastry traditionally used to encase the filling. Apparently you should be able to read a newspaper through it, it’s so thin!

Brushing melted butter between sheets of filo pastry

Spooning apple & sultana strudel filling mixture on to filo pastry

The filling is quick to make, I added sultanas to my apples, but you could try adding walnuts, dates or figs instead. The trickiest part is the assembly. Place the pastry onto a clean tea towel or baking parchment before filling and use it to help with rolling.

Uncooked apple & sultana strudel

Cooked apple & sultana strudel

It’s best served hot, and always with cream… or ice cream… or both!

Apple & sultana strudel
Serves 4
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Cook Time
35 min
Cook Time
35 min
  1. 2 Bramley apples
  2. 50g/1¾oz sultanas
  3. 30g/1oz soft brown sugar
  4. ½tsp ground cinnamon
  5. 80g/3oz butter
  6. 270g (6 sheets) pre-made filo pastry
  7. 1tbs Demerara sugar
  1. Preheat the oven to 200ºC/400ºF/Gas mark 6 and grease a large oven tray
  2. Peel, core and chop the apples into large cubes
  3. Put the apples into a large saucepan with the sultanas, soft brown sugar, ground cinnamon and 50g/2oz of the butter
  4. Cook over a medium heat for 5-8 minutes, stirring to combine well, until the apple just begins to soften
  5. Set aside to cool
  6. In a small microwaveable bowl, melt the remaining butter (about 5-8 seconds)
  7. Fold the pastry sheets over in half, laying them out onto a clean tea towel or baking parchment
  8. Unfold the pastry sheets, one by one, and brush the top of each sheet with the butter using a pastry brush
  9. Using a slotted spoon to drain off the cooking liquid, place the apple & sultana mixture on the pastry forming a line along the long edge
  10. Sprinkle the rest of the pastry evenly with the Demerara sugar
  11. Using the tea towel/baking parchment as an aid, roll the pastry into a log shape, tucking in the ends so the filling doesn't fall out and place it onto the greased oven tray
  12. Brush the top with melted butter and bake for 30-35 minutes
  13. Serve hot
H is for Home Harbinger

Cakes & Bakes: Plum flaugnarde

Thursday, September 3rd, 2015

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Home-made plum flaugnarde via @hisforhome

We were given half a dozen sweet, ripe plums last week. We ate a couple and used the others in a plum flaugnarde.

Plum flaugnarde via @hisforhome

A flaugnarde is similar to clafoutis in that they’re both baked French egg custard fruit puddings. However, if you’re a purist, the latter can only ever be made using cherries.

Halved plums

A flaugnarde on the other hand may contain all manner of fruit including pears, apples, figs, dried fruit, nuts…

Eggs, sugar and vanilla essence in a large measuring jug

The addition of a tittle buerre noisette gives the custard a lovely, nutty flavour. Make sure you only cook it until it goes a nice, golden brown. If the butter’s even just a little bit burnt it will ruin the dish.

Plum flaugnarde batter via @hisforhome

A tablespoonful of almonds isn’t essential, but it adds texture, bite more nuttiness… and looks beautiful too!

Uncooked plum flaugnarde via @hisforhome

It puffs up beautifully while it’s cooking, but don’t worry when it deflates as it cools once out of the oven – it will do this. Serve it straight away with a little double cream or clotted cream.

Home-made plum flaugnarde with small bottle of double cream via @hisforhome

Plum flaugnarde
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Cook Time
30 min
Cook Time
30 min
  1. 4 ripe plums
  2. 20g/¾oz unsalted butter, plus extra for greasing
  3. 2 eggs
  4. 3 tbsp caster sugar
  5. ½tsp vanilla extract
  6. 1 heaped tbsp plain flour
  7. 50g/1¾fl oz milk
  8. 75g/2¼fl oz double cream
  9. pinch salt
  10. 1tbs flaked almonds (optional)
  11. icing sugar for dusting (optional)
  1. Preheat the oven to 180ºC/350ºF/Gas mark 4
  2. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so it's evenly coated. Tip away any excess
  3. Halve the plums, remove the stones and place them cut side down, evenly spread into the baking dish
  4. Heat the butter in a small frying pan over a low heat until it turns a light brown colour. Remove the pan from the heat and set aside
  5. In a large bowl or measuring jug whisk together the eggs, sugar and vanilla essence until creamy
  6. Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.
  7. Pour the batter into the prepared baking dish making sure the plums are still evenly spread out
  8. Sprinkle with the flaked almonds
  9. Bake in the oven for 30-35 minutes or until the top is puffed up and a skewer inserted into the middle comes away clean
  10. Place on a wire cooling rack, sprinkle with icing sugar and serve warm with double or clotted cream
H is for Home Harbinger