INGREDIENTS
Tartlet Pastry • 500g unsalted
Parkin Filling • 225g plain flour • 2g baking powder • 1g mixed spice • 1g nutmeg
Citrus Glaze • 40g lime juice • 40g lemon juice
butter, softened • 250g icing sugar • 780g plain flour • 3 eggs • Butternut Squash Jam • 200g butternut squash, peeled • 40g citrus glaze
• 35g water • 75g sugar • 25g glucose • 8g sugar (for mixing with pectin) • 5g pectin • Zest of ½ lemon • Zest of ½ lime
• 3g ground ginger • Zest of ½ orange • 100g golden syrup • 100g muscovado sugar • 50g black treacle • 100g butter
• 20g malt extract • 60g whole egg
(approx. 1 large egg)
• 75g pinhead oats
METHOD
For the Pastry 1. Cream the butter and icing sugar together until pale and smooth 2. Gradually add the eggs, mixing until incorporated 3. Fold in the flour gently to form a soft dough 4. Rest in the fridge for 30 minutes 5. Roll out the pastry to 3mm, cut to fit small tart moulds, and freeze until firm 6. Line the moulds with cling film and baking beans and bake at 145°C for 10 minutes, until lightly golden 7. Allow to cool For the jam 1. Grate the squash on the fine side of a grater 2. Cook gently over a low heat with the lid on until softened 3. Add a little citrus glaze and stir until glossy and jam-like 4. Allow to cool
For the parkin 1. Combine the flour, baking powder, spices, and oats in bowl 2. Gently heat the orange zest, golden syrup, treacle, butter, muscovado sugar, and malt until melted and smooth 3. Allow to cool slightly, then whisk in the egg 4. Fold into the dry ingredients until just combined 5. Spoon into the baked tart shells 6. Bake at 160°C for 3-6 minutes, the centre should just hold, still soft to the touch. For the glaze 1. Bring lime juice, lemon juice, and water to boil 2. Add 75g sugar and glucose, return to a boil 3. Mix 8g sugar with the pectin, then whisk into the syrup 4. Boil to 109°C, remove from the heat, and chill 5. Once cool, stir in citrus zests and layer onto baked tarts
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