You may recall that I attended a gluten free pastry course a while back at The Cookery School at Braxted Park with the lovely and very talented Adriana Rabinovich. It was a fantastic couple of days and I can't recommend the course enough if you can either get to Braxted Park or see one of Adriana's courses being run near you.
We learnt a wide range of pastry techniques and recipes (you can see my Mini Sausage Pasties made with Adriana's flaky shortcrust pastry here), including a Pate Sucree (sweet French tart pastry). I had never made a Pate Sucree before, but it is a wonderfully rich, decadent sweetened and enriched shortcrust pastry which is perfect for sweet patisserie.
The method for making it is fun too.... Basically, you make a flour moat circle, dump your wet ingredients in the middle and use your fingers to 'peck' it all together until you have a beautiful, smooth, silky dough. Messy play? Absolutely!
On the course, we used the Pate Sucree to make Bakewell Tarts, which I loved, but I thought I would also try using it to make something altogether more simple... Jam Tarts. I wanted the pastry to shine (it is so deliciously melt in the mouth) and I still had a little of my Strawberry, Rhubarb and Pomegranate Jam that needed using, which I thought would complement it perfectly.
To get the balance of sweetness and textures just right, I decided against larger tarts and went for mini mouthful versions. Talk about moreish morsels..... they would go down so well as buffet treats with the upcoming Christmas festive season. Topped with a fresh raspberry which adds a hint of tartness against the syrupy jam, they look so pretty too!
I am sharing my Mini Mouthful Jam tarts with :
Alpha Bakes with The More Than Occasional Baker (and Caroline Makes). November's letter is M. Okay, I may be stretching it a bit, but I am hoping the fact that they are Mini Mouthful tarts will get them in!
Simply Eggcellent with Dom over at Belleau Kitchen. The theme for the month is Breads, Pastries and Eggy Puds. The richness of this lovely Pate Sucree comes from the use of 3 beautiful large yellow egg yolks (all free range of course).
The Pastry Challenge with United Cakedom and Jen's Food, this month celebrating Pies and Tarts.
Free From Fridays with Emma at the Free From Farmhouse.
Recipe of the Week with Emily at A Mummy Too.
Gluten Free Fridays with Vegetarian Mamma.
Jam Tarts with Pate Sucree (Pate Sucree recipe courtesy of Adriana Rabinovich)
170g gluten free plain flour (I used blend A from this post)
pinch fine sea salt
85g butter - unsalted (softened)
3 large egg yolks
85g caster sugar
½ teaspoon vanilla extract
jam to fill - I used my amazing Strawberry, Rhubarb and Pomegranate Jam
fresh raspberries to top
- Pate Sucre : Whisk the flour and salt in a bowl and then tip onto a clean work surface.
- Push the flour outwards into a circle to make a large well in the centre, surrounded by flour.
- Place the softened butter in the middle, and then add the egg yolk, sugar and vanilla.
- Use your finger tips in a 'pecking' motion to mix the butter, sugar, egg and vanilla into a soft paste (it will look like scrambled eggs, as you go through this process).
- Pull the flour into the central wet mixture and gently work until it comes together into a dough.
- Do not 'knead' it, but pick up the ball of dough and drop gently onto the work surface several times until smooth. Be careful not to overwork.... It will be done when the surface feels smooth.
- Cut the dough ball in half and wrap in cling film. Chill for about 30 minutes in the fridge.
- When ready to roll, remove from the fridge and gently press down with the ball of your hand to warm slightly and soften if it is too hard.
- For mini tarts, you will need a mini tart tin and a pastry pusher or children's rolling pin. Take small walnut-sized pieces of dough and roll them into balls.
- Dip the end of your rolling pin in cornflour and then placing a ball of dough into the tart hole, gently push down on the ball and rock from side to side to carefully allow the dough to push itself up the sides of the tin.
- Repeat this process for all the balls (making sure the end of the rolling pin/pusher is well-floured to prevent sticking).
- Place in the fridge to chill for half an hour.
- Meanwhile, preheat the oven to 180 C/350 F/Gas 4.
- Remove the pastry cases from the fridge and place a small amount of jam in the base of each.
- Bake for about 10 to 12 minutes until the pastry edges are golden.
- Allow to cool and top each mini tart with a fresh raspberry.
- Pop in your mouth and enjoy!
Gluten Free Alchemist © 2013-15 unless otherwise indicated