Add the butter, and pulse till the combination resembles breadcrumbs. Combine the egg yolk, water and lemon juice in a small bowl, then add these to the food processor. Pulse once more simply sufficient to convey the dough together, tip into a bowl, then use your arms to knead the dough gently into a ball (but don’t overwork it, or the pastry might be chewy). Flatten into a disc, cover with clingfilm and relax in the fridge for an hour.
Tip the blackberries right into a medium pan with tablespoons of caster sugar, the anise seeds, and water. Cook lightly for five minutes or so, till the fruit could be very gentle, then push via a nylon sieve into a bowl, and leave to chill.
Add the closing 50g caster sugar and the lemon juice to the fruit, and mix; taste and add more lemon if the berries are particularly candy. Add the egg yolks, whisk to combine, add the creme fraiche and blend till easy. Strain once more through a sieve into a jug.
On a floured surface, roll the pastry to no greater than 2mm thick. Using a 12cm spherical cutter, stamp out discs from the pastry and, with these, line every tart tin, pressing the pastry into the rims. Prick the bases, then chill within the fridge again for 15 mins.
Heat the oven to 170C (150C fan)/335F/gas 3. Line each tart with foil and baking beans put on a baking tray and bake for 10-12 minutes, till pale golden.
Take the cases out of the oven, eliminate the foil and baking beans/rice, then pour the filling into the tart instances. Return the tart to the oven for an in addition 10-12 minutes, till the filling has set. Leave to chill, then kick back in the fridge till company.
To serve, dab a teaspoon of creme fraiche directly to each tart, garnish with a clean blackberry and dirt with icing sugar.
Combine the flour, icing sugar and salt within the bowl of a food processor, and whizz in brief to combine.
Add the butter, and pulse until the mix resembles breadcrumbs. Combine the egg yolk, water and lemon juice in a small bowl, then upload those to the meals processor. Pulse again simply sufficient to carry the dough together, tip right into a bowl, then use your fingers to knead the dough gently right into a ball (however don’t overwork it, or the pastry will be chewy). Flatten right into a disc, cover with clingfilm and kick back within the refrigerator for an hour.
On a lightly floured paintings floor, roll the pastry out to 2mm. Use it to line a 23cm fluted tart tin, pushing the dough into the rims. Trim off the extra pastry, prick the bottom with a fork and relax within the fridge for a half-hour. Heat the oven to 180C (160C fan)/350F/fuel 4.
Take the case out of the refrigerator, line the pastry with foil and baking beans, and blind bake on a flat baking sheet for 18 minutes, till light golden. Remove the foil and beans and bake for an in addition to three mins, till the base is crisp and cooked thru.
Brush the interior of the pastry case throughout with a thin layer of the overwhelmed egg white and put lower back within the oven for a minute or two to seal, to cook the egg and make sure any tiny cracks within the pastry are sealed.
Prepare the filling: tip the caster sugar and eggs into a mixing bowl, add the vanilla and a pinch of salt, and whisk with an electric handheld mixer (or use a free-standing mixer) until thick, light and trebled in quantity.
Fold in the melted butter the usage of a massive metal spoon, then sift inside the flour and floor almonds, and fold again. Carefully scoop the filling into the baked tart shell, scatter over the raspberries, dust with icing sugar and return to the oven for 15 minutes, until golden brown, risen and set. Leave to chill to room temperature earlier than serving, then dirt with icing sugar.
Tahini, labneh and fig tart
Prep the labneh 24 hours before. You’ll need a 20cm fluted tart tin.
For the labneh: stir a pinch of salt into the yogurt, then scoop right into a sieve coated with a clean J-cloth or muslin. Set the sieve over a bowl, cowl with clingfilm or comparable and refrigerate for 24 hours to allow the whey to empty from the yogurt.
For the pastry, beat the butter, tahini, icing sugar and a pinch of salt in a bowl until tender and mild. Mix within the egg yolks, fold inside the flour, water, and lemon juice, then beat until just blended (strive not to overwork it). Flatten the dough right into a disc, wrap in clingfilm and sit back inside the refrigerator for two hours.
Roll out the pastry on a floured floor right into a neat round that is three-4cm wider than the tart tin. Carefully line the tin with the pastry, urgent it into the ridges and corners. Trim off the extra pastry, crimp the rims and chill for a half-hour. Heat the oven to 180C (160C fan)/350F/gasoline four.
Prick the base of the pastry case with a fork, line with foil and baking beans and bake on a baking sheet for 15 mins. Remove the foil and beans, and bake for five minutes extra to dry the bottom.
Tip the strained labneh into a bowl, and blend in one to two tablespoons of the honey, the lemon zest, and rose water. Spoon into the tart case and spread level. Arrange the figs on top, scatter with the nuts, drizzle with extra honey and decorate with edible plants, if you like.