Saturday, 13 July 2013

CIDER AND BLACK TARTS

Inspired by a classic drink combination, these little blackberry tarts are spiked and glossed with cider for a rich and delicious summer treat. I soak the blackberries in a sweet apple cider until the colours run and you have a natural cider and black, and then reduce this down to make a punchy glaze for the tarts. I have a cake recipe like this, which uses a drink combination as a dessert, but much better things are happening to that recipe- I’ll reveal more in a couple of months.

150g plain flour
75g cold butter, cubed

4 tbsp water

100g blackberries,

200ml cider
75g sugar
Grease a 12 holed, small bun tin.
To make the pastry, either rub the butter into the flour, or blitz, until the mixture resembles bread crumbs. Add the water, little by little until a dough just about forms. At this stage, roll out the dough and cut 12 equal sized circles with a pastry cutter or knife, and press each down into the bun holes. Put in the fridge to chill. Whilst the pastry cases are chilling, soak the blackberries in the cider until the liquid is a deep red.  Sieve the blackberries, putting the red tainted cider into a pan make a glaze.  Add the sugar and bring to boil, allowing to reduce for about 10 minutes, until thick and glossy. Leave to cool.
Preheat the oven to fan160/180c/5.
Let the pastry cases warm for about 5 minutes then bake for 20 minutes or until golden and firm. Leave to cool on a wire rack.

Once cooled, brush the bottom of each pastry cases with the cinder reduction and fill with the cider plumped blackberries. Gloss the tops to finish. 
 
 

4 comments:

  1. tarts look freshhhh. all of your recipes are so creative!

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    Replies
    1. Cider and pudding, who could ask for more?! Lovely idea, great post.

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    2. Thank you, cider in pudding really works! :)

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