Mini cream slices

By: Jo Pratt From: Perfect...

Ingredients
1/2 package (about 190g) ready-rolled puff pastry
1 egg yolk, beaten with 1 tsp milk
tbsp !anilla caster sugar
2"0 ml double cream
1 !anilla pod, seeds scraped
fruit, such as small strawberries, raspberries, nectarines, bananas, kiwis or blueberries,
to decorate
icing sugar, for dusting
#nglish breakfast tea, to ser!e
For the sugar syrup
$" g caster sugar
%uy &ngredients at my'upermarket (ore information
Method
1) For the sugar syrup: put the sugar into a hea!y-based saucepan with "0ml water) *ook
o!er a medium heat, stirring until the sugar has melted, then boil until the mi+ture is syrupy)
,emo!e from the heat and allow to cool)
2) -eat the o!en to 200*/1.0* fan/gas /)
0) *ut the ready-rolled pastry into cm s1uares) %rush the tops with the egg wash and sprinkle
with 2 tablespoons of the !anilla sugar) 2rrange the s1uares on a baking sheet and bake for $-.
minutes until they are golden and puffed up) ,emo!e from the o!en and lea!e to cool)
) 3hisk the cream with the remaining 2 tablespoons of caster sugar and the seeds from the
!anilla pod until fairly firm peaks form) 4ransfer the cream to a piping bag)
") 'plit the pastry s1uares in half hori5ontally (this should be really easy, with the top half 6ust
popping off)) 7ipe a spoonful of cream inside each base and sit the other half of the pastry on
top)
/) 7ipe a dollop of cream on top of each cream sandwich and decorate with fruit) %rush o!er the
fruit with the cooled sugar syrup)
$) 8ust before ser!ing, dust each slice with icing sugar) 'er!e with #nglish breakfast tea)
Cherry and pecan brownies
By: Jo Pratt From: Perfect...

Ingredients
200 g unsalted butter, plus e+tra for greasing
200 g dark chocolate, ($09 cocoa solids), chopped
0 eggs
000 g sugar
2 tsp !anilla e+tract
12" g plain flour, (see *ook:s tips below)
100 g dried cherries
100 g pecans, broken into pieces
To decorate
icing sugar
cocoa powder
%uy &ngredients at my'upermarket (ore information
Method
1) 7reheat the o!en to 1.0*/1/0* fan/gas ) ;rease and line a 20 + 00cm rectangular baking
pan, 0-cm deep, with greaseproof or parchment paper)
2) 7ut the butter and chocolate in a heatproof bowl and melt o!er a pan of barely simmering
water or !ery gently in the microwa!e)
0) 3ith an electric hand whisk, beat together the eggs, sugar and !anilla e+tract until thick and
creamy)
) (i+ in the melted chocolate mi+ture, then stir in the flour, a pinch of salt and, finally, the
cherries and pecans) <o not o!er-mi+)
") 'poon the mi+ture into the prepared pan and bake for about 2" minutes, until the top is
cracking and the centre is only 6ust set) <on:t be tempted to lea!e them in too long as they will
continue to cook once you remo!e them from the o!en) =ea!e to cool in the pan for about 20
minutes before cutting into s1uares)
/) <ust some of the finished brownies with sifted icing sugar and others with sifted cocoa)
$) 'er!e warm or, if you can resist lea!ing them, cold)
Banana tarte fine with rum
By: Matt Tebbutt From: Market Kitchen
,ecipe
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3.57 /5 (7 vote cat!
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7rep time?
" min
*ook time?
2" min
'er!es?
.-10
Matt Tebbutt ue banana to make a "e#iciou banana tarte fine $ith rum % &erfect for $eeken"
entertainin'.
Ingredients
bananas
1 sheet puff pastry, rolled to 2-0mm thick
20 g unsalted butter, melted
2-0 tbsp caster sugar
splash of rum
%uy &ngredients at my'upermarket (ore information
Method
1) 7reheat the o!en to 1.0*/has mark )
2) 4ake a sheet of baking paper and place on a baking tray) *ut the pastry into a 12inch round
circle and place on the baking paper) 7rick the pastry all o!er with a fork)
0) 2rrange the slices of banana on the pastry, in a spiral, making sure they o!erlap, starting
from the outside and finishing in the middle)
) 'prinkle a good layer of sugar all o!er the bananas, then brush with the melted butter and
sprinkle generously with more caster sugar)
") %ake for 1"-20 minutes minutes or until the tart is caramelised)
/) ,emo!e from the o!en and in!ert onto another baking tray, dri55le the rum o!er the base and
return to the o!en base side up for " minutes or until cooked)
$) 'er!e with !anilla ice cream, caramel sauce or both)
Apple and bramble pie
By: Matt Tebbutt From: Market Kitchen
,ecipe
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3.(3 /5 (7 vote cat!
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7rep time?
0" min
*ook time?
00 min
'er!es?
10
Packe" to the &atry $ith tart a&&#e an" &#um& b#ackberrie ) thi i a c#aic "eert from Matt
Tebbutt
Ingredients
For the pastry
22" g plain flour
2" g ground almonds
12" g chilled butter, diced
1 tbsp caster sugar
2 egg yolks
For the filling
20 g butter
"0 g bramley apples
2"0 g blackberries
1 lemon, grated rind
$" g caster sugar
"0 g almonds, blanched, finely chopped and toasted
To glaze
1 egg white, lightly beaten
2 tsp caster sugar
%uy &ngredients at my'upermarket (ore information
Method
1) 'ie!e the flour into a bowl, add the ground almonds, and rub in the butter with your fingertips
until it resembles breadcrumbs) 'tir in the sugar and make a well in the centre)
2) *ombine the egg yolks with 2-0 tablespoons of water and gradually add to the centre of the
flour mi+ture) @sing your hands, lightly knead the dough until it comes together) Aou might need
to add a dash more water if the dough looks a tad dry)
0) 4urn out the pastry onto a floured board and continue lightly kneading until smooth) Aou
should ha!e a soft, but not sticky dough) <i!ide into two pieces, one slightly larger than the
other, wrap in greaseproof paper and chill the pastry while you make the apple and bramble
filling)
) 7eel, core, and roughly chunk the apples) (elt the butter in a large saucepan, tip in the
apples and add the grated lemon rind) *o!er and cook o!er a low heat until the apples ha!e
softened but still retain their shape) 2dd enough sugar to sweeten and stir in the berries
followed by the toasted, chopped almonds) =ea!e on one side to cool)
") -eat the o!en to 190*/gas "/0$"B)
/) ,oll out the smaller round of pastry on a lightly floured counter to 2cm larger then the
diameter of the pie plate C it should be 1/cm thickness) =ine the plate with the pastry, letting
any e+cess o!erhang the plate) 'poon the fruit filling o!er the base and lea!e a 2cm gap around
the edge)
$) ,oll out the second round of pastry to cm larger than the diameter of the plate) @sing a
pastry brush, dampen the edges of the bottom pastry layer with water, and co!er with the top
round, pressing down well at the edges to seal both pastry layers together) 4rim off any e+cess
pastry and crimp the edges together with a fork)
.) %rush the pastry with lightly beaten egg white and sprinkle o!er the sugar) 4ransfer the pie to
a baking tray and cook for 00 minutes until the crust is golden and crisp) 'er!e warm or at room
temperature with cream, custard or ice cream)
Florentines
By: Matt Tebbutt From: Perfect...
,ecipe
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7rep time?
10 min
*ook time?
00 min
'er!es?
about 1"
Matt Tebbutt* c#aic fruit an" nut)fi##e" bicuit+ to&&e" $ith choco#ate are an a##)time
favourite
Ingredients
2 tbsp butter
$" g caster sugar
2 tsp plain flour
$" ml creme fraiche
00 g flaked almonds, toasted
00 g nibbed pistachio nuts
2 tbsp mi+ed candied peel
2 tbsp chopped crystallised stem ginger
pinch ground cinnamon
"0 g dried sour cherries
1"0 g dark chocolate, broken into pieces
%uy &ngredients at my'upermarket (ore information
Method
1) 7reheat the o!en to 1.0*/1/0* fan/gas and line 2 baking trays with greaseproof or baking
paper)
2) -eat the butter, sugar and flour together in a hea!y-based pan until the sugar has dissol!ed)
,emo!e from the heat and stir in the crDme fraEche, almonds, pistachios, candied peel, ginger,
cinnamon and sour cherries and mi+ well until combined)
0) <rop teaspoonfuls of the mi+ture onto the prepared trays, spacing them out well, to allow for
spreading)
) %ake for 10-12 minutes, or until golden-brown) ,emo!e from the o!en and set aside to cool)
(Aou can scrape in the edges a little to neaten while they are still hot, if necessary))
") 7ut the chocolate into a small heatproof bowl and melt it o!er a saucepan of barely
simmering water, or !ery gently in the microwa!e) 'tir the melted chocolate until smooth then
mi+ in a pinch of sea salt flakes)
/) 4urn the Blorentines so that the flat base is facing upwards) <ri55le the melted chocolate o!er
the bases and set aside to cool and set, before ser!ing)