The Great bake off 2: Tarts

Signature quiche

I'm sorry but I love quiche Lorraine. :-( I know it's really boring. 

So maybe try this okara and cabbage quiche

Now, they say it must be original recipe... oops. :-D

Technical; Tarte au Citron

Showstopper: 24 Miniature Sweet Tarts

Pistachio rosejam bakewell tarts and maids of honor

Shortcrust pastry:

175g (6oz) flour

100g (4oz) butter

40g (1½oz) sugar

1 large egg yolk

Pistachio filling:

125g Butter

125g Pistachios

3-4 tbls Flour

2 Eggs

125g Sugar

rose petal jam

1 part (volume) red rose petals

2 parts (volume) sugar

some freshly squeezed lemon juice

some rose water

To make the rose petal jam:

Clean the rose petals by cutting off the white part, and then cut the petals into small pieces, or shreds.

Place them in a bowl and cover with cold water. Let rest in the fridge for an hour.

Drain the petals and pat dry with a kitchen towel.

In a small saucepan, combine equal amount of sugar and water. Add some lemon juice and cook until the sugar has dissolved. 

Add rose petals, stir, and let simmer for 15 minutes.

Remove from the heat and add some rose water. Not more than a tablespoon, it's very potent stuff. 

To make the pastry:

mix the flour, butter and sugar along with a pinch of salt in a food processor until it resembles fine breadcrumbs. Add the egg yolk and a little cold water, and pulse until it comes together to form a dough. Bring it together with your hands and roll flat with a rolling pin into a disc shape. Chill in the fridge for 1 hour.

Heat the oven to 180C/350F. 

Roll out the pastry to the thickness of a £1 coin, and cut into discs to fit the bun tin moulds. Carefully shape to fit neatly, then prick the bottoms lightly with a fork. Line each with a small piece of foil and fill with baking beans. Blind bake for 20 minutes.

To make the filling:

Grind the pistachio nuts in a blender until ground but not completely fine. Place both the butter and sugar into a large bowl and cream with an electric hand whisk until light and pale. Add the eggs one at a time and mix well. Fold in the flour and the pistachios.

To compose the tarts:

Remove the pastry cases from the oven, take out the beans and set aside to cool. Add a small amount of the jam to the pastry cases and top with the pistachio filling - don't overfill. Sprinkle over pistachios and bake for 10 to 15 minutes or until lightly golden.

When I have watched this episode earlier, I thought they should have kicked Rob out and kept Simon, but Simon overbaked his lemon tart, so there is absolutely no excuse for him burning his tarts the last day. He should have been extra vigilant about that.