Pear and Blackberry Frangipane Tart

Second time I made with double the frangipane and 2 cooking apples instead of the pear. 

Very nice warm with clotted cream

1 Pastry Case

3 tbsp raspberry jam

1 soft pear, sliced

100g blackberries (or a couple of handfuls)

55g butter
55g caster sugar
40g ground almonds
1 large egg
15g plain flour

1. Heat the oven to 180C/170C fan oven
2. Spread the raspberry jam on the base of the pastry
3. Using an electric mixer or a wooden spoon, beat together the frangipane ingredients
4. Add sliced pear and sprinkle over the blackberries, push them down into the frangipane mix.
5. Bake at 170C for 20-25 minutes until risen and golden brown

Corned Beef Tart

I added a sliced hard boiled egg as a "surprise" and omitted the carrot & celery. Lovely with Baked Beans and Daddies sauce.

Shortcrust pastry

beaten egg, to finish

For the filling

• 1 tbsp vegetable or sunflower oil
• 1 medium onion, chopped
• 1 large carrot, peeled and diced
• 2 celery sticks, diced
• 1 large potato, peeled and cut into chunks
• 6oz tin corned beef, broken into large chunks
• splash Worcestershire sauce (optional)
• salt and white pepper

1. Heat the oil in a large frying pan over a medium-low heat. Add the onion, carrot and celery and cook gently for 5–10 minutes, or until soft but not coloured.

2. Boil the potato for 20 minutes and mash slightly. 

3. Stir in the corned beef and vegetables, salt, pepper and sauce.

4. Preheat the oven to 200C/400F/Gas 6 and have ready a 23cm/9in metal pie plate.

5. Divide the pastry into two pieces. Use to line the pie plate and to form the lid.

6. Spoon the filling into the pastry-lined dish. Brush the edges of the pastry on the plate with a little beaten egg, then cover the pie with the pastry lid.

7. Crimp the edges together with a fork, or your fingers, then trim away the excess pastry neatly. Brush with beaten egg and make a couple of holes in the top to let the steam out. Bake for 30–35 minutes until golden brown.

Homemade Tomato Soup 2

I made the soup and then added some cooked vegetables. Made a main meal for 2 with some fresh baked rolls. (Starter for 4)

Ingredients

2 tbsp              Butter                                                  

1                      Carrot (chopped)                                            

1                      Stick Celery (chopped)

1                      Onion (chopped)                                            

1 lb                  Ripe Tomatoes (chopped)                           

1 pint               Vegetable stock (2 stock cubes)

1/4 pint            Milk

Pinch Basil                                                                          

Salt & Pepper                                                                   

 

Method

1.            Heat the butter and cook vegetables (except tomatoes) for 10 mins.

2.            Add Stock, Tomatoes and herbs

3.            Bring to the boil and simmer 30 mins.

4.            Add Milk when taken off the heat

5.            Puree in batches