Basic Rules For Successful Pastry

8oz/225g pastry means the weight of flour used in the recipe.

Always make sure that you have cold hands, if not cut the butter through with a knife or a pastry cutter.

Work quickly in a cool kitchen this prevents the pastry from becoming tough.

Always use plain flour.

Never use soft margarine, this contains too much water and will make the pastry hard.

Only add enough liquid to bind the dough together to make a soft but not sticky dough, to prevent the pastry becoming tough.

Never overwork the pastry, especially nut or cheese pastries – prevents toughness

After the pastry has been made wrap it in cling film and leave it in the fridge for at least 20 minutes so that the pastry can relax.

Imediately before baking always cover and rest the pastry to prevent shrinkage.

Always prick the base when making a single layer tart to prevent them from rising up.

Baking blind is essential for open tarts to eliminate soggy bottoms and to ensure a crisp bottoms.

Sealing a baked blind pastry case with egg white and then baking it for about 5 minutes will seal the pastry case further.

Ensure the oven is preheated and hot when baking blind to 200 degrees centigrade or gas mark 6 this helps to prevents shrinkage and also helps to ensure a crisp bottom.

Turn the heat down to cook custard fillings – prevents splitting and curdling.

If the pastry is not going to be cooked again (for a cold filling) always make sure that it is thoroughly cooked through and crisp.

Lard gives the best flavour and texture for pastry but do beware that it is animal fat and deffinately not vegetarian.

For flavoured pastries, add to the pastry dough when mixing as follows:-

Herbs – add 1 heaped tablespoon freshly chopped fresh herbs.

Spices – add 1 level teaspoon of the required spice. If you are using nutmeg always grate it freshly, prior to cooking.

For a vanilla flavour either use 1 teaspoon of vanilla extract or place a vanilla pod into sugar, or scrape a few seeds from a fresh pod, but beware of the little black dots.


For almond pastry you can either substitute 2oz/50g of flour for 2oz/50g ground almonds or add 1 teaspoon of almond extract.

Orange/Lemon – use the grated zest of 1 fruit.

Nuts – add 30g of the specified nuts; grind them finely first. Do not overwork as the finished pastry will be greasy and tough.

Cheese – add 30g of grated cheese. Use a good local cheese which will complement the dish.

Do not overwork as the pastry will be greasy and tough.

These quantities are for 8oz/250g flour.

Jam Making

Have lots of time and patience.

Always use preserving sugar, the jam lasts longer.

Use fruit in good condition.

Some fruits like damsons and rhubarb are best 'soaked' over night by placing prepared fruit in jam pan and covering with sugar.
Never let the jam boil until all of the sugar is disolved or the texture will turn out grainy.

Only ever half fill your chosen pan (I only ever use a jam pan now but used to use the pressure cooker as it was large). The jam rises to nearly double its size during a hard rapid boil.
Remove the scum as you are cooking for a better keeping quality.

Buy a sugar thermometer, it is a really good guide to when the jam is about to set.

The setting point for jam is 220 degrees farenheit or 105 degrees centigrade. This is just a guide only. I have had different jams, jellies and marmalades have set at different temperatures!

This is the pectin test:- 1 Put 3 teaspoonfuls of methalated spirit into a small jar or tumbler. 2 Add 1 teaspoonful of the juice from the jam. 3 Swirl the meths around gently and leave for 1 minute. 4 If there is plenty of pectin in the fruit a transparent jelly-like lump will appear. 5 If there is medium pection content the clot of jelly is not very firm and may appear in 2 or 3 lumps. 6 If there is only a little pectin there will be lots of tiny clots. The ratio of sugar to use is as follows:- High pectin - 1 1/2lbs (675g) sugar to 1 pint (600ml) juice. Medium pectin - 1lb (450g) sugar to 1 pint (600ml) juice. Low pectin - 12oz (350g) sugar to 1 pint (600ml) juice.
Always test jam by placing a teaspoon full on a cold dish, leave to cool slightly, then test with small finger by pushing the jam away from you, if it wrinkles, turn off the heat immediately. If not carry on boiling, and always test.

Always sterilise jars thoroughly. Wash well and place on a tray in a hot oven for 5 - 7 minutes.

Leave the jam to 'settle' for 10 - 15 before filling jars, this ensures an even spread of fruit.
Use a ladle and funnell to fill jars, even though the jam has cooled it will still give you a
nasty burn.

Cover with waxed paper and a mop top when cool, or a metal lid (but never put a wax disc and then a metal lid as this causes the jam to go mouldy quicker).
Store in a cold dry and prefereably dark place until used and then in the fridge.

If the jam turns out too runny don't panic, place into two jars and zap in the microwave on high for a few minutes, this will sort out the problem well, or re-boil in a saucepan.
It sounds complicated with the do's and don'ts but if you don't succeed the first time, try again it is well worth it.

Flans

Guide to biscuit crust flan case quantities
dry binding
diameter ingredients ingredients sugar servings

7" (18cm) 6oz (175g) 3oz ( 75g) 1oz (25g) 4 - 6

8" (20cm) 8oz (200g) 4oz (125g) 1.5oz (40g) 6 - 8

9" (23cm) 12oz (350g) 6oz (175g) 2oz (50g) 8 - 10

10" (25cm) 1lb (450g) 8oz (225g) 2.5oz (65g) 10 - 12


Bases - these can be made from

Pastry - shortcrust, sweet shortcrust, rich shortcrust, almond, vanilla.

Cake - Victoria sandwich, all in 1, fatless, firm meringue.

Biscuits - digestives, gingernuts, gingersnaps, shortbread, crispbread.

Cereal - cornflakes, puffed rice, rolled oats, muesli (minus fruit and nuts), bran flakes, pressed wheat biscuits.

Beware of using sugar coated biscuits, reduce the amount sweeting used by about half.

Beware of using shortbread/shortcake biscuits, reduce the amount of butter used by about a third.

Butter gives a better texture and taste than margarine. If using margarine reduce the amount of liquid.

Broken biscuits and economy biscuits are perfect for flan bases, as long as they are edible and not damp or soggy.

Stale or soft cereal van be used, they will crispen up when the base is cold.

Liquids - melted butter, golden syrup, honey, black treacle.

Use 1 third butter to 2 thirds sweetening liquid.

Flavourings - chopped dried fruits, chopped dried nuts, cocoa powder, cinnamon, ginger, mixed spice, nutmeg, dessicated coconut, ground almonds, finely grated citrus peel, dried or freshly chopped herbs (parsley, basil, sage, chives, mint), grated cheese.

Chocolate should be 70% cocoa solids and not the cake covering variety, make sure when melting that the bowl does not touch the water.


Cooking

Pastry flans take about 10 - 12 minutes to bake blind.

Sponges take about 20 minutes to bake.

Merringues - dependant on the recipe - 30 minutes to 2 hours.

Biscuit base - about 10- 12 minutes.


Refrigeration

All types will need to bge kept in the fridge.

For biscuit bases the time to refrigerate properly is at least 5 hours for the crispiest results.


Fillings

Savoury - fresh, frozen or tinned vegetables, flaked fish, diced or thinly sliced meat, grated or sliced cheese, sliced eggs, whipped cream, creme fraiche, curd, cottage or cream cheese, savoury sauces, savoury jellies, mayonnaise, herbs nuts.

Sweet - fresh frozen and tinned fruit, whipped cream, creme fraiche, evaporated milk, curd, cottage or cream cheese, thick custard, sweet sauces, jellies, nuts, angelica, glace cherries.


Storing - before filling

Pastry - the crust can be made and frozen covered cooked or raw for a month but if it has been baked previously it is best to re-heat it in the oven before filling for a crispier base. Storing covered in the fridge is ideal.

Sponge - can be either covered and then frozen or stored in the fridge. Or in a an airtight container well wrapped.

Meringue - best stored covered in the fridge or covered in an air tight tin.

Biscuit - In the freezer well covered in a foil wrapper, it will keep for about 6 months. In an airtight tin well wrapped for a couple of days, but will be a bit softer.

Cereal - Best stored in the fridge well covered for a couple of days, but no longer as it will soften.


Storing - after filling

Best kept well wrapped in the fridge for 24 hours, after that the filling will make the base exceedingly soggy. Avoid freezing as they retain the moisture on defrosting.

Cooking Temperature Conversion Chart

Oven Temperatures

Gas Mark 1 = 275F = 140C
Gas Mark 2 = 300F = 150C
Gas Mark 3 = 325F = 170C
Gas Mark 4 = 355F = 180C Medium Oven
Gas Mark 5 = 375F = 190C
Gas Mark 6 = 400F = 200C
Gas Mark 7 = 425F = 220C
Gas Mark 8 = 450F = 230C
Gas Mark 9 = 475F = 240C
Gas Mark10 = 500F = 260C

Seasonal Food For September

Cheeses - Cheshire farmhouse, Double Gloucester.

Eggs - Bantam eggs, pheasant eggs.

Fish - Black bream, brown trout, cod, Dover sole, eels, herring, John Dory, Lemon Sole, mackeral, pilchards, plaice, sardines, sea bass, sea trout, sprouts, turbot.

Flowers - Elderflowers

Fruit - Apples, beef tomatoes, blackberries, blackcurrants, blueberries, bullaces, crab apples, damsons, elderberries, figs, grapes, greengages, James Grieve apples, loganberries, mirabelles, nectarines, peaches, pears, plum tomatoes, plums, raspberries (second crop), redcurrants, sloes, strawberries (second crop), tomatoes, Victoria plums, Williams pears, Worcester Pearmain apples.

Game - Grouse, guinea fowl, partridge, rabbit, venison, wood pigeon.

Herbs - Basil, dandelion, garlic, sorrell, wild rocket.

Meat - Autumn lamb

Nuts - Chestnuts, cobnuts, walnuts.

Poultry - Duck, goose, wild duck, wood pigeon.

Shellfish - Brown crab, clams, mussels, native oysters, prawns.

Vegetables - Artichoke, aubergines, beetroot, broad beans, broccoli, cabbages, carrots, cauliflower, celery, ceps mushrooms, chanterelle mushrooms, chard, chillies, courgettes, cucumber, early potatoes, endive, fennel, french beans, girolle mushrooms, garlic, globe artichokes, kale, leeks, lettuce, marrow, new potatoes, okra, onions, parsnip, peas, peppers, pumpkin, runner beans, salad leaves, salad onions (scallions/spring onions, shallots, spinach, squash, swede, sweetcorn, turnips, watercress, wild mushrooms.