I am still in a very festive Queen's Jubilee mood! 70 years on the throne! World's longest reigning Monarch. What a wonderful excuse for celebrating! I have really enjoyed watching all of the festivities on the television!
What I could get anyways. I am feeling very nostalgic and homesick for the UK this weekend I can say! Its all been very lovely.
Can you handle one last bake in honor of Her Majesty? Oh, I am sure that you can! Especially when it is as something as good as this Queen of Hearts Tarts recipe!
Crisp and flaky pastry cases, filled with a delicious almond frangipane, which is then topped with warm jam and crisp pastry hearts. Perfect for a truly royal celebration!
These are incredibly easy bakes, requiring very few ingredients and they are so delicious and pretty when they are done. You can make your own pastry from scratch or you can use ready roll pastry. It is all up to you!
Lets get baking!
.JPG)
WHAT YOU NEED TO MAKE QUEEN OF HEARTS TARTS
Not a lot really!
- Plain flour to dust
- 1/2 pound of pastry (250g) made with a bit of sugar
- 2 TBS butter at room temperature
- 2 TBS fine granulated sugar
- 2 TBS beaten egg (use rest to glaze the hearts)
- scant 1/2 cup (40g) ground almonds
- 1/4 tsp almond extract
- 1/3 cup (100g) seedless raspberry jam
- sugar to sprinkle (optional)
.JPG "Queen of Hearts Tarts")
As I said you can use ready made pastry or you can make your own. I made my own. I highly recommend my Butter and Lard Pastry. Its beautiful and flaky.
For a sweet bake such as this I would add two teaspoons of sugar to the flour mixture.
You can use whatever kind of jam you like. I think red jams are particularly festive looking. You will want a seedless jam. Raspberry is particularly good as is strawberry.
.JPG "Queen of Hearts Tarts")
If you want to you can brush the little cut out hearts with a bit of egg wash and sprinkle with some sanding/coarse sugar. It adds a bit of sparkle.
Doesn't a special occasion call for a bit of sparkle? I think so too!
The almonds for the filling are finely ground. You can use almond flour. I used the ground almonds that you can buy at Costco. Kirkland brand.
.JPG "Queen of Hearts Tarts")
HOW TO MAKE QUEEN OF HEARTS TARTS
These really are very simple to make. They only look complicated!
Lightly dust the countertop with flour. Roll out your pastry about 1/4 inch thick. Cut into 12 (3-inch) rounds using a fluted cutter. Use to line 12 small tart tins. Prick the bottoms and chill in the refrigerator while you make the filling and bake the pastry hearts.
Gather the scraps of pastry and cut out 12 1-inch hearts. Place onto a baking tray lined with baking paper.
.JPG "Queen of Hearts Tarts")
In a small bowl, beat together the butter and sugar until pale and creamy. Stir in the 2 TBS egg yolk, ground almonds and almond extract to combine well.
Remove the tart shells from the refrigerator. Divide the almond mixture between each tart shell evenly, smoothing the tops with the back of a metal spoon.
Brush the remaining egg onto the tops of the pastry hearts and sprinkle with some sugar if desired. Bake the hearts in the preheated oven for 5 to 8 minutes until golden brown.
.JPG "Queen of Hearts Tarts")
Place the filled tart tins onto a baking sheet and bake in the preheated oven for 15 minutes until light golden. Remove from the oven and press the almond filling down lightly with the back of a teaspoon just to flatten slightly.
Heat the jam in a small saucepan and then spoon a little bit over the top of each tart to cover the almond filling. Top each with a pastry heart.
Allow to cool before eating or storing.
.JPG "Queen of Hearts Tarts")
These really are lovely tarts. Perfect for tea parties or children's parties or as part of a celebratory buffet. They make a really pretty addition to the tea table.
You can make them up to a day ahead and they also freeze very well, which means you can make them well ahead of time. Just pop into air tight containers and freeze, taking them out several hours prior to your needing them.
.JPG "Queen of Hearts Tarts")
If you are a fan of tarts you may enjoy the following:
BAKEWELL TARTS - Crisp pastry shells filled with jam, topped with frangipane, a glaze and a cherry!
CANADIAN BUTTER TARTS - You can't go wrong! Crisp pastry filled and baked with a sweet almost caramel like filling, studded with raisins. Very rich and moreish.
SCOTTISH COCONUT AND JAM TARTS - Crisp pastry shells filled with jam topped with a moreish baked coconut, almost macaroon like topping!
Queen of Hearts Tarts
Yield: 12
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
These very pretty tarts are delicious and can be made a day ahead. They can also be frozen.
Ingredients
- Plain flour to dust
- 1/2 pound of pastry (250g) made with a bit of sugar
- 2 TBS butter at room temperature
- 2 TBS fine granulated sugar
- 2 TBS beaten egg (use rest to glaze the hearts)
- scant 1/2 cup (40g) ground almonds
- 1/4 tsp almond extract
- 1/3 cup (100g) seedless raspberry jam
- sugar to sprinkle (optional)
Instructions
- Lightly dust the countertop with flour. Roll out your pastry about 1/4 inch thick. Cut into 12 (3-inch) rounds using a fluted cutter. Use to line 12 small tart tins. Prick the bottoms and chill in the refrigerator while you make the filling and bake the pastry hearts.
- Gather the scraps of pastry and cut out 12 1-inch hearts. Place onto a baking tray lined with baking paper.
- Preheat the oven to 350*F/180*C/ gas mark 4.
- In a small bowl, beat together the butter and sugar until pale and creamy. Stir in the 2 TBS egg yolk, ground almonds and almond extract to combine well.
- Remove the tart shells from the refrigerator. Divide the almond mixture between each tart shell evenly, smoothing the tops with the back of a metal spoon.
- Brush the remaining egg onto the tops of the pastry hearts and sprinkle with some sugar if desired. Bake the hearts in the preheated oven for 5 to 8 minutes until golden brown.
- Place the filled tart tins onto a baking sheet and bake in the preheated oven for 15 minutes until light golden. Remove from the oven and press the almond filling down lightly with the back of a teaspoon just to flatten slightly.
- Heat the jam in a small saucepan and then spoon a little bit over the top of each tart to cover the almond filling. Top each with a pastry heart.
- Allow to cool before eating or storing.
Thanks so much for visiting! Do come again!
Today all over the UK people will be celebrating the Queen's 70th Jubilee with street parties and tea parties. Oh how I miss things like that. Nobody celebrates like the British!
I have been glued to YouTube these past days watching the celebrations and have been filled with plenty of nostalgia for my adopted homeland. I truly loved that country and felt very much at home there. I miss it very much, although I am very happy to be living near my family again.
.JPG "Rhubarb & Ginger Scones")
Street parties are a lot of fun! Whether its to celebrate a Royal Wedding or just to instill community spirit, the British never miss an opportunity to celebrate with a traditional street party!
This weekend millions will be spilling out of their homes and into the streets to enjoy some festive camaraderie and delicious food!
.JPG "Rhubarb & Ginger Scones")
Most people will associate the street party with the end of the second world war and VE Day, but street parties actually have a history which goes much further back than that.
The tradition of the street party actually began in 1919 with so-called ‘peace teas’ being set up between households across the country to mark the end of the Great War. Originally designed for children it wasn't long before everyone was joining in.
.JPG "Rhubarb & Ginger Scones")
As the years went by, the street party became more and more common
place, with residents closing off streets for many national events and celebrations.
VE day, the Queens Coronation, the Silver and Golden Jubilees’ and the millennium
could all be characterized by the nations desire to mark the occasion with bunting
and jelly and ice-cream!
I know many of my friends are holding tea parties to commemorate the occasion, and why not! The Queen herself often holds garden tea parties and they are very well attended!
.JPG "Rhubarb & Ginger Scones")
I love the Queen and I am not adverse to having a tea party myself, however this is my brother in law's birthday celebration and so we will be having cake etc. at my sisters.
There was nothing to stop me, however, from making some scones for myself and enjoying one with a hot drink, in honor of the Queen of course! And that is just what I have done.
.JPG "Rhubarb & Ginger Scones")
This is one of the best scone recipes! Rhubarb & Ginger Scones. A delicious pairing of two of my favorite flavors. I have taken full advantage of it being rhubarb season here in Nova Scotia by adding some to these lovely scones.
Rhubarb and ginger go very well together and so I have taken the liberty of adding some chopped candied ginger as well, not only in the body of the scones, but sprinkled on top of the scones before baking as well.
This made for a nice zippy sweet crunch! Oh so tasty!
.JPG "Rhubarb & Ginger Scones")
I also did up a batch of Mock Devonshire Cream to go with them. Essentially it is meant to mock clotted cream, but I can tell you it is nowhere near the same thing really, however delicious it might be.
But it is rich and creamy and went very well with these scones and some jam. It also makes a lovely filling for a strawberry tart. You can find my recipe for a Strawberry Devonshire Tart here. Trust me when I tell you it is delicious.
.JPG "Rhubarb & Ginger Scones")
WHAT YOU NEED TO MAKE RHUBARB AND GINGER SCONES
Simple, simple, simple . . .
For the scones:
- 1 stick of rhubarb, chopped (about 3/4 cup)
- 3 TBS chopped candied ginger (you will need more for the topping)
- 1/2 cup (100g) granulated sugar
- 2 1/4 cups (315g) all purpose plain flour
- 1 TBS baking powder
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 8 TBS (115g) cold butter, cut into bits
- 1/2 cup (120ml) cold buttermilk (may need more)
To finish the scones:
- 2 TBS minced candied ginger
- buttermilk to brush
For the mock cream:
- 4 ounces (115g) full fat cream cheese, at room temperature
- 1/4 cup (56g) butter, at room temperature
- 1/4 cup (30g) full fat sour cream
.JPG "Rhubarb & Ginger Scones")
You don't have to use candied ginger in these. You can use all rhubarb if you wish, but the two things really do go very well together. You can use frozen rhubarb if that is all you have. Use it frozen without thawing.
If you don't have any buttermilk, you can use cream in its place. It makes an even richer scone.
You could also leave the ginger off the tops and glaze them with a simple vanilla glaze. (1 cup icing sugar thinned with just enough milk to give you a thick drizzle) You could even do the glaze and then sprinkle some candied ginger on top after glazing. Not as crunchy as baked, but still very good!
.JPG "Rhubarb & Ginger Scones")
HOW TO MAKE RHUBARB AND GINGER SCONES
A food processor makes very short work of these. You can make them without one, but it will take longer. Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking sheet with baking paper. Set aside.
Measure the flour, sugar, salt and baking powder into the bowl of a food processor. Pulse to combine. Drop in the cold butter and pulse until the mixture resembled coarse crumbs. (f doing by hand, measure the flour etc. into a bowl and cut the butter in using a pastry blender until you have coarse crumbs.)
Dump the flour mixture into a bowl and stir in the rhubarb and the ginger. Stir in the buttermilk and vanilla gently with a spoon until you have a dough that just comes together. It may be a bit crumbly, that is okay. If it is too dry, add some more buttermilk, but only as needed.
Tip out onto a lightly floured surface and knead gently a couple times to bring together and then pat out into a rectangle that is 4 X 8 inches in size. Cut into 8 scones, making one cut lengthwise and then 1 cut cross wise. This will give you four pieces. Cut each fourth in half crosswise yet again.
.JPG "Rhubarb & Ginger Scones")
Place onto the prepared baking sheet, leaving 2 inches between each scone. Brush the tops with some buttermilk and sprinkle with finely chopped candied ginger.
Bake in the preheated oven for 30 to 35 minutes until golden brown on the bottoms and just starting to turn golden brown on the tops.
Remove to a wire rack to cool.
While they are cooling make the cream. Measure all of the ingredients into a bowl and beat with an electric hand whisk until smooth and fluffy. Serve on split and cooled fresh scones along with some jam. This cream will keep in the refrigerator for about a week. Let sit at room temperature for 15 to 20 minutes before using.
.JPG "Rhubarb & Ginger Scones")
Not a fan of rhubarb? I have plenty of other scone recipes here in The English Kitchen for you to enjoy!
CHERRY VANILLA SCONES - delicious light and flaky vanilla flavored scones studded throughout with lovely pieces of candied cherries!
CARROT CAKE DROP SCONES - no fuss no muss, these delicious drop scones have all the flavors of your favorite carrot cake, are studded with raisins and boast a sweet drizzle glaze!
HONEY AND DATE SCONES - sweet and studded with dried dates. Delicious served spread with Dulce de Leche and clotted or whipped cream!
.JPG "Rhubarb & Ginger Scones")
Happy Jubilee!
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
Rhubarb & Ginger Scones (with Mock Devonshire Cream)
Yield: 8
Prep time: 20 MinCook time: 35 MinTotal time: 55 Min
These are really pretty scones studded with bright scraps of red rhubarb and zingy sweet bits of candied ginger. More candied ginger is sprinkled on top giving a bit of sweet crunch. Delicious served with strawberry jam and the rich cream.
Ingredients
For the scones:
- 1 stick of rhubarb, chopped (about 3/4 cup)
- 3 TBS chopped candied ginger (you will need more for the topping)
- 1/2 cup (100g) granulated sugar
- 2 1/4 cups (315g) all purpose plain flour
- 1 TBS baking powder
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 8 TBS (115g) cold butter, cut into bits
- 1/2 cup (120ml) cold buttermilk (may need more)
To finish the scones:
- 2 TBS minced candied ginger
- buttermilk to brush
For the mock cream:
- 4 ounces (115g) full fat cream cheese, at room temperature
- 1/4 cup (56g) butter, at room temperature
- 1/4 cup (30g) full fat sour cream
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking sheet with baking paper. Set aside.
- Measure the flour, sugar, salt and baking powder into the bowl of a food processor. Pulse to combine. Drop in the cold butter and pulse until the mixture resembled coarse crumbs.
- Dump the flour mixture into a bowl and stir in the rhubarb and the ginger.
- Stir in the buttermilk and vanilla gently with a spoon until you have a dough that just comes together. It may be a bit crumbly, that is okay. If it is too dry, add some more buttermilk, but only as needed.
- Tip out onto a lightly floured surface and knead gently a couple times to bring together and then pat out into a rectangle that is 4 X 8 inches in size. Cut into 8 scones, making one cut lengthwise and then 1 cut cross wise. This will give you four pieces. Cut each fourth in half crosswise yet again.
- Place onto the prepared baking sheet, leaving 2 inches between each scone. Brush the tops with some buttermilk and sprinkle with finely chopped candied ginger.
- Bake in the preheated oven for 30 to 35 minutes until golden brown on the bottoms and just starting to turn golden brown on the tops.
- Remove to a wire rack to cool.
- While they are cooling make the cream. Measure all of the ingredients into a bowl and beat with an electric hand whisk until smooth and fluffy. Serve on split fresh scones along with some jam. This will keep in the refrigerator for about a week. Let sit at room temperature for 15 to 20 minutes before using.
Thanks so much for visiting! Do come again!
I am a person who just loves Turkey. I could eat it any time, any where, any how! Living on my own, having a turkey dinner can be somewhat of a challenge because unless I am having company, a turkey is just too much for me to cope with.
When my children (I have five) were growing up, their father and I would often hop over the border to the US and pick up turkeys to put in the freezer. They were cheaper and you could bring back one for every person in the car. Not that we ever did, seven turkeys is a bit much for anyone, but we did always bring back 3 or 4 for the freezer.
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
I love American turkey. I confess I never had a dry one. They were always exceptional. But I digress. Cooking a whole turkey just doesn't happen for me anymore.
I do often see turkey pieces in the grocery store though and the other day I picked up a package of two turkey thighs, Butterball with the idea in mind that I was going go cook and enjoy them. I have always loved the dark meat of the turkey most of all!
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
I decided I wanted to cook them in my air fryer. Who wants to heat up the oven for two turkey thighs? Not me!
OH, and now the days are warmer, who wants to heat up the oven anyways if you can possibly get away without having to. The air fryer is the way to go!
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
Turkey is such a versatile and flavor filled meat. Why should it be reserved just for the holidays? I say we should cook it more often. In the UK you could often buy small boneless turkey breast roasts, or turkey steaks, ground turkey, etc.
They don't seem to do that here. The smallest bits I have seen are these bone in thighs, and half breasts. You can also get ground turkey, which makes fabulous turkey burgers.
I love turkey burgers. I'll choose one of them over a beef burger any day! One of my favorites are these Cheddar and Spinach Turkey Burgers. They are so darned good! Flavorful and juicy!
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
I borrowed this recipe for cooking turkey thighs in the air fryer from a blog called Whole Lotta Yum, and adapted it for use and with dual measurements/temperatures both in North America and in the UK.
I am still really just learning how to use my air fryer and the first time I cook anything in it I like to have some guidance. Her recipe worked very well, with perfect results.
.JPG "herbs de provence")
I had everything in the kitchen to make the recipe with the exception of Herbs de Provence. I would not let that little thing stop me however. I simply made my own mixture up.
I love making my own spice and herb blends. I have included the recipe to make your own Herbs de Provence in the recipe notes! It worked a charm and is so beautifully fragrant.
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
WHAT YOU NEED TO MAKE CRISPY HERB TURKEY THIGHS (AIR FRYER)
Its pretty simple really, aside from the air fryer. You kinda do need one of those, although for sure these could be cooked in the oven. It will just take appreciably longer!!
- 2 to 3 turkey thighs (1/2 pound each) skin on, bone in
- 2 TBS light olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Herbs de Provence (see note)
- 1 TBS butter, melted
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
The original recipe called for garlic salt. I don't keep garlic salt in the house, but I do always have garlic powder, so I used half salt and half garlic powder.
As I said, I made my own Herbs de Provence. I did not use the lavender flowers in the recipe. I confess I am not overly fond of eating lavender.
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
She specified olive oil in her recipe. I don't waste extra virgin olive oil in cooking unless I know it is going to make a big difference in the end result flavor-wise. I tend to use light olive oil, which is still olive oil, but not from the first press.
I save the good stuff for other things.
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
HOW TO COOK CRISPY HERB TURKEY THIGHS (AIR FRYER)
I love air fryer cooking. It is so simple and straight forward. If you follow these instructions and timings you should have perfect results!
Begin by preheating your air fryer to 370*F/187*C for 5 minutes.
While the air fryer is preheating, whisk the olive oil and all of the seasonings together in a small bowl to combine.
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
Pat the turkey thighs dry on both sides with some paper kitchen toweling. This will help to get the skin really crispy. Brush them well on both sides with the herbed oil and then place into a lightly oiled air fryer basket, skin side down.
Air Fry for 10 minutes at 370*F/187C. Carefully flip them over. Air fry for a further 15 to 20 minutes until cooked through and the juices run clear. The internal temperature should be at least 165*F/74*C. (180*F/85*C is better and the meat will be even more tender.)
Brush with the melted butter and leave to rest for 10 minutes before slicing and serving.
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
And that's it. Done! These were so delicious. Succulent and beautifully flavored with a lovely crisp skin. I served them simply with some potato salad and coleslaw for the perfect summer supper.
Of course I did not eat both of them myself. I ate about 2/3 of the smaller one. The rest I have refrigerated to use in a casserole over the next day or so. Or maybe even a hot sandwich. It all depends on my mood!
I any case I highly recommend cooking turkey thighs in the air cooker. They were excellent!!
Crispy Herb Turkey Thighs (Air Fryer)
Yield: 3 to 4
Prep time: 5 MinCook time: 30 MinInactive time: 10 MinTotal time: 45 Min
Crispy skinned, well flavored and super tender inside. Done in a little more than half an hour, not counting resting time. These are fabulously tasty!
Ingredients
- 2 to 3 turkey thighs (1/2 pound each) skin on, bone in
- 2 TBS light olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Herbs de Provence (see note)
- 1 TBS butter, melted
Instructions
- Preheat the air fryer to 370*F/187*C for 5 minutes.
- Whisk the olive oil and all of the seasonings together in a small bowl to combine.
- Pat the turkey thighs dry on both sides with some paper kitchen toweling. This will help to get the skin really crispy. Brush them well on both sides with the herbed oil and then place into a lightly oiled air fryer basket, skin side down.
- Fry for 10 minutes at 370*F/187C. Carefully flip them over. Air fry for a further 15 to 20 minutes until cooked through and the juices run clear. The internal temperature should be at least 165*F/74*C. (180*F/85*C is better and the meat will be even more tender.)
- Brush with the melted butter and leave to rest for 10 minutes before slicing and serving.
Notes
You can easily make your own Herbs de Province. Take 1 TBS fennel seed and 2 TBS dried rosemary. Grind to a powder in a spice grinder or mortar and pestle. Stir in 1/4 cup dried thyme, 3 TBS dried marjoram, 3 TBS summer savory (optional), 1 TBS dried tarragon, 1 TBS dried basil, 1 tsp dried chervil (optional), 1 tsp dried mint, and 1 tsp dried food grade lavender flowers (optional). Mix well to combine and store in a dark place in an air tight container for up to six months.
Thanks so much for visiting! Do come again!
Subscribe to:
Posts (Atom)
Social Icons