Wholewheat Pear & Almond Tarts

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It’s been a while since we’ve made tarts and we started missing them this week for some odd reason. So we decided to make some with leftover ripe pears and ground almonds. We picked up this tart crust recipe at the culinary institute and it’s always been successful. We’ve used it for sweet and savoury tarts by just adjusting the amounts of sugar and salt and it’s become one of our go-to recipes now.

To keep your crust crisp, dice and keep the butter in the fridge until you need it. Work quickly to get the dough together- you don’t need to knead it, just bring it all together and let it harden and form up in the fridge during the resting period or your dough may turn out tough. Use only your fingertips to get the dough together , so you transfer less heat to the dough – the idea is to keep it as cold as possible.

If you are using this crust for a savoury recipe, just omit the sugar and add a generous pinch of salt instead.

Makes 4 9cm tarts

Ingredients 

Tart crust 

200g wholewheat flour

100g cold diced butter

20g caster sugar

1  egg beaten

2 tablespoons of ground almonds

1 egg beaten (for eggwash)

Baking beans or uncooked rice (for blind baking)

4 sheets of clingfilm , cut to squares about 10 cm by 10 cm

4 sheets of parchment paper, cut into squares 10 cm by 10 cm

Tart filling

7 medium ripe pears, peeled , cored and diced

50g butter

1 tbsp sugar

2 tbsps apricot jam (or any jam you like)

Cinnamon stick

Method

Start with the crust. Place the flour & sugar in a bowl and combine. Using your finger tips, rub in the cubes of butter, sifting the flour and butter through your fingers. Try to work quickly and stop when you get a bread-crumby texture. 

Then add in the beaten egg and stir it through the beradcrumb mixture with a fork. Use your fingers to bring the dough together without kneading. Flatten it into a square (this will make it easier to roll out) and wrap tightly in clingwrap. Place in the fridge for 30 minutes. 

While the dough is resting, make the filling. 

Place the pears, cinnamon stick, butter and sugar in a saucepan over low heat.Allow the pears to cook until soft. Then stir in the jam. Continue to cook until it reaches the consistency you like – we like the pieces really soft but still holding their shape. Also ensure any water in the filling has evaporated before taking it off the heat and allowing it to cool. Add the ground almonds and stir through. You can put it in the fridge to help it cool faster. Pouring very hot or watery filling into the tart cases may cause the filling to seep through , so you want to make sure it’s cool enough. 

Preheat your oven to 180 degrees celsius.

Take the dough out of the fridge and divide into quarters. Roll out one of the quarters to a 1/8 inch thick circle on top of a sheet of clingfilm. Then sliding your hand under the clingfilm, lift up the rolled out circle and place it directly facedown on top of a tart mould. Remove the clingfilm and then push the dough down and into the bottom of the mould. There should be extra dough hanging over the sides of the mould. Then just use your fingers to push the dough down over the edges of the mould cutting it on the edges and removing the excess. 

Dock the dough by poking holes around the the base  of the tart case with a fork. You can use the fork to press down on the edges as well, to create a pattern. Then put it in back in the fridge to set for 20 minutes.Repeat with the other quarters. 

Meanwhile roll out the leftover dough to to top the tarts. You can use a cookie cutter to cut out shapes and place these over the filling or go with the traditional lattice crust. Since we’re not sharing videos yet, take a look at this one to see how to create a lattice crust.

When the 20 minutes are up, take the tarts out of the fridge,egg wash the whole tart, place a square of parchment on the inside and fill the tart with the baking beans or rice. Blind bake in the oven for 7-9 minutes. Then take them out of the oven, remove the beans/rice and parchment and fill with the pears. Top with the shapes you’ve cut out or lattice crust , egg wash and bake again for another 15 minutes until the crust is golden brown. 

Dust with icing sugar before serving. 

x Anu & Suba

 

 

Wholewheat Muesli & Coconut Muffins

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Wholewheat Muesli & Coconut Muffins

Our recent smoothie bowl craze has led us to think of ways to make our other breakfast favourites healthier too. These guilt-free muffins are made with wholewheat flour, applesause instead of eggs, olive oil instead of butter and honey instead of sugar. If it wasn’t for the yoghurt, we could have called these Vegan too!

Makes 15 regular muffins

Prep time : 15 mins  Bake time : 25 mins

Ingredients

1/2 cup olive oil

2 cups wholewheat flour

200g applesauce (we used babyfood jars)

1/2 cup greek yoghurt

1 cup milk

1 cup muesli

1/2 cup dessicated coconut

2 tsp baking powder

4 tbsp honey

Method

Preheat the oven to 180 degree celsius

Butter and flour muffin trays or cups

In a bowl, whisk oil, applesauce, milk , honey and yoghurt until well combined

In another bowl, mix the  flour & baking powder

With a spatula, mix the wet ingredients slowly into the dry and gently stir until just combined. Don’t overmix, it’s ok if you still see a few small lumps of flour. 

Next stir in the muesli & dessicated coconut. 

Spoon the batter into the cups, filling them almost to the top. Bake until toothpick inserted into centre comes out clean about 20 minutes.

Once baked, remove from oven and allow to cool completely on a wire rack. 

x Anu & Suba

 

 

Superfood Smoothie Bowl 

We have another smoothie bowl for you today , packed with the superfoods Tofu, Kale & Avocado. We’ve also sweetened it with peaches and Manuka honey. It doesn’t get more guilt-free than this. 

Makes 2 substantial bowls 

Ingredients 

200g Tofu chopped 

2 cups chopped Kale 

2 medium pitted , skinned & sliced peaches 

1/2 avocado

1 tsp Manuka honey 

1 tbsp Greek yoghurt

Splash of juice / almond milk or beverage of your choice ( just to help with blending)

Figs , Bluberries & Pistachiosfor decorating ( or any fruit& nut you like) 

Method 

Put all ingredients in a blender and blend until smooth. 

Pour into a bowl and decorate. 

X Anu & Suba