TROPICAL PINEAPPLE AND PASSION FRUIT TART

Serves 8

  • 125ml (4fl oz) concentrated pineapple juice 
  • 50g (1¾oz) caster sugar 
  • 4 passion fruits, halved 
  • 3 limes, halved 
  • 150g (5½oz) unsalted butter, at room temperature, diced 
  • 2 platinum grade gelatine leaves 
  • 3 large eggs 
  • 3 large egg yolks 
  • 12 coconut macaroons 
  • Chopped mango, kiwi fruit and watermelon, and pomegranate seeds, to decorate 

Place the pineapple juice and sugar in a bowl. Press the juice of the passion fruits and limes through a sieve into the bowl. 

Place the bowl over a pan of simmering water and heat, stirring, until the sugar has dissolved. Add the butter and stir until melted. 

COOK’S TIP 

You can use any fruit to decorate this tart. The leftover egg whites can be used for meringue or an egg white omelette. 

Place the gelatine in a bowl with 4tbsp cold water and leave to soften for 5 minutes. 

Beat the eggs and egg yolks together, then whisk into the juice and butter mixture, stirring gently for about 10 minutes over a low heat until the mixture thickens enough to thinly coat the back of a wooden spoon. Do not allow the mixture to get too hot or the eggs may curdle. 

Squeeze the water from the gelatine and stir into the juice mixture until dissolved. Remove the bowl from the heat. Allow to cool until slightly thickened, but not set. 

Place the macaroons in a food processor and blitz into crumbs. Press firmly into the base and sides of a 35 x 20cm rectangular loose-bottomed flan tin (or a 20cm round tin). 

Spread the fruit curd evenly over the top and leave to set for 1-2 hours. Decorate with fruit. 

Matthew Juke’s wine pairing: Fab with Fruit

NV Waitrose Blueprint Moscatel de Valencia Spain (£6.49, Waitrose) 

To accompany a recipe with so many overtly exotic fruit notes, you need a wine that’s happy to let the food take centre stage. For this reason I’ve selected a bargain-priced, grapey moscatel with silky-smooth fruit and lashings of juiciness. It may not be complex but it understands that the recipe is the star! 

HERITAGE TOMATO AND BASIL PESTO TART

Serves 6

  • 320g pack ready-rolled puff pastry 
  • 500g (1lb 2oz) heritage tomatoes in different colours 
  • Salt and black pepper 
  • 2tbsp basil pesto sauce 
  • 25g (1oz) Parmesan, grated 
  • 1 ball of mozzarella cheese, drained 
  • A handful of fresh basil leaves 

Preheat the oven to 200°C/fan 180°C/gas 6. Remove the pastry from the fridge and set aside for 10 minutes before unrolling, then place on a baking tray, using the paper it is rolled in to line the tin. 

Score a line about 3cm inside all the sides to make a border. Prick the inside of the pastry case all over with a fork then bake for 12-15 minutes or until the edges are golden and crisp. 

Meanwhile, thickly slice the tomatoes and lay them on kitchen paper. Sprinkle with a pinch of salt and pepper and leave to drain. 

When the pastry is cooked, remove from the oven and reduce the temperature to 180°C/ fan 160°C/gas 4. 

Push the pastry down in the centre to flatten slightly, then spread thinly with the pesto. Sprinkle with the Parmesan. Crumble over half the mozzarella then arrange the sliced tomatoes in rows over the top. 

Add the remaining mozzarella and bake for a further 5-8 minutes until the mozzarella has just melted. Serve topped with fresh basil leaves.

Matthew Juke’s wine pairing: Perfect with pesto

2021 Planeta, L’Amistanza, Fiano/ Grecanico Sicily, Italy (£10, Tesco) 

While there have been a few off-beat pairings this week, this is a no-nonsense combo. An epic Sicilian white with a tomato tart – nothing compares to this time-honoured pairing, and you ought to have a second bottle to hand because the first will disappear in the blink of an eye. 

CHOCOLATE AND MINT NO-BAKE TAR

Serves 10-12 

  • 500ml (18fl oz) double cream 
  • 30g (1oz) mint, chopped 
  • 75g (2¾oz) unsalted butter 
  • 300g (10½oz) chocolate digestives, crushed 
  • 2 platinum grade gelatine leaves 
  • 200g (7oz) white chocolate, finely chopped 
  • 2 medium eggs, separated 
  • A few drops of green food colouring (optional) 
  • 150g (5½oz) mint-flavoured dark chocolate, broken into pieces 
  • 1tbsp golden syrup 
  • 92g pack of mint Aero Bubbles, chopped (optional) 

Place 150ml of the cream and the mint leaves in a pan. Bring to a simmer. Remove from the heat and leave to infuse for 30 minutes. 

Melt the butter in a separate pan. Add the digestives and stir until the chocolate has melted. Press firmly into the base and sides of a 20cm loose-bottomed flan tin. Chill for 15-20 minutes. 

COOK’S TIP 

We’ve decorated the tart with Aero Bubbles, but you could use fresh mint, mint chocolate thins or just leave it plain. 

Place the gelatine in a bowl with 2tbsp water and leave to soften for 5 minutes. Pour the infused cream through a sieve into a bowl, pressing down on the mint to extract the flavour. 

Discard the mint and return the cream to the pan. Heat gently. Squeeze the water from the gelatine, add to the cream and stir until dissolved. 

Melt the white chocolate in a bowl set over a pan of simmering water. Add the cream mixture and egg yolks. Stir gently to combine (don’t over mix or it will thicken). 

In a separate bowl, whip 150ml cream to soft peaks. In a third bowl, whisk the egg whites to stiff peaks. 

Fold the egg whites and whipped cream into the white chocolate mixture until smooth, adding a few drops of green colouring, if using. Pour onto the biscuit base and leave to set for 30 minutes. 

Place the remaining 200ml cream in a pan and bring to a simmer. Remove from the heat. 

Add the dark chocolate and syrup, stirring until smooth. Leave to cool for 20 minutes, then pour over the top of the tart. 

Chill until fully set (about 1 hour). Just before serving, decorate with chocolates, if using.

Matthew Juke’s wine pairing: Magical with mint

2020 Fonte del Re, Lacrima di Morro d’Alba Marche, Italy (£15, Tesco) 

Lacrima is a rare grape with a rosewater perfume and a velvety palate, and it is unlike any flavour you will have tasted. It adores both dark chocolate notes and minty tones, so this is a wild pairing designed to alter your flavour horizons.

SMOKED HADDOCK & SPINACH CHEESY TART

Serves 6

For the cheese pastry 

  • 250g (9oz) plain flour 
  • 125g (4½oz) butter, diced 
  • A pinch of salt 
  • 40g (1½oz) Cheddar, finely grated 
  • A pinch of smoked paprika 

For the filling

  • 125g (4½oz) spinach 
  • 200g (7oz) smoked haddock, skinned and cut into chunks 
  • 1 small leek, thinly sliced 
  • 300ml (10fl oz) crème fraîche 
  • 2 eggs 
  • Zest of 1 lemon 
  • Freshly ground black pepper 

Blitz the flour, butter and salt in a processor to make fine crumbs (or rub the fat into the flour with your fingertips). Stir in the cheese and paprika. 

Tip into a bowl, add 3-4tbsp water and bring together into a ball. Pat into a flat disc, wrap in clingfilm then chill for 30 minutes. 

COOK’S TIP 

For extra flavour, try adding a few sprigs of chopped thyme to the pastry and use any hard cheese such as Pecorino. 

Roll out the pastry large enough to line a deep 20cm fluted tart tin. Trim the pastry edges and chill for a further 10 minutes. 

Preheat the oven to 190°C/fan 170°C/gas 5. Line the pastry with baking paper and fill with baking beans or uncooked rice. 

Bake for 15 minutes or until pale golden. Remove the paper and beans or rice and return to the oven for 8-10 minutes or until golden brown. Remove and reduce the oven to 180°C/fan 160°C/gas 4. 

Place the spinach in a colander over the sink. Pour over a kettle full of boiling water. Press down to remove as much water as possible. 

Pat dry with kitchen paper. Add the haddock to the pastry case in an even layer, then scatter over the spinach and the leek. 

Mix the crème fraîche with the eggs and lemon zest. Season with pepper and pour over the fish. 

Bake for 25-30 minutes until just set and cooked through. Serve warm or cold. 

Matthew Juke’s wine pairing: Heroic with haddock

2020 Paul Jaboulet Aîné, Viognier France (£10, reduced to £8 until 19 July, Sainsbury’s)

With a peachy perfume and a long, dramatic finish, this is the best-value viognier on the planet, and it’s a dream pairing for this haddock and spinach tart.



Post source: Daily mail

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