Baking / Berries / Creme Fraiche / Cucumber / Eggs / Ginger / Mint / Puff Pastry / Stem Ginger / Sweet

Pimms Tartlets

A playful tartlet recipe inspired by the ongoing summer heat and chilled jugs of Pimms on the grass. Using Myrtleford Butter Factory’s divine crème fraiche as the base, sticky sweet stem ginger syrup and orange zest are added to give the filling a Pimms kick. Encased by a mint-sugar puff pastry and topped with thin ribbons of cucumber, strawberries, orange, and fresh mint, these little tartlets are my toast to hot days and balmy nights.

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1 sheet good quality, all-butter puff pastry

125g crème fraiche

2 eggs

1 tbsp stem ginger syrup

Zest of an orange

3 tbsp raw caster sugar

10 mint leaves

Cucumber, sliced into thin ribbons for garnish

1 punnet strawberries, quartered for garnish

Orange peel, sliced thinly for garnish

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Preheat oven to 200C

Lightly grease a muffin tin.

Using a mortar and pestle, bash together the caster sugar and mint leaves until you have a green minty-speckled sugar mixture.

Dust a clean surface with a little of the flour. Lay out the sheet of pastry.

Spread the pastry with the mint sugar mixture then roll the pastry into a swiss roll shape and cut into six even rounds. Put these rounds into a muffin tin, and use your fingers and thumbs to stretch out the pastry and mould it into the holes. Make sure the bottom of each pastry is flat. Pop the tray into the oven and bake for 8-10 minutes, or until lightly golden.

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In a small bowl, combine the crème fraiche, 1 egg, ginger syrup, and orange zest. The mixture should be sweet enough, but if you like, feel free to add in a little more sugar. Mix well.

Once the pastry is lovely and golden remove it from the oven. Use a teaspoon to gently press the puffed up pastry back to the sides to make space for the filling.

Carefully spoon in the crème fraiche mixture. With the remaining egg, break it into a bowl and lightly whisk then brush the pastry cases with a little of the egg.

Return the tarts to the oven and bake for a further 8-10 minutes, until just set.

To serve, garnish tarts with some orange peel, strawberries, mint leaves and ribbons of cucumber. Serve warm or cold.

Makes 6 tartlets

9 thoughts on “Pimms Tartlets

  1. Kate, this recipe is so inspired. I absolutely love Pimms in the hot weather (in fact, I’ve got my bottle staring at me right now!) so it’s a delight to think that I can enjoy it in tart form too! I’m actually hosting a champagne breakfast in a couple of weeks and I might just give your tartlets a try. I think that my friends will enjoy them! Thanks again xx

  2. Pingback: A Feast for the Eyes: Food Photography for Bloggers, Part One | The Daily Post

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