Browsing: Tarts
Morello Cherry Tart
If morello cherries are unavailable, bitter or well-flavoured dark cherries will do.
Plum Tart #2
If plums are not available use eating apples, peeled, cored and thickly sliced.
Cheese and Onion Tart
To take it on a picnic, make it a day ahead and leave in the refrigerator overnight, do that the filling is well set and easy to slice.
Pear and Chocolate Tart
The pear was much preferred to the apple by the Greeks and Romans and has enjoyed waves of popularity throughout Europe ? in Britain, this reached a high point in…
A Modern Apple Tart
This is the simplest yet most delicious way to cook apples, one which was used by the earliest cooks. The sharpness of the apples is countered by the rich butter…
A Medieval Tart of Brie
The tart described here is richer and more interesting than many other cheese tarts and makes an easy and delicious centrepiece for all types of salad and green vegetable accompaniments.
Modern Mixed-berry ‘Tart
There is something magical about a medley of mixed A berries in a jelly, pudding or tart. And the spirits rise when you realise how easy it is to produce…
Apricot and Almond Tart
In this tart, by including a layer of sweet almond on the pastry base, the soft caramelised apricots are more contained and delicious.
Baked Almond Tart with Nutmeg and Sweet Wine
This is a very simple almond tart, made in exactly the same way as in the Middle Ages, using melted butter as the mixing medium and stale bread as breadcrumbs.
Asparagus and Butter Cream Tart
Based on a traditional recipe, probably dating from the eighteenth century, it is a tart which helps you to stretch a small quantity of asparagus and enables you to make…
Buttermilk Raisin Tart
Like whey, buttermilk presented problems in trying to find suitable uses for it. When it was unfashionable it was often poured away. Sometimes richer buttermilk could be turned into cheese,…
Carrot and Cumin Tart
The Romans were clever with vegetables, experimenting in ways which now seem very sophisticated. As with many other ingredients, they saw the vegetable as the starting point for embellishment with…
Chaucer’s Sweet Garlic and Herb Tart
The medicinal and fortifying qualities of garlic were recognised by the Greeks and Romans but it became regarded as food for the poor – for those whose work was heavy…
Old English Custard Tart
The custard tart began its life in the Middle Ages in Britain and took its name from ‘crustade’, meaning a tart with a crust. It took many forms and is…
Date and Walnut Toffee Tart
The walnut tree did not come to Britain until the fifteenth century, our often cold and wet climate seeming too hostile for such a southern European tree, hut it flourished,…
Fig, Thyme, Honey and Almond Tart
The Romans were very keen on figs, the legend being that Romulus and Remus, the founders of Rome, were born under a fig tree. They grew more than 20 varieties,…
Irish Creamy Potato and Rocket Tart
The potato originated in Colombia, South America, was brought to Spain in the sixteenth century and a short time later found its way to Ireland. By the end of the…
Lovage, Tomato and Cheese Tart
Lovage is a herb with a long culinary history. It was much used by the Romans and has inspired many a cook to plan his meals long before he needed…