Saturday, 24 March 2012

Cherry pies & Lemon and lime tarts

Well, it has been a while! Blogging is now back to business, things are on the up again and although you never really get over the loss of a loved one, it isn't good to stay in that sad place forever.
As I am in need of a good dose of distraction (for more than one reason...I will spill the beans soon enough!) I have been getting my craft on! I have also realised how many projects I never blogged about so I will be posting about them in the next few weeks along with posts about things in progress, recently finished projects and other random bits and pieces in the manner of which I am accustomed to doing :)

Right - enough chat, there is pie to discuss.

A few days ago I got bored and decided to bake, as is necessary. But sometimes one is not in the mood for something as laborious as cake. So I made lemon and lime tarts and cherry pies...

 Mmm cherries!
 The middle one got a bit excited!
Mmm limey.... Lime is totally the best flavour ever!

These were quick and easy, I will provide the sweet shortcrust pastry recipe below, it's pretty self explanatory how to construct pies and tarts, the beauty of it is that you can use plenty of things you probably have in the back of your fridge/cupboard, tarts work well with any marmalade or jam and are a good way to use up the end of a jar. There are so many fabulous jams out there it's a shame the humble jam tart doesn't get sexed up more often! I have used pineapple jam before which is really nice, for the next few batches I'm tempted by blackcurrant jam, cherry jam and coconut jam (known as kaya in some places, look for it in your local Chinese supermarket - it is to die for!).

SWEET SHORTCRUST PASTRY

Makes 8oz - I got 12 tarts and 7 pies from one batch.

8oz plain flour
5oz unsalted butter, softened
2tbsp caster sugar
1 egg yolk

Sieve the flour into a bowl, add the butter and rub into the flour. Stir in the sugar then form into a dough using the egg yolk and about 1tbsp of cold water. Wrap in some cling film or a sandwich bag and chill for 30 minutes before use.
Simples!



Linked up to THINK PINK SUNDAYS @ Flamingo Toes!

2 comments:

Wendy said...

Drooling! These look soo yummy and what a good way to use up jam, the coconut jam sounds deliciously intriguing I will have to see if I can track some down :)

Lucy said...

Larger supermarkets would probably stock the coconut jam but chinese supermarkets (or thai if you have any shops that specialised) will stock it, it is brown and more like a thick caramel in consistancy than jam but so delish!