Chocolate & “Magiun de Prune” Tart

A classic combination chocolate and prunes, this tart makes use of one of Romania’s finest inventions, a rendered down plum paste known as “Magiun de Prune” which relies on the natural sweetness of the plums and is a heavenly sticky concoction. It is yes just rendered down plums which in the season are simply simmered slowly in huge wide pots, usually outdoors until a thick unctuous paste remains. This paste is sweet, sticky and extremely high in iron. I love it eaten with yoghurt or spread on toast.

To give it a little kick I added some “Tuica” another home made plum product. This is the local firewater and yes indeed it is traditionally downed for breakfast in Transilvania (cuts through the smoked pork fat). Delish! and no outrageous levels of obesity and 21st century diseases and ailments up there of course. Just a diet high in pig fat, eau de vie and hard physical work. Back to the recipe in hand…

This recipe actually uses the filling from Simon Hopkinson’s Chocolate Tart and I have made this without problem for many years. I use my Very Buttery Pastry however, so I can have a really thin pastry shell. In the picture I have garnished with a very retro little brandy snap and a scoop of parsnip ice cream but vanilla works well as does a good high fat content sour cream/ creme fraiche.

Continue reading “Chocolate & “Magiun de Prune” Tart”

Easy Cardamon & Star Anise Pear Tarte Tatin

A Tarte Tatin is often thought only for the fearless baker. With this recipe you assemble three parts and the result is truly more than the sum.

If you have some preserved pears, some very buttery pastry and some caramel sauce you can make a Tarte Tatin – And because of the easier method you also do not need a specialist pan or to countenance the dangers of forgetting that a frying pan handle direct from an oven is hot…very very hot. Continue reading “Easy Cardamon & Star Anise Pear Tarte Tatin”

Olive Oil & Wine Pastry

Well behaved pastry that doesnt need pre-chilling or even a rolling pin!

This is my Go-To for savoury tarts and quiches. It is a beautifully elastic soft pastry which you can roll or press with your fingers. Because it is so pliable it creates very thin tart shells – a thin crisp astry and more filling!

Ingredients

This will line a deep (4cm) 20cm quiche ring so if you have a regular slightly less deep flan tin you will have a little left over – freeze it. Or 2 x 20cm regular quiche tins or 3 x 18cm

200g Wholemeal flour (adds flavour)

50g organic white flour

25g polenta (adds crunch)

25 g mixed seeds

15g poppy seeds

100ml white wine (or water)

80ml regular olive oil

1 egg beaten – saving one tablespoon of it

a pinch of salt

How To

Measure the oil and water/wine into one measuring container. I always like how the oil floats on the water…I know its nerdy but I like it.

Put all the ingredients in a bowl together and mix with a knife until a solid soft ball is formed.

Take care not to over mix

Ceate a disc of pastry with your hands

Roll with a rolling pin and use the rolling pin to lower into the tin – press in with your thums. Trim the excess

Press the pastry into your tin gradually working from the centre out so the pastry is one thickness. make sure the rim is properly thick not paper thin using your thumb to tap it down a little.

Preparing for the Tart Filling – Blind Baking

Scrunch up a piece of baking paper (it needs to become softer and pliable)

Fill with ceramic baking beans if you own them, a mix of beans, rice and grain as I prefer or salt (which works well but if spilt makes your tart really really salty so I avoid it).

Bake for 20 minutes at 180C

Remove the beans

paint the inside with the spoonful of egg – you just waterproofed the tart case to prevent a soggy bottom and we don’t want any of those

Bake again for 10 minutes

Leave to cool, fill with your chosen filling and bake gently until the filling is cooked.