Notes about Recipes in this book

• Tomato and prosciutto tarts

  • Foodycat on August 26, 2019

    I made these years ago when I didn't have a food processor, and they were a bit of a hassle and nothing special. I made them again today using a food processor to blitz the proscuitto goo and they were just lovely.

• Chard, Gruyère and crème fraîche tart

  • veronicafrance on January 06, 2012

    hmm. It was OK. But I'm not a fan of chard anyhow, I only made it because there was some in the veggie box. It was improved by eating it with some home-made sweet pepper jam :) For non-veggies, some diced bacon in the filling might perk it up too. I might make it again, if I have more chard to use up.

• Asparagus tart

  • Tommelise on May 29, 2010

    Quite bland

• Courgette and basil tart with a raw tomato dressing

  • veronicafrance on August 30, 2013

    Pretty dull. And would have been even duller without the tomato dressing.

• Broccoli, blue cheese and crème fraîche tart

  • Kinhawaii on July 29, 2020

    Absolutely delicious! Have made this often- usually with regular broccoli & a little less blue cheese.

• Pear and ginger tarte Tatin

  • veronicafrance on February 28, 2013

    This is pretty good. I reckoned my hard pears wouldn't be cooked enough using Tamasin's method, so after arranging them on the caramel I roasted them for 15 minutes before putting the pastry on.

• Tarte Tatin

  • Glinys on August 13, 2020

    Good proportion of apple to pastry to caramel- mine stuck a bit so grease well. I added a dusting of ground cloves

  • Nichill on March 19, 2023

    I won’t make this version again until I’ve tried a some of the 8 other versions I’ve got in other books. Making the dry caramel took far too long, and doesn’t seem to be a standard approach. I was surprised how thick the pastry needed to be, but it came out perfectly.

• Roast fig and honey tart with Cointreau

  • veronicafrance on September 09, 2020

    Pretty good, with a few provisos: a) use purple figs, the colour will be much better than with the green ones I used. b) the recipe specifies shortcrust pastry. I had made pâte sucrée, so I used that, and it was a good decision. The figs produced a *lot* of juice, and shortcrust would have turned soggy in no time. My blind-baked pastry held up well. c) couldn't really taste the Cointreau. You'd need a lot more for it to come through.

• Rhubarb, honey and saffron tart

  • Tommelise on May 30, 2010

    other suggested fruits are gooseberries with elderflower or damsons

  • Charlotte_vandenberg on May 10, 2017

    Unfortunately when removing the beans from the blind baking, the pastry tore. It seemed okay, but half of the custard spilled during baking. Not too sweet taste.

• Bakewell tart

  • Foodycat on July 26, 2014

    Very easy, very good. I like the fairly custardy frangipane, with no flour thickening. I made 2 smaller tarts and froze one after baking.

  • veronicafrance on September 01, 2017

    This is really excellent. A cross between the genuine, eggy Bakewell pudding and the more cakey Bakewell tart that most people are familiar with. All of it was eaten at one sitting by six people, so no photo. Changes I made: 1) blind-baked the pastry case, no-one wants a soggy bottom; 2) used home-made cherry jam; 3) skipped the almond essence as I didn't have any; extra vanilla instead. Served at room temperature with crème anglaise. This will be my go-to recipe from now on.