Sweetandsavourytartsfora sliceofsummerheaven
P
ip Spence’snewbook
PoshTar t scovers
everythingfrompastry
basicsto fun,newwaysto
cooka tart.In herown
words,‘Everystyleand
occasionis covered:
breakfastandbrunch,
canapésandstarters,
midweekmeals,dinner
partyshowstoppersand
simpleto morecomplex
desserts.Somerecipesaresuitableforgluten-free,
lactose-free and vegan diets, or can be easily adapted.’
POSH
TARTS
BY
PHILLIPPA
SPENCE (£12.99, QUADRILLE).
PHOTOS: ©FAITH MASON
Testedbyus
Sotheywork
foryou
Totally
FOODEDITOR TEMPTING
JULES
Garlic mushroom cups
Thesesimplelittlecanapéstasteabitlikedeep-fried
breadedgarlicmushrooms. Very moreish!
MAKES 24 CUPS
✿2tbspunsaltedbutter
✿ 2 garliccloves,crushed
✿175g(6oz)mixedwild
mushrooms,brushedclean
andlargeonestorninhalf
✿ 3 sprigsof thyme, leaves
picked
✿ A splash of brandy
✿ 1 egg
✿3tbspdouble(heavy)cream
✿ 24 minicanapécasesor
Swedishcroustadecases
✿3tbspredonionmarmalade
✿Seasaltandfreshly ground
black pepper
1
Preheattheovento
200C/Gas6.Meltthe
butterina fryingpanover
a lowheatthenaddthe
garlic.Stirinthewild
mushroomsandthymeand
seasonwitha goodpinch
ofsaltandpepper.
2
Turnuptheheatand
sautéforabout5–10
minutesuntilthe
mushroomsareturning
golden.Addthebrandy
andturnuptheheatto
cookoffthealcohol.
3
Removefromthe
heat.Ina jug,
whisktogetherthe
eggandcream.
4
Arrangethecaseson
a bakingsheetand
spoona littleredonion
marmaladeintothebase
ofeach.Topwiththe
mushroomsandpour
overa littleoftheeggmix
(about2tspineach).
5
Placethetartletsin
theovenandbake
for5 minutes.Once
warmedthrough
removefromtheoven
and serve immediately.
24 womansweekly.com
PERSERVING:
79 cals;4.5gfat;
3gsatfat;
8g carbs