Quick Portuguese Tarts from Jamie Oliver's Latest Book 30 Minute Meals

I've been very kindly sent Jamie Oliver's latest book '30 Minute Meals'.
Packed full of yummy recipes, I didn't know what to make first!
In the end I made his Piri Piri Chicken with these Portuguese tarts to follow.
  These quick Portuguese tarts looked good, but then did so many other things.
Of course I'll be cooking more than just these from the book, but a final decision was made today and here they are.

To make 6 tarts you will need:
plain flour - for dusting
1 x 375g pack of pre-rolled puff pastry
ground cinnamon
125g creme fraiche
1 egg
1 teaspoon of vanilla paste or extract
5 tablespoons of golden caster sugar
1 orange
How to do it:
Dust a clean surface with flour.  Unroll the sheet of pastry, then cut it in half so you end up with two 20x20cm squares of pastry.  Put one half in the fridge for another day.
Sprinkle over a few good pinches of cinnamon, then roll into a Swiss roll shape and cut into 6 rounds.  Put these in 6 holes of a muffin tin, and use your thumbs to stretch and mold the pastry (like the picture) so the bottom is flat and the pastry comes up to the top.
Put on the middle shelf of the oven and cook for around 8 to 10 minutes, or until lightly golden.
Spoon the creme fraiche into a small bowl.  Add the egg, vanilla paste or extract, 1 tablespoon of golden caster sugar and the zest of one orange.  Give it a good mix.
Take the muffin tin out of the oven and use a teaspoon to press the puffed up pastry back to the sides to make room for the filling.
Spoon the creme fraiche mixture into the tart cases, and return to the oven for 8 minutes.
Meanwhile, put a small saucepan on a high heat.  Squeeze the juice from the zested orange and add 4 tablespoons of golden caster sugar.  Stir and keep an eye on it, remembering caramel can burn badly so don't touch or taste.
Remove the tarts from the oven a pour some caramel over each one - they will still be wobbly but that's good.  My caramel wasn't quite caramel - I didn't leave it bubbling long enough - so it was more of a syrup - but still yummy!
Jamie says put aside to set - I say eat them immediately while still nice and hot!
 And yes, even me (who doesn't really care too much for desserts) ate 3 so what do you think to that?!
I'll let you into a secret, these tarts are addictive as they are, but staring at me in the kitchen was a bottle of Grand Marnier and so I couldn't help but add just a teaspoon to the creme fraiche mixture.
This book is well worth buying and is now available to buy in any good book shop or on Amazon UK here.

 *If you're not in the UK you can still buy the book at Amazon.com
See below:



Thank you again to Pete for sending me this fantastic book.

8 comments

  1. He's so good isn't he? I have to order his Jamie at Home book.

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  2. I am really enjoying his programme on TV. I love eveything Jamie. You can't beat a good tart!

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  3. I wonder whether I could make these in small glass ramekins? I don't have my muffin tin handy at the moment :(

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  4. Hi Rabbiskitchen. It might work but glass doesn't get as hot as metal. I'd try baking just one in a glass ramekin first to see what happens!

    Or just shaping one and placing it on a baking sheet if you have one?

    Or, what about cutting out circles of kitchen foil and making little holders to put the dough in. Shape the dough first with your hands. I'm just thinking that might conduct the heat better than glass as it's only thin??
    Let me know if it works - I'm sure they'll be fine.

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  5. Hi, I'm from malaysia. I will bake this for tomorrow

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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