Wednesday, September 15, 2010

Pear and Ricotta Tarts with Fox Drink Water Syrup

My very good friend, Caroline and I have put together a little store on Etsy; you can find us here! If you are in need of something Vintage and Fabulous and Kitcheny, then check it out!

To celebrate our efforts in putting this shop together I wanted to create a scrumptious dessert that reflected both of us; something that we would devour in 5 seconds flat! Having recently been spoiled to a wonderful breakfast of pancakes, Caroline also made her unbelievably delicious brown sugar syrup. So I created a tart that would have to incorporate this liquid yumminess.You can see her wonderful recipe for pikelets and brown sugar syrup here. I hope you enjoy sharing the tarts with your friends and we hope you enjoy perusing our little vintage shop! (We are still to add a few more pieces but we will get there shortly, drop in and say 'Hi'.)

When I first started creating this recipe Quinces were still just in season so I have included the details for that so when next season rolls around you'll be able to give it a go too!


For the Quince Tarts -

approx 2 quinces (you will need 1 quarter per tart), stewed and cooled. (Just make sure they are not stewed for too long otherwise they will be too mushy)
250g ricotta cheese - Perfect Italiano Brand from the cheese section in the supermarket
1 egg yolk
2 tablespoons caster sugar
2 teaspoons plain flour
2 sun-ripened figs (Angus Park do a pack of these that aren't dried and are very scrummy)

For the Pear and Ricotta Tarts -

2 pears, Don't peel and core them until ready to assemble - I used just ripe Josephine pears
250g ricotta cheese - Perfect Italiano brand from the cheese section in the supermarket
1 egg yolk
2 tablespoons caster sugar
2 teaspoons plain flour
2 tablespoons of dried currants

For the Sweet Shortcrust Pastry -

150 g Plain flour, sieved
Pinch Salt
85 g Unsalted butter, cold and cut into rough cubes
1 Egg yolk
1 - 2 tbsp Cold water
25 g Caster sugar

how to make your Pear and Ricotta Tarts with Fox Drink Water Syrup (or Quince Tarts with Fox drink Water Syrup)

*makes six 9cm diameter tarts

First of all make your pastry so you can pop it in the fridge for half an hour or until ready to use.

Put the flour, sugar, butter and a pinch of salt in a food processor and process briefly - to make fine breadcrumbs.

With the machine running, add the egg yolk and continue to process. Add a little water until it just comes together.

If making the pastry by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add the egg yolk and just enough water to bring it together.

Flatten it out as it will be easier to roll out then wrap in glad wrap and pop in the fridge.

Pre-heat oven to 180C. Roll out the pastry between 2 pieces of glad wrap or glad bake until it's about 1/2 cm in thickness. Cut into 6 rough squares. Spray your 6 9cm diameter tart tins with oil spray(I have a tin that's like a muffin tin except it's for tarts! It was a wedding present from family, one of the best presents ever!!) and then press the pastry into each tin. Tidy up edges roughly they should look a little rustic.

Next, grab a bowl and whisk the ricotta, plain flour, egg yolk and caster sugar together until smooth. Stir through the currants (or figs). Pop into each pastry lined tart tin then top with thinly sliced pear (or quinces). Pop in the oven for 20 - 25 mins, until pastry is cooked and mixture is set.

Leave to cool in the tins for 5 - 10 mins (before then it will be too tricky to get them out unless of course you are giving each person their own individual tart in a tin - that would look kinda cute!)

Pop on a plate and drizzle liberally with the delicious Fox Drink Water Syrup. Enjoy!

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