Showing posts sorted by date for query sandwich. Sort by relevance Show all posts

Air Fryer Bread Pudding

Name: Air Fryer Bread Pudding
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 cups (140g) cubed white bread (3/4 inch cubes, Italian, French, Brioche, Challah); 4 TBS sultana raisins (golden); 2 large free range eggs; 1 cup (240ml) whole milk; 1/4 cup (60ml) heavy cream; 5 TBS sugar; 2 TBS melted butter (hot); 1 tsp vanilla; pinch salt; icing sugar (confectioners) to dust; vanilla ice cream

Sunday, 15 May 2022

Are you looking for a quick and easy dessert that is delicious and yet won't take up a lot of time? Look no further! I bet you didn't know you could cook bread pudding in the air fryer.

Well you can, beautifully. This air fryer bread pudding has a golden crisp top and yes is beautifully soft and indulgent inside. It's perfectly sweet and goes together lickety split.

In fact you can be enjoying this delicious dessert in pretty much less than half an hour from when you put it together. (Excluding the time it takes to preheat the fryer.)

Not only that, but it uses relatively few simple ingredients to make it. Its also a great way to use up stale bread.

This is also the perfect summer dessert for when you want something a little bit heartier as there is no need to heat up the kitchen by having your oven on!

Quick and easy to make? Simple ingredients? Keeping the kitchen cool? Delicious as well? Count me in!!

WHAT YOU NEED TO MAKE AIR FRYER BREAD PUDDING

A few simple every day kitchen ingredients, a six inch cake tin or casserole dish and an air fryer.

You will need:

4 cups (140g) cubed white bread (3/4 inch cubes, Italian, French, Brioche, Challah)
4 TBS sultana raisins (golden)

For the custard:

2 large free range eggs
1 cup (240ml) whole milk
1/4 cup (60ml) heavy cream
5 TBS sugar
2 TBS melted butter (hot)
1 tsp vanilla
pinch salt

To serve:

icing sugar (confectioners) to dust
vanilla ice cream

The best breads to use are Brioche, French or Italian Bread or Challah. They give the nicest softest bread custard, but you can also use other kinds if you wish of that's all you have.

You can use stale sandwich bread, burger buns, hot dog rolls and dinner rolls. Place the cubes onto a baking sheet and let them air dry for a few hours prior to using.

You may also use a stale French baguette. In this case, assemble and allow the pudding to rest overnight in the refrigerator, covered.

Don't like raisins??? NO problem! Just use some fresh or frozen berries. If using frozen, thaw and drain first.

You can even use chopped dried apricots or date. Chocolate chips are also very nice. Just saying. 😉

HOW TO MAKE AIR FRYER BREAD PUDDING

You won't believe how simple this really is to make!! As I said you will need a six inch deep cake tin or casserole dish.

To make the custard, whisk the eggs in a bowl until emulsified. Whisk in the milk, cream, vanilla, salt and sugar. Whisk in the hot butter. (If the butter is hot it blends in better instead of coagulating.)

Butter a six-inch round cake tin or casserole really well. Add half of the bread cubes. Sprinkle 2 TBS of the sultana raisins over top. Pour over half of the custard. Press down lightly with the back of a spoon.

Repeat with the remaining bread cubes, sultanas and custard. Again pressing the bread down gently to submerge it in the custard.(Don't worry if it pops up again, you only want to dampen it all.)

Preheat the air fryer to 350*F/180*C for 15 minutes.

Place the pudding into the air fryer basket and into the air fryer. Cook for 15 minutes at 350*F/180*C. At this time the top should be nicely golden brown and a bread knife inserted near the center should come out clean. (If not done return to the air fryer and cook for a few minutes longer at the same temperature.)

Leave to set for about 10 minutes and then dust the top with icing sugar. Serve warm with scoops of vanilla ice cream.

I personally love this served warm with ice cream on top. I use my cookie scoop to scoop out several small balls of ice cream for each serving. I think it looks very pretty that way.

In the UK they would probably serve this with warm custard or cold pouring cream. Either way would be delicious also!

Wanting bread pudding, but don't have an air fryer? No problem, you can cook this in the oven if you wish. Preheat the oven to 350*F/180*C/ gas mark 4.

Place the pudding dish into a Bain Marie holding hot water to come halfway up the sides of your baking dish. Bale for 30 to 35 minutes until the top is golden brown and a knife inserted near the center comes out clean.

There is no shortage of other bread pudding recipes on here. You could say that it is a favorite pudding of ours. Some really delicious ones (and they are all delicious) are:

VANILLA SAUCED BREAD PUDDING - For those who enjoy a rich sauce with their bread puddings. Deliciously indulgent.

CHOCOLATE BOX BREAD PUDDING FOR TWO - A smaller sized bread pudding perfectly sized for two people in which you can use chopped up chocolate bars or leftovers from a box of chocolates. (What are those?)

SWEET ALMOND BREAD PUDDING WITH BLACKBERRY SAUCE - These little baby bread puddings have beautiful flavor and the sauce goes just perfect with them. They are great for entertaining.

Air Fryer Bread Pudding

Yield: 4

Author: Marie Rayner

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

You won't believe how quick and easy this dessert is to make. And all in the air fryer. No fuss, no muss and delicious! You will need a six-inch casserole or cake dish.

Ingredients

You will need:

4 cups (140g) cubed white bread (3/4 inch cubes, Italian, French, Brioche, Challah)
4 TBS sultana raisins (golden)

For the custard:

2 large free range eggs
1 cup (240ml) whole milk
1/4 cup (60ml) heavy cream
5 TBS sugar
2 TBS melted butter (hot)
1 tsp vanilla
pinch salt

To serve:

icing sugar (confectioners) to dust
vanilla ice cream

Instructions

To make the custard, whisk the eggs in a bowl until emulsified. Whisk in the milk, cream, vanilla, salt and sugar. Whisk in the hot butter.
Butter a six-inch round cake tin or casserole really well. Add half of the bread cubes. Sprinkle 2 TBS of the sultana raisins over top. Pour over half of the custard. Press down lightly with the back of a spoon. Repeat with the remaining bread cubes, sultanas and custard. Again pressing the bread down gently to submerge it in the custard.(Don't worry if it pops up again, you only want to dampen it all.)
Preheat the air fryer to 350*F/180*C for 15 minutes.
Place the pudding into the air fryer basket and into the air fryer. Cook for 15 minutes at 350*F/180*C. At this time the top should be nicely golden brown and a bread knife inserted near the center should come out clean. (If not done return to the air fryer and cook for a few minutes longer at the same temperature.)
Leave to set for about 10 minutes and then dust the top with icing sugar. Serve warm with scoops of vanilla ice cream.

Notes

You can use stale sandwich bread, burger buns, hot dog rolls and dinner rolls. Place the cubes onto a baking sheet and let them air dry for a few hours prior to using.

You may also use a French baguette. In this case assemble and allow the pudding to rest overnight in the refrigerator, covered.

You can leave out the sultana raisins and use fresh or frozen berries (thaw and drain.)

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

Thanks so much for visiting! Do come again!

Follow me on Bloglovin

read article

Top 15 Cinco de Mayo Recipe Ideas

Thursday, 5 May 2022

Happy Cinco de Mayo. For years I was not sure what Cinco de Mayo was. Probably because I was living in the UK. You may not know what it is either. Now that I am living back in North America, I thought it was about time I learned about it!

Cinco de Mayo happens every year on the 5th of May. It is a holiday that commemorates the Mexican army's victory at the Battle of Puebla during the Franco-Mexican War. Although a relatively minor holiday in Mexico, the day is a popular celebration in the United States. And what better way to celebrate than to eat delicious Mexican food?

I may not be Mexican or American, but I do love Mexican food and any excuse to eat seems like a great idea to me! In honor of it I thought I would share my favorite Tex Mex recipes with you today. All are delicious or I wouldn't be sharing them. Who knows, you may discover a new favorite of your own!

ENCHILADAS CALABAZA - These are my favorite enchiladas. Totally vegetarian the filling is made with roasted butternut squash, cheese, spring onions, etc

The delicious filling is then rolled in corn tortillas and then topped with some tomato salsa and more cheese before baking. These are quite simply fabulous!

MEXICAN CHICKEN SPAGHETTI - I really REALLY love this dish. Not only does it contain pasta and chicken, two of my favorite things, but it is also one of those recipes that cooks all in one pan. No fuss no muss!

Add to that really fabulous Tex Mex flavors and you have a winner winner chicken dinner! (Sorry could not resist!)

CHEESY CHICKEN ENCHILADA CASSEROLE - This is a simple and quick recipe to make, which involves layering chicken, cheese, and enchilada sauce between layers of corn tortillas, along with some onion and green chilies.

I also include a recipe to make my own from scratch homemade enchilada sauce. Its really simple to make and very delicious.

EASY CHILI MAC & CHEESE - This is quick, easy and really delicious. Its a store cupboard meal that is a bit of a cheat but nobody seems to mind.

Boxed mac and cheese, canned chili, salsa and plenty of cheese. Simply yummilicious!

BEEF BARBACOA TACOS WITH SWEET PICKLED ONIONS - Something I came up with to use up leftover cooked roast beef. These are delicious to say the least!

You can make the onions up the day before if you wish. They will keep for quite a while. If you don't have any leftover roast beef, you can use ground beef and just cook as per the recipe.

CHIPOTLE LIME CHICKEN FLATBREAD TACOS - A baked taco with a fabulously tasty chicken chipotle lime filling. Just fill and bake in a casserole.

Delicious served with your favorite toppings. I created a lush chipotle sour cream sauce to serve on top with some guacamole and spring onions! Very tasty!

MEXICAN CHICKEN CLUB FLATBREADS - This is like a Tex Mex, Latin American Open Faced Chicken Club Sandwich. This is a flatbread topped with a layer of saucy black beans, melted cheese, topped with some zingy chicken, my own special sauce, crisp bacon, another drizzle of sauce and garnished with guacamole and sour cream. Whew!

Now that's one tasty mouthful of fusion cooking at its best!

BBQ FLAT CHICKEN TACOS FOR TWO - Blistered wheat tortillas slathered in a rich spicy BBQ chicken, topped with plenty of cheese, sprinkled with red onions and baked.

I like to serve these with a saucy coleslaw which adds color and crunch!

TIJUANA TACOS - Blistered flour tortillas folded around a delicious spicy beef filling with refried beans, onions, peppers, crushed tortilla chips, olives, etc. Served with sour cream, spring onions, cheese and more crushed chips for crunch.

Deliciously simple and a great way to use up the bits and bobs in the refrigerator at the end of the week!

GREEN CHILI CHICKEN ENCHILADAS - I make the filling with plenty of chopped cooked chicken, grated cheese, some spices and seasonings and green enchilada sauce. Wrapped up in wheat or corn tortillas, placed into a casserole dish, slathered with more sauce and cheese and baked.

Delicious served hot with sour cream and a splash of green tabasco. You could also use pork instead of chicken if you wanted to This is a small batch recipe that is very easily doubled to feed more.

CRISPY TWO POTATO TACOS - for the vegetarian in your life, but so delicious even the carnivores will be fighting over them!

These vegetable tacos are fabulously tasty with both white and sweet potatoes, and plenty of zip. Serve with your favorite taco accompaniments for a real family pleaser!

CHEESY TACO PUFFS - I have never had anyone turn their noses up at being presented with one of these fabulously tasty hand pies.

No small wonder with a crisp flaky biscuit/scone type of pastry filled with a spicy beef filling and cheese. Baked until crisp, they always go down a real treat! Children love them also!

CREAMY WHITE CHILI - This is my absolute all time favorite chili recipe. This is an incredibly flavorful version of a white chili filled with hearty beans, tender juicy pieces of chicken, green chilies and a delicious variety of spices.

With some crusty rolls, or tortillas on the side and a mixed salad, it makes for one beautiful weeknight supper! I like to serve it with some white rice and cheese for sprinkling on top.

QUICK AND EASY CHILI - Its simple. It uses store cupboard ingredients. Its quick and easy. Most important of all, its DELICIOUS! With beef, beans, tomatoes, etc.

Quick, easy, delicious. It doesn't get much better than this! With some cornbread or garlic bread for sopping up all that tastiness, it makes for a fabulous rib sticking meal.

And finally dessert, because it makes every meal that little more special!

MEXICAN CHOCOLATE LAVA CAKES - These lush chocolate puddings are meant to be enjoyed warm, with or without a scoop of ice cold vanilla on top.

The perfect ending to any meal Trust me on this. Moreish.

And there you have it, some of my absolutely favorite of the favorite Tex Mex dishes. It is by no meals all of the Tex Mex recipes on my page. I could have kept going forever, but . . . to be honest, if you can't find something to whet your appetite amongst this bunch, then there is no hope. Happy Cinco de Mayo!

Thanks so much for visiting! Do come again!

Follow me on Bloglovin

read article

Perfect Air Fryer Eggs, Hard or Soft

Wednesday, 4 May 2022

I've recently been practicing how to do things in my air fryer. I think I have finally gotten the hang of it. At first I was basically burning everything in it to a crisp. It can be a real learning curve.

But, like with everything we do, the more I have used it, but more success I have had. It helps as well that my sister is on the same journey as we can compare notes on what works and what doesn't!

We recently discovered a farm not to far from us which sells Free Range Eggs. I was very excited about this. I love to support any farmer who provides Free Range Eggs.

The idea of battery hens actually sickens me. I have worked in a hen battery before, candling eggs. This was way back when I was about 17 years old and as quiet as a mouse. I knew nothing about the world. I was candling and sorting eggs.

Had I actually seen the conditions of the hens, I think my heart might have broken. All I saw was the candling and sorting room on the side of the battery.

As you can see these hens have a wonderful pen to run around in. They are happy hens, and well caref for. I love to see and support this type of thing

The name of the farm is Sherman Farms and they are situated on the Mount Hanley Road on the North Side of Highway 1 here in the Middleton, NS. area. I highly recommend.

And now, how to air fry Eggs perfectly.

Let me begin by telling you about the air fryer I own. It is Kuraidori Air Fryer and I bought it at my local Home Hardware store. I believe this is the store's own brand. My sister has an identical one and we are both very happy with them.

Cooking your boiled eggs in the air fryer is actually a very easy and simple thing to do. It is all about timing, the size of your eggs, and the temperature of your eggs.

I used large room temperature eggs for this exercise. You will want to place them into your air fryer, leaving a bit of space between each one.

I placed mine right on the rack of my air fryer, but if your air fryer only has a basket, place them into the basket, leaving a little space between each one.

Close your air fryer and follow the timings as below.

You will need to have a bowl of ice water ready to put the cooked eggs into at the end of the cook time. This will halt the cooking and prevent them from becoming over cooked. Leave them in the ice water bath for 4 to 5 minutes, until cook but not cold. This makes them very easy to peel.

AIR FRYER SOFT BOILED EGGS

Add your eggs to your air fryer, depending on your model as above. Preheat your air fryer to 270*F/132*C to 275*F/135*C.

Cook for 9 - 11 minutes.

At the end of that time dip them into the ice water bath for 4 to 5 minutes until warm, but not cold.

The end result is eggs that are perfect for dipping, or dippy eggs as they are lovingly referred to in the UK. Ready to dip your toast soldiers into, or crispy tender asparagus spears, bacon strips, etc.

Whatever it is that you enjoy dipping into soft boiled eggs.

JAMMY OR MEDIUM AIR FRYER EGGS

Mine were not quite as jammy as I would like them, nor were they totally hard boiled. To reach the jammy consistency you will want to set your air fryer from 270*F/132*C to 275*F/135*C. Cook for 12 to 13 minutes.

At the end of that time dip them into the ice water bath or 4 to 5 minutes until cool but not cold.

NOTE - If your air fryer doesn't go to a temperature lower than 300*F/149*C you can cook them at this temperature but you will have to play with/adjust the cook times slightly. Subtract 1 to 2 minutes per doneness of egg you are wanting. Note also that the times may vary slightly depending on the model and ferocity of air fryer you have!

HARD BOILED AIR FRYER EGGS

For hard boiled air fryer eggs set your temperature from 270*F/132*C to 275*F/135*C. Cook for 13 to 15 minutes.

At the end of that time dip them in the ice water bath for 4 to 5 minutes and then peel.

You will or should have perfectly cooked hard boiled egg with no grey around the yolk (an indication that they have cooked for too long.)

As with anything this is a bit of a learning curve and these times and temperatures are meant only as a reference guide for you to follow when it comes to cooking your eggs. Do plan to play a bit with them to find the ideal cook time for your actual model of air fryer. For instance my "Jammy" eggs above, next time I would reduce the cook time by one minute.

Its a good idea to begin by cooking only one or two eggs until you realize what is the ideal cook time for your individual model!

To store the eggs, peel, but don't cut them up until you are ready to eat them. Store them in an airtight container in the refrigerator. They will keep for up to 7 days.

With picnic season and outdoor eating just around the corner, I can see myself using this method of cooking my eggs quite a lot.

Air Fryer Eggs, Hard or Soft Boiled

Yield: 4

Author: Marie Rayner

A new way of "boiling" fresh eggs. No fuss no muss!

Ingredients

Equipment:

Air Fryer

You will need:

4 large free range eggs (you can do more, depending on the size of your air fryer, you need to leave room between each for the air to circulate.)

Instructions

Preheat your air fryer to 270*F/132*C to 275*F/135*C.
If your air fryer doesn't go to a temperature lower than 300*F/149*C you can cook them at this temperature but you will have to play with/adjust the cook times slightly. Subtract 1 to 2 minutes per doneness of egg you are wanting. The times may also vary slightly depending on the model and ferocity of air fryer you have!
Add the eggs to your air fryer, leaving space between each one for the air to circulate freely.
For soft boiled eggs, cook for 9 to 11 minutes. For medium/jammy boiled eggs, cook for 12 to 13 minutes. For hard boiled eggs, cook for 13 to 15 minutes. (Note - if you have had to set your temperature at 300*F/149*C, you will need to deduct 1 to 2 minutes of cook time from the total.)
While the eggs are cooking prepare a bath of ice water. Remove the cooked eggs from the air fryer and place them into the ice bath for 4 to 5 minutes. (I use a pair of silicone tongs to remove the eggs from the air fryer.) At this point they will be cool enough to handle but not cold. This enables easier peeling as well.
Gently crack the eggs and then roll them gently along the counter top to make cracks and loosen the shell. Peel and enjoy immediately or store tightly covered in the refrigerator for later on.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # TheEnglishKitchen

If you are wanting something delicious to do with your hard boiled eggs might I suggest the following:

Egg and Cress Sandwiches - The perfect finger food. If you cannot get mustard cress, I suggest finely chopped spring onions or rocket.

Open Faced Salad Sandwiches - With cooked ham, boiled egg, swiss cheese, bacon and tomato on a sourdough bread. Knife and fork sandwiches.

Perfect Deviled Eggs - I wish I had a dollar for every one of these I have prepared in my lifetime. I'd be a very wealthy woman! When I worked at the Manor they loved my Deviled Eggs so much that the rule was there be a plate of them in the refrigerator at all times!

I really hope you will be inspired to want to try cooking some eggs in your air fryer. I think you will discover that they are a lot easier to do than you might suppose. They really are no fuss no muss!

Thanks so much for visiting! Do come again!

Follow my blog with Bloglovin

read article

Lemon Bakewell Tarts

Sunday, 24 April 2022

Of all the flavors in the world my absolute favorite has to be lemon. When push comes to shove I will choose lemon over chocolate any day of the week!!

Pie, cake, tarts, cookies, breads and even savory dishes such as chicken or fish. If it is associated with lemon in any way, shape or form, you can count me in!!

Another thing which I really love is anything to do with British Bakewell tarts. Beautiful tarts in a crisp shell with a jam base and almond frangipane cake topping.

They are another favorite thing and there is no shortage of Bakewell recipes on here.

EASY BAKEWELL TARTS - A very traditional Bakewell tart with the jam on the bottom of a crisp pastry shell, the almond frangipane topping, almond glaze and cherry topping.

BLACKBERRY BAKEWELL PUDDING - A delicious almond frangipane topping is baked over a lush and fruity black berry filling. Delicious served warm and spooned into bowls with ice cream or pouring cream on top.

BAKEWELL SLICES - Your favorite tart in a slice, with a pastry bottom, jam filling and frangipane topping. Baked in a cake tin, ready to cut into bars for enjoying.

I had some tart shells in my freezer that I wanted to use up and I was looking for something new to share with you today. I also wanted something delicious to bring over to my sisters as a special treat for her, Dan and my dad.

I spied a recipe for these delicious Lemon Bakewell Tarts on the Good Food recipe site. Good Food is an iconic British cooking magazine. I never missed an issue when I lived in the UK. I really miss it.

I decided to adapt the recipe so that it was a tiny bit easier, and so that I could use my ready made tart shells. I also converted the British measurements to North American for my readers.

I was really pleased with the results. These are fabulous!! Simply fabulous!

WHAT YOU NEED TO MAKE LEMON BAKEWELL TARTS

You can of course make your own pastry for these, but using the ready made really made making them so much quicker and easier! I am all for ease as and when !!

You will need:

12 unbaked tart shells (I used Tenderflake frozen tart shells, thawed) (alternately you can line 12 tart tins with your own pastry)
6 TBS of good quality lemon curd (You can also use homemade. You can find my easy recipe here.)

For the frangipane:

The finely grated zest of two lemons
7 TBS (100g) butter, at room temperature
1/2 cup (100g) fine granulated sugar
2 large free range eggs
1 cup (85g) ground almonds
3 1/2 TBS (25g) plain all purpose flour
3 - 4 TBS flaked almonds

For the lemon glaze:

1 cup (130g) icing sugar
fresh lemon juice to thin

I used regular salted butter. I also used ground almonds/almond flour that you can get at Costco. Kirkland brand.

Normally I have my own homemade lemon curd, but any good quality lemon curd can be used.

The tart shells I used are made by Tenderflake and can be found in the freezer section of any grocery store. I find that they are preferable to any other kind.

You can of course make your own pastry for the shells as well if you are really keen!

HOW TO MAKE LEMON BAKEWELL TARTS

These are so easy to make and go together very quickly! Preheat the oven to 400*F/200*C/gas mark 6. Place the tart shells on a baking tray. Prebake for 8 - 10 minutes. Remove from the oven and spoon a tsp of lemon curd in the bottom of each shell, spreading it out to cover.

Rub the lemon zest into the sugar in a bowl until very fragrant. Add the butter and cream together with an electric hand whisk until light and fluffy.

Beat in the eggs, one at a time, including a TBS of the ground almonds with each addition.

When all of the egg has been beaten in, beat in the remaining almonds and the flour.

Spoon the frangipane batter into the tart shells to cover the lemon curd. It will fill them right to the top. Scatter some flaked almonds over top of each tart.

Bake in the preheated oven for 15 to 20 minutes until golden brown and set. (A toothpick inserted in the centers should come out clean.)Scoop onto a wire rack to cool completely.

Whisk together the icing sugar and lemon juice to give you a thick drizzle. Flick some of this over each cooled tart. Allow to set before serving.

Store any leftovers in an airtight container.

The original recipe just had icing sugar dusted over the tops and made fewer tarts baked in larger tins. I found these to be the right size for us and I always think any kind of tart or cake is better for having a lush glaze drizzled over top!

If you are as fond of lemon as I am, you will probably enjoy these lemon treats as well:

BUTTERMILK LEMON PUDDINGS - One of my favourite lemon desserts has always been Buttermilk Lemon Puddings. These are delicious lemon puddings which upon baking, just like magic, separate into two distinct layers . . . one a lush lemon custard and the other a fabulously tart lemon cake.

LEMON KISSES - This is the perfect lemon cookie! These cookies are crisp, buttery and full on lemony! Wowzah wowzah! Pucker up because these cookies are going to slap you with a lovely lemon kiss!

COCONUT AND LEMON CAKE - This is a basic layer sponge cake recipe which uses coconut milk and a bit of coconut oil as well . . . for plenty of coconut flavor and moistness. I like to sandwich the layers with lemon curd for an extra special touch!

I was extremely pleased with the ease at which these lemon tarts went together and with the fabulous taste result! These were delightfully delicious on every level, from the crisp pastry case, to that lush lemon curd filling and the lemon frangipane topping.

In short, if you like lemon as much as I do, you won't want to miss out on these!!

Yield: 12

Author: Marie Rayner

Lemon Bakewell Tarts

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

A delicious riff on the traditional Bakewell Tarts, except these have a lush lemon curd filling along with a lemon almond frangipane topping.

Ingredients

You will need:

12 unbaked tart shells (I used Tenderflake frozen tart shells, thawed) (alternately you can line 12 tart tins with your own pastry)
6 TBS of good quality lemon curd (You can also use homemade. You can find my easy recipe here.)

For the frangipane:

The finely grated zest of two lemons
7 TBS (100g) butter, at room temperature
1/2 cup (100g) fine granulated sugar
2 large free range eggs
1 cup (85g) ground almonds
3 1/2 TBS (25g) plain all purpose flour
3 - 4 TBS flaked almonds

For the lemon glaze:

1 cup (130g) icing sugar
fresh lemon juice to thin

Instructions

Preheat the oven to 400*F/200*C/gas mark 6. Place the tart shells on a baking tray. Prebake for 8 - 10 minutes. Remove from the oven and spoon a tsp of lemon curd in the bottom of each shell, spreading it out to cover.
Rub the lemon zest into the sugar in a bowl until very fragrant. Add the butter and cream together with an electric hand whisk until light and fluffy.
Beat in the eggs, one at a time, including a TBS of the ground almonds with each addition.
When all of the egg has been beaten in, beat in the remaining almonds and the flour.
Spoon the frangipane batter into the tart shells to cover the lemon curd. It will fill them right to the top. Scatter some flaked almonds over top of each tart.
Bake in the preheated oven for 15 to 20 minutes until golden brown and set. (A toothpick inserted in the centers should come out clean.)
Scoop onto a wire rack to cool completely.
Whisk together the icing sugar and lemon juice to give you a thick drizzle. Flick some of this over each cooled tart. Allow to set before serving.
Store any leftovers in an airtight container.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # TheEnglishKitchen

Thanks so much for visiting. Do come again!

Follow my blog with Bloglovin

read article

Pages

Search This Blog

Pages

Air Fryer Bread Pudding

Sunday, 15 May 2022

Air Fryer Bread Pudding

Ingredients

Instructions

Notes

Top 15 Cinco de Mayo Recipe Ideas

Thursday, 5 May 2022

Perfect Air Fryer Eggs, Hard or Soft

Wednesday, 4 May 2022

Air Fryer Eggs, Hard or Soft Boiled

Ingredients

Instructions

Did you make this recipe?

Lemon Bakewell Tarts

Sunday, 24 April 2022

Lemon Bakewell Tarts

Ingredients

Instructions

Did you make this recipe?

Buy the Book!

SUBSCRIBE TO MY NEWSLETTER

If You Like What You See

Translate

Welcome, I'm Marie

Search This Blog

Featured

Popular Posts

Foodies 100

My Favourite Places

Follow This Blog With Bloglovin

Archive

Thank you

Contact Form

Pages

Search This Blog

Social Icons

Pages

Air Fryer Bread Pudding

Sunday, 15 May 2022

Air Fryer Bread Pudding

Ingredients

Instructions

Notes

Top 15 Cinco de Mayo Recipe Ideas

Thursday, 5 May 2022

Perfect Air Fryer Eggs, Hard or Soft

Wednesday, 4 May 2022

Air Fryer Eggs, Hard or Soft Boiled

Ingredients

Instructions

Did you make this recipe?

Lemon Bakewell Tarts

Sunday, 24 April 2022

Lemon Bakewell Tarts

Ingredients

Instructions

Did you make this recipe?

Buy the Book!

SUBSCRIBE TO MY NEWSLETTER

If You Like What You See

Translate

Welcome, I'm Marie

Search This Blog

Featured

Popular Posts

Foodies 100

My Favourite Places

Follow This Blog With Bloglovin

Archive

Thank you

Contact Form