Posh Tarts: Over 70 recipes, from gorgeous galettes to perfect pastries

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Combine the dry ingredients (flour, sugar, salt) in the bowl of your stand mixer. Add cubes of cold butter (2). Using the paddle attachment (1), combine on medium speed until it resembles sand in texture (3), it took me about 5-7 minutes. You can do this with a food processor, a pastry cutter or your hands too, but your hands can warm the butter too much.

Add your water and mix everything together into a dough – you might need to work it a bit, but don’t do it too much or you’ll have tough, gluey pastry. Wrap this in cling film and chill in the fridge whilst you make the jam. Step 4 Whisk eggs and sugar together until it has air bubbles, about 5 minutes. In a slow stream, while constantly whisking, add the heavy cream into the egg mixture.You'd be served a large slice of School Jam Tart, just warm from the oven, doused in hot custard. And, there was something very comforting about the warm jam tart when eaten with custard. All Purpose Flour: The base of the shell. I have not tried substituting it with different flours, but I have seen a combination of all purpose flour and almond flour work with others. This Bakewell Tart is one also known as a Gloucester tart and there is also a Cherry Bakewell which often is topped with icing and a cherry on top. I keep the uneaten rhubarb custard tartlets in the fridge and eat them directly from there. Can last a couple of days like this, I haven't really noticed a big difference from day 2 to 3. The biggest difference is from day 1 to 2, and even that is not so bad.

Ground ginger: Just a touch of ginger goes a long way with rhubarb. It is such a good combination, but if you don't like it - omit it, it will not alter the recipe that much. In an attempt to make the jam go further, the school cooks would add a little water and custard powder to the seedless jam and then heat it up together.Whisk eggs and sugar together until it has air bubbles, about 5 minutes (14). In a slow stream, while constantly whisking, add the heavy cream into the egg mixture (15). The tart crusts can last for 3-4 days as long as they are not filled. Store them in a tight bag or cookie box. It is best to not fill them until you are ready to eat them or else the crust can get a little soggy the next day (very little, it's actually almost identical the next day). However, I really love this look and I will continue to make it with a lattice pattern.It's not a huge problem, it's just that some of your bites will contain a large piece of rhubarb, and some will not.

But if you make me decide between a strawberry peach pie and a rhubarb custard tartlet, I am going to scream.Simple to prepare, you can make a meal in moments with store-bought filo, puff, or shortcrust pastry and a variety of topping ideas – or make your own pastry to be even more posh. With easy-to-follow instructions and a photo for every recipe, Posh Tarts is a cut above the rest. Many of the same tips for a perfect pie crust, can also be applied to a perfect tart crust. However, they are slightly different anyway. A pie crust should be super flaky, whereas a tart shell is more tender and with a crumbly crust that crumbles when you take a bite. Pour into the prepared, par-baked tart shells and bake for 50 minutes or until the custard has set. Set aside to cool completely before beginning with the rhubarb. If you wanted to freeze, wait for the tart to cool completely after cooking. Put in a large freezer bag or container. Cut the dough into circles 1 inch (2 ½ cm) larger than the tart pan (9). Carefully put it into the greased pans, lifting the edges so the bottom sinks into the pan. Press the sides and corner well into the pan (10).