Baking with Lizelle

Hi everyone,

It is so wonderful to see that the days are getting warmer, and that summer is fast approaching. That said, I have found the perfect recipe book for those warmer days. Annabel Karmel’s recipes are true delights with lots of wonderful and easy-to-make recipes. Children would love this book, that I can guarantee! Mind you, parents would love this book too… There are some beautiful pictures, with easy instructions for kids to follow. From the perfect boiled eggs to making yummy berry ice cream; this book is a gem.

Happy baking,
Lizelle 🙂 

Little Fruit Tarts

For the pastry:

170 g plain four, plus extra for dusting
Large pinch of salt
110 g cold unsalted butter
3 tbsp icing sugar
1 egg yolk
1 tbsp cold water
2 to 3 drops vanilla extract
For the filling:
100 g mascarpone cheese
100 ml double cream or 100g creme fraiche
1 tbsp icing sugar
2 to 3 drops vanilla extract
  1. To make the pastry, stir together the flour and salt, rub in the butter until the mixture looks like find breadcrumbs. Stir in the icing sugar.
  2. Whisk together the egg yolk, water, and vanilla.  Add 2 tbsp to the bowl and mix with a knife. The pastry should stick together, if not, add more egg mixture a tsp at a time. Form into a ball.
  3. Divide the pastry into 8 roughly equal pieces and shape into flat balls. Wrap each piece in clingfilm. Chill in the fridge for 30 minutes.
  4. Lightly dust a surface and your rolling ping with flour.  Then roll out each piece of chilled pastry to around 3 mm thick. It should be just a little bigger than the tin.
  5. Use the pastry to line 9 cm tart tin. Don’t worry if you make a hole – simply squash a bit of spare pastry over the gap.  Preheat the oven to 180 degrees.
  6. Trim off the excess pastry.  Chill the cases for 10 minutes, then prick the bottoms of the cases with a fork. Put on a baking sheet and bake for 15 to 18 minutes until golden brown.
  7. Take the cases out of the oven and leave to cool in the tins for 20 minutes. Then remove from the tins and transfer to a wire rack.
  8. For the filling, whisk together the mascorpone, cream or creme fraiche, sugar, and canilla until slightly thickened.
  9. Spoon the filling into the pastry cases until they are about half full. Top with different types of fressh fruit.
Tip: Dust with icing sugar just before serving. You could also buy the normal sweet shortcrust pastry if you want to make these very quickly.
This recipe can be found on page 112 of Annabel Karmel’s book, “You can Cook“.


Author: Lizelle

Lizelle worked at Cockburn Libraries up until September 2012.

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Baking with Lizelle

by Lizelle time to read: 2 min



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