Work was much in the week of being in Shanghai. Body and soul were exhausted. This weekend I am back to Hong Kong. Passion for baking is there but the mind is exhausted. I picked a receipt from Claire Clarke again, mainly it is still a good period for mango. Quick puff pastry is also a new trial. The look of the tart is rustic and the taste is good. It is quite soft, both the base and the filling. Nevertheless, a lot has gone to my stomach.
Room for improvement: use a 23cm deep tart tin to have a thicker filling & add a bit more ground almond.
Quick Puff Pastry
200g bread flour
200g butter (firm but not hard), cut into 2.5 cm cubes
50ml or less cold water
- Sift the flour and salt
- Use your fingers and lightly work the butter cubes and flour together.
- Add water and gradually mix all the ingredients together. Do not knead it, and stop working the pastry as soon as it becomes homogeneous. It should till contain flakes of butter.
- Roll out the dough into a rectangle 3 times as long as it is wide. Fold in one third of the dough, then fold the remaining third on top to make 3 layers.
- Give it a quarter turn so the sealed, bookend edge is on your right. This is your first ‘turn’
- Roll the pastry out in a length towards and away from you until it is 1cm inch thick, dusting the work surface regularly with flour and picking up the pastry to make sure it is not sticking.
- When it is 3 times as long as it is wide again, fold it as before. Wrap in cling film and leave to rest in the fridge for 20 minutes.
- Repeat the rolling and folding process twice more, to make 4 turns in total. Wrap the pastry well in cling film and chill for 1 hour before using.
- Roll the puff pastry out on a lightly floured work surface to about 5mm 1/4 inch thick, then use to line a 25cm loose-bottomed tart tin. Do not trim off the excel pastry but leave it overhanging the tin.
- Place in the fridge to rest for 30 minutes
- Preheat the oven to 180C. Bake blind for 15-20 minutes until the pastry has started to colour and the base is firm to the touch.
- Remove the beans and continue baking for about 10 minutes until the pastry is golden brown. Leave to cool completely.
2 large eggs
Grated zest of 1 lime
100g ground almonds
15g butter, melted
- Whisk eggs and sugar until pale, fluffy and triple in volume
- Add the lime zest and mix in well.
- Fold in sifted ground almond and try to keep the volume
- Melt the butter and pour in down the side of the bowl. Fold in gently
- Dice the mango and arrange them in the pastry case, then spoon the filling on top and level with a spatula
- Bake in a preheated oven at 180C for about 20 minutes until the filling spring back when pressed gently. Cool in the tin for a while, then turn out and lace on a wire rack to cool completely.