2Gently roll the shortcrust pastry out over a 20cm loose-bottomed quiche tin. Press pastry into the tin and then trim away excess pastry. Chill in the freezer for about 10 minutes.
3In a large bowl or jug, whisk together eggs, milk, sour cream and a generous pinch of salt and pepper.
4Slice goat’s cheese then cut each slice into quarters.
5Pour egg mixture into chilled pastry then evenly distribute the goat’s cheese and halved blackberries. Sprinkle with thyme leaves.
6Carefully transfer to the preheated oven and bake for 30-35 minutes, until quiche is set around the edges and has lost its glossy top but there’s a slight wiggle in the centre.
7Leave to cool for about 15 minutes before enjoying warm. Can also be served cold
I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make.
Ingredients
I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make.
The origins of the recipe are from Tuscany in Italy but I like to use highly perfumed Irish dessert apples when in season. Look out for some lesser known but very delicious Irish dessert apples such as Irish Peach and Ardcairn Russet.
Serves 8
10g butter melted for greasing the parchment paper
4 dessert apples
Finely grated zest of 2 lemons
1 teaspoon vanilla extract
250g caster sugar
2 eggs
150ml cream
110g butter melted and cooled
125g whole almonds, blanched, peeled and ground to a fine powder in a food processer or ground almonds
110g plain flour sieved
1 ½ teaspoons baking powder sieved
100g of apricot jam
1 tablespoon lemon juice, warmed and sieved
2 tablespoons of chopped sweet geranium leaves ( optional)
Method
Preheat the oven to 180c / 350 f / gas 4
Line a 28cm flan ring with a removable base with a disc of parchment paper. The paper should in one piece cover the base and sides of the tin and come up 1cm above the edge of the tin. Brush the paper with a little melted butter.
Peel, core and quarter the apples and slice into c 3mm slices. Mix with the lemon zest. Whisk the vanilla, sugar, and eggs to a thick and light consistency similar to a batter. Whisk in the cream and cooled melted butter. Fold in the almonds, flour and baking powder. Add ¾ of the sliced apples, being careful not to break the apple slices.
Pour the mixture into the prepared flan ring and gently smooth over the surface. Scatter the remaining apples over the surface and sprinkle with 1 dessertspoon of caster sugar.
Place in the preheated oven and cook for 20 minutes. Reduce the temperature to 160c etc and cook for a further 40 minutes by which time the tart will feel gently set. It may be necessary to cover the tart during the cooking with a sheet of parchment paper if the tart is getting too dark.
Remove from the oven and allow to cool slightly. While the tart is still warm, Paint the surfaced with the warm sieved apricot jam to achieve a glossy glaze and if using the chopped geranium, sprinkle on immediately after glazing the tart.
140ml/5floz vegetable oil, plus extra for greasing
220/7oz light brown sugar
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
350g/12oz grated carrots, (grated weight)
100g/3½ oz golden raisins
100g/3½ oz walnuts, chopped
200g/7oz self-raising flour
1/2 tsp bicarbonate of soda
For the orange blossom frosting
300g/10½ oz cream cheese, chilled
70g/2½ oz butter, at room temperature
300g/10½ oz icing sugar, sifted
1 orange, zest only
2 teaspoons of orange blossom water
METHOD:
1. Preheat the oven to 180°C and oil and line a 13 x 23cm loaf tin with greaseproof paper.
2. For the carrot cake: beat the eggs in a large bowl, then add the oil, brown sugar, cinnamon, nutmeg, grated carrot, raisins and chopped walnuts.
3. Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. If you’re using a ceramic baking dish then you’ll need to add 15 minutes to the cooking time.
4. Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving.
5. For the orange blossom frosting: beat the cream cheese and butter together in a bowl until well combined. Add the icing sugar, orange blossom water and finely grated orange zest and mix until the frosting is smooth and thick. Using a palette knife, spread the frosting evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out.
6. Decorate with orange zest on top of the frosting.
BBC Morning Live@BBCMorningLive·It’s the perfect time of year to tuck into some British fruit – and here’s a delicious dessert to put them in. Thanks @Anahaugh!
On tomorrow’s show @Anahaugh is sharing her money saving tips for the festive kitchen. If you have a question about making mulled wine, cooking Christmas dinner or how to save a bit of cash during the festive season, ask away in the comments below. #MorningLive
haughser Verified Ready to be scoffed Smoked trout tartlet. Treat yourself a little bit of effort goes a long way. The tart is a potato pastry which is crisp and light, filled with a smoked trout pate and topped with grated cucumber, trout caviar, dill and cold smoked trout
Get the full recipe here: 
Foodaware 