Hello guys, I know I know it’s been a while. 32 weeks pregnant now and all I wanna do is eat and sleep and sleep again…..and eat and go back to sleep :-). But I have been missing coming on here and sharing with you all so I have mustered the strength from a deeper place to share some new colourful recipes and also let you know what I have been up to.
Firstly, I want to start with this tarty number that I made for our Christmas Satsang and gathering last year. It was very colourful and made me happy to put it together. I mean how can it not, with all these fruity colours. My stomach was smiling at me as I ate this and I hope yours gets to smile at you too.
For the pastry, you’ll need:
- 250 g plain flour
- 1 ½ tsp cinnamon
- ¼ tsp ground cloves
- 125g butter (cold and cut into pieces)
- 1 egg
- 2 tsp caster sugar
- ½ tsp salt
- 40 ml ice cold water
To make pastry:
- Tip the flour and spices onto your work surface or in a bowl. Make a well in the center and add the butter, egg, sugar and salt mixing these wet ingredients together with your fingertips,
- Now begin to draw small amounts of surrounding flour into the wet ingredients into the center till you get a grainy texture,
- Add the cold water and until it all begins to hold together,
- Knead 3 or 4 times (be careful not to handle the dough for too long) to get a smooth ball, wrap in cling film and pop into the fridge to rest for no less than 30 minutes.
For the tart, you’ll need:
- 300g cranberries
- 120g caster sugar
- 1 large orange (zest and juice)
- 1 whole star anise
- A handful of Strawberries (chopped into small cubes)
- A handful of raspberries
- A handful of redcurrants
- Runny honey, agave or maple syrup to drizzle atop these pretty lil’ things
To make tarts:
- Pre-heat oven to 180 degrees Celsius,
- Roll out your chilled pastry onto a floured surface and cut little discs with your pastry cutter to fit into a 36 cup shallow mince pie baking tray’s,
- Prick the base of the pastry and return these babies into the fridge to chill for another 20 minutes,
- As these are chilling, get on with the filling by tipping the cranberries into a saucepan and cooking with sugar, orange zest plus juice and the star anise for about 15 minutes or until the cranberries are tender and mushy as shown in the picture below. Remove the star anise and let cool,
- Once the pastries come out of the oven, fill then with 1 tsp of the cranberry mixture and bake for 10 minutes or until the edges of the pastry at golden brown,
- Now begin the finishing touches, by adding the berries as shown the picture below or in your own way.
- Drizzle with honey, agave or maple to add a little more sweetness (these tarts are quite sharp due to the cranberries and I like it that way because this freak LOVES that tart and sharp taste but I appreciate not everyone is comme moi ). So go ahead and drizzle drizzle drizzle