A real favourite of mine at anytime…and especially with a cup of coffee!
I was proud of these as I confess to being no baker…I leave that to my daughter, Hannah, who has the touch with pastry. I am more usually of a starter and mains man….but I eat these a lot when I visit my favourite coffee shop in Stockbridge, who make very gentile smaller versions. These are not as delicate but boy are they delicious! The recipe i pinched from Jamie Oliver and it was a fun recipe to follow. The ingredients make enough for 6 tarts. And they last up to two days in the fridge…though none of mine made it beyond day one!
375 gm of pre rolled puff pastry
125 gm crème fraîche
1 tsp vanilla essence
5 tbsps caster sugar
Preheat oven to 200c. Dust a clean surface or chopping board with some plain flour. Unroll the sheet of puff pastry – cut in half. You should end up with 2 2o x 20 cm squares of pastry. You only need one – pop the other away in the fridge for your next batch!
Sprinkle over a dusting of cinnamon and then roll into a swiss roll shape. Cut into 6 rounds.
Put these into 6 of the holes of a muffin tin and using your thumbs stretch out and mould the pastry into the holes so the bottom is flat and the pastry comes to the top.Put in the oven and cook for 8 minutes until lightly golden.
Now spoon the crème fraîche into a small bowl. Add the egg, vanilla and 1 tbsp of the sugar plus the zest of the orange. Stir well.
After 8 minutes take the tarts out of the oven and use the back of a spoon to press the puff pastry back to the sides and make room for the filling. Spoon in the filling equally into each one and pop back in the oven on the top shelf for another 8 minutes.
Put a small pan on a high heat and add the juice of the orange and 4 tbsp of the sugar. Stir all the time until you get a nice sticky caramel.
Take the tarts out of the oven after 8 minutes and pour a drizzle of the caramel over each one. Put aside to cool.
These are sooooo tasty! Give them a go…I beg you!