Tag: pastry case

Pineapple lime meringue pie

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Ingredients

For the pastry:

250g plain flour
125g butter or margarine
2 tbsp water

For the filling:

25g butter or margarine
3 level tbsp cornflour
340g can pineapple pieces in juice, drained, juice reserved
Grated zest and juice of 1 lime
50g caster sugar
2 egg yolks

For the meringue:

2 egg whites
75g caster sugar

That’s goodtoknow

If you want to serve the pie cold cook the meringue at a lower temperature for a little longer – this will firm up the meringue a little more – simply cook at 150⁰C/300⁰F/Fan 130⁰C/Gas mark 2 for 25 – 30 minutes.

Method

Preheat oven to 200⁰C/400⁰F/Fan 180⁰C/Gas Mark 6.
Sift the flour into a bowl, add the butter or margarine and rub in until the mixture resembles fine breadcrumbs. Add the water and mix to a firm dough.
Knead lightly on a floured board, then wrap in cling film and chill in the fridge for about 30 minutes.
Roll out the pastry to line a 20cm flan dish or tin.
Line the pastry case with greaseproof paper or baking parchment, fill with baking beans and bake blind for 15 minutes.
Remove the beans and paper and bake for a further 10 – 15 minutes. Leave to cool on a wire rack whilst you make the filling.
Put the butter or margarine and cornflour into a saucepan. Make up the pineapple juice to 275ml with the lime juice and a little water if necessary. Add to the pan with the lime zest and sugar.
Bring to the boil on a medium heat, stirring continuously and cook for 2 – 3 minutes until thickened and smooth.
Cool slightly and then beat in the egg yolks. Stir in the pineapple pieces.
Pour the filling into the cooked pastry case and smooth it over evenly.
Whisk the egg whites until they are stiff and stand in peaks. Whisk in the sugar, then spoon the meringue over the filling.
Bake for 10 – 15 minutes until the meringue is lightly browned. Serve hot or cold.

By Cathy Seward

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Salted caramel tart

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Ingredients

About 185g sweet shortcrust pastry

For the filling:

150g caster sugar
300ml carton double cream
150g light brown muscovado sugar
100g butter
4tbsps golden syrup
1/2tsp sea-salt flakes

For the caramel topping:

100g granulated sugar
15g flaked almonds

Nutritional information

Each portion contains:

Calories350
18%
Fat22.0g
31%
Saturates12.0g
60%

of an adult’s guideline daily amount

That’s goodtoknow

If you don’t want to make the caramel praline topping, then drizzle over some melted chocolate.

Method

Roll our the pastry thinly to line tart tin. Chill the pastry case for 30 minutes.
Set the oven to 180°C/350°F/Gas Mark 4. Line the pastry case with baking parchment, fill with baking beans and bake for 15 minutes. Take out the paper and beans and cook for another 10 minutes, until golden and crisp. Leave in the tin to cool. To make the filling: Heat the caster sugar with 3tbsps water in a heavy-based pan without stirring, until dissolved.
Turn up the heat and boil for 10 minutes, watching it, until it turns a rich amber. Take it off the heat and add the cream straight away (it will bubble up, so watch it) and stir in the muscovado sugar, butter and syrup. Put back on the heat and simmer for 10 minutes, until thickened and a darker brown. Take off the heat and add the salt. Cool for 10 minutes, then pour into the baked tart case, cool and chill until set (overnight is best).
To make the topping: put the granulated sugar and 2tbsps water in a heavy- based pan over a medium heat. Bring to the boil, reduce heat and bubble until it turns amber. Swirl the pan occasionally, so it colours evenly. Add the almonds and cook for 1 minute, stirring, then pour onto a foil-lined baking tray, which has been oiled. Leave to cool for 10 minutes.
To serve, crack the praline into shards and scatter over the tart. Sprinkle with more salt.

By Woman’s Weekly

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Dairy-free Provencal quiche

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Serves: 6
Prep time: 20 mins
Cooking time: 40 mins
Total time: 1 hr
Skill level: Easy peasy
Costs: Mid-price

If you’re on a dairy-free diet there’s no need to miss out on classic dishes such as quiche. This dairy-free Provencal quiche is packed with delicious vegetables mixed with eggs and oat or soya milk instead of cow’s milk, just check the packaging to make sure the milk you use is unsweetened. If you use a bought pastry, check that it is also dairy-free (Jus-Rol shortcrust pastry is) or you can make your own using a non-dairy spread or white vegetable fat. The quantity of pastry you’ll need, if you make your own, will be 200g plain flour, 100g spread and 1-2tbsp cold water to mix to a dough.

Ingredients

320g sheet ready-rolled dairy-free shortcrust pastry such as Jus-Rol
1tbsp olive oil
1 red pepper, deseeded and chopped
1 small courgette, chopped
75g mushrooms, sliced
2 garlic cloves, crushed
6 cherry tomatoes, halved
3 eggs
150ml oat or soya milk (unsweetened)
50g dairy-free alternative to cheese, grated
6 asparagus spears, trimmed

That’s goodtoknow

When asparagus is not in season or too expensive, replace it with a handful of black olives. Scatter them over the tart before baking.

Method

Preheat the oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Unroll the sheet of pastry and use to line a 23cm tart tin (you may need to roll the pastry out slightly to make it wide enough to fit the tin). Trim off any excess pastry. Line the pastry with a sheet of baking paper and fill with baking beans or uncooked rice. Place on a baking sheet and bake for 10 mins. Remove the paper and beans or rice and cook for a further 5 mins.
While the pastry is cooking, heat the oil in a frying pan. Add the red pepper, courgette and mushrooms and fry for 5 mins, stirring occasionally, until softened. Add the garlic and cherry tomatoes and cook for 1 min.
Beat together the eggs and oat or soya milk and season with salt and freshly ground pepper.
Reduce the oven temperature to 180°C/350°F/Fan 160°C/Gas Mark 4. Tip the vegetables into the cooked pastry case and spread evenly. Sprinkle over the grated cheese cheese substitute and pour over the egg mixture. Arrange the asparagus on the top and bake for 25-30 mins until the filling is golden and just set. Serve warm or cold.

By Nichola Palmer

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