♬ 'Trailer Trash Tracy's' By Ester
Totally misinterpreted this album, I was ready for head banging trance, however do not judge this album by its cover, get ready for deep harmonics and a heavy bass!
As global warming feeds us a spring day, I have been sharpening up my pastry techniques. What you are looking at should excite your senses plus make you slightly salivate...or maybe that's just me.
▶ Recipe for a 20cm tart tin with removable sides, serves 8.
Ingredients:
Sweet Shortcrust Pastry:
250g organic plain flour
50g icing sugar
125g cold butter, cut into small cubes
1 large egg, beaten.
Splash of milk
Filling:
150g blueberries
100g blackberries
50g butter
50g butter
2 tbsp granulated sugar
2 tbsp water
2 tsp plain flour or corn flour, also known as cornstarch.
Topping:
50g plain flour
50g jumbo rolled oats
50g soft butter
50g caster sugar
Topping:
50g plain flour
50g jumbo rolled oats
50g soft butter
50g caster sugar
Method:
: Start on the pastry - on a clean surface sieve the flour and icing sugar.
: Rub the butter with the flour and sugar until it looks like fine breadcrumbs.
: Make a hole in this mixture and add the beaten egg.
: Gently start working this together until a dough is formed, try adding a bit of milk to help the binding. This is a short crust so try not to over work the dough, when it is a smooth dough it is done.
: Cling film and leave in the fridge for 30 minutes.
Preheat the oven 180°c
Preheat the oven 180°c
: In a pot add all the ingredients for the filling, and let this simmer until it's nice and thick.
: Now time for the blind baking - take out chilled pastry and roll out on a lightly floured surface, until the thickness is the same is about half a cm.
: Spread on top of the tin and press down firmly and gently.
: Cut the rest of the pastry away, cover with baking paper and fill with pastry weights (I used baking bean, but lentils work too)
: Bake for 15 minutes only, then take out and prick with fork.
: Put in the oven again for 5 minutes, then take out again.
: Now time for the blind baking - take out chilled pastry and roll out on a lightly floured surface, until the thickness is the same is about half a cm.
: Spread on top of the tin and press down firmly and gently.
: Cut the rest of the pastry away, cover with baking paper and fill with pastry weights (I used baking bean, but lentils work too)
: Bake for 15 minutes only, then take out and prick with fork.
: Put in the oven again for 5 minutes, then take out again.
: Pour berry filling in and try not to fill to the top.
: Make the topping by rubbing in the butter with the sugar, flour and oats.
: Sprinkle on top of berry filling and then add a bit more sugar.
: Bake for 20 minutes until the berries are bubbling and the crumble is light brown.
Serve hot or cold, with custard or cream.
DONE!
Making pastry doesn't have to be time consuming, your arms get a work out and it takes practice - try making double the batch so you can refrigerate the other half to use for something else?
: Make the topping by rubbing in the butter with the sugar, flour and oats.
: Sprinkle on top of berry filling and then add a bit more sugar.
: Bake for 20 minutes until the berries are bubbling and the crumble is light brown.
Serve hot or cold, with custard or cream.
DONE!
Making pastry doesn't have to be time consuming, your arms get a work out and it takes practice - try making double the batch so you can refrigerate the other half to use for something else?
Favourite Song:
ê 'Candy Girl' By Trailer Trash Tracys
