Note:  If you bake in an 8 inch square pan you can cut into squares to serve and you will get approximately 4 decent sized servings, or 8 smaller ones..

Allow to cool completely in the pan before turning out.   Serve at room temperature with or without ice cream and some caramel sauce, if desired.



Speaking of cakes, it's always nice to have a nice tin to store all of your baked goodies in.  I was recently sent this lovely cake tin from  Rex London.  I fell right in love with it.  This Three Tier Red and Cream Cake Tin has a lovely vintage look which I just adore.

 

Made from sturdy enamel coated tin, all three compartments are ample in size and close air tight to help keep things fresh.  It would make a wonderful Christmas gift for that baker in your life who also adores anything vintage looking.  It sells for £34.95.  Its a beautiful way to keep three separate baked goodies stored properly without taking up a lot of counter space!  It gets a 10 out of 10 from me!  I love the colours and the vintage look of it.



I was also sent this adorable set of 12 Christmas Carnival Mini Loaf  Baking Cases, also from  Rex London. Made from sturdy card and beautifully decorated in a vintage Christmas images they are the perfect size for individual loaves, perfectly sized for gift giving.   I would buy three sets and then bake three different loafs in each set and then present  12 lucky elderly neighbors and friends or singletons with a gift of one of each, wrapped and tied up in a pretty bow for the holidays.   I can't think of one person that would turn that down.



They held up very well in baking without discolouring or going all floppy.  How cute is that?   These are also very reasonably priced at only £1.95 for the set of 12, which I think is great!  They also have alot of other types of baking cases for the holidays as well as a whole array of different items in the Christmas Carnival Design!

Many thanks to  Rex London for sending me these!!  I highly recommend both!

Note:  Although I was sent these to try, any and all opinions are my own.

Measure the flour, oats and sugar into a bowl along with the salt.   Mix well.  Drop in the butter and rub it together with your finger tips until crumbly.  Stir in the almonds.  Sprinkle this mixture over top of the apples evely.  Cover with aluminium foil.  Bake in the heated oven for 30 minutes.  Uncover and bake for a further 15 to 20 minutes, until the fruit is bubbling and the topping is golden brown.

Serve warm with ice cream, custard or pouring cream.

This is a simple and delicious traditional type of tart that is perfect for people who are not really fond of desserts that are overly sweet.



The combination of a rich frangipane type of filling, a crisp crust and buttery textured poached pears are just wonderful together. Tinned pears are actually perfect in this, but do dry them off very well before using.



It's also the perfect tart to use stoned fruits with . . . cherries, peaches, nectarines, apricots . . . all go equally as well. Just make sure they are very ripe. You can also use poached pieces of apple and quince.



I like to bake this tart with the bottom of the tart ring removed, so that the bottom of the crust lies directly on the baking sheet. This ensures a crisp bottom. The filling is quite moist and I find that the crust doesn't crisp up as much as I would like if I keep the bottom in the tart tin. The contact of the bottom of the crust with the baking sheet conducts the heat much better. Don't worry about anything leaking. It just won't happen.



It's really quite easy and not at all complicated. It just looks that way! They'll think you slaved all day over it!

It can be our little secret!!



*Pear and Almond Tart*
Serves 8
Printable Recipe

This is a delicious pear tart that is not overly sweet. A classic tart that works well with other fruits also. You can use peaches, cherries, apricots or berries as well quite successfully. (Raspberries are really wonderful this way.) Sliced apples and quince also work very well.

enough flaky pastry to line a 9 inch tart tin
(your own or ready made)

for the almond cream:
200g of sliced almonds (2 cups)
200g of caster sugar (1 cup)
7 ounces butter, room temperature (3/4 cup plus 2 TBS)
4 tsp brandy (optional)
2 large free range eggs
2 TBS whole milk

You will also need:
a tin of pear halves in juice, drained well
(You'll need 6 to 8 halves, depending on the size of the pears)
3 TBS apricot jam



Preheat the oven to 190*C/ 375*F/ gas mark 5. Line a baking sheet with parchment paper or a nonstick liner. Place the ring to a 9 inch tart pan, with a removable bottom, on the paper. (This tart works out best when you use only the ring, and not the bottom. Due to the moistness of the filling the pastry browns nicer on the bottom when you do this.)

Roll out your pastry to fit into the ring and place it into the ring, trimming as necessary. Chill while you make the almond cream.

Combine the almonds with 50g of the sugar (1/4 cup) in a food processor. Process until finely ground. Set aside. Beat the butter on medium speed with an electric mixer until creamy. Add the remaining 150g (3/4 cup) of sugar and mix to incorporate. Add the almond/sugar mixture and beat until thoroughly combined. Add the salt, brandy (if using) and 1 egg. Mix thoroughly. Add the remaining egg and the milk and mix until light and fluffy.

Fill the tart shell with the almond cream, smoothing the top with a rubber spatula. Arrange the fruit attractively on top. Bake in the heated oven until the crust is golden brown and the filing is set, about an hour and twenty minutes to an hour and a half. The filling should be firm and spring back when lightly touched. Transfer to a wire rack.

Warm the jam in a small saucepan over low heat, just until it is liquid. Press it through a sieve to make a glaze. Brush the warm glaze over the fruit tart right away while it is still hot.

Allow the tart to cool completely before unmolding. Serve at room temperature.

A dollop of clotted cream goes very well!

Cream together the shortening and sugar until light and fluffy.   Beat in the egg and vanilla.   Whisk together the dry ingredients.   Add alternately to the creamed mixture with the milk, beginning and ending with dry ingredients.  Mix until smooth.  Stir in the blueberries.  Pour into the prepared baking pan.   Bake for 30 to 35 minutes until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean.

While the cake is baking make the sauce.

Whisk the sugar, flour and salt together in a saucepan.  Add the boiling water, whisking constantly.  Continue to whisk, cooking over low hear until thickened nicely.   Whisk in the butter and vanilla.   Serve warm and spooned over squares of the warm blueberry cake