For example, Cherry, Apricot or Strawberry jam work well, or why not try something different like a Fruit compete, lemon curd, apple sauce or fresh fruit? What to serve with Bakewell Tart? Rhubarb: The distinct flavor of rhubarb is impossible to replicate with another fruit. That sweet and tart combination is exactly what spring and summer are all about. That doesn't mean that other fruits won't be as delicious! To make the rhubarb pliable, we need to poach them a little in a sugar syrup. Julienne the rhubarb to make nice strips (20). In a medium saucepan, combine sugar and water and bring it to a simmer. Once it is simmering, add the rhubarb strips. Start by preheating the oven to 250℉ (120℃). Add heavy cream, a split open and cut in half vanilla bean and ground ginger to a medium saucepan. Bring it up to a simmer and then remove it from the heat (13).

The tart crusts can last for 3-4 days as long as they are not filled. Store them in a tight bag or cookie box. It is best to not fill them until you are ready to eat them or else the crust can get a little soggy the next day (very little, it's actually almost identical the next day).Browse this collection of impressive Michelin star desserts from some of Britain's greatest chefs to bring a little Michelin quality to your dinner party. There's no point spending hours in the kitchen to produce a stunning starter and a dazzling main course only to present your guests with a slab of Vienetta for pudding. For many people dessert is the main part of the dinner as it is, and even if you're not catering for quite such sweet toothed companions ending on something spectacular is the surest way of cementing your skills in the memory of your guests. Whisk eggs and sugar together until it has air bubbles, about 5 minutes (14). In a slow stream, while constantly whisking, add the heavy cream into the egg mixture (15). Cut the dough into circles 1 inch (2 ½ cm) larger than the tart pan. Carefully put it into the greased pans, lifting the edges so the bottom sinks into the pan. Press the sides and corner well into the pan. To sum up, Frangipane is a sweet cream dessert filling. A simple mix of butter, sugar, eggs, almonds and almond flavouring. It is so-called after a town named Bakewell in Derbyshire. There are a few variations which have been produced from a traditional Bakewell Pudding, which is traditionally served warm and made with puff pastry.

This custard based tart can benefit from other fruits and berries, not just rhubarb. I know rhubarb can be hard to find some places. Then I'd go for raspberries (no need to cook beforehand) or sliced poached pears. Pears and ginger are also really good together (hence why this ginger pear bellini works)! I'd add a touch of cardamom to the tart shell for this one. First, preheat your oven to 180C/160C fan/Gas 4. Grease a bun tin (fairy cake tin) with plenty of butter.. Step 2 Pour into the prepared, par-baked tart shells and bake for 50 minutes or until the custard has set. Set aside to cool completely before beginning with the rhubarb. I keep the uneaten rhubarb custard tartlets in the fridge and eat them directly from there. Can last a couple of days like this, I haven't really noticed a big difference from day 2 to 3. The biggest difference is from day 1 to 2, and even that is not so bad.

Add your water and mix everything together into a dough – you might need to work it a bit, but don’t do it too much or you’ll have tough, gluey pastry. Wrap this in cling film and chill in the fridge whilst you make the jam. Step 4