The worst thing about the Great British Bake-off is the pressure I suddenly feel to prove my baking credentials. Recently friends and family have urged me to recreate some of the amazing things they make on the programme, and I have failed in almost every attempt. Except for this one. This is a foolproof tart, easy and quick to make, and wonderfully impressive to look at, so make this and silence your doubters for ever.
350g plain flour
100g icing sugar
225g unsalted butter (cold)
3 egg yolks
Pulse the flour, sugar, salt and butter in a magimix until it resembles fine bread crumbs. Add in the yolks and mix quickly until it comes together as a dough. Wrap in cling film and chill for an hour. Roll out to half a pound coin’s thickness, fit in the flan case and trim the edges with a knife and chill again. Heat the oven to 180, then bake the case blind (with baking beans) until it is golden brown all over, about 15mins. Remove the beans for the last few mins to allow the base to dry out and cook completely. Remove and cool.
I used creme patissiere which I made, so if you feel like doing this, please do, there are recipes on the internet, however, it is a bit of a fag, so I’ve invented a quicker and easier version you could try if you prefer:
3 egg yolks
1-2 tubs marscarpone
vanilla essence/seeds from a vanilla pod
200g icing sugar
Fold the sifted icing sugar, vanilla and egg yolks into the marscarpone (use 2 tubs to start with and you may not need it all, depending on how generous you want your tart to be). Taste for seasoning, you may want to add more sugar depending on what fruit you use. Chill until you are ready to fill you tart.
I used sliced figs, raspberries and redcurrants but any combination will work. The trick is to glaze it all with warmed redcurrant jelly, which you paint on with a pastry brush to look super shiny and French patissierie style. Voila!