Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 13

Do feel free to make the pastry for this tart yourself, but if you really can’t be bothered with it, do what I did and buy some ready-made fresh pastry. Lazy, I know, but I have a friend at Leith’s Cookery School and she confessed to me that pastry was her weak point; and if she is prepared to admit that, then so can you.

250g chilled ready-made sweet pastry

plain flour, for dusting

227g curd or cream cheese

4 tablespoons homemade lemon curd, or a good-quality bought one

finely grated zest of 1 lemon

2 tablespoons pudding wine, such as Muscat de Beaumes de Venise

a big tub of fresh raspberries (about 250g)

icing sugar, to sprinkle

When you have made the pastry, or taken it out of its shop-bought packaging, roll it out thinly on a lightly floured surface and use to line a lightly greased 20cm loose-bottomed flan tin (I used half a packet, so divide in half first). Chill for 20 minutes, then bake it blind – by which I mean you cover it with a sheet of greaseproof paper showered with baking beans.

Bake for 15–20 minutes in an oven preheated to 200°C/Gas Mark 6 until biscuit-coloured, then remove the paper and beans and return to the oven for a further 5 minutes. Once out of the oven, let it cool.

For the filling, combine all the remaining ingredients, bar the raspberries and the icing sugar, until smooth and pour the mixture carefully into the cooled pastry case. Arrange the raspberries on top and then chill for at least 1 hour. Just before serving, put about 1 tablespoon of icing sugar in a big sieve and sprinkle it over the tart. This little touch makes the tart look pretty, and you, professional. (You are welcome to arrange these adjectives the other way around if that makes you feel even better about yourself!)