Posh Tarts: Over 70 recipes, from gorgeous galettes to perfect pastries

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In an attempt to make the jam go further, the school cooks would add a little water and custard powder to the seedless jam and then heat it up together.

This is strictly for show and is actually kind of impractical when it comes to eating it. Yes, I admit it. If you eat it with a knife, then sure it won't be a problem, but otherwise it's a little hard to cut through a slice of rhubarb with a fork. This custard based tart can benefit from other fruits and berries, not just rhubarb. I know rhubarb can be hard to find some places. Then I'd go for raspberries (no need to cook beforehand) or sliced poached pears. Pears and ginger are also really good together (hence why this ginger pear bellini works)! I'd add a touch of cardamom to the tart shell for this one.Simple to prepare, you can make a meal in moments with bought filo, puff or shortcrust pastry and a variety of topping ideas – or make your own pastry to be even more POSH. With easy-to-follow instructions and a photo for every recipe, Posh Tarts is a cut above the rest. I keep the uneaten rhubarb custard tartlets in the fridge and eat them directly from there. Can last a couple of days like this, I haven't really noticed a big difference from day 2 to 3. The biggest difference is from day 1 to 2, and even that is not so bad.

Fill each tart with a heaped teaspoon of your fresh jam and bake in the oven for about 15 minutes – the jam should bubble, and the pastry just turning a light golden brown. There should be no soggy bottoms here! Step 7 Today's Retro recipe for School Jam Tart is a huge hit with all the family. Remember those large jam tarts the school cooks use to make? First, make the pastry. Weigh the flour and diced butter into a bowl and rub them together using your fingers – grab a handful of the mix, then rub your thumbs over the rest of your fingers like a washboard until there’s nothing left in them and repeat. Keep going until they look like breadcrumbs. Alternatively, use a food processor. Step 3 I suppose on paper it shouldn't work - I mean who eats a jam tart with custard? But it was utterly delectable and a real favourite of mine when I had school dinners. Cut up your fruit for the top whilst the tarts are cooling slightly – resist the temptation to eat straight from the oven, as they will scald you badly. Once you’ve arranged the fruit beautifully on top, reheat your remaining jam and brush over the fruit to glaze. You can keep any remaining jam in sanitised jars.To sum up, Frangipane is a sweet cream dessert filling. A simple mix of butter, sugar, eggs, almonds and almond flavouring. Heavy cream: Any custard needs a good base like heavy cream. That creamy sensation in your mouth is perfect next to the rhubarb and the crumbly tart shell. Many of the same tips for a perfect pie crust, can also be applied to a perfect tart crust. However, they are slightly different anyway. A pie crust should be super flaky, whereas a tart shell is more tender and with a crumbly crust that crumbles when you take a bite.

This Bakewell Tart is one also known as a Gloucester tart and there is also a Cherry Bakewell which often is topped with icing and a cherry on top. Combine the dry ingredients (flour, sugar, salt) in the bowl of your stand mixer**. Add cubes of cold butter. Using the paddle attachment, combine on medium speed until it resembles sand in texture, it took me about 5-7 minutes. If you wanted to freeze, wait for the tart to cool completely after cooking. Put in a large freezer bag or container. However, if just one slice at a time? 1 minute in the microwave will be sufficient. How to store Bakewell tart? Combine the dry ingredients (flour, sugar, salt) in the bowl of your stand mixer. Add cubes of cold butter (2). Using the paddle attachment (1), combine on medium speed until it resembles sand in texture (3), it took me about 5-7 minutes. You can do this with a food processor, a pastry cutter or your hands too, but your hands can warm the butter too much.The tart crusts can last for 3-4 days as long as they are not filled. Store them in a tight bag or cookie box. It is best to not fill them until you are ready to eat them or else the crust can get a little soggy the next day (very little, it's actually almost identical the next day). Cut the dough into circles 1 inch (2 ½ cm) larger than the tart pan (9). Carefully put it into the greased pans, lifting the edges so the bottom sinks into the pan. Press the sides and corner well into the pan (10). Pour into the prepared, par-baked tart shells(16-17)and bake for 50 minutes or until the custard has set (18). Set aside to cool completely before beginning with the rhubarb. If you are reheating the whole tart? Place on the middle shelf in a fan oven at 150°C fan / 170°C/ 325°F / Gas Mark 3 for 15 minutes.