Oyster TartsPosted: June 19, 2016 Filed under: Desserts, Jam, Pastry, Shortcrust, Traditional 7 Comments
A great little recipe from that classic baking institution: Be-Ro.
Thomas Bell founded his grocery company in Newcastle-upon-Tyne in 1875. Amongst other items, he manufactured and sold baking powder and the world’s first self-raising flour under the brand name Bell’s Royal.
After the death of King Edward VII the use of the word ‘Royal’ in business was prohibited, so Thomas shortened each word to just two letters, and the Be-Ro brand was born.
To encourage the use of self-raising flour, the company staged exhibitions where visitors could taste freshly-baked scones, pastries and cakes. This proved so popular, and requests for the recipes so numerous, the Be-Ro Home Recipes book was created. Now in it’s 40th edition, the company claims that, at over 38 million copies, its recipe booklet “is arguably one of the best-selling cookery books ever.”
I’m not sure which edition my Be-Ro booklet is, as it’s undated, but from the appearance of the smiling lady on the front it definitely has a 1930s feeling; it’s pictured on the Be-Ro website, with a deep red cover.
These little tarts are a beautiful example of how the simplest ingredients can be given a subtle twist and appeal by both their appearance and the ease with which they are whipped up. In essence, these are a Bakewell Tart with cream, but a little tweak turns them into sweet ‘oysters’.
I’m not a fan of almond flavouring, so I’ve used lemon zest to brighten the almond sponge and used a seedless blackcurrant jam inside. Adding the jam after baking (unlike the method for Bakewell Tarts) circumvents cooking the jam for a second time, and so it retains its brightness of flavour as well as colour. The pastry is crisp and dry and a perfect contrast against the moist filling. I’ve opted for an unsweetened pastry, but feel free to use a sweetened one if you prefer.
You could customise these tarts by swapping the ground almonds for almost any other nut, and matching the jam accordingly. Here are a few that occurred to me.
- Almond with orange zest, and orange curd as the filling.
- Coconut and lime curd, with a little lime zest in the filling.
- Hazelnuts or pecans, with a praline paste or Nutella in the filling.
- Walnut and a little coffee icing
Have fun with them!
225g plain flour
70g unsalted butter, softened
70g caster sugar
1 large egg
zest of 1 small lemon
85g ground almonds
200g cream cheese
200ml whipping cream
1tsp vanilla extract
1-2tbs icing sugar, plus more to sprinkle
120g sharp jam
- Put all the pastry ingredients except for the water into the bowl of a food processor and blitz until the mixture resembles breadcrumbs.
- Gradually add the water, one tablespoon at a time, until the mixture comes together in a ball.
- Knead smooth, then roll out thinly. Cover with cling film and chill in the fridge to relax.
- Preheat the oven to 170°C, 150°C Fan.
- Beat the butter and sugar for the filling until light and fluffy. This will take about 5 minutes to get as much air into the mix as possible.
- Add the egg and whisk in thoroughly.
- Fold in the lemon zest and ground almonds.
- Grease a 12-hole shallow tart tin.
- Remove the pastry from the fridge and cut out 12 circles. Line the prepared tin with the pastry.Add about a tablespoon of filling to each tart. I use a small ice-cream scoop but 2 spoons will also work.
- Bake for 18-20 minutes, turning the tin around after 10 minutes to ensure even cooking.
- Transfer the cooked tarts onto a wire rack and allow to cool.
- Whisk the cream cheese, vanilla and cream together until firm. Gently stir through a little icing sugar to slightly sweeten.
- When the tarts have cooled, slice off the top of the filling with a sharp knife and set aside.
- Add a teaspoon of jam and either spoon or pipe a little of the cream mixture into each tart.
- Set the ‘lids’ back on the tarts at a jaunty angle, so as to appear like a half-opened oyster.
- Dust with icing sugar and serve.