Tesco offer - 01/03/2021 - 31/03/2021 - NO LONGER VALID - page 61 *

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RECIPE LUCY O’REILLY PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING CYNTHIA BLACKETT FOOD | KNOW-HOW Roll out the remaining two-thirds on a lightly floured surface to the thickness of a pound coin, then press into a 23cm loose-bottomed tart tin (about 3.5cm deep). Trim around the tart tin to cut away excess pastry. Prick the base all over with a fork; chill for 20 mins. 3 Preheat a baking sheet in the oven to gas 6, 200°C, fan 180°C. Line the pastry with baking paper and fill with baking beans. Blindbake on the preheated baking sheet for 20 mins. Remove the paper and beans, then bake for 5 mins more. 4 Roll out the remaining one-third pastry to the thickness of a pound coin and into a square of about 30cm. Using a ruler and a sharp knife, cut out 2 x 2cm-wide strips and 12 x 1cm-wide strips. Use 9 of the 1cm-wide strips to make 3 plaits (see right), then transfer to a lined baking sheet. Cover; chill until needed. 5 Meanwhile, warm the syrup, marmalade and ginger in a large saucepan until smooth and just starting to bubble. Set aside to cool for 5 mins, then slowly whisk in the eggs and cream. Add the oats, breadcrumbs, lemon zest and juice. Reduce the oven to gas 4, 180°C, fan 160°C. 6 Pour the filling into the pastry case. Working quickly, lay the pastry strips and plaits over the filling, weaving in and out (see right). Brush the edge of the pastry case and all decorations with beaten egg yolk. 7 Bake for 30-35 mins until golden and crisp. Leave in the tin for 15 mins to cool before carefully removing. Each serving contains Energy 1504kJ 357kcal 18% Fat Saturates Sugars Salt 12g 6g 36g 0.5g 17% 30% 40% 8% of the reference intake. See page 105. Carbohydrate 60g Protein 6g Fibre 2g A PLAITING THE PASTRY B BUILDING THE LATTICE Place 3 of the 1cm strips vertically, close together. Working from the outside, lift 1 strip of pastry over the central strip, moving the central strip aside. Alternate from left to right, keeping an even tension until the plait is formed. First arrange all the vertical strips of pastry, leaving plenty of overhang. Weave the horizontal strips, one at a time, from one side of the tart to the other, alternating laying them over and threading them under the vertical strips. C FINISHING THE LATTICE D GLAZING THE TART Bake the tart with the lengths of the lattice strips hanging over the tart tin, as the pastry may shrink while baking. Once cooked, trim away the excess pastry with a sharp knife. Glazing the pastry with egg yolk before baking will ensure an even, golden finish and shine. For more wow-factor, melt an extra 1 tbsp marmalade in a saucepan over a low heat; brush over the baked tart for a super-glossy finish. Get ahead Both the uncooked pastry and the baked tart can be frozen. To freeze the pastry, make up to the end of step 1. Wrap tightly in foil and clingfilm, then freeze for up to 3 months. Defrost overnight in the fridge before using. To freeze the whole tart, leave to cool completely, then (still in the tin) wrap in clingfilm and foil. Freeze for up to 3 months. Thaw at room temperature for 1 hr, then bake at 180°C for 15-20 mins until piping hot throughout. 61

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